lifestyle

Tombrown or tom brown is a Ghanaian breakfast porridge typically made with roasted maize flour that is sometimes blended with ground peanuts and/or millet. Prep time: 5 minutes/Cook time: 10 minutes/Serves: 2 Ingredients:250g (2 cups) Roasted corn flourMilkSugarHoney (optional)SaltNutmeg (optional)ground CinnamonA pinch of ginger powder InstructionsSift the roasted maize (corn) flour into a bowl. Whilst

Per-pier chicken is a Portuguese dish or barbecued chicken in a spicy marinade made with peri-peri (piri-piri) or African birds’ eye chillies. It was the Portuguese who brought these fiery but small chillies to Africa where they thrived and essentially became wild. The Portuguese also brought the recipe for peri-peri chicken to all their colonies.

mpotompoto-yam-porridge.png Mpotompoto is a traditional Ghanaian porridge of yam and/or cocoyam cooked until thick. The dish is also called nuhu, nyoma, yam porridge or cocoyam dish and is typically served as an accompaniment. Prep time: 15 minutes/Cook time: 25 minutes/Serves: 2 Ingredients:1 medium-sized yam, peeled and cut into chunks6 cocoyam (taro/eddo) corms, peeled and quartered4

Werewere refers to egusi, or the high-protein seeds of some West African melons that are used to make soups. They are usually sold pre-ground. So, in effect this is another type of Ghanaian egusi soup. In this recipe whole melon seeds are used that are toasted and then ground at home. Prep Time: 25 minutes/Cook

Versions of garden egg soup or stews are made throughout West Africa. This recipe originates in Ghana. Garden eggs are the native species of aubergine (eggplant) that have a slightly bitter taste. Prep time: 15 minutes/Cook time: 30 minutes/Serves: 4 Ingredients12 garden eggs2 onions, chopped3 tomatoes, chopped2 tbsp red palm oil1 tsp ground crayfish2 tbsp

Versions of garden egg soup or stews are made throughout West Africa. This recipe originates in Ghana. Garden eggs are the native species of aubergine (eggplant) that have a slightly bitter taste. Prep time: 15 minutes/Cook time: 30 minutes/Serves: 4 Ingredients12 garden eggs2 onions, chopped3 tomatoes, chopped2 tbsp red palm oil1 tsp ground crayfish2 tbsp

Fante Kenkey is a classic and traditional carbohydrate staple from Ghana made with a maize meal dough that’s steamed in maize (corn) husks or plantain leaves. Kenkey is produced by steeping grains of maize in water for about one week, before they are then milled and kneaded with water into a dough. The dough is

Kokonte is a staple food eaten in many parts of Ghana, Togo and other West African countries. It is primarily made of dried cassava flour cooked with water. The method of preparation is similar to that of banku and tuo zaafi, though when prepared it has an unique brown colour. Kokonte or konkonte is mostly

Groundnut (peanut) soups are made throughout West Africa where it grew in popularity after the Colombian exchange (ground peanuts acted as a direct substitute for egusi in egusi soups). Prep time: 14 minutes/Cook time: 70 minutes/Serves: 4 Ingredients:60ml (1/4 cup) Oil8 Chicken portions (thighs, drumsticks, wings)1 onion, chopped1 tbsp smoked Paprika4 large, ripe, Tomatoes, finely

Ingredients: Live chicken OR Goat meat 1 medium size smoked Fish Dried Pepper ( Cameroun type preferable) 1 teaspoon Uziza seeds (ground) 2 pieces Uda (crushed) 1 tablespoon crayfish (ground) Few slices Uziza leaves (as herb) 1-2 table spoons yam flour or 2 palm size flattened pounded yam (to thicken soup) Water ( enough to

Method: Mix together the flour and sugar in a bowl. Add the oil a little at a time, stirring well to combine. Finally, rub the oil into the flour with your finger You should end up with a crumbly mixture that you can shape into balls. Take a piece that fits easily in the palm

This is the Sierra Leonean version of battered fish, typically to be served as fish-and-chips with deep fried chipped potatoes and plantain slices. Ingredients:4 fish, cleaned, scaled and butterflied open (tilapia or red snapper or Nile perch are all good)1 habanero chilli1 garlic clove1 tbsp fresh ginger, chopped1 tbsp all-purpose seasoning1 tsp ground white pepper1

This is a classic Liberian recipe of rice cooked with palaver sauce (or steamed jute leaves) served with a chilli, onion and bell pepper sauce flavoured with meat and tomato purée. This is a great way of using-up any leftover palaver sauce if you have some. Prep time: 20 minutes/Cook time: 50 minutes/Serves: 6 Ingredients:300g

This is a classic Liberian recipe for a dish of sweet potato leaves and mixed meat cooked in a red palm oil base. Prep time: 20 minutes/Cook time: 70 minutes/Serves: 4-6 Ingredients:300g (2/3 lb) beef, lamb or goat, cubed200g (7 oz) dried fish, broken into pieces1 whole fish, (eg red snapper), cleaned scaled and cut

This is a truly fiery habanero-based pepper sauce from Liberia flavoured with tomato. It can be used to add heat to other dishes but can also be simply served with boiled rice as a quick supper dish. Prep time: 20 minutes/Cook time: 30 minutes/Makes: 1 jar Ingredients:30 Habanero peppers, washed and with stems removed500ml (2