The Recipes Of Ghana

The Recipes Of Ghana - The Republic of Ghana whose name inside Ga language means 'The Warrior King' was inhabited in pre-colonial times by a number of ancient kingdoms, such as Ga Adangbes around the eastern coast, the inland Empire in the Ashanti as well as various Fante states down the coast and inland. 

Ghana is agriculturally a really productive country which is our planet's third largest producer of cocoa. Fishing is another major part in the economy and, because of this, many Ghanaian dishes are based on fish. Local plants for example bananas, avocados, grapefruits, mangos, papayas, coconut and plantains will also be highly prized and used inside country's cuisines. Chillies can also be a significant component of Ghanaian cuisine and offers significant vitamin C in the diet. Another feature of Ghanaian cookery will be the using boiled eggs as being a garnish.

Here are two classic Ghanaian dishes for your enjoyment:

Ghanaian Fresh Fish Stew

Ingredients

• 450g fresh fish (any firm white fish)
• 4 hot chillies (eg Scotch Bonnet) pounded to your paste
• 2 tbsp tomato puree
• 3 tbsp ground, dried, shrimp
• 4 medium onions, finely sliced
• 4 fresh tomatoes, chopped and pounded to your paste
• 6 tbsp Kpakpo Shito
• 300ml water
• 150ml red palm oil
• 1 garlic herb, pounded to your paste
• 1 tbsp freshly-grated ginger,salt, to taste

Method:

Clean the fish, eliminate the gills and cut into steaks. Wash the flesh with lime, lemon or vinegar then rinse in water and marinate within the garlic, ginger, chillies and salt. Set aside for 30 minutes before continuing.

Heat somewhat oil in the pan and fry the onions and tomatoes for a few minutes. Add the soil shrimps and tomato puree and allow to simmer for about ten minutes, or until cooked. Add the water and also the marinated fish (as well as any remaining marinade) and simmer gently approximately 25 minutes, or before fish is cooked. Serve hot with a bed of rice or with boiled yams or plantains.

Kenkey

Kenkey (also called Dokonu or Komi) is one with the staple foods consumed in Ghana. It's a steamed dough ball made from fermented corn (maize).

Ingredients:

2kg maize flour (eg cornflour or cornmeal) and white cornmeal is preferred

Method:

To prepare Kenkey over completely from scratch the maize flour first must be fermented. It's mixed with ample warm water to wet it before being able to ferment (covered which has a clean cloth) for two to three days to create maize dough. It has slightly sour aroma when properly fermented.

The resultant dough is kneaded while using hands until it is thoroughly mixed and possesses stiffened slightly. At this point it's divided into two equal portions. Half the fermented dough is placed in a very large pot as well as 250ml water where it's partially cooked for approximately 10 mins, stirring constantly and vigorously (after which it's known as aflata). At this point the uncooked half from the dough is added and mixed-in well. The resultant aflate?dough mixture is divided and shaped into serving-sized pieces before being wrapped tightly in banana leaves, cornhusks, greaseprof paper or foil. The wrapped dough will then be placed with a wire rack above a pot of boiling water and therefore are steamed for between 1 and 3 hours.

The final dough balls are the kenkey and are typically served with a sauce (typically a hot sauce) including Palaver Sauce or any meat or fish dish.

I hope you have gained somewhat flavour in the recipes of Ghana and therefore are now able to get more information.