GHANA RECIPES (BANKU)

Banku/Akple: Fermented corn/cassava dough mixed proportionally and cooked in hot water into a smooth, whitish consistent paste, served with soup, stew or a pepper sauce with fish.

Ingredient

GHANA RECIPES (RED-RED)

Red-red is a popular dish in Ghana, and it is normally made with vegetarians in mind. It very delicious.

Red-red is a Ghanaian stew made from beans, and it gets the red color from the red palm oil that they use to prepare the stew. In most places, it will also be prepared with tomato paste. It is most common to find it with black eyed beans, but any beans will do.

Palm oil is common in Ghana, and you will see them sold in plastic bottles in the markets. Worldwide there are discussions on the impact of the palm oil production on the environment and on animal species.

Ingredients:

GHANA RECIPES (IRRI -WAAKYE )

Ghanaian cuisine has a wide variety of traditional dishes, such as the popular Waakye (pronounced waachay), a rice and beans combination, which is both delicious and nutritious.

Waakye was earlier popular, mainly in Northern Ghana, but has now gained national status and is loved by grownups and children alike. It can be prepared at home, but, in Ghana, it is more popular as a street food. It is also eaten in Nigeria, Togo, and Benin, where it is prepared in slightly different ways.

Waakye is usually served for breakfast or lunch with a typical Ghanaian spicy pepper sauce. It can be a meal in itself or it can be eaten with boiled eggs and/or with a stew of fish, chicken, beef, or vegetables.

The dish requires about 15 minutes of preparation and an hour and a half of cooking time.

Ingredients

GHANA RECIPES (KENKEY)

Ghana, just like Nigeria, has a wide variety of cuisines and traditional recipes, that are fast becoming popular in other parts of the world. Among these, perhaps the most popular is Kenkey.

Kenkey, is also known as Dorkunu or Komi. Chances are you’ve seen and probably downed a few plates of this delicious solid food. Kenkey is a staple food in Ghana, made from fermented maize or cassava, and served with peppered stew.            

It is a staple dish, similar to sour dough dumplings from the Akan, Ga and Ewe regions of West Africa.

Like Fufu, a variation of Kenkey can also be made from plantains which would generally be a healthier alternative, safe from cancer-causing toxins.

Based on your preference, Kenkey can be prepared to be sweet or sour.

Ingredient

BEVERAGE RECIPES (ZOBO)

Zobo (Zoborodo) is a Nigerian beverage made from dried Roselle plant flowers. The drink is also known as Roselle drink and called Sorrel drink in the Caribbean.

Zobo has a sour taste, so it can clash with sugars. It is good to keep Zobo drink as natural as you can, since you use only natural ingredients when preparing the drink. You may add artificial flavours and sweeteners, or pineapple flavour and sugar if you wish.

Ingredients for  Zobo drink

BEVERAGE RECIPES (FURA DA NONO)

Fura da nono is very popular in the Northern States, especially in Sokoto State, where it can be taken any time of the day.  Nono is the Hausa word for cow’s milk, sold by the Fulani women. However, many people prefer to use plain yogurt to mix with the fura and drink. 

Ingredients

BEVERAGE RECIPES (KUNU)

Kunu drink is a popular drink made from whole grains of millet and sometimes sorghum or corn. Its quite popular in most parts of Nigeria especially the northern part where it originates. It’s got a spicy, nutty flavor and it’s packed with nourishing vitamins and minerals. It’s also rich in protein and high in fiber. Preparation of this drink takes about a minimum of 2-3 days. This is because for the first two days, it’s left to soak in water so as to trigger the process of fermentation.  Making Kunu at home is quite easy and requires nothing fancy. 
Ingredients

SNACK RECIPES (COCONUT CANDY)

There are many snacks/desserts referred to as coconut candy but the sweet chewy Coconut Candy discussed here, is the one we make. It is made in our homes. It is grated/shredded coconuts and granulated sugar. Though some work goes into grating the fresh coconut meat into tiny pieces, this candy is so easy to make and highly addictive.

Ingredients

SNACK RECIPES (PUFF PUFF)

 Puff Puff is that spongy, deep-fried, spherical snack. It is soft and springs back to touch, you know, like when you pinch a foam sponge.

Making the Puff Puff recipe is both easy and complicated. Easy because the mixing is quite straight-forward and you will see proof that you are doing things right as you go along. It is only complicated when you do not follow the steps.

Ingredients

SNACK RECIPES (CHIN CHIN)

Chin Chin is a crunchy deep-fried snack and ideal light refreshment for you and your guests. Chin Chin can last for weeks if stored in an airtight container. With no baking involved in this recipe, Chin Chin is one of the easiest snacks to make.

Ingredients for Chin Chin

GROUNDNUT RECIPE (KULI KULI)

               

Kuli Kuli - also called Kulli Kulli (Togo), Kuli Kuli (Nigeria), Bakourou / Bacourou (Cameroon), Koura Koura (Burkina Faso), and Klui Klui(Benin). These delicious donuts with peanut originate from the Hausas, in the Northern part of Nigeria. They are made from dry roasted peanuts/groundnuts , ground into a semi-paste, mixed with select spices and deep fried until it hardens. 
 Kuli kuli is one crunchy snack that brings back lovely childhood memories. If you want an easy crunchy snack to munch on, anytime of the day, then Kuli Kuli is the snack for you.                        
       Ingredients for Kuli Kuli

MEAT RECIPE (TSIRE)

Tsire (in Ghana is known as Chichinga)  is another delicious morsel of meat on a skewer you can eat. Tsire is mostly prepared by the Hausas, from the Northern part of Nigeria. This is another street food which can be cooked over an open fire in the market place or sold by the road side. 

The strips of beef are coated with peanut butter, hot red peppers and spices. It can be grilled till they are deliciously charbroiled or with oven. It can also be substituted with roasted cashew which also gives it a wonderful flavor.

                                                         Ingredients

MEAT RECIPES (KILISHI)

Kilishi (also Kilichi) is the spicy Beef Jerky, another snacks from Northern Nigeria. This is one of those snacks that you can eat till your chin pains you, yet you will not want to stop.

 Kilishi can be likened to Suya in that they have similar ingredients but the preparation and texture is different.

Traditionally, Kilishi is dried under the sun's intense heat for about 3 days but here's how to make it in your kitchen in under an hour.

Ingredients

MEAT RECIPES (SUYA)

Suya  is mostly prepared in the northern part of Nigeria (Hausa’s) and the spice known as Yaji in Hausa, is the best kept recipe secret, only known by the top Mallams of Hausaland.

Every Mai Suya and his team have their own unique blend of kuli kuli (groundnut/peanut butter deep-fried till crunchy), ground ginger, pepper flakes, stock cubes and salt to come up with the Suya spice that draws people out of their homes at dusk to have some tasty Suya.

Ingredients you need for Suya

RICE RECIPE (SINASIR- RICE PANCAKE)

Sinasir is a delicacy popular in Northerners Nigerian (Hausa) rice recipe fried like pancakes because it is prepared with the soft variety of rice usually used to make another delicacy called Tuwo Shinkafa. It’s usually made into an oval shape and tastes delightful

Ingredients for Sinasir

CORN RECIPE (TUWO MASARA)

CORN RECIPE (TUWO MASARA)

Tuwo Masara is a corn flour dish eaten in the northern part of Nigeria. This bolus meal is indigenous to the (Fulani’s & Hausas) and other parts of West Africa. Tuwo Masara can be used as a substitute for Eba and when there is left-over, it can always be eatable and hot again by dropping it into hot oil.

Tuwo Masara can be eaten with different type of soups; Miyar Taushe (Vegetable soup), Miyar Kuka (Baoba soup), Miyar Kubewa (Okra soup), Miyar Agushi (Melon soup)or Ogbono soup. The Northerners enjoy it with Miyan Wake, Miyan Shuaka, Miyan Tapasa, Miyan Ridi, Miyan Zogale and Miyan Taushe. etc

Tuwo Masara (Maize dough) has several benefits to health, some of which include:                                                                 

1. Nutritious and highly appetizing
2. Prevents constipation         
3. Reduces stomach acidity  
4. Combats the symptoms of certain cancers   
5. Reduces the risk of diabetes and heart disease.  Etc.

Ingredients for Tuwo Masara
-1 cup of corn meal / corn flour (coarse type….not the one for making pap)
-2 cups of water
                                                            

Cooking Direction for Tuwo Masara

·       Put some water into a small pot and set it to boil on medium heat.

·       Add the corn and stir continuously until you get a thick and stretchy mix... Just like Eba, you can add more corn meal if you want it thicker. Add a little water, cover the pot, reduce the heat to low and leave for 2 minutes.

·       Now mix thoroughly until the Tuwon is smooth. Serve hot.

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RICE RECIPE (MASA –RICE PUFF PUFF)

RICE RECIPE (MASA –RICE PUFF PUFF)

Hausa masa or Waina is a very popular snack in the northern part of Nigeria. Masa look like puff puff though the batter is made slightly watery unlike puff puff batter and not as sweet as puff puff. It is being prepared in such a quick session that, as you remove a batch from the pan you immediately adding a new set into the pan due to the uncontrollable heat from the firewood burner. The rice usually used for this meal is the type used for tuwo known locally as sinasir (very white in colour broken rice particles).

Ingredients                                    

•3 cups Rice (Tuwo rice)

•1 tsp. Potash (Akaun/Kanwa)

•1 tbsp. Sugar

•1/2 tsp. Salt

•1 tbsp. Yeast

Directions

  1.   Dissolve the potash in a medium sized bowl with water, pour the potash-water liquid into 2 cups of raw rice, make sure it covers and soaks it (Don't pour in the potash residue). Leave to sit for about 8-10 hours or overnight. This is done to ensure the potash which acts as a local tenderizer softens the rice while it ferments.

  2.    Boil 1 cup or raw rice till soft. mash in the pot with a spatula and set aside.

  3.    Wash the soaked rice and blend till smooth with clean water.

   Note: The batter should not be thick but runny.

                                         

  4.    Mix the Mashed rice with the ground rice, add yeast, sugar, salt then leave to froth and rise for about 25mins or less. Mix Once more and set aside

  5.   Grease the masa pan by pouring a little vegetable oil in each hole. Then, Gently pour the masa batter into the holes and drizzle the top with more vegetable oil. Cook for about 1min till golden brown, flip over to cook the other side.

  6.    Remove from the pan and serve.

Masa is usually served with dry spicy pepper, Yaji honey, stew, suya, soup, or just plain sugar.

                      

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CORN RECIPES (OGI/AKAMU/PAP AND CUSTARD)

CORN RECIPES (OGI/AKAMU/PAP AND CUSTARD)

Traditionally processed Ogi/Akamu/Pap, with the distinctive sour taste, is a great partner to Fried Plantain, Pancake, Akara, Fried Yam, Puff Puff etc. Any of these when combined with Akamu, makes a great breakfast meal. Akamu is also a great baby food.

Akamu is simple, yet very difficult to prepare. It is a big challenge for a lot of people.

Most people usually add evaporated milk to their custard or Akamu meals so the main requirement is that the akamu/ogi/pap or custard is thick after preparation so that when the milk is added, a perfect consistency will be achieved.

What you will need to make Akamu/Ogi/Pap or custard

Wet Corn Starch (Akamu, Ogi, Pap or Custard)

• Water (Hot and Cold)
• Evaporated Milk
• Sugar (to taste)

Notes about the ingredients

1.     If you can't buy or make Akamu from scratch, you can use corn starch (corn flour) but the classic sour taste will be missing.

2.     Evaporated milk is the best milk for ogi. Whole milk, semi-skimmed or skimmed milk are not great for akamu. If making Akamu for your baby, use baby milk.

3.     Add sugar to your taste. Do not add sugar for babies.

Preparation

1.     Put some lumps of akamu/ogi/pap or custard into a sizable bowl. Akamu rises during preparation so you should use a bowl big enough to contain the meal in its risen state. If in doubt, use a very big bowl, with time, you will learn which quantity can comfortably fit which bowl size.

2.     Use a tablespoon to crush the lumps of ogi into very small pieces.

3.     Add cold water in small quantities and mix till you have a medium consistency with no lumps.

4.     Put a kettle of water to boil. Make sure the water will be enough. It is better to boil too much water than not have enough water when making akamu or custard.

5.     Just before the water boils, stir the mix very well because some of the custard /ogi may have settled at the bottom of the bowl. If not stirred well, this is the major cause of lumps when you start making it.

6.     Once the water boils, pour it slowly but steadily in a circular motion into the bowl of custard /akamu and stir at the same time. Pouring the hot water slowly and stirring at the same time is very important because this prevents lumps.                                                  

7.     Once you see the mixture setting, stop stirring and reduce the flow of water you are pouring till the custard/ akamu has completely set.

8.     Set the kettle aside and stir the pap very well. If it is too thick for you, you can add more hot water. But be careful else it will become watery. Remember that you will still add liquid evaporated milk.

9.     Add evaporated milk and some sugar to taste and stir everything to the way you like it.

Akamu/ Custard goes well with Akara, Fried Plantain, Moi Moi, Pancake, Fried Yam, Beans Porridge, Fried Potatoes, Okpa and Puff Puff.