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Grilled Tilapia with Lemon, Garlic and Ginger

Whole tilapia scored, marinated in an oil-based spice mixture, oven-grilled, then coated in a fresh green pepper base and returned to the heat. The two-stage seasoning is what makes it, and it is a West African approach rather than a simple marinade. The first stage is a dry-spice oil: vegetable oil with fish seasoning, white and black pepper, ginger, garlic, onion powder and lemon juice, worked into the cuts. The second is a green pepper base built in a food processor from green and red scotch bonnets, bell peppers, spinach, dill, coriander, ginger, garlic and onion, fried briefly in oil and then smeared over the part-cooked fish. That green base is the interesting part. Blending leafy greens and fresh herbs into a pepper sauce is characteristic of Ghanaian and wider West African fish cookery, and it gives colour and a fresh, sharp finish that a marinade applied only at the start cannot. The scoring is not decorative either: two or three cuts on each side let both stages of seasoning reach the flesh rather than sitting on the skin. Tilapia is native to African fresh waters and is the fish most associated with Ghanaian grilling, usually eaten with banku.

50 minMediumGhana · African

Recette de Rashidatu Alhassan · Africook

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French Toast with Brioche

Thick slices of brioche soaked in a sweetened egg, milk and cream custard, then baked with chocolate and butter. No country is claimed. French toast in one form or another is eaten across Europe and beyond, and it is considerably older than its English name, a version appears in Apicius, the Roman recipe collection, and it is known in France as pain perdu, lost bread, because its purpose was to rescue bread that had gone stale. The bread choice is the substance of the recipe and the source is right about it. Brioche and challah are both enriched doughs, made with eggs and butter, which means they are structurally sturdier and can absorb a great deal of custard without collapsing. Plain sandwich bread turns to mush. Cutting the slices thick, around 2 cm, matters for the same reason. Baking rather than pan-frying is the other decision here, and it solves a real problem. Thick slices fried in a pan brown on the outside long before the custard in the middle has set, which is why so much home-made French toast is soggy inside. The oven cooks it through evenly. The method has a copy error worth noting: it refers to baguette slices twice, having specified brioche in the ingredients. Brioche is correct.

45 minEasy

Recette de Cuisine228 · Africook

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Grilled Tilapia with Lemon, Garlic and Ginger

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Grilled Tilapia with Lemon, Garlic and Ginger

French Toast with Brioche