COLESLAW

INGREDIENTS:

1 cabbage shredded 

2 OR 3carrots, grated

1/4 cup apple cider vinegar

1 tablespoon suger

1 teaspoon salt

1/2 cup mayonnaise

1 tablespoon Dijon mustard

method:

 Mix vinegar, nustard, mayonaisse,salt, and sugar in a bowl

Add carrots and cabbage, and mix all together.

serve with fried chicken, rice etc. ENJOY!!!!!!!

NKATEKWAN/ GROUNDNUT SOUP

INGREDIENTS:
groundnut paste
chicken or meat
salt
maggi
onions
cayenne or bonnet pepper
ginger
garlic
fresh tomatoes
fish

Method:

Put groundnut paste in a cooking pot, add 1 pint of water, and mix until smooth.
Bring to the boil on medium heat, and stir occasionally until it coats the back of the wooden spoon and oil collects at the top. ( becareful, the groundnut sauce will start to spit up which can burn you on any part of your body. i suggest you put your fire on low heat when this happens.)
Cut your washed meat into pieces, and put into a coking pot.
Season with salt, maggi,chopped onions, ginger, and garlic. Add a little water, bring to the boil. Allow to simmer for 10 minutes.
Add the cooked groundnut paste to the meat, and rinse any remaining paste with water and add it in.
Add the tomatoes, pepper and onions.
 cook until soft and prepare the fish, and add it in.
Remove the vegetables from soup, blend and pour it in the soup. Allow to simmer for about 1 hour.
Serve with boiled yam, rice, fufu, banku, konkonte or potatoes. ENJOY!!!!!!!

LIGHT SOUP

INGREDIENTS:

goat meat/ cow meat
3 bonnet peppers
3tomatoes
3oz tomato paste
smoked catfish ( adweni)
2 maggi cubes
2 onions
ginger
salt
water

METHOD:

Wash your meat, and slice 1 onion into pieces. blend the other onion with the ginger.
Put in a saucepan and put on fire, put in your maggi cubes and a pinch of salt and allow to simmer for a few minutes
Add your tomato paste (do not stir it in), pour in a little water to prevent the pot from drying)
Add your washed tomatoes and peppers, cover and simmer untill the tomatoes and pepper are cooked.
Blend the pepper and tomatoes together and pour onto the meat.
Now add enough quantity of water to the meat ( the water makes the soup so pour the amount you want in).
Wash your fish very well and add in the soup.
Cook 15minutes and serve with : fufu, konkonte, banku or rice. ENJOY!!!!

NIGERIA OKRO SOUP

25-30 fresh okras
10-12 pieces tripe/ shaki
10-12 pieces goat meat
1/2 s/m red bell pepper
1/2 s/m tomato
2 scotch bonnet peppers/ habanero
1 tsp minced garlic
3 knorr cubes
3 tbsps ground red pepper
1 tbsp crushed red pepper flakes
1 tbsp Goya Adobo seasoning w/ cumin
1 tbsp curry powder
1/2 cup Palm Oil
1. Wash, rinse okra and set aside
2. Rinse goat meat and tripe in cool water.
3. Turn stove on to medium heat. Drain and season meats in pot w/ garlic, 2 knorr cubes, ground red pepper, crushed pepper flakes, adobo and curry powder (don’t add water here). Put on stove, let sweat for 30 minutes.
4. After 30 minutes, add enough water to cover all the meat/tripe. Let cook for 2-3 hrs over medium heat (I like the meat really soft). Check every 45 minutes and ensure water doesn’t dry out, if it is, add 1 more cup of water till desired softness. *You want to retain at least 1-2 cups of stock after the meat is soft*.
5. While meat is cooking, grate okras using the smallest side or chop into tiny pieces with a knife. Set grated/chopped okras aside.
6. While meat is cooking, blend tomato, red bell pepper & scotch bonnet peppers. During the last 45 minutes of boiling the meat, add the blended peppers and palm oil to cook with meat. Once pepper is cooked and meat is soft, reduce heat to low.
7. Add grated/chopped okras. Stir with wooden spoon gently. Let cook on low heat for 5-10 minutes (taste at 5 min mark for seasoning, add last knorr cube if needed). Stir gently to ensure okra is spread evenly. *Some add ‘kaun’ to help it draw more (not sure what the English name is for kaun, but you could probably get it at an authentic African/Nigerian store*.
8. Remove from heat and let stand. Serve with pounded yam/ iyan, eba, amala.

sources: http://www.avartsycooking.com/meals/soups-stews/

HAUSA KOKO

INGREDIENTS:

hausa koko powder ( has all ingredients), or corn dough
dried pepper
fresh ginger
sugar

METHOD:

 blend ginger, and dried red pepper, mix it with corn dough into a liquid mix and strain it to rid it of the roughness.
Then place it on a low heat fire and stir repeatedly. do not make your koko too thick or watery.
cook untill the mixture turns light gray.
For the powder hausa koko mix, just mix with water and cook. ADD your sugar to it.

SERVING: bofrot, peanuts, or koose/akara. ENJOY!!!!!!!!!!!!!

GARDEN EGG / EGGPLANT STEW

INGREDIENTS:

 10 garden eggs
  3 bonnet peppers
  2 onions
  2 maggi or knorr cubes
  dried salted fish ( koobi)
  curry spice
  1 tomato
  2 sardines
  salt to taste
  canola, maize or vegetable oil

METHOD:

Cook the garden eggs, bonnet peppers, and fish together.
Blend the cooked ingredients excerpt the fish, 1 onion, and tomato together ( Do not over blend).
Heat your oil, fry the fish until a bit brown.
Add your chopped onions-fry for 2mins and add the blended stuff.
Cook untill the water has evaporated.
Add your spices and sardine allow to cook for 5mins.

Serving suggestion : cooked plantain, yam, potato and rice. ENJOY!!!!!

PANCAKE

                      PANCAKE

Ingredients

For the pancake mixture:
110g/4oz plain flour, sifted
pinch of salt
2 eggs
200ml/7fl oz milk mixed with 75ml/3fl oz water
50g/2oz butter
To serve:
caster sugar
lemon juice or zest


Method

Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets a airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so.

Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a wedge of kitchen paper to smear it round before you make each pancake.

Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. I find 2 tbsp is about right for an 18cm/7in pan. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate.
Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.

To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.

sources: http://www.ghanacommunity.com/forums/index.php?showtopic=6883