So, being that there has been talk of food and recipes and whatnot I decided we should probably have a central place to share what we know. So come and share

I guess I will start

Here are 2 Ghanaian recipes that I have shared with others on VJ:


(1) Rice balls with peanut butter soup

• Unsalted, unsalted creamy peanut butter (organic is the best)
• water
• chicken, lamb, fish (either smoked or fried), beef, goat or a combination
• tomato (medium chopped)
• onion (medium chopped)
• corn oil (enough for stir frying)
• spinach or green beans (optional)
• salt, black pepper to taste

In one pot stir fry onions. Add whatever meat you like and tomatoes and cover. Leave over medium-low heat.

In another pot mix one part peanut butter with about 2 parts water. You don't really need to measure because you can just eyeball it. All you really want to do is add enough water so that the peanut butter becomes watery. Don't worry about adding too much water because it will just evaporate off. If you are using organic peanut butter make sure to mix the oil and peanut butter so that it is creamy before dissolving in the water. Place on high heat while stirring (or else the peanut butter will stick). When it starts steaming then lower heat to medium and continue the stirring until it starts boiling. Leave to boil for about 20 minutes on medium heat while stirring occasionally. You should start to see some of the oil from the peanut butter drift to the top.

Empty the peanut butter mixture into the pit with the meat. Stir, add spinach or green beans, cover and leave to simmer in meat sauce. Add salt and pepper to taste. I also add red pepper flakes to add a little kick to it.

For the rice: cook as you normally would. When it gets to the point when you would normally take it off the fire, start stiring it to see if it becomes sticky. If not, add a little bit of water and stir. When it is relatively stick spoon about a cup and a half into a bowl you have wetted with water (a small mixing bowl works well) and just roll the rice around until it becomes a ball.

What I would normally do is make the soup and as it is simmering I make the rice. For the soup I tend to like it thick so I leave it on the stove for some time, others like it lighter. You can add water to make the consistency lighter if you like.


(2) Plantain with bean stew

• black eyed beans (about 1 1/2 - 2 cups)
• palm oil (a lot of Chinese, Indian and African stores sell it. Most places I have seen have it imported from Ghana)
• onion (medium chopped)
• tomato (one can diced)
• meat (I normally use fried fish and chicken but you can use whatever you want)
• baking soda (1/2 tbsp)
• water (1/2 cup)
• salt, black pepper, curry powder

For the stew: stir fry onions in palm oil. Stir in tomatoes and add meat salt, pepper and curry powder. Let it simmer for a about 3-4 minutes. Wash beans (I know it says to soak but I never do because then you get more of a paste than a stew). Add water, beans and baking soda to meat mixture. Let it simmer on medium-ow heat for about 30 minutes while stirring occasionally. If it gets too thick you may need to add a little more water. When the beans start to get soft but not smushed you know it is ready. Some people like the beans a little firmer so you can judge how soft you want the beans.

For the plantians: you can either boil them or fry them, it does not really matter, just whatever you fancy. I tend to prefer boiled to fried though. You can also eat the stew over boiled rice or yams (boiled or fried). Also, this kind of stew is also very popular when eaten with Gari (Dried cassava) -- popularly known as gari and beans. It comes in baggies at most African food stoes and all you need to do is leave it to soak in some water and you eat it like couscous.

NB: you can use the same recipe for bean stew to make spinach stew which can also be eaten with plantains or over boiled rice. Just cook the meat longer (about 20 minutes), add a small can of tomato paste, add the spinach and only use 1/2 tsp of baking soda. Bean stew tends to be made more with palm oil while spinach stew can be made with palm/corn/canola/olive oil as well.

Ooooh, sounds yummy. I don't have any African recipes, though

It doesn't have to be explicitly African

It can be anything that you/your SO enjoy

Great idea. I need some to learn how to cook for my honey.

Ooooh this is a great thread...I was thinking of starting something like this. I thought one already existed. Anyhoo...does anyone know how to make that yummy fried rice that they sell in Nigeria? I've been craving some since I've gotten back. Its looks easy enough...rice (yellow rice??), peas, carrots, red pepper (tatashe), cabbage, and green peppers, I believe. But what seasoning? Its not an Igbo dish, so I have no clue...

Anybody have a clue on how to make it?

Yummm, sounds delish!!!

Nix thank you! I would love that recipe too. Ghana had some good rice and I tried to duplicate it here but.....didnt work. I have one for shitor, though. I will post soon.

I'll have to try the peanut soup this weekend. It's one of my favorites next to spinach stew.
Mom will be shocked if I get it right.
I made light soup with sticky rice last week which my twins husband enjoyed emensly!

Zee you are right on time. Samuel asked me just last Sunday if there are any stores that sell Ghanaian food. I cannot find any here in Cleveland. The closest restaurant I found was in Washington DC and there is a store in Cincinnati that I went to while I was in school. But to travel four hours just does not seem economical. He asked me to see if I can find "Banku". I hope I spelled that right. Do you know what that is? I also need to find the spices that his Mom used while I was in Ghana. I talked to her on the phone, but my Twi is limited so I could not understand. Any suggestions would be great!

Thanks for the thread!!!

I found a store in our area by googling African Markets in (insert you area here) I found 3!! One is never open LOL the second was pretty dirty, my husband was like no way...but the third is perfect, we can find so many things there, good luck finding a market.

I have taught myself (from watching my husband) to make "stew" and okra soup ( he says my okra is better than his ) I have been working on the fried rice thing kinda hit and miss LOL, put too many peppers one day...woops sorry babe . I have found recpies online by searching and then I ask him what about this what about that. I guess I am lucky hy husband is a good cook so I have someone to ask. I am going to try to take Esgusi soup next. We will see how it goes... next time I go to Nigeria I am going to get more recipies from my sister in law, it can be hard over the phone to figure out when she cooks by sight not by exact measurement.

If any of you have any Nigerian recipes (especially rice dishes), could you post them? I am not a good cook as it is and I don't have a clue which recipe to try. My husband can't really cook, but he is really missing his food. We haven't found a restraunt here.

Hey all, I have a recipe for Ghanaian style french fries and ketchup...

Hot Tomato Sauce (Ketchup)

In a blender, blend:
1 tomato chopped
1 habanero pepper (medium sized)

After blending chop up 2-3 more tomatoes. Add this mixture to the already blended tomato/pepper mixture. Add 1/4 white onion, chopped to this mixture and blend for 15-20 seconds until everything has pureed together but is still kind of chunky. At this point I usually add a bit of salt, to taste.

Fried Yam (Fries)
For this you will need Ghana or Colombian Yam (NOT American sweet potatoes), which you can find in any international market. If you absolutely can't find, then use regular potatoes.

Peel the yam and cut into 1/2 moon shapes about 2-3 inches across. Toss cut pieces of yam w/ a little bit of water w/ salt mixed in (not too much salt though!). Let them sit for 5-10 minutes and then drain. Meanwhile, heat about 1/4-1/2 inch of olive oil in a skillet. When hot fry yam in batches, one layer deep. They are ready when they turn golden brown. Drain them on papertowel.

Serve w/ tomato sauce and some chopped iceberg lettuce. Yummy!

I've never had that, but it sounds good. Thanks for the recipe.

Is it true that if you take the seeds out of the hot peppers it reduces the fire?

Hey, I'm not sure about that. My husband and I like spicy foods so I always leave the seeds in the peppers. It seems like it would work though!

In know that there are some stores that sell actual Banku flour (you spelled it right ) with directions on them. Also, instead of buying Banku flour you can buy plain old corn flour and then go from there (which I think tastes much better). I just need to find the right consistency though. When I figure that out I will post



Yumm, I love the hot tomato sauce!! Thanks

Zainab...if you take the seeds out it does reduce the hottness

About Banku...when my husband and I make it here's our mixture...

3-4 days prior:

Take one bag of cornmeal (like the size of a bag of all-purpose flour) and mix with water in a large stew pot. consistency should be about like, mush or oatmeal. Mix the two together cover the pot and put in a cool, dark place to ferment for 3-4 days.

When we do it this way, we divide the fermented cornmeal into batches and put each batch into a plastic, grocery bag (about 4-5 cups each bag). This way, we can freeze what we won't immediately use. From one bag of cornmeal, you should get about 4-5 individual batches. Freeze the extras and use only one.

The mixture:
Take Cornmeal and put in blender and mix w/ water until liquid (not too runny)! Pour this into a separate bowl. Then you will need fresh cassava (Yuca/Blanca Cassava). Peel and chop the cassava and put into the blender. Add water and blend until liquid. The ratio of cassava liquid to cornmeal liquid is about 40(cassava):60(cornmeal). Season the mixture with salt to taste.

To actually make, you will need to continually stir and taste the mixture. Adding water as it gets thick. It's really hard to explain this step...The best way to learn is to have someone show/help you. I hope the mixture helps you get started!

Hi

my auntie made some fried rice for xmas it was the bomb too. go to afrofoodtv.com a girl name yeti in atlanta makes it u can watch her on screen how she prepares it. I know she used chicken stock to boil the rice to give it that flavor. but yeas check it out she made some nice fried rice.

Looks like I have a lot to learn. Thanks so much....I am going to print this out and start practicing. I don't want Samuel to be rushed to the hospital from my attempt to cook Ghanaian dishes. LOL!!!

Thanks for sharing this. I'm such a visual, this will assist me in improving my African dishes.

Tracey

Yes, the seeds hold a lot of the "fire." I LOVE hot foods, but my tummy is pretty sensitive. I'm sure that my SO will think I don't make things hot enough

OK, since I don't know how to cook African foods yet (and I stress YET), I'll share one of my favorite recipes with you. It's for fresh salsa (I love Mexican food).

10 Roma tomatoes, seeded and chopped
1/4 white onion, chopped
1 jalapeno pepper (or other variety of hot pepper should work), seeded and chopped
juice of 1/2 lime
1-2 Tablespoons chopped fresh cilantro (you should be able to find cilantro in the supermarket)
salt to taste
Mix all ingredients together. Serve with tortilla chips (or you can put it on tacos, burritos, or any other Mexican dish).

This is my favorite so far............

OKRA SOUP (served with fufu)

20 oz pack of defrosted chopped Okra
1/2 lb. thickly cut (1 inch thick) beef
1/2 lb. chicken breast (cut into slices or cubes)
1 teaspoon garlic powder
1/2 of onion, chopped
1/2 tablespoon seasoned salt
salt to taste
about 6-1/2 cups water
1/8 cup canola oil (I use it instead of palm oil)
4 Maggi or other brand bullion cubes
6 to 8 dashes of Maggi seasoning sauce
red pepper to taste



1. Season beef and chicken with onion, garlic, & salt in 4-6 quart pot
2. Add water. Bring to a boil and then cook on medium heat for 40 minutes.
3. Add oil, maggi cubes, pepper. Boil on med-high about 15 minutes.
4. Stir in okra and boil on med-high about 10 minutes.

I use Palm Oil and some fresh Roma Tomatoes...

I fry the meat in the Palm oil with the onions and a couple of hot peppers (diced) when meat is cooked I add the Okra (I defrost it a bit and then out it in the cuisen chopper to cut it up more) I add the Okra and the fresh Tomatoes (cut up) a cup of water and a maggi cube let that slow boil for about ten min and I serve with Pounded Yam, I like the okra a lot, that was the first thing I figured out how to make...from watching him...he came home one day and surprize look what I did!

So to make basic "stew" is pretty easy too. I dont really measure anything, I kinda just do it LOL.

I cube some beef (you dont have to use meat or you can use another kind of meat) I put the meat in a pot with some oil about 1/4-1/3 cup. I add about 1/2-3/4 red onion sliced not diced, but the slices not too big or long (sorry like I said I just do it) I fry the meat and the onion in the oil I use some garlic salt just like shake shake over the meat. I also use a few hot peppers diced and put them in the mix. When the meat is pretty browned and realativly cooked I add a small can on Tomato paste 6oz. You fry the paste with the rest of your stuff in the pot. The key to the right taste is the right amount of frying time. If you dont fry long enough it wont taste right. So about 10-15 minutes. Then I add a cup of water and a few cut up fresh Roma Tomatoes( quater them and then slice the quarters) let all that simmer for another 10-15 serve with steamed rice.

It is an easy one just make sure you fry the paste long enough or it wont really have the right taste.

you need:
1 red onion
meat (depending on your taste and how much meat you like in your stew)
2-3 hot peppers (again depending on the degree of heat that you like and the type of peppers you use)
2-3 roma tomatoes
6oz can of tomato paste
1/4-1/3 cup of oil ( I use canola)
cup of water

** if you use alot of peppers be careful when you are frying them not to choke yourself with the steam from those little hot babies**

Good Luck

I have another variation of the basic stew, from which you can make a lot of different Ghanaian dishes. (many Gh dishes start w/ the trinity - oil, onions, tomato and hot peppers)

1. Coat bottom of Dutch oven style pan w/ olive oil. Slice 1/2 white onion and add to the pot. Brown onions.
2. While onions browning chop tomatoes and blend in blender. The blended mixture should be an inch or so below the lid. If you want to add a couple of habaneros, now would be the time.
3. By this time your onions should be browned. Pour the tomato blend over top, crank the heat to high and put a lid on it!
4. The basic tomato stew is ready when the water has cooked off and it has thickened and reduced by about half.


Variations
With the basic tomato stew you can make many different dishes:

Shrimp w/ peppers:
I use the 41-50 count cooked shrimp you buy in the grocery but you can also make this with stew beef. Add the shrimp to the tomato sauce when it has reduced. At this point I also add seasonings (i.e Lawrys, Adobo, etc...). The shrimp has a lot of water, so cook down until it has cooked back down. Also, if I'm making this I would have chopped my yellow, red, and green peppers while the tomatoes cooked. For this I usually use 9-10 peppers, usually more green than yellow or red because I don't want the stew to be sweet. However you do it, cut enough peppers to fill to the top of the pot and stir as best you can to cover in the tomato stew. Cook until the peppers have softened and the stew has reduced. Note:peppers have a LOT of water so this may take a while.

Cabbage Stew:
Same as shrimp w/ peppers except add diced smoked turkey meat (about two drumsticks worth) to the tomato sauce and chop up one head of cabbage to add just like you would the peppers. Stir and cook down.

Hope you Enjoy....We Do!!

Thanks alot. It's nice to have a basic and for this you can do whatever you want. For people who are comfortable in the kitchen they can make any kind of stew from this recipe. Thanks alot. We're waiting for Zee's mom for a kenkey recipe. If you have one, please share it.

This was my first dish I made as well. I sometimes chop up some spinach in there as well, just because I loves me some veggies and he says he just want more carbs/starches......lol

Thanks for all the ideas. I am going to attempt my first dish this weekend. I'll let yall know the results.

I keep forgetting to ask

Maybe I'll send her a note and adjust the spelling of my name!

Hey everybody, I don't have a recipe for Kenkey. We buy it from a local Nigerian market. I've heard it takes twice as long as Banku to make!

It does but oh so worth it.

Zainab, I am going to get that recipe.

Alright girl! I don't have an interview date yet, so you have time!

Hey ya'll. I found a site called congocookbook.com

Great site with african recipes and also recommends some cookbooks and resources.

I got my kenkey recipe!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

I am going to try it out this weekend so that I can get some solid measurements. Somehow, I don't think my mom's description of "add water until it looks like Banku" is going to fly with everyone

Whoo Hooo!!

How far away do you live? I'll be there sometime Saturday night!

the simple pleasures in life......

Every time I hear Kenkey, I remeber this little old lady walking pass my office in the Osu, North Labone area, you could hear her echos coming from far "KeeenKeeeey, keeenkeeeey" over and over again. When her voice would get close I would always run out side. Because, I knew the guying with the cooler was on her heals selling my favorite "fan-choco" in the brown and yellow bag.

Now I'm about to get upset,,, I'm having fan-choco witdrawls.

okay, I don't have any Ghanaian recipes and after reading this it brought back soo many memories of the different aromas and flavors. Now I'm going to cry...okay, I'm tearing already.
Moving on. I really liked the jallof rice I had, but the recipes that I've found don't have the seasonings and spices I remember. So does any one know the name of the "spices" used in authentic jallof rice. I saw a jar of it at the airport novelty store (in ghana), but the clerk wasn't available, so I could not purchase it.
And...does anyone know how to make "lyte/lite" soup? My mother in law made some and I liked about ate the whole bowl full
If y'all can give some insight, UNO thanks you in advance

Well, I think that jollof rice depends on where you go. I make it 2 different ways and I can post the recipes later. As for the spices, I just experiment with whatever I have. I know that my mom puts some cardamom and cinnamon sticks. Sometimes she'll put just a touch of ginger. I like to put curry powder.

Lite soup, yum. I'm not really a big fan of soup. Did your mother-in0law make it with fish or meat? I know that making it with smoked fish (the way I prefer it) gives it a very distinct taste.

Funny you should ask, I asked her what type of fish did she use, she told me "fresh fish ."
I'm like "okaaayyy" . What "type" of fresh fish ? She proceeded to tell me "the kind I caught this morning silly gurl !"
I said okay, and ate it .

Hi all,

I just found this forum so I'd like to contribute as I am going to use recipes from here. When I was in Lagos last time, my sister-in-law taught me how to make Sallad and Fried Rice & Chicken. Here are the recipes.


Fried Rice & Chicken (feeds about 6 to 10)

1 whole chicken, cut up
6 c. rice
about 3 cups vegetable oil
2 red medium red onions, chopped medium
4 large carrots, peeled
1 can peas
1 can corn
2-3 handsful fresh green beans
1-2 tablespoons curry (more curry makes your chicken more flavorful)
1 tablespoon thyme
2 maggi cubes (the ones from African stores are better than the ones in the supermarket)
2 packets Benny Chicken (African store) or if you can't find it, use 2-3 more chicken flavored maggi cubes
salt to taste
red pepper to taste

Wash and boil chicken until half done. In pot with chicken, place 2 maggi cubes, salt, red pepper, thyme and curry, bring to a boil over high heat then lower to medium heat, adding Benny Chicken seasoning (or additional maggi) now. Let cook until halfway done, maybe 30 minutes or so. While meat is cooking, drain corn and peas and chop carrots and green beans. When meat is cooked, take from pot, and measure your water. Put the rice in the pot, and pour in your chicken stock with enough additional water to make 12 cups. Bring to boil over high heat, then turn down flame to low, cover and cook about 10 minutes. While rice is cooking, heat oil in skillet and fry your chicken until golden brown (don't flour it!). If rice is halfway done (water level reduced, but not fluffy), then put corn, peas, carrots, and green beans on top of rice. Pour about 1 cup to 1 1/2 cupshot oil on top of vegetables and rice (this "fries" the rice) and cook until rice is done. Mix vegetables into rice until well blended, and serve with fried chicken.



Sallad (feeds 6 to 10)

1 large cabbage, minus the dark green leaves
1/8 cup salt
1 large bowl with COLD water
6 boiled eggs
2-3 carrots, peeled
1 large cucumber, peeled if you like, otherwise wash well to remove wax
Miracle Whip or mayo to taste

Cut cabbage in half and slice both halves with sharp knife on diagonal as finely as you can. You want it to look shredded, but need long strips. Rinse cabbage, then soak in large bowl of ice cold water, or as cold as you can get it with salt. (This flavors the cabbage.) While soaking cabbage, grate carrots, finely cube cucumber and chop eggs. Drain cabbage and add carrots and cucumber. Add Miracle Whip or mayo and stir until a creamy consistency is reached, then fold in eggs. If you serve this with fried rice and chicken, you will win over any Nigerian, or person who loves Nigerian food!


The frst time I made this meal in the states, I cooked 10 cups of rice and invited a Nigerian friend over. It passed her inspection - and she said so to my husband!

Peggy

oh you make me want some milk. i love fan milk!!!!!!!!!!!!!! the chocolate one, yes the one in the brown and yellow bag. Someone needs to sell it here, I love it soooo much.

I carry a case in my luggage when I return from Africa. The pitiful thing is the first few weeks I eat them like crazy, but, when I get down to the last few, I act like there gold bullion.

I am scheduled to travel to Ghana in February, and all I can think about is bringing home Fan-Choco and Digestive biscuits (a case of the 2 packs) from Makola Market. Ohh yeah, my Wedding Dress is being made by Evelyn in Accra.

Please give Bassi a kiss for me.

Oooh Zainab

You have been sulking / crying for about three days now. If you keep it up you're going to make me cry.

I know,,,, I know the in-betweens (NVC to the embassy giving a date) is an extremely difficult time period similar to being in limbo .

Your mood will change as soon as you guys are assigned an interview date ; you will be able to breathe again , normalize and become your cheerful self again.

I am praying everyday for your interview date.

Ok, I didn't want to say this in my first post, but I brought the milk back in my luggage too!!! I thought that was strange of me, but I guess I was not the only one, lol.

Thank you.

Take heart in knowing that they are now scheduling interviews 4 months out instead of the BS 5 months we had to wait

I am itching to put your interview date on the ever growing list.