Recettes Ghana

Ghana Jollof Rice

Ghanaian jollof rice is defined against its rivals as much as on its own terms, and Ghanaians are entirely comfortable with that. It is a tomato based rice, aromatic rather than fiery, seasoned with curry powder, garlic and ginger, and cooked in basmati. Every one of those choices is a position in an argument. The rice is the clearest one. Ghanaians use basmati, which stays separate and perfumed and carries the aromatics; Nigerians use long grain parboiled, which absorbs the tomato base and takes on the smoke. Neither is a mistake. They produce genuinely different dishes that share a name, and the preference in each country is consistent enough to be a national marker. The jollof rivalry between Ghana and Nigeria is the continent's most famous culinary argument, conducted on social media, at dinner tables and in the press with an intensity that has very little to do with rice and a great deal to do with two confident countries enjoying themselves. The honest position on the origin is that the dish descends from the Senegambian rice tradition rather than from either country. The honest position on which is better is that both are right within their own tradition, and Ghanaians serve theirs at every social gathering and celebration that matters.

★★★★★Les mieux notées

1 hr 20 minMediumGhana

Recette de Debby · Africook

Waakye

Waakye is rice and beans cooked together with dried millet or sorghum stalk leaves, which leach a deep reddish brown into the grain and give the dish both its colour and its name. It is Ghana's most loved street breakfast, and in Accra and Kumasi the waakye seller is a neighbourhood institution whose location is known, whose quality is debated and whose loyalty is genuinely held. Sellers begin before dawn and often sell out by mid morning. The dish is bought wrapped in leaves and assembled to the customer's specification from a wide spread of accompaniments: shito, the dark Ghanaian pepper and fish sauce, gari, egg, spaghetti known as talia, fried plantain, avocado, salad, stew and fried fish or meat. A full waakye plate is substantial enough to carry someone through a working day, which is precisely what it is for. The waakye leaf is the ingredient that cannot be substituted. It is the dried leaf sheath of a West African sorghum, called poporo oka in Yoruba and adako in Togo, and it functions as a colourant rather than a flavouring, with the quantity used determining how deep the colour runs. Black eyed beans are traditional and jasmine rice is the Ghanaian preference. The dish is eaten across West Africa under other names, as wanke in Lagos and ayimolou in Togo.

★★★★★Les mieux notées

1 hr 15 minEasyGhana

Recette de Cuisine228 · Africook

Rice Balls (Omo Tuo)

Omo tuo is the Ghanaian rice ball, made by cooking soft rice well past the point of doneness and then mashing it until the grains give up their structure and bind into a smooth dough that can be shaped by hand. It is Sunday food. Omo tuo is strongly associated with Sunday lunch in Ghanaian households and with the soups that accompany it, principally nkatenkwan, the peanut soup, and abenkwan, the palm nut soup. It is eaten by pinching off a piece of the ball and using it to scoop, and it is not eaten with cutlery. The same preparation exists in northern Nigeria and Niger as tuwo shinkafa, where it belongs to the Hausa tuwo family of grain swallows and is eaten with an entirely different set of soups: miyan kuka, miyan taushe, miyan wake. The technique is effectively identical and the two are best understood as one method with two national traditions around it. What separates them is what goes beside them on the plate, and in Ghana that means groundnut and palm nut soup rather than baobab leaf and pumpkin.

45 minEasyGhana

Recette de Blessing · Africook