This is the most basic of stews in Ghana. The ingredients are easy to find or common as Ghanaians will say and the cooking time is under half an hour. Ghana gravy is popular and goes with most Ghanaian staples such as rice and kenkey.
I love left overs. Some such as these (the Ghana gravy, Ghana salad and domedo) can all come together to create a rather interestingly basic versatile dish. The various flavours as well as the convenience of throwing the ingredients together in less than 20-30 minutes makes this a great dish for when you can't hang out in the kitchen for too long.
This is a dish for the left over purist. with the exception of a few vegetables and the noodles, every thing else including the stock for the soup and the roast pork domedo splices all came from the dish "Chichinga (suya) spiced roast pork belly domedo" featured on our blog.
The blended onion and pepper marinade is a purely domedo technique of roasting pork in Ghana. The wet marinade gives the pork a stewy tastes that can be eaten with staples such as fried yam. The addition of suya to roast pork is not traditional. This is mainly becouse pork is traditionally a no no in the Moslem communities who gave the world suya spice.
Waakye is a great Ghanaian meal made of rice and beans. Traditionally it is consumed with gari, meat or chicken stew and shito. Adding Sautéed spinach makes this meal an even bigger power house. Spinach, known in Ghana as kontomire is known for good health. With no meat in sight this one pot meal qualifies as vegetarian and is packed full of flavour and variety. Avocado and a sprinkling of sesame seeds are used as garnishes.
Arguably the easiest and most convenient way to cook west Africa's iconic jollof rice is to bake it in an oven. On this occasion, instead of the more popular chicken or beef jollof rice, sea food takes centre stage in this recipe. A lobster, king prawns, mussels and clams give this sea food jollof rice a twist that will whet your appetite and nothing gives you that typical coastal West African flavour than this one pot baked dish.
Garden egg stew with boiled yam and plantain reminds me of a bygone era in the more forested hinterlands of Ghana. It’s a meal to be had after a hard day’s work on the farm as you scurry back home skipping and dodging puddles of water on the way. In those days, muddy footpaths passed as tarmacs and cement pavements. Squelching chale wote sandals and slippers were the norm and a cutlass in hand to beat the creeping foliage away from the path was a necessity. Leaves danced on the horizon, trees, their bare branches stretched heavenwards like arms held high as they swayed in the wind.
Ras El Hanout spice mix is made up of between 12 to as many as 20 of the best spices including cinnamon, nutmeg, cloves, allspice, chili peppers, cumin, cardamom, paprika, fenugreek and other spices. The inspiration for this slow roast ras el hanout spiced leg of lamb is purely derived from the delights and flavours of the slow roasted ras el hanout spiced meat dishes or méchoui so popular in Morocco. Slow cooked for between 5-7 hours it becomes so tender and melts off the bone.
These succulent skewered kebabs are rooted in the yaji spice mix used in making suya kebabs as they are known in Nigeria or Chinchinga in Ghana. Making suya minced beef kebab is simple and the result is a brilliant composition of flavours, especially with the addition of vegetables and red onions. The meat should be ready and sizzling within 10 minutes of a full blast of the oven
Mafé (or Mafe, Maffé, Maffe, or Maafe) is similar to making countless variations of African groundnut or peanut stews. Mafé, however, has its own uniqueness and personality which has been undoubtedly imparted to it by the Wolof people of Gambia and Senegal where Mafé is said to originate.