Dish Name | Country/Area of Origin | Ingredients List | Directions | Your name (for Attribution) and any other information on this dish |
|---|---|---|---|---|
| Elephant Soup | DR Congo; Burundi; Rwanda | Dried or smoked meat i.e., jerky (the original called for elephant meat seasoned with salt, honey and dried in the sun) Beef broth Carrots/Onions/Celery/Herbs Shelled roasted peanuts Dal/Lentils or peas Leek Wumubu mushrooms Butter Salt, Black pepper Cream | Wash the dried meat in hot water, and cut it into bite-sized pieces. In a large pot or dutch oven, combine the meat with enough cold water to cover it, and cook over a low heat for 20 to 30 minutes. Dice and add the onions/carrots/celery/herbs and beef broth and simmer for two hours. Add some more onions, peanuts, and dal (lentils), mushrooms, and leek. Cook until the dal are completely disintegrated. Adjust the seasoning. Add the butter and cream. Serve. | Submitted by NDM [Recipe courtesy of Congo Cookbook, look them up on the intertubes for even more recipes] |
| Native Jollof aka Iwuk Edesi | Nigeria (South East) | Long grain rice Chopped onion Red Palm oil Tomato paste Salt bouillon powder Fermented Iru Locust beans. Okporo dried prawns- remove head and tails Ground crayfish Cameroon pepper Crushed pepper flakes Red bell pepper Meat stock Chopped spinach Smoked fish deboned and cleaned | This is the oven method. Like other one pot rice dishes this can also be done on the stove top. Wash rice till water runs clear. Set aside in sieve to drain while you prepare the sauce. Sauté chopped onions in palm oil, add tomato paste, and bouillon powder. Stir to combine. Add the crayfish, smoked fish, Iru, Cameroon pepper, pepper flakes and chopped red bell pepper. Stir to combine. Pour in the half of meat stock and bring to boil. Preheat oven to 400 F Spray your baking dish with cooking spray Pour washed rice into the baking dish Pour sauce over rice and stir Pour the rest of the meat stock in and stir. Taste for seasoning and adjust accordingly. Add the dried prawns and cover baking dish tightly with foil. Bake on lower rack of oven for 1 hour. Bring out baking dish, fluff the rice then stir the chopped spinach. | Submitted by NDM [Recipe via https://www.mydiasporakitchen.com/ where you can find an amazing variety of West African dishes] |
| Kyenkafa aka Ghana Red Rice | Ghana | Kyenkafa Rice i.e., the Ghana native rice Oil (Palm Kernel or Shea preferred) Fresh Tomatoes Garlic Onion Ginger Root Tomato Paste Pink Salmon /Optional Curry Powder Nutmeg Salt Miss Dash Pepper Powder Jumbo Cube Onga seasoning Mmanema/ dry fish Shrimp Powder | Cook using the same method as you would Jollof Rice. Make the sauce with the proteins and then add washed rice. Bring to a boil and then lower heat for it to cook. You can also make in an oven. | Submitted by NDM [Ingredients via Obaapa Kitchen, look her up on Instagram and YouTube for innovative Ghana based recipes] |
| Vegetable Soup with Sweet Potato and Nuts (Recipe courtesy of www.cafesigrun.co.uk) | Kenya; East Africa | 20 grams (¾ oz) cashew nuts (unsalted), toasted 1 onion, chopped coarsely 2 garlic cloves, chopped coarsely A small piece fresh ginger (similar to a grape in size), peeled and chopped finely 1 large carrot, chopped coarsely 450 grams (15¾ oz) sweet potatoes, chopped coarsely 250 grams (8¾ oz) tomatoes, chopped coarsely 750 millilitres (26¾ fluid oz) water 1 yeast free vegetable stock cube 3 tablespoons water 1 tablespoon coconut oil 1 tablespoon salt (Himalaya or sea salt) 1 tablespoon ground cumin 1 tablespoon ground coriander 1 teaspoon ground cinnamon 1 teaspoon ground cloves 1 teaspoon cayenne pepper (optional) 1 tablespoon smooth peanut butter without sugar | Heat a small frying pan until very hot. Add cashew nuts and toast for 5 minutes, move the nuts around with a wooden spoon so they will not burn. Peel 1 onion, 2 garlic cloves and 2 grams ginger and chop coarsely. Set a side. Chop 450 grams sweet potatoes, 200 grams tomatoes and 1 carrot coarsely. Set a side. Heat a 3 litre sauce pan to medium heat. Add 1 tablespoon coconut oil. Heat chopped onion for 10 minutes or until it starts to smell quite nicely. Add 3 tablespoons water. Add the chopped garlic and ginger, 1 teaspoon cayenne pepper (if used), 1 tablespoon ground cumin, 1 tablespoon ground coriander, 1 teaspoon ground cinnamon and 1 teaspoon ground cloves. Heat for 5 minutes and stir frequently. There should be quite a spicy and delicious aroma! Add chopped tomatoes, sweet potatoes and carrot to the saucepan. Heat for 5 minutes. Add 750 millilitres water and the vegetable stock cube. Stir for 1 minute. Bring to a boil, season with salt and keeping the heat low, let the soup barely simmer, partially covered, for 30 minutes. Turn the heat off and allow the soup to cool for 30 minutes. Pour half the amount into a food processor or blender along with the cashew nuts and peanut butter. Blend for 15 seconds or until the consistency is fairly thick without many lumps. Set aside in a big bowl and repeat with the remaining soup. Next, pour all the blended soup into the saucepan and re-heat until piping hot. Serve with bread. | Submitted NDM [Recipe courtesy of www.cafesigrun.co.uk] |
| Sekrebetu (Baked Plaintain Balls) in Akwapim land; Kyekyirebetu in Twi land | Ghana | Soft Yellow Pepper, Habanero Pepper, Onions, Ginger, Kekyere (Tom Brown/Milled Roasted Corn) | Wash and cut up plantain without peeling. Boil plantain in skin till cooked. Peel plantain Add raw pepper, onions and ginger to plantain and mash together. Do not mash it too smooth. Add Tom Brown enough to allow you roll the mixture into eggs shapes. Bake in the oven in a Pyrex dish or baking tray. Keep foil over till it’s cooked and then take it off and allow the outside to brown. Mummy said traditionally her grandmother would lay the rolls on plantain leaves and place them on a hearth with firewood. Her mother cooked it on a coal pot directly. | Submitted by NDM [Recipe courtesy of Mrs. Larbi] |
| Akotonshi (Stuffed Crab) | Ghana | 2 large Whole crabs or cooked crab meat 1 large Fresh ginger 2 tbsp Cooking oil 1 large Onion minced 1 tsp ginger ground 2 large Tomatoes finely chopped 1 tbsp Tomato paste 1 large Green bell peppers finely chopped 1 tsp Paprika 1 tsp Ground nutmeg 1 tsp Ground cumin 1 tsp Cloves ground 1 tsp Dried thyme leaves 1 tsp Grains of paradise, ground to a powder (Optional) 2 medium Minced African bird peppers (use hot Thai peppers if unavailable), 1/2 cup Dried shrimp Plain bread crumbs Parsley salt | If cooking whole crabs, clean them and bring a large pot of water to a boil. Add in the ginger, cloves and the crab, cook for 15 minutes. Remove crabs and meat, keep shells for plating. If using just crab meat Mix crab meat with ¼ cup water that has been boiled with the ginger piece and cloves for 15 minutes. Drain water, flake the meat and set aside. In a heavy pot,heat oil to medium temperature and add other ingredients in the following sequence, stirring for a minute or so between each: onions, ground ginger,tomatoes, tomato paste, green pepper, cumin, nutmeg, thyme, grains of paradise,paprika, mashed peppers, and dried shrimp. Reduce heat and simmer for 4 – 5 minutes, stirring constantly, until vegetables are cooked. Add crab meat and stir another couple of minutes to heat it through. Then spoon the mixture into clean crab shells or ramekins (small individual baking dishes). Sprinkle breadcrumbs on top of each crab and toast under an oven broiler, being careful not to let the crumbs scorch. Garnish with parsley. | Submitted by NDM [Recipe via Jennifer Ezeokoli at the afrifoodnetwork.com] |
| Benne (Sesame) Soup | Ghana | 1. Fowl (Guinea fowl, Cornish game hens, pheasant etc around 4 lbs, total) 2. salt, or to taste 3. Sesame (roasted and pounded) (Tahini can be substituited) 4. Garlic 5. Ginger 6. Onion 7. Habanero or Scotch Bonnet 8. Tomatoes | 1. Steam the fowl with seasonings 2. Add pureed tomatoes to fowl 3. Add broth/stock with the sesame to make a paste 4. Add sesame paste to fowl 5. Cook till done | Submitted by NDM [Recipe via Fran Osseo-Asare @ BetumiBlog; for a great education on Ghanaian dishes, pick up her book "The Ghana Cookbook" which she jointly authored with Barbara Baeta of Flair fame!] |
| Ayikple (Coconut-Bean Porridge) | Ghana | Dried adzuki beans Coconut milk Grated or ground fresh ginger Sliced fresh chili peppers to taste Smoked herring, ground or pounded Dried ground (or pounded) crayfish Salt or seasoned salt (or to taste) Toasted Corn Flour (Ablemamu) | Cook beans Make your tomato gravy When the beans are cooked, drain and add the coconut milk and water Add tomato gravy, the ginger, chili pepper, herrings, dried crayfish, and salt Simmer on medium for a few minutes to allow the flavors to blend Add toasted corn flour at the end, stirring quickly to avoid lumps | Submitted by NDM [Recipe via Fran Osseo-Asare @ BetumiBlog; for a great education on Ghanaian dishes, pick up her book "The Ghana Cookbook" ] |
| Ashanti Chicken | Ghana | 1 whole chicken, de-boned 1 lb yams (or potatoes, or sweet potatoes), peeled and cut into quarters 1 lb chicken meat, white or dark (no bones) cooking oil for frying chicken 1 onion, chopped 1 tomato, chopped (or a few spoonfuls of tomato paste or tomato sauce) 1 bunch of parsley, chopped 3 mint leaves, chopped salt (to taste) black pepper (to taste) | Boil the yams (or potatoes, or sweet potatoes) until tender. When tender, remove from water and mash. While yams are cooking, fry the chicken meat (not the whole chicken) in a few tablespoons of oil. When nearly done add the onion and tomato. Reduce heat and simmer until chicken is fully cooked. Add the chicken-onion-tomato mixture to the mashed yam (or its substitute). Add parsley, mint, salt, and pepper. Mix well. Stuff the de-boned chicken with the yam-chicken mixture. Sew the chicken closed with a needle and cooking string. Rub with butter or oil, salt and pepper. Steam the stuffed chicken for two hours in a large dutch oven (place the chicken on something to keep it out of the boiling water), then baste it with oil or butter and bake it in the oven or in an outdoor grill until it is golden brown. — Or — Bake the stuffed chicken in an oven or in an outdoor grill until it is browned, then wrap it in foil to allow it to continue to cook until fully done. Either way, be sure to use a meat thermometer to check for doneness. Make sure to check the temperature of both the whole chicken and the stuffing. | Submitted by NDM [Recipe courtesy of Congo Cookbook, look them up on the intertubes for even more recipes] |
| Mpotompoto/nyoma/teba/dablui or Yam Pottage | Ghana | A medium sized yam (Preferably cocoyam or taro) 1 medium sized onion. Tomatoes two medium sized tomatoes. Dried herrings (preferably shrimps), and salted fish (Koobi) Salt, palm oil and pepper. | Peel and wash the yam. Wash onions and peel it. Wash tomatoes and pepper. Cut yams into small chunks and put in pot together with onion and tomato. Add water enough to cover the content and boil between 25 and 35 minutes. Wash and add salted fish (Koobi) to the pot. Cook till tender and remove tomatoes and onions and grind. Add the ground tomato and onion mixture to the yam on fire. Add the grounded herrings, pepper, redd oil and salt to taste. Put fire on low and cook for about 3 minutes while stirring. Food is ready. | Submitted by NDM [Recipe via Pamela Ofori-Boateng @ modernghana.com] |
| Sinasin or Kisra (Fermented bread) | Nigeria (North) | Polished rice flour or combination of polished rice, millet, maize and wheat, yeast, yoghurt, baking powder, trona water. | Sinasin is a leavened pancake or flat bread similar to the injera from Ethiopia; the making of sinasin involves the milling of the grain into flour, the mixture of a cooked portion of the flour with the remaining uncooked flour, the use of starter agents to get the fermentation process underway and the baking of the bread into a thing round sheet. For more, see: https://www.researchgate.net/publication/322036336_Rice_in_Nigeria_Traditional_Recipes_and_Research_needs | Submitted by NDM [Information on this recipe derived from https://www.researchgate.net/publication/322036336_Rice_in_Nigeria_Traditional_Recipes_and_Research_needs] |
| Garabia | Nigeria (North) | Polished rice, sugar, groundnut oil and spices (ginger, cloves, and pepper), maishanu | "It is a "Royal snack" that is mainly prepared by the Kauris and Shuwa Arabs of Yobe and Borno State (Kyari, 2002). In the olden days, only the affluent class and royal families were served "garabia" hence the name "Royal Snack". Nowadays, it is prepared during occasions such as weddings, turbanings, naming ceremonies and other social occasions. " Rice flour is "mixed with the spices, oil and sugar and shaped using "finjal" cups, after which they were removed from the cups and dry-fried using a local pan commonly called "doka" . Sources: ( https://maxwellsci.com/print/ajfst/v5-249-254.pdf & https://www.researchgate.net/publication/322036336_Rice_in_Nigeria_Traditional_Recipes_and_Research_needs) | Submitted by NDM [Information on this recipe derived from https://www.researchgate.net/publication/322036336_Rice_in_Nigeria_Traditional_Recipes_and_Research_needs] |
| Plaintain and Corn Porridge aka Kɔkɔɔ Mpampa, Olɔ, Boredze Memen Akɔsa, Abladzodidi Dzogbo | Ghana | Ripe plantains, Corn dough (ablemamu), Salt, Ground pepper | Boil plantains and set aside Mix the plantain liquid with the corn dough Add to the cooked plantains and season Boil till done and make sure you stir frequently | Submitted by NDM [Information via this book: Gold Coast Nutrition and Cookery book of 1953. See if you can find a copy of this difficult to find book and enjoy the wide range of dishes it covers] |
| Aportonsu | Ghana (Asante and Akwapim areas particularly) | Garden eggs/ Eggplant Turkey berries Hot fresh peppers Garlic (2 pieces) Ginger ( 2 small pieces) Tomatoes (2 pieces) Onions (Preferably shallots) Salt Momoni/Koobi | Cook garden eggs/ eggplants, turkey berries, onions, peppers in a pot for about 20 minutes. Once they are warm to touch, you grind the onions and peppers, tomatoes are normally roasted on open fire. Add the momoni, after that, you add the garden eggs seeds/turkey berries, grind till most of the seeds are not visible. Add the the soft part of the garden eggs, once is a bit mashed, add the tomatoes, add dried fish of choice. Add salt to taste and it’s ready. Heated palm oil and sautéed onions, can be poured over. ( Optional) Can be served with boiled plantains, yam, cassava, cocoyam. | Submitted by NDM [Recipe courtesy of Afua Owusu - check out afua.owusu at instagram for great fashion]; this is the Asanka (earthware bowl found in Ghana) version of the dish, it can also be made as a soup in which the preparation is slightly differently. You can look at the way Ghana light soup is made for an idea of what the preparation of the soup form of this dish would look like |
| Fisherman's Soup (Nsaswia in Ga) | Ghana (Ga land) | Fresh fish ; Onions; Long peppers; Sea water for cooking | Clean the fish; Cook in the sea water; Chop onions and peppers and add to fish; Simmer gently for an hour; Goes with kenkey or banku | Submitted by NDM [Recipe via the Gold Coast Nutrition and Cookery book published by the Gold Coast Govt in the 1950s]; personally I feel a tad bit more herbs and spices could take this to another level. Let your imagination go wild. Love the sea water touch. |
| Palm-Nut Soup with Ripe Plaintain instead of Tomatoes | Ghana[Mmɛ-kwan (Twi); Abɛkwan (Fante); Nmɛwonu (Ga); Dedetsi (Ewe)] | Palm nuts; Meat; Smoked fish; Salt fish; Ripe plaintain; Okro; Garden eggs; Ground pepper; Salt; Onions; Crab or Snails (optional); Beans (optional) | Make the soup the usual way; But boil the ripe plantain and use in place of the tomatoes to thicken the soup. I also heard (just messaging here!) that in traditional Fante cooking, Fish or Meat is used, they are not combined | Submitted by NDM [via the Gold Coast Nutrition and Cookery book] |
| Bean Soup | Ghana [Asɛ Nkwan (Twi); Asɛ Nkwan (Fanti); Yɔɔ wonu (Ga); Ayi0detsi (Ewe)] | Cooked beans; Smoked fish; Meat; Onions; Tomatoes; Salt fish; Ground pepper; Salt; Cold water | Prepare soup like you would for Ghana style groundnut soup; Grind the beans, mix with a little soup, strain and add to the soup; Cook gently for 15-20 mins, and season well Goes well with cocoyam or cassava fufu | Submitted by NDM [via Gold Coast Nutrition and Cookery book; for a more exact recipe and additional ways of making this soup, try to locate a copy of this rare book |
| Abekatekonto (a combo of palm nut (abe), groundnut (nkate) and cocoyam (kontomire) soups | Ghana | Palmnut cream Cocoyam leaves/Spinach Peanut butter Salt Seasoning cube Onions Tomatoes Peppers Garlic Ginger Prekese(aridan) Smoked meat Smoked fish Dry fish Momone/stock fish( fermented fish, stinky fish) Snails Mushrooms | On a moderate heat , steam your meat excluding the smoked and dry fish with some seasoning salt ,salt and diced onions for about 3-5mins Blend in some of the onions, pepper,garlic and ginger and add a little water to it Add in a whole onion and tomatoes, cover and let it cook for about 10-15min Add in the palmnut cream Blend or grind the peanut butter and add as well Stir Add in water to desired consistency Bring it to a boil and let it cook for 20-30mins. Do not cover. Take out the onions and tomatoes add the cocoyam leaves and blend Add it to the soup Add your smoked and dry fish Add the charred prekese(aridan) and let it cook for extra 10-15mins Taste for salt | Submitted by NDM; Recipe via Kendolf Catering (https://kendolf.com/), a leading Ghanaian caterer in the NY/NJ/PA region. |
| Pito Yeast Soup | Ghana (Northern parts of the country) | Dried pito yeast, Meat, Water, Seasonings, Onions, Tomatoes, Dried okro/baobab (optional) | Wash meat, tomatoes etc Mix the yeast with the water Pour mix into pot and add all the other ingredients Simmer for a while (up to 1.5 hours) Serve with fufu Note: For a thicker soup, add dried okro or baobab leaves | Submitted by NDM; Recipe via The Gold Coast Nutrition and Cookery book. Pick up a copy to learn about the many classic dishes covered in the book. |
| Kyemgbuma (Cassava Dough and Fish or Meat Soup) | Ghana (Nzema) | Cassava dough, Peppers, Salt, Onions, Dried fish or Meat, Crabs, Salt fish (Koobi), Tomatoes, Water | Clean and prep fish/meat/crabs Simmer in a pot with some salt and a little water for about an hour Add tomatoes and peppers and cook till soft Remove tomatoes and peppers, grind and return to soup Roll cassava dough into four balls with a small hole in the middle of each, and add to soup Prepare and grind onions, and add with salt to taste Cover and simmer gently for 20-30 minutes Serve hot or cold | Submitted by NDM; Recipe via The Gold Coast Nutrition and Cookery book. Pick up a copy to learn about the many classic dishes covered in the book. |
| Mbɔteleba (Corndough and Fish/Meat Soup) | Ghana (Nzema) | Salt beef, Salt fish, Tomatoes, Water, Corndough, Peppers, Salt, Onions, Fish or Meat, Crabs | Clean and prepare fish/meat and crabs Put in a pot with the salt beef and simmer gently for 30 minutes Add the tomatoes and pepper, adding more water if necessary Divide the dough into two portions Make one portion into three or four balls with a small hole in each, and half cook them in the stock Remove the balls and mix well with the raw dough set aside. Set aside a small portion of the raw dough for thickening Roll the mixture into six balls with a slight hole in each and add to the stock Grind peppers, onions, tomatoes and salt; return to the soup Mix the raw dough set aside with a little of the stock and add to the soup Cover and simmer gently for 2 hours or until well coooked Serve hot | Submitted by NDM; Recipe via The Gold Coast Nutrition and Cookery book. Pick up a copy to learn about the many classic dishes covered in the book. |
| Fotoli (Chicken and Corndough Soup) | Ghana (Ga) | Corndough, Chicken, Onions, Palm Oil, Tomatoes, Salt, Ground pepper, Cold water | Clean chicken and cut up into small pieces Place in cold water and boil for 10 minutes; reduce heat and simmer for an hour Make corndough into small balls, and add Pour in palm oil, season well and simmer for 1 hour or until cooked Serve hot | Submitted by NDM; Recipe via The Gold Coast Nutrition and Cookery book.Pick up a copy to learn about the many classic dishes covered in the book. |
| Crab Stew [Kɔtɔkyim (Fante), Akɔtɔfin (Ga), Agalatɔtɔe (Ewe) | Ghana (Ga/Fante) | Crabs, Tomatoes, Ground ginger, Ground pepper, Onions, Salt, Butter or Lard, Water | Clean crabs, boil and pick out all flesh, reserve the shells Chop onions and tomatoes, fry in fat Add all the ingredients together, including crab flesh. Simmer gently for 15 minutes Clean and polish shells using some of the oil Pour mixture in shells and serve hot with rice or kenkey | Submitted by NDM; Recipe via The Gold Coast Nutrition and Cookery book.Pick up a copy to learn about the many classic dishes covered in the book. |
| Garden Egg Stew & Groundnuts | Ghana | The usual ingredients for regular garden egg stew + groundnut paste | Prepare a regular garden egg stew Add the groundnut paste and simmer for 10 minutes until all ingredients are soft Serve with ampesi (boiled plantain/yam/cocoyam/cassava) or kenkey | Submitted by NDM; Recipe via The Gold Coast Nutrition and Cookery book.Pick up a copy to learn about the many classic dishes covered in the book. |
| Mushroom Stew [Mmire Abom (Twi), Mbire Flɔ (Ga), Nzliei-tadi (Ewe)] owee (Fante), Mle Fl | Ghana | Mushrooms, Meat or Smoked fish, Flour, Onions, Tomatoes, Seasoning, Water, Oil or Lard | Wash, skin and break mushrooms and fish into pieces Prepare and slice onions and tomatoes Dip mushrooms and meat (if used) in seasoned flour and toss in oil. Remove from oil, then fry onions, tomatoes and rest of flour Add mushrooms, fish or meat, pepper, salt and water; stir to avoid lumps, and simmer for an hour. Serve hot with kenkey, rice or ampesi | Submitted by NDM; Recipe via The Gold Coast Nutrition and Cookery book. Pick up a copy to learn about the many classic dishes covered in the book. |
| Anpokye | Ghana | Cocoyams | I must confess. I don't have a reliable source for how to make this dish and welcome any input on this! All I know is that it involves cooking the cooking yam with the skin on and used as the side for your favourite stew or soup. It is supposed to have medicinal properties. | Submitted by NDM |
| Yumbeka | Ghana | Bean leaves | This is another dish that has very information on it. If you know anything at all about the dish, please reach out to us. The dish is supposed to be made out of the leaves of a bean plant and is supposed to be very nutritious. | Submitted by NDM. If you have any information on this dish, please reach out to me at ndmanu at aol dot com |
| Meat Stew [Kyim (Twi), Oku Abra (Ga), Bɔnanfrowee (Fante), Agbodzomle (Ewe)] | Ghana | Fresh meat, Ground pepper, Onions, Salt, Tomatoes, Fresh blood from the slaughterhouse, Water | Method I Prep meat and cut into small pieces Add water, salt and pepper; heat to boiling and simmer for 2-2.5 hours When meat is nearly soft, wash, peel and cut up vegetables, and add them to the stew with the blood Stir well to avoid lumps When soft, remove and mash onions and tomatoes and then return to the stew Serve with fufu, kenkey or abolo Method II As for Method I, but add: Ginger, Palm Oil and Cloves Method III Use these ingredients: Palm-nut liquid, goat or sheep meat, heart/liver/kidneys/tripe, tomatoes, onions, ginger, ground pepper, salt, fresh goat or sheep blood Wash tripe and cut into small pieces Cover with water and heat to boiling-point Remove tripe and throw away water Add palm-nut liquid to tripe and simmer for a 1/2 hour Clean and cut rest of meat into small pieces and add to tripe. Simmer for 1.5 hours When meat is nearly cooked, grind and add vegetables, also seasonings and blood; stir well to prevent lumps forming Simmer for 15-30 minutes Serve hot with yam or cocoyam fufu, or serve hot or cold with ampesi, kenkey or banku | Submitted by NDM; Recipe via The Gold Coast Nutrition and Cookery book.Pick up a copy to learn more about this and many other classic dishes covered in the book. This is an interesting dish. Most Ghanaians would recoil at the pairing of fufu and a "stew" but it is seems like this can be a thing. The use of fresh animal blood is also something not seen as much these days, I would guess. |
| Steamed Cassava Dough [Yakayake (Ewe), Akyeke (Nzema)] | Ghana | Cassava dough, Salt | Boil some water and fit top of pot with a steamer Seal edges with a paste of cassava dough Line steamer with corn shooks or clean white cloth Sieve cassava dough and mix with salt, fill steamer with dough, cover and steam for close to an hour Remove and serve with palm-nut soup, fried fish or stew | Submitted by NDM; Recipe via The Gold Coast Nutrition and Cookery book.Pick up a copy to learn about the many classic dishes covered in the book. This is the traditional take on this. An alternative is to crumble the steamed cassava dough and mix with some palm oil. Alice Dede (Ghanaian Favorite Dishes) has a slightly different take: She allows for the optional use of sugar as well as ground corn; she also talks about Etew Yakayeke, which uses Dough (corn?), Ground corn, Okro, Salt. The dough is dried and the salt and ground corn is added. It is mixed and sieved. Then the okro is cut into pieces, boiled and added to the steamed yakayeke. It is mixed well adn served with palm oil soup. For a contemporary rendition of this classic dish, see Fafa Gilbert's take at https://youtu.be/lmCPWbaHZOw |
| Steamed Sweet Kenkey (Dɔkompa) | Ghana | Corn, Sugar, Sweet Potatoes or Yam, Flour, Salt, Water, Dry corn shooks or fresh plantain leaves | Pick, wash and soak corn for 3 days Make into corn dough Partly cook half the dough into ohu, and mix with uncooked dough Boil and mash yam or sweet potatoes, add rest of ingredients and mix well Soften with water to a soft consistency, and allow to stand for 8 hours Heat water and prepare pot for steaming Wrap mixture in leaves and steam for 4 hours Serve hot or cold | Submitted by NDM; Recipe via The Gold Coast Nutrition and Cookery book. Pick up a copy to learn about the many classic dishes covered in the book. There are a wide range of steamed dishes you will discover in that book, I promise! |
| Corn and Sugar [Nkyekyerewa (Twi), Able ke Sikli (Ga)] | Ghana | Corn, Granulated or crushed lump sugar, Crushed salt, Corn shooks or plantain leaves | Pound and husk corn; wash and soak overnight Prepare a platform of sticks and shooks in pot, add and boil water Mix sugar and salt with corn Wrap ladlefuls of prepared corn in shooks or leaves and tie securely Place parcels over the prepared platform of sticks and leaves Steam for 3-4 hours Serve hot or cold Method II Prepare as above but omit sugar Serve with coconut or roasted groundnuts | Submitted by NDM; Recipe via The Gold Coast Nutrition and Cookery book. Pick up a copy to learn about the many classic dishes covered in the book. This dish has echoes of the ablo dish we know well these days. |
| Plantain Kenkey [Brodɔkono (Twi), Ahyenku or Asenku {Fante), Afanku (Ga)] | Ghana (Akan regions) | Very ripe plantains, Ground pepper, Salt, Unripe plantain meal (amada kokente) | Beat the ripe plantains till free from lumps Mix the beaten plantain with plantain meal Add ground pepper and salt and mix well Allow to rise in warm place for 6 hours Roll in plantain leaves, and arrange in a pot on a platform of sticks and leaves, and steam for 4-5 hours Serve as a sweet | Submitted by NDM; Recipe via The Gold Coast Nutrition and Cookery book. Pick up a copy to learn about the many classic dishes covered in the book. This is a dish that will go well with palm-nut soup or a rich bambara beans stew! |
| Wasawasa (Steamed Yam Flour) | Ghana | Yam flour (yam heads are used) | Place a perforated pan over a pot containing boiling water Arrange sticks and sponge in the upper pot Wet the yam flour Put a little at a time in a calabash and shake the calabash from side to side until the flour forms small beads Sprinkle the mixture on the sponge and steam for 1 hour Serve with gravy | Submitted by NDM; Recipe via The Gold Coast Nutrition and Cookery book. Pick up a copy to learn about the many classic dishes covered in the book. This is a dish that originates from the North of Ghana. It is supposedly served with shea butter and onions. I am looking for more information on this dish! |
| Ogusi Soup [Agusi Nkwan (Twi), Agufi wonu (Ga), Akatsewa Nkwan (Fante), Agusi-detsi(Ewe)] | Ghana | Roasted Ogusi, Meat, Smoked fish, Tomatoes, Onions, Ground pepper, Salt, Water | Prepare like you would do for a typical Ghanaian Groundnut soup (Youtube is your friend here) Grind the ogusi to a smooth paste, mix with some soup and add Allow to cook for 40 minutes Season well and serve hot with cassava or plantain fufu | Submitted by NDM; Recipe via The Gold Coast Nutrition and Cookery book. Pick up a copy to learn about the many classic dishes covered in the book. Interesting enough, Ghanaians do make ogusi (egusi) stew and call it palaver sauce; the soup version is not so well known! |
| Wre-Wre Soup | Ghana | The usual list for Ghanaian soups (Smoked fish, Tomatoes, Onions, Pepper, Salt, Meat, Water etc) | Prepare the soup like you would prepare Ghanaian Groundnut Soup (see YouTube for examples) but substitute the WreWre paste for the Groundnut paste. You can buy already made paste or you can make yours from scratch | Wre-Wre is the seed of the muskmelon. It is rich in all of the good things and its soup has a nutty taste akin to groundnut soup. The 3 Ghanaian food bloggers below have great takes on how to make this delicious dish. https://youtu.be/k8YRQQaPuUU https://youtu.be/5n4WuA8gMOM https://youtu.be/1wA1jBWdpnY |
| Dried Okro Soup | Ghana (Northern regions) | Water, Powdered Okro, Kawa (salt petre), Onions, Tomatoes, Seasoning | Wash and cut meat, tomatoes, onions Put all in the pot; add dry ingredients and water to cover Simmer for 1 to 1.5 hours Serve with sayem or fufu | Submitted by NDM; Recipe via The Gold Coast Nutrition and Cookery book.Pick up a copy to learn about the many classic dishes covered in the book. The Hausa name for this soup is Miyan Busheshen Kubewa and it is seen also in Northern Nigeria. The use of dried okro to make this was probably a result of the need to preserve fresh okro in places far away from where it was grown For a contemporary take on this, please see Lami Cooks on Youtube; she really makes it so easy to prepare! https://youtu.be/K6msuBcnhm0 |
| Crab & Pepper Dressing | Ghana | River Crabs, Salt, Ground Pepper, Onions, Tomato, Water | Kill and wash crabs Removes eyes and under flap Put in boiling water, add salt and boil for 10 minutes Reduce heat and simmer for 45 minutes Drain and serve with Kenkey and Pepper Dressing Pepper Dressing is made in the following fashion Prepare and grind onions and tomatoes. Add salt, pepper and water Serve raw or simmer for 10 minutes with crabs This is a simple but bound to be tasty dish; the key is to have the freshest of crabs. The use of fresh rather than ground pepper is another twist worth exploring. | Submitted by NDM; Recipe via The Gold Coast Nutrition and Cookery book.Pick up a copy to learn about the many classic dishes covered in the book. |
| Seasoned Boiled Yam and Palm Oil [Nyɔma (Twi), Edow Kyimyi (Fante), Yele Kpɔtɔnkpɔtɔ (Ga), Mpɔtɔe Etedzogbɔ (Ewe)] | Ghana | Yams, Salt beef of Salt fish (In Ga: dideisila; In Fante: nakompatowa - Optional), Meat or Dried herrings, Palm oil or lard, salt, ground pepper | Cut the yam into small pieces Cook slowly in water Cut the fish or meat (if used) into small pieces and cook with the yam When the yam is soft, add the palm oil or lard, salt and pepper Mix well and serve soft Another dish showcasing the essential role palm oil played (and plays) in the diet of Ghanaians | Submitted by NDM; Recipe via The Gold Coast Nutrition and Cookery book.Pick up a copy to get the exact amounts of the ingredients used for this recipe. |
| Ripe Plantain and Cassava Meal Pudding | Ghana | Cassava meal, Ripe plantains, Palm oil, Ground pepper, Salt, Plantain leaves | Peel and pound ripe plantains Add and mix in kokente (cassava meal), pepper, salt and palm oil Wrap in plantain leaves and boil for 1.5 to 2 hours Serve cold Method II (the Ga way) Prepare as in Method I, but use unripe plantain meal instead of cassava meal | Submitted by NDM; Recipe via The Gold Coast Nutrition and Cookery book.Pick up a copy to get the exact amounts of the ingredients used for this recipe. Another example of the endless variety of starchy dishes possible with a core set of ingredients. Palm oil makes it entrance again! |
| Apotonsu (Plantain and Palm Oil) | Ghana (Akan speaking areas) | Ripe or Unripe Plantains or a combination of both, Smoked fish, Palm Oil, Salt, Ground Pepper | Method I Boil or bake plantains without skins Pound or mash Grind plantain and salt and pepper Wash and break up fish, add oil and mix with plantain Heat slowly for about 10 minutes Stir well and serve hot Method II Do as in Method I, but instead of fish, use roasted crushed groundnuts, and instead of ground pepper, use ground ginger Similar to the more famous ɔto, but differing with its use of smoked fish, this is a dish that provides so many possibilities. I would have both pepper, ginger and some other spices in the mix! | Submitted by NDM [via Gold Coast Nutrition and Cookery book; for a more exact recipe and additional ways of making this soup, try to locate a copy of this rare book |
| Boiled Peas and Roasted Ground Corn [Twi - Asebetu] | Ghana | Peas, Roasted corn meal, Palm oil, Onions (raw or boiled) Salt, Pepper, Dried snails (optional) | Wash and soak peas overnight Boil together with snails till tender Mash peas Add meal, salt, pepper and finely chopped onions, snails Add palm oil, heat for 5 minutes and serve hot | NDM. Dish courtesy of the Gold Coast Nutrition and Cookery book |
| Boiled Ground Beans and Garri [Ewe - Adayi] | Ghana | Garri, Dried beans, Coconut oil, Salt, Boiling water | Soak beans overnight Pour off water and dry beans in the sun Grind the beans and remove the skin Cook well in the boiling water till soft; add salt Damp garri and add heated oil Serve hot with the beans | NDM; Recipe courtesy of the Gold Coast Nutrition and Cookery Book |
| Piano [Ewe - Pino] | Ghana | Garri, Tomato, Salt, Boiling water | Mix garri with salt Pour a little of the boiling water in a plate; sprinkle on a little of the garri. Do this till the garri is used up Wash and grind raw tomatoes; add to garri Serve with soup or fried pork or bean stew | NDM ; recipe via Gold Coast Nutrition and Cookery Book |
| Tigernut Chocolate Mould | Ghana | Tigernuts, Rice, Cold water, Sugar (optional), Hard-boiled eggs, Salt | Prepare as you would Tigernut milk but omit hard-boiled eggs and add cocoa or drinking chocolate with the rice. Increase the quantity of sugar. | Ndm; Recipe via Gold Coast Nutrition and Cookery Book |
| Wasawasa or Steamed Yam Flour | Ghana | Yam flour (yam heads areused) | Place a perforated pot over a pot containing boiling water. Arrange sticks and sponge in the upper pot. Wet the yam flour. Put a little at a time in a calabash and shake the calabash from side to side until the flour forms small beads. Sprinkle the mixture on the sponge and steam for 1 hour. Serve with gravy. | NDM via the Gold Coast and Cookery book |
| Plantain Kenkey | Ghana Twi: Brgɔdɔkono Fante: Ahyenku or Asenku Ga: Afanku | Ripe plantains Ground pepper Salt Unripe plantain meal (amada kokonte!?) | Beat the ripe plantains till free from lumps. Mix the beaten plantain with the plantain meal. Add ground pepper and salt, and mix well. Allow to rise in a warm place for 6 hours. Roll in plantain leaves, and arrange in a pot on a platform of sticks and leaves, and steam for 4-5 hours. Serve as a sweet. | NDM (via Gold Coast Nutrition and Cookery) |