Groundnut Stew
INGREDIENTS:
You can make this with chicken instead of beef if desired.
1 pound round steak, cubed (500 g)
2 T oil (130ml), divided
2 cups onions, chopped (500 ml)
1 clove garlic, minced
Ground red pepper, to taste
½ teaspoon ground ginger (2 ml) or 1 Tablespoon ginger root minced (15ml)
2 cups stewed tomatoes ((500 ml) or 2 large fresh tomatoes, mashed
1 beef bouillon cube
1 teaspoon salt
2 cups water
½ cup peanut butter (125 ml)
INSTRUCTIONS:
1. In heavy frying pan or saucepan, brown the meat in 1 tablespoon oil. When browned remove from pan and set aside.
2. Add 1 tablespoon oil to pan and sauté the onions and garlic. Add the ground red pepper, ginger, tomatoes, beef bouillon cube, salt, water and the reserved beef.
3. Cover and simmer 30 minutes, or until meat is tender.
4. In a small bowl mix together the peanut butter and ¼ c liquid from the stew (50ml). 5. Slowly stir peanut butter mixture into stew.
6. Cover and simmer, stirring frequently, another 30 minutes. Add more water to thin, if necessary. Add more ground red pepper and salt to taste.
Serve with rice.
It can also be made using 2 cups soup stock in place of water and bouillon cube.
From Extending the Table by Joetta Handrich Schlabach
Kelewele: Spicy Fried Plantains
Kelewele: Spicy Fried Plantains
Serves 4-6
INGREDIENTS:
4–6 plantains, ripe but not past ripe, peeled and cut into bite-sized cubes
1–2 teaspoon Cayenne pepper or ½ teaspoon of red-pepper
½ teaspoon peeled grated fresh gingerroot
1 teaspoon salt
2 tablespoons water
Palm oil or vegetable oil to fry
INSTRUCTIONS:
1. Grind together grated ginger root, pepper, and salt and mix them in water
2. In a glass bowl toss together the plantain cubes and spice mixture
3. In a deep skillet, heat oil (just deep enough to allow plantains to float) to 350 degrees. Fry plantains, turning once, until golden brown on both sides. (Don’t fry them all at once; they should not touch each other while frying).
4. Drain on absorbent paper, keep in warmed oven until all the plantains are fried.
5. Serve kelewele immediately and enjoy!
This is often served with bean stew or rice dishes.
http://theafricachannel.com/contributors/nathaniel-simons/
Nathaniel Kweku Simons in Food & Recipes (originally published by Elmotoo on food.com)
Sobolo: Sorrel Drink
Sobolo: Sorrel Drink
A refreshing drink made from the flowers of sorrel plant. It is ideal for drink ups, snacking, or anytime you feel like gulping down some chilled juice. Reported to have lot of health benefits, such as lowering high blood pressure and calming nerves.
INGREDIENTS:
1 bag dried sorrel
11 cups water
1 to 2 cups sugar (sweeten to taste)
10 cloves
2 medium sized fresh ginger crushed
½ cup lemon juice
INSTRUCTIONS:
1. Quickly wash sorrel to remove any old leaves but be fast before all the colour seeps out (that’s the main content of the drink).
2. Remove any other leaves that do not look like sorrel.
3. Place all ingredients except sugar in a tall pot. This is important as the mixture tends to froth and bubble up.
4. Boil for approximately 20 minutes or until the sepals looks whitish.
5. Turn off heat, cover and allow to steep for at least 5 hours, but overnight is preferred.
6. Strain the mixture and add sugar to taste.
7. Add ice cubes and start the fun!
NOTE: You can add more ginger and cloves for a more ‘spiced flavor,’ to your taste. If you want an alcoholic alternative, you can add some vodka to taste. Enjoy!!!
Ghana 2017 Recipes
