• Chef for the Week: Victoria Dadzie

    Delicious Ghanaian Recipes

    Abenkwan (Palm Nut Soup)

    What you need:

    • 1½lb palm nuts
    • 1lb bone-in beef and/or goat meat
    • 8oz smoked fish
    • 3 whole tomatoes or 1 can of plum tomatoes
    • Onions, garlic, shallots, garden eggs, pepper, salt

    What to do:

    • Wash the palm nuts, put them into a saucepan, cover with water and boil until they are soft
    • Prepare meat and fish, wash and put it into a saucepan, add salt, garlic and chopped shallots Add a little water, and bring to the boil
    • Pound the palm nuts in a mortar until pulpy, put into a bowl, add warm water and stir with hand and remove the fibre residue by squeezing out the juice
    • Strain the palm liquid through a fine strainer into a clean bowl then add the palm nut liquid to the meat with tomatoes, onions, garden eggs and pepper
    • Simmer till all ingredients are soft
    • Remove vegetables, grind and add it back to the soup mixture
    • Allow to simmer for roughly  one hour
    • Enjoy with fufu, banku, kenkey or omutuo (soft rice balls)

     

    Kelewele (Spicy Fried Plantains)

    What you need:

    • Several large RIPE plantains
    • Fresh grated whole ginger or powdered ginger
    • Ground cloves
    • Salt, ground red pepper
    • Grated nutmeg, ground cinnamon
    • Warm water  and vegetable oil (for frying)

    What to do:

    • Cut plantains into diagonal slices about 1 /2-inch thick
    • Stir together ginger, cloves, red pepper, salt, nutmeg and cinnamon in bowl and then stir in the warm water to form paste
    • Put the plantain slices into the paste and toss to fully coat each slice
    • Let it stand for 30 minutes (for flavour to seep into the slices)
    • Pour enough vegetable oil into large skillet and heat oil over medium-high heat until hot (but NOT smoking)
    • Fry plantain slices, turning once or until they’re golden brown then transfer fried plantains with slotted spoon to paper towel-lined baking sheet/plate/bowl
    • Add batches until all fried and….enjoy (as a side or all by its yummy self!)

     

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