Recettes

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Garden Egg Stew (Earthenware Bowl Method)

Garden eggs are the small white and pale green African aubergines that give this stew its name and its body. They are firmer and more bitter than the large purple aubergine, and when they are cooked soft and ground down they produce a thick, faintly bitter base that no other vegetable substitutes for. This is the earthenware bowl version, and the bowl is not incidental. The pepper, onion, roasted tomato and cooked garden eggs are ground directly in an asanka, the ridged clay bowl used across Ghana, which crushes rather than purees and leaves a coarse, uneven texture. A blender produces a different dish. The other common preparation fries the components instead, and Ghanaian cooks treat the two as separate recipes rather than as variations. The stew is most closely associated with the Akan of Ghana, and its usual partners on the plate are yam or plantain. Koobi, salted and cured fish, is what supplies the savoury weight, alongside smoked mackerel and herring, and palm oil finishes it. Egg and avocado go on top. It is a dish assembled at the table as much as made at the stove.

Les mieux notées

50 minMediumGhana · African

Recette de Amanda Dadson · Africook

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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

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Ghana Abomu Recipe

Abom, written abomu here, is the simpler of the two main Ghanaian cocoyam leaf preparations. Where the tomato based kontomire stew is thickened with ground melon seed and cooked in a pot, abom is steamed leaves ground in an asanka with onion, pepper and ginger, finished with hot palm oil poured over the top. It is closer to a relish than to a stew. The asanka is the tool that defines it. The ridged earthenware bowl grinds rather than purees, and everything in an abom passes through it: the aromatics first, then the salted fish, then the greens, each stage mashed into the last. That produces a coarse, uneven texture that a blender cannot reproduce and that Ghanaians would notice immediately. It is Asante food particularly, and it is assembled rather than cooked in the ordinary sense. Plantain, egg, avocado and several kinds of fish, koobi, kakro, smoked mackerel and smoked turkey, go onto the plate around the greens, and hot palm oil is ladled over at the end. Kontomire is the proper leaf. Ghanaians abroad substitute spinach, which the source acknowledges directly, and the result is milder and softer than the cocoyam leaf gives.

Les mieux notées

1 hr 20 minMediumGhana

Recette de Fante_Oh3maa_ · Africook

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Oven Baked Tilapia

Tilapia is native to Africa, including Ghana, and it is one of the fish Ghanaians eat most. It belongs to the Cichlidae family, grows fast, and has a mild flavour and tender flaky flesh that takes on whatever seasoning it is given, which is why it appears in so many different preparations. In Ghana it is most closely associated with banku, the fermented corn and cassava dough. Grilled tilapia with banku and a fierce pepper sauce is one of the country's defining meals, sold from roadside grills and chop bars and eaten with the fingers. The tang of the fermented banku against the mild fish is the whole reason the pairing works. This version bakes rather than grills, which is the practical domestic method and gives a cleaner result without a charcoal grill. The seasoning is a marinade rather than a rub, built on oil, garlic, ginger, chilli and soy sauce, and the source names two commercial Ghanaian spice blends among the ingredients. Any all purpose seasoning stands in. Banku and tilapia is generally eaten as lunch or dinner rather than breakfast, though the source is relaxed about that, noting there are no strict rules.

Les mieux notées

40 minEasyGhana

Recette de Sandynanayaa · Africook

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Garden Egg Stew (Earthenware Bowl Method)

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Garden Egg Stew (Earthenware Bowl Method)

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