Recettes Ghana

De Kontomire Stew à Kenkey, de Wasawasa à Angwa Moo. Toute la cuisine Ghana, telle qu'on la prépare chez soi.

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Seafood Garden Egg Stew

Garden egg stew is a West African palm oil stew built on garden eggs, the small white and green African aubergines that are nothing like the large purple ones sold in most supermarkets. They are firmer, more bitter and hold their shape, and they are eaten across Ghana and Nigeria both cooked and raw. This version is a seafood one, with prawns, shrimp and smoked mackerel, and it departs from the plain garden egg stew in one further respect: a spoonful of peanut butter goes into the ground pepper base. That is not universal but it is a recognised West African move, giving body and a background richness that thickens the stew without flour. What it is served with is the point. The stew is made to go with yam, plantain and cocoyam, all cooked plain, and the contributor is explicit that palm oil is what makes that combination work. Vegetable oil is possible and gives a different, lighter dish. The method also uses an air fryer to char the peppers, tomatoes and onion before grinding, which is a modern substitute for roasting them over an open flame, and it produces the same smokiness. Contains peanut.

55 minMediumGhana · African

Recette de Rashidatu Alhassan · Africook

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Kelewele

Kelewele is Ghanaian spiced fried plantain: ripe plantain cut into cubes, tossed in a paste of ginger, chilli, garlic and spices, rested, then fried until the outside crisps and the inside stays soft. It is one of the country's best known street foods and is sold from stalls in the evening across Accra. The spicing is what distinguishes it, and it is worth being clear about this because the source is not. **Kelewele is not the same as aloco.** Aloco is the Ivorian name for plain fried ripe plantain, salted and nothing more, and the same dish is dodo in Nigeria and makemba in the Congo. Kelewele is marinated first, and the ginger and chilli are the entire reason it has its own name. Ginger, hot pepper and salt are the base, and nutmeg, garlic, onion and lemon appear in most versions. The rest matters: ten to twenty minutes lets the spice paste get into the cut faces of the plantain rather than sitting on the surface. It is eaten on its own, with roasted peanuts, or alongside rice and bean dishes, and it is sometimes described as vegetarian meat for the substance it lends a plate. Traditionally it is fried in red palm oil.

35 minEasyGhana

Recette de Deborah · Africook

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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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Corn Dough Porridge

Corn dough porridge is a Ghanaian breakfast, particularly in the south, made from fermented corn dough thinned with water and cooked with grains of selim until thick. It is closely related to koko and to ogi across the border in Nigeria, all built on the same fermented maize. Fermentation is what gives it its character. Corn is soaked, ground and left to sour for several days, which produces a distinctly tangy flavour and makes the grain easier to digest. Fermented corn dough is sold ready made at Ghanaian and Nigerian markets and grocers, in blocks or bags, and making it from scratch takes days rather than minutes. Grains of selim, also called negro pepper or hwentia, is the spice that makes this Ghanaian rather than generic. It is a long dark pod with a smoky, slightly bitter, aromatic flavour, crushed into the water before the corn goes in. The other technique that matters is straining: the dough is slaked with water and passed through a strainer before it meets the heat, which is the only reliable way to avoid lumps. It is served hot with sugar, and often with milk, roasted nuts or coconut flakes.

30 minEasyGhana

Recette de Amanda Dadson · Africook

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Recettes Ghana

Seafood Garden Egg Stew

Kelewele

Grilled Tilapia with Lemon, Garlic and Ginger

Corn Dough Porridge

Peanut Butter Soup

Garden Egg Stew (Earthenware Bowl Method)

Kontomire Stew

Kenkey

Wasawasa

Angwa Moo

Plats emblématiques : Ghana

Recettes Ghana les plus populaires

Garden Egg Stew (Earthenware Bowl Method)

Kontomire Stew

Kenkey

Wasawasa

Angwa Moo

Shito Sauce

Akotonshi (Stuffed Crab)

Nkatenkwan

Rice Balls (Omo Tuo)

Oven Baked Tilapia

Kelewele

Seafood Garden Egg Stew

Corn Dough Porridge

Grilled Tilapia with Lemon, Garlic and Ginger

Peanut Butter Soup

Recettes Ghana

Recettes à la une

Seafood Garden Egg Stew

Peanut Butter Soup

Garden Egg Stew (Earthenware Bowl Method)

Kontomire Stew

Kenkey

Wasawasa

Angwa Moo

Plats emblématiques : Ghana

Recettes Ghana les plus populaires

Garden Egg Stew (Earthenware Bowl Method)

Kontomire Stew

Kenkey

Wasawasa

Angwa Moo

Shito Sauce

Akotonshi (Stuffed Crab)

Nkatenkwan

Rice Balls (Omo Tuo)

Oven Baked Tilapia

Kelewele

Seafood Garden Egg Stew

Corn Dough Porridge

Grilled Tilapia with Lemon, Garlic and Ginger

Peanut Butter Soup