Recettes Ghana

De Kontomire Stew à Palmnut Soup (Abenkwan), de Ghana Abomu Recipe à Shito (Black Pepper Sauce). Toute la cuisine Ghana, telle qu'on la prépare chez soi.

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Shito Sauce

Shito is Ghana's dark chilli condiment, and it is one of the few West African sauces that keeps for months. Dried shrimp, ground smoked fish, chilli, onion, ginger and garlic are cooked down slowly in a large quantity of oil until the whole thing turns nearly black, and the oil that rises to the top is what preserves it. The name is simply the Ga word for pepper. It is made differently in every region and village, and it comes coarse or smooth, medium or extremely hot, depending on the household. What does not change is the smokiness, which comes from ground smoked fish and dried shrimp rather than from any smoking of the sauce itself. That combination has been compared to Malaysian sambal belacan, which works on the same principle of dried seafood cooked into chilli paste. It goes with almost everything: waakye, kenkey, plain rice, fried plantain, yam, beans. Ghanaians abroad travel with jars of it. Its keeping quality is the practical reason it exists in the quantities it does, since a batch made once will sit in the cupboard for two or three months with the oil layer intact, and in the fridge after that.

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50 minMediumGhana

Recette de Jennifer · Africook

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Nkatenkwan

Nkatenkwan is Ghana's peanut soup, and it is one of the country's most recognised dishes. Chicken is simmered with whole onions, tomatoes, ginger and kpakpo shito peppers, the softened vegetables are blended back into the broth, and a separately prepared peanut sauce is stirred through and simmered until the peanut oil rises to the surface. Peanuts are not indigenous to Africa. They originated in South America and were brought to the continent by the Portuguese in the sixteenth century, arriving possibly through Senegambia or through the Angola and Congo regions, and they spread from there into cooking across West, East, Southern and Central Africa. Before they arrived, Bambara beans filled a similar role, and dishes built on Bambara beans still exist alongside their peanut equivalents. Why peanuts displaced them so thoroughly is not settled. In Ghana the soup is credited to the Hausa and eaten across the whole country. It is almost always served with omo tuo, the rice balls, and it works with any fufu. Whole okra pods go in at the end as a garnish. It sits within a wide West African family of peanut soups and stews that includes maafe, domoda and tigadèguèna, all of which are made rather differently.

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50 minEasyGhana

Recette de Blessing · Africook

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Kontomire Stew

Kontomire is the Twi word for cocoyam leaves, and kontomire stew is the dish that has made them Ghana's most eaten green. The leaves are broad and thick, closer to collard greens in body than to spinach, and they hold their structure through a long cook rather than collapsing. The stew belongs to Akan cooking and forms one half of ampesi, the pairing of a stew with yam, plantain or cocoyam that is among the most common meals in southern Ghana. It exists in more than one form. Abom, the Asante version, is steamed cocoyam leaves ground with onion, pepper and tomato and finished with palm oil. The version here is tomato based and thickened with ground melon seeds, which Ghanaians call egusi or agushie, and which give it a body and a nuttiness that abom does not have. Kontomire stew sits inside the wider West African family of leaf stews known collectively as palava sauce, cooked in Ghana, Liberia, Sierra Leone and Nigeria with the greens each country has. Ghana's is distinguished by the cocoyam leaf and by the melon seed.

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50 minMediumGhana

Recette de Jennifer · Africook

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Palmnut Soup (Abenkwan)

Abenkwan is the Akan name for palmnut soup, and the Akan of Ghana have been producing and eating it for generations. It is built on palm cream, the thick pulp pressed from the fruit of the oil palm, which gives the soup its deep orange colour, its weight and a rich, faintly smoky flavour that no other ingredient produces. The palm fruit is what makes it. Palm oil runs through Ghanaian and West African cooking generally, but abenkwan uses the whole fruit pulp rather than the extracted oil, which is a different ingredient with a different result: less greasy, more substantial, and carrying a fruitiness the oil alone does not have. Smoked and dried fish, marinated meats and aromatics go into that base, and the soup is eaten with fufu, omo tuo, banku, fonio or rice. Palmnut soup is not exclusive to Ghana, and the region cooks it under several names. It is common in Côte d'Ivoire. In Nigeria's Niger Delta, banga soup is the same palm fruit base handled differently, most closely associated with the Urhobo and finished with beletete leaf and a distinct spice mix. Each country's version is recognisably from the same fruit and unmistakably its own.

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1 hr 20 minMediumGhana · African

Recette de FoodChef · Africook

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