lifestyle

Prep time: 15 minutes/Cook time: 20 minutes/Makes: 6 large pancakes Ingredients:250ml (1 cup) evaporated milk3 eggs1 nutmeg, gratedpinch of salt360g (3 cups) plain flour3 tbsp sugar Method:Combine the flour, nutmeg and salt in a bowl. Crack the eggs into another bowl and beat lightly. Add the sugar to the flour then mix in the evaporated

This recipe is going to teach you how to make light soup the Ghanaian way. Light soup is very easy to cook and it nicely pairs with fufu. Just as pepper soup in many West African cultures is thought of as a cure-all for colds and flu this is the equivalent in Ghana. There are

Prep time: 20 minutes/Cook time: 35 minutes/Serves: 4 Ingredients300g meat of your choice1 whole fish, cleaned, scaled and cut into steaks1 smoked and dried fish, bones removed and broken into piecescrabs (optional)1 onion diced1 kg (2 lbs) Okra, sliced into thin rounds1 tbsp fresh Habanero chilli, diced2 Maggi cubes80ml (1/3 cup) red Palm Oil¼ tsp

This is a classic Ghanaian recipe for a simple to make ice cream prepared with ripe plantains. Prep time: 20 minutes/Cook time: 15 Minutes/Makes: 9 (+12 hours freezing) Ingredients:2 ripe plantains400ml (1 2/3 cups) coconut milk315ml (1 tin) evaporated milk200ml (4/5 cup) condensed milk1 tbsp ground cinnamonpinch of salt100ml water4 tbsp pf milk powder Method:Peel

Kyinkaafa (also known as Kwankwan) is a Ghanaian dish made with the native West African rice, Oryza glaberrima. For this reciepe, the brown form of the rice is used and not the white rice (which has the bran and germ removed). Prep time: 20 minutes/Cook time: 30 minutes/Serves 4 Ingredients:250g (2 cups) African rice, washed

This is a Ghanaian party special, colourful fried rice with diced curried beef. It’s usually cooked in large batches to serve to you guests. Prep time: 20 minutes/Cook time 60 minutes/Serves: 6 Ingredients:For the Meat:1.5kg (3 lbs) frying beef, diced (excess fat trimmed off) [brisket is good]2 tbsp onion paste1 tbsp chopped habanero chillies1 tbsp

This is a classic ‘slimy’ or ‘draw’ soup from Sierra leone, typically served with a swallow (fufu or similar). It’s a white soup as no tomatoes or red oil are used. The fish used here are cold smoked rather than being smoked and dried. Prep time: 20 minutes/Cook time: 45 minutes/Serves: 4 Ingredients:500g (1 lb)

This classic recipe from Cameroon blends egusi with smoked meat, dried crayfish, and hot pepper before steaming the mixture the same manner as the bean cakes of Nigeria and Sierra Leone. Where egusi represents the high protein seeds of several native African members of the cucurbits. You can buy egusi seeds whole, pre-shelled or pre-ground.

Achu is the traditional meal of a number of villages in the North West region of Cameroon. It is the specialty of the Bamenda people and is made with pounded cocoyam (taro). The achu is typically served with yellow soup, also known as Ndza Nikki. In French, of course, yellow soup is called ‘sauce jaune’

This is a Ghanaian classic, in effect a jollof-type dish that’s made with gari (grated, fermented and dried cassava) rather than the more typical rice. This recipe uses green marinade seasoning, which though Caribbean in origin actually contains many of the flavours of Ghanaian cuisine and is becoming popular with the Ghanaian diaspora. Indeed, green

This is my own version of the classic Caribbean green seasoning, an important flavour source for many jerk dishes. The base recipe comes from Trinidad and Tobago, though I have added influences from Jamaica and Martinique. Note that I’m blending with oil rather than water here as it helps the green seasoning keep longer in

Here is another Cameroonian twist on Jollof rice that’s made with njanga, smoked, dried and salted river prawns (shrimp) that in most of West Africa are called crayfish (they’re not actually crayfish, which are freshwater lobsters). The dish is also called Crayfish Rice or Palm Oil Jollof Rice or Palm Oil Rice and is rice

Prep time: 20 minutes/Cook time: 25 minutes/Serves: 4 Attiéké is the famous cassava semolina nicknamed ‘couscous of Ivory Coast’. Attiéké derives from the term adjèkè from the Ebrié language spoken in the south of the Ivory Coast, in the region of Abidjan. The original home-made version is called ahi, to distinguish it from the commercial

A specialty of Ivorian (Côte d’Ivoire) cuisine, Sokossoko is generally made with tender beef, onions and tomatoes, all served with white rice. As tasty as it is simple and quick to make, it is not uncommon to see it mixed with kidneys and accompanied by attiéké. Prep time: 20 minutes/Cook time: 15/Serves: 4-6 (+30 minutes