Spinach Stew

Spinach
Spinach Stew

Spinach stew is a Ghanaian favorite stew which is usually served with rice, yams and plantains.

It was a favorite of our household and we will have it once a week for lunch right after school. What I didn’t like about it was that I’ll stain my shirts and get myself in trouble. My wife told me when we first met that her favorite food was plantains and spinach stew. So one day I cooked it and  invited her over for lunch. She admitted later that the stew wasn’t that great, but I more than made up for it later :).

The picture above shows plantain and spinach stew with a few slices of avocados.

Spinach
5 from 11 votes
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Spinach stew

This is a favorite stew of many Ghanaians, which is made out of Spinach, onions, fresh tomatoes, ginger, garlic, oil, salt, habanero peppers, other spices. It served with rice, yams, plantains, etc.

Course Main Course
Cuisine West African
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 5 People
Author fnonterah2018

Ingredients

  • 1 Bulb Onion
  • 1 Clove Garlic
  • 4 Habanero Peppers You don't have to use as many.
  • 1 Pound Fresh Spinach
  • 3 Fresh Tomatoes
  • 1/4 Ginger root
  • 1 Tsp Salt Or salt to taste
  • 4 Tbsp Canola oil You can use Olive oil too

Instructions

  1. Start off by chopping up the spinach, tomatoes and onions and set aside

  2. Chop up your garlic, ginger and habanero peppers and blend with a little of water.

  3. Pour oil in a pre-heated pan and fry your onions for about 5 minutes.

  4. Add in the blended produce and tomatoes and let cook for another 5 minutes.

  5. Now you can add your spinach, lower the heat to medium and let simmer for about 45 minutes. Because the spinach and tomatoes have a lot of fluid in them and you don't want your stew to soggy. So after about an hour of cooking your world famous spinach stew is ready to be served.

Ghana Sugar Bread

Honey Bread
Ghana Bread

 

5 from 7 votes
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Ghana Sugar Bread

`This is one of the more popular breads to make in Ghana, West Africa. Made with flour, sugar / honey, nutmeg, eggs, milk, etc

Course Breakfast
Cuisine West African
Keyword Sugar Bread
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 People
Calories 200 kcal

Ingredients

  • 2.5 Cups Unbleached Flour
  • 1 Cup Sugar Its usually made with sugar
  • 1 Cup Butter
  • 1 Large Egg
  • 1/4 Cup Whole Milk
  • 1 Tsp Salt
  • 1 Tsp Nutmeg
  • 1 Tbsp Yeast
  • 1 Cup Lukewarm Water

Instructions

  1. Boil one cup of water for a few minutes or until lukewarm and add the salt and a tbsp of honey then add the yeast. Let it sit between 5-10 minutes or until it reacts, it should grow in volume and become foamy.

  2. Pour the the flour in a big bowl and add the nutmeg

  3. Add the butter, milk, egg, water and mix well. Knead for about 10 minutes until its smooth and elastic.

  4. Shape into a loaf and place it in a greased baking dish, cover it up and let it sit for about an hour so it rises.

  5. Place in a 350 degree Fahrenheit pre-heated oven and bake for about 45-60 minutes until its golden brown 

Recipe Notes

Making sugar bread or any kind of bread reminds me of a woman who sold bread in the neighborhood I grew up in Accra, Ghana. Almost every other day we'll pick up sugar bread fresh out of the oven. And I soon as I got home I would cut a couple of slices and butter them up. Nothing like a warm bread with melting butter over it.
Sugar bread gets its name because its made with sugar, duh :). We don't buy sugar anymore but we use organic honey as a substitute. We purchase a jar from the local farmer's market. I don't feel as bad using honey because it has medicinal value.



Lime Ginger Summer Cooler



Lime-Ginger
Lime Ginger Beverage

 

5 from 8 votes
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Lime-Ginger Summer Cooler

This is a tropical beverage with freshly squeezed lime and some fresh ginger root. Nothing like a chilled, sweet and spicy beverage for the summer.

Course Drinks
Cuisine Tropical
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 People

Ingredients

  • 2 Limes
  • 1 Pound Ginger
  • 1 Cup Brown Sugar
  • 5 Cups Water

Instructions

  1. Start by squeezing your lime with a squeezer after pour it into a pitcher and set aside.
  2.  Peel the ginger and chop to little pieces and blend with a cup of water for 3 minutes.
  3. With a strainer, strain the ginger and add it to the squeezed lime.

  4. Add water
  5. Finally, add your sugar and refrigerate your cooler for a couple of hours 

Recipe Notes

Last summer I went to a store up our road that sell farm products and there was a mega deal they had which 20 Limes for a $1, it was too good to pass. Immediately I thought I can make some Limeade, which I made , and didn't last 2 days. I still had some Lime left and I thought I'll create a drink similar to drinks I know.

When we were in Elementary school our neighbor's used to make this lime / lemon ginger drink that I thought I could make. And with summer around the corner this can definitely be your go-to drink. 




Boflot (Puff-Puff)

 

Boflot (Puff-Puff)
5 from 6 votes
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Boflot

Its a popular West-African street food similar to donuts in other parts of the world. It's called Boflot in Ghana, Puff-Puff in Nigeria and Sierra Leone. 

Course Appetizer, Breakfast, Snack
Cuisine West African
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 5 People
Calories 180 kcal

Ingredients

  • 4 CUPS Unbleached Flour
  • 2 Tbsp Dry Yeast
  • 2 Cups Lukewarm Water
  • 1 Cup Honey / Sugar I use honey
  • 1 Tbsp Salt
  • 1 Tsp Nutmeg

Instructions

  1. Boil two cups of water for a few minutes or until lukewarm and add the salt and a tbsp of honey then add the yeast. Let it sit between 5-10 minutes or until it reacts, it should grow in volume and become foamy.

  2. Pour the the flour in a big bowl and add the nutmeg.
  3.  Mix the flour and the yeast mix together and let it rise for about 45 minutes.
  4. Scoop them up with an ice cream scoop or roll them into a ball shape.
  5. Deep fry them about 5-10 minutes. Time to enjoy!

Recipe Notes

Earlier this year I learned how to make one of my favorite snacks growing up in Ghana called Boflot. I remember I used to have it for breakfast with some Koko (Corn porridge). or with a glass of hot chocolate preferably Milo. You can get them when you're downtown Accra and you need a quick snack to stave off your hunger. They can also be eaten as an appetizer before your main course at an African restaurant.

Its also made in Nigeria and Sierra Leone where its called Puff-puff. Its a little similar to donuts and actually there are a few British I know who call it donuts. 



Jollof Rice

 

5 from 7 votes
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Jollof Rice

Jollof Rice is a highly popular West African rice dish that is made out of rice, tomatoes/ tomato sauce, spices/herbs.

Course Side Dish
Cuisine West African
Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings 4 People
Calories 280 kcal

Ingredients

  • 3/4 Cup Cup Canola Oil
  • 4 Habanero Peppers You can use fewer or more depending on your tolerance level
  • 2 Cloves Garlic
  • 1.5 Cups Cups Tomato Paste You can also use fresh tomatoes or tomato sauce
  • 2 Cups Water
  • 1 Cube Cube Bouillon
  • 1 Tbsp Seaoned Salt
  • 5 Cups Basmati Rice
  • 5 Cups Chicken Stock / Broth You can add more if you like your rice softer or stickier
  • 1/4 Pound Ginger Blended
  • 1 Bulb Onion

Instructions

  1. First of all, warm up your oil in a saucepan for five minutes
  2. Add the onions and let it cook for about 5 minutes
  3. Add the blended garlic and ginger
  4. Add the tomato paste and 2 cups of water. Stir for a few minutes until the sauce is nice and smooth and let it simmer for about 15- 20 minutes.
  5. You can now include the Basmati Rice and let it cook for another 30 minutes. Cover the rice mix with a foil wrap with the saucepan lid over it. The foil traps the steam and allows it to cook a well and faster. Stir the mix every 5 - 10 minutes until cooked. Your world famous Jollof rice is ready!

Recipe Notes

Jollof Rice is a very popular West African dish that has sometimes sparked friendly arguments as to who makes the best Jollof Rice. Jollof rice originated from the Wolof, an ethnic group in parts of Senegal, the Gambia and Mauritania all on the West coast of Africa.
Sometime last week a popular food website posted a very diluted version of Jollof Rice which they claimed was Ghana Jollof which really angered a lot of Ghanaians and other West Africans. But my wife and I agreed that  getting angry wasn't the solution to combat that atrocity 🙂 but rather we needed to create a video showing a better version of Ghana Jollof Rice. So here you are and have a great week!

5 from 7 votes
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Jollof Rice

Jollof Rice is a highly popular West African rice dish that is made out of rice, tomatoes/ tomato sauce, spices/herbs.

Course Side Dish
Cuisine West African
Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings 4 people
Calories 275 kcal
Author fnonterah2018

Recipe Notes

Jollof Rice is a very popular West African dish that has sometimes sparked friendly arguments as to who makes the best Jollof Rice. Jollof rice originated from the Wolof, an ethnic group in parts of Senegal, the Gambia and Mauritania all on the West coast of Africa.
Sometime last week a popular food website posted a very diluted version of Jollof Rice which they claimed was Ghana Jollof which really angered a lot of Ghanaians and other West Africans. But my wife and I agreed that  getting angry wasn't the solution to combat that atrocity 🙂 but rather we needed to create a video showing a better version of Ghana Jollof Rice. So here you are and have a great week!



Kaklo (ripe plantain spicy cakes)

 

5 from 4 votes
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Kaklo (ripe plantain spicy cakes)

Extremely ripe plantains mashed and deep fried into spicy cakes.
Course Appetizer
Cuisine West African
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 People
Author fnonterah2018

Ingredients

  • 5 Ripe Plantains
  • 2 Cups Canola Oil (For deep fry)
  • 1/2 Cup Corn Flour
  • 1 Tbsp Salt
  • 1 Tsp Black Pepper
  • 1 Clove Garlic
  • 1 Bulb Onion
  • 1/2 Pound Ginger Root
  • 1/2 Cup Water

Instructions

  1. Cut up the ripe plantains into little pieces
  2. Put in a blender together with all the other ingredients and blend until its a smooth puree
  3. With an ice cream scoop, fill up the scoop with the mix; you can also make the balls with your palm
  4. Deep fry them for about 10 minutes or until its like the above shown picture. And your Kaklo is ready to be devoured!

Recipe Notes

This week's recipe is so dear to my heart because it has always been one of my favorite meals.
I always looked forward to lunch on Fridays as a kid. Because I knew I was going to be eating either fried plantains or Kaklo with beans stew.

 

Kaklo
5 from 4 votes
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KAKLO (Ripe plantain spicy cakes)

Extremely ripe plantains mashed and deep fried into spicy cakes.

Course Appetizer, Side Dish
Cuisine West African
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 People
Calories 350 kcal

Recipe Notes

This week's recipe is so dear to my heart because it has always been one of my favorite meals.
I always looked forward to lunch on Fridays as a kid. Because I knew I was going to be eating either fried plantains or Kaklo with beans stew.

Fried Rice

 

Fried Rice
5 from 5 votes
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Fried Rice

Cooked Basmati rice fried with onions, and other veggies.

Course Main Course
Cuisine Chinese, West African
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 People

Ingredients

  • 3 Cups Basmati Rice
  • 1 Bulb Onion
  • 1 Sweet Red Pepper
  • 1 Habanero Pepper
  • 3 Tbsp Home Made Chicken Broth
  • 2 Tbsp Oyster Sauce
  • 1 Tsp Seasoned Salt
  • 1 Tsp Brown Sugar
  • 2 Medium Sized Carrots Shredded
  • 3 Cups Water
  • 2 Tbsp Canola Oil

Instructions

  1. Start by cooking your 3 cups of rice with the 3 the cups of water with a pinch of salt
  2. While the rice is cooking cut up your vegetables.
  3. Heat your oil in a skillet or a wok and pour your onions in a let it cook for 5 minutes
  4. Pour in your rice and stir for a few minutes and add in other other veggies
  5. Add seasoned salt and Oyster sauce and stir, your fried rice should be ready in about another 5-10 minutes. Serve with a salad and some chicken!

Recipe Notes

Fried rice is one of our favorite meals at home not only because its quick to make but also because its so delicious. I remember sometime 2 years ago was when I noticed my son will come up with a dance whenever I made it.

The picture above was my lunch for today, I ate it with chicken and Kaklo (would share the link soon). If you want to eat it the West African way serve it with some shitto , you can thank me later :).



ORANGE MARMALADE

 

JAM
5 from 6 votes
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Orange Marmalade

Orange Marmalade is a delicious spread used on bread crackers, scones, etc.

Course Breakfast
Cuisine ENGLISH
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 People
Calories 60 kcal

Ingredients

  • 4 ORANGES
  • 2 Cups SUGAR
  • 1/2 Cup Lemon
  • 2 Cups Water

Instructions

  1. Remove the rind from the orange and set aside
  2. Put the orange fruit in a food processor and blend until its nice and smooth.
  3. Cut the orange rinds into fine small pieces and set aside.
  4. Separate the half lemon and chop up the rind into small fine pieces, chop up the other part of the lemon as well.
  5. Pour the sugar, water, rinds, orange and lemon in a cooking pan and boil at medium heat for about 25 minutes and lower for the last 20 minutes.

Recipe Notes

Today's recipe Orange Marmalade was my favorite spread on bread with a nice, warm cup of hot chocolate :). 
My older sister used to make, bottle and distribute different flavors back in Ghana when we were growing up. Although there was an abundance of it, I never got tired of eating my favorite marmalade mixed with butter on a nice soft bread.

Shitto (Hot Sauce)

 

Shitto
4.84 from 6 votes
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Shitto

A hot and spicy hot sauce made in Ghana, and other part of West Africa. 

Cuisine West African
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 People

Ingredients

  • 1 Pound Powdered Shrimp
  • 1 Pound Powdered Bony Fish Or Anchovies
  • 1 Tbsp Powdered Cayenne Pepper
  • 1 Bulb Onions Blended
  • 1/4 Pound Ginger root Blended
  • 1 Cube Maggie
  • 1 Cup Canola Oil
  • Pinch of Salt
  • 1 14 oz Tomato Paste
  • 3 Habanero Pepper

Instructions

  1. Start by frying the blended onions for 5 minutes.
  2. Add your blended ginger and let it cook for another 5 minutes.
  3. Add bony fish and shrimp powder and stir in the Maggie cube.
  4. Lower the stove and let it simmer for another 20-30 minutes and add your can of tomato paste.
  5. After about 7 minutes your world famous shitto is ready.

Recipe Notes

I know, the name is quite close to a certain bad word we all know, and actually a British TV network run a story on it in hilarious fashion.  However those who've tasted it know what the deal is, no other hot sauce in the world comes close.

Growing up, Shitto was a delicacy and we had it a few times a year. We would eat it with rice, Waakye, Kenkey, Banku; and can also be used as a dip for fries, spring rolls, dumplings, etc.



Sobolo

 

Sobolo
5 from 6 votes
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SOBOLO (JAMAICA DRINK)

This is a tropical drink made out of dried Hibiscus flowers. 

Course Drinks
Cuisine Tropical
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 5 People
Calories 100 kcal
Author fnonterah2018

Ingredients

  • 2 Cups Dried hibiscus/Jamaica
  • 2 Lemons
  • 10 Cups Water
  • 1-2 Cups Sugar Depends on how sweet you want it

Instructions

  1. Slightly Rinse the dried Hibiscus
  2. Boil the hibiscus dried leaves, lemon, water, and ginger in a pan for about 15 minutes
  3. Let it cool off for about 3-4 hours
  4. Strain the mixture into a pitcher, add sugar and 5 more cups of water and refrigerate for about 6 hours or overnight

Recipe Notes

Sobolo (Hibiscus Iced Tea) is a highly popular beverage in Ghana and other West African countries, slightly different from the Hibiscus tea/drink drunk in different parts of the world. It has been around for a  while but it really got popular in Ghana between 2004 and 2006. Now you can find it in almost any restaurant in Ghana or Nigeria.