Valentine Eggs

I usually don't make much of a fuss over Valentines day, so I woke up and went to make breakfast as usual. I got some eggs, sausage and tomatoes and got ready. I chopped 2 tomatoes half of one of those big chicken sausages that have come on the market recently. I added just salt and a dash of black pepper and beat my eggs. When the oil in the pan was hot and I poured in the eggs, it hit me. Instead of just throwing on the tomatoes and sausage like I had planned, why not try something? So I lowered the heat under the eggs and got creative. I arranged the tomatoes in a beautiful heart - if I say so myself - than filled the heart with sausage. I had some left over so I decided what the heck, and put the rest all around.

All was going just perfect until it was time to flip it. I flipped it and the blasted tomatoes and sausages moved. I hope and prayed that at least some had set well enough to maitain some semblance of a heart. When that side was done and I flipped it over again, I did some damage control by surgically removing ans reattaching some parts of my heart.
I went and presented my master piece to my husband and he looked at the eggs then looked back at me and said "what?". Just as I was about to scream, he burst out laughing. Whew!
Later in the day, we had a black out throughout most of Accra, so in the evening we went to this charming place at Tesano called "Rhythms" and had a wonderful evening. All in all, a lovely day.
How was your Valentines day?

Shoeper Shoe Challenge

I am a regular reader of shoeperwoman.com and followed her shoe challenge throughout 2010. Now for 2011 she will include readers. Basically all you do is declare how many pairs of shoes you have, and try and wear them all by the same time next year. This must (for those taking part officially) be proven by a picture you take wearing the shoes. It is a nice way of allowing you to enjoy all of your shoes rather than just rotating the same few over and over again, while the rest stay hidden and neglected. So, I have decided to enter this challenge starting with 14 pairs of shoes. Hopefully I can buy only shoes that I will actually wear. It will be lots of fun so please join. Here is where you sign up.

Tilapia Soup

I have been having some trouble with my camera lately. So for now, I either don't blog/post anything, or I have to use my phone, which I did for this post. So please excuse the picture quality, I'm still working out my lighting and angles.

I don't particulary like fresh fish soup, but my husband loves it. So, I decided to make him some Tilapia soup. It turned out so good, I ate most of it myself. Who woulda thought?!

Ingredients:

2 large Tilapia (scaled and cut into 3 or 4 pieces each)
5 Garden eggs
6 Tomatoes
2 Onions
10 peppers
Salt.

Sprinkle a level teaspoonful of salt over the fish and toss it so all the pieces get some. Leave it to marinate.

Cut off the stalks on the garden eggs then slice them in half, lengthwise. Peel the onions then place them along with the tomatoes (still whole), pepper and halved garden eggs into 1 litre of water, cover and boil.

The tomatoes will cook first. When they are soft and almost breaking apart, take them and the pepper out and blend till smooth. Sieve using a colander. Take out 3 of the 5 garden eggs and pour the pureed tomatoes back into the pot. Pour watr over the 3 garden eggs to cool them, then remove the skin and seeds.

By the time you have done this, the onions should be cooked, so you can add them to the garden eggs and blend them  together. This will not be sieved so be sure to blend them thoroughly, then pour the mixture into the pot.

Add the Tilapia and cover. Add more water if it looks too thick. Check the salt in the soup and add more if necessary. Boil it gently until the fish is cooked, about 10 minutes.

Serve it just as it is, with the garden eggs left in the soup.

You could also eat it with fufu, banku, yam, potatoes or rice.

Enjoy and let me know how you liked it.

Kontomire with Chicken & Yam

Ghanaians enjoy a wide variety of meats and fish both fresh water and marine, and so tend to have more than one type in a dish. In Kontomire stew for instance, you could have beef, wele (cow skin), oysters and smoked tuna. For this recipe, chose to use just chicken. I don't think chicken mixes very well with other meats so I just use it on its own.

Ingredients I used are:
2 pounds chicken
1 pound washed chopped Kontomire leaves. (about GH¢0.50 worth)
1 1/2 cup ground Agushi (melon seed)
1 cup Palm oil
2 medium sized onions
1/2 onion (blended smooth)
10 - 12 medium sized tomatoes
15 - 20 kpakpo shito (green peppers)
1 tuber of yam
Maggi cube
salt

 

Start by removing the chicken skin, cutting it into desired sizes and washing it thoroughly.

Spice the chicken with 1/2 a blended onion, 1 maggi cube, some salt and black pepper. mix it all in and steam the chicken, just until it turns white and produces stock.

 

Chop the onions ...

 

... and blend the tomatoes together with the pepper.

 

Pour the Agushi into a bowl and add about 1/2 a teaspoon of salt to it,

 

then pour in enough water to cover it and leave it to soak.

The kontomire could be shredded from the stalks, boiled and mashed, or just chopped like i prefer.

Heat the palm oil in a pot and add onions. Fry until the onions are soft, then add the tomatoes and cover. Simmer it all down till it starts to fry. Stir it for about 3 minutes then add the chicken pieces. Fry a little more until it starts to stick.

Stir gently then add the kontomire.

 

Stir it in, add the stock and leave it to simmer

Add the soaked Agushi, stir it in gently and leave it to simmer. After a few minutes, the agushi starts to clump in the sauce. Stirring too much will break up the clumps, so either stir gently or lift the pot and 'shake' it to move this around.

 

Simmer it on a very low heat for 10 to 15 minutes. Only add extra salt after the stock and Agushi are in since they both contain salt.

Turn it off sooner if you reach your preferred thickness.

Peel the tuber of yam and cut into even pieces. Add enough water to cover all the yam, add some salt and boil. When a fork can pass through, it is ready. Pour off the excess water and serve with the knotomire stew.

Tilapia in Garden Egg Stew

I haven't posted anything in a while because I had a bout of Malaria. I'm all better now and so we get back to cooking!

I prepared what I have for the longest time considered to be Fante-Fante. A good friend passed by as I was uploading my pictures and promptly announced that THIS is NOT fante-fante. This sparked a heated debate, at the end of which, I was not convinced. I need further clarification, so if anyone can shed light on this, it just might lighten the strain on a very good friendship. : D

Anyway, the ingredients I used are:

4 medium size Tilapia (cut into 3 pieces each)
8 large Garden Eggs
10 Medium size Tomatoes
12 - 15 Hot peppers
2 Large Onions
3/4 cup Palm Oil
1 large Maggi Shrimp cube
1/2 teaspoon Black pepper
Salt

Scale and the Tilapia (if not already done) and wash it thoroughly, making sure all the scales and entrails are removed. Some people like to leave the gills in, but I take them out. Shake off all excess water.

Crumble the Maggi cube over the Tilapia and sprinkle the black pepper and about a teaspoon of salt on it. Toss the fish gently to get the seasoning all over it. Too vigorously and the fish may start to get mashed. However fresh fish is quite firm, so gently tossing it is fine. Leave to marinate for about 10 - 15 minutes.

Wash the garden eggs . Cut off the stalks and slice each in half lengthwise. This allows them to cook faster. Place in a pot and add enough water to cover and boil. When the flesh starts to look transparent and seperates from the skin, it is cooked. About 10 - 15 minutes.

Wash and blend the tomatoes and pepper till smooth.

Chop up the onions.

Place the oil in a pot big enough to comfortably hold all the ingredients and heat. Remember, the fish needs enough room in the pot or it will be mashed up.

When the oil is hot, add the onions and fry till they are soft.

When the onions are cooked, add the blended tomatoes and pepper and leave to simmer. Allow all the water to evaporate while stirring intermitently. Fry for an additional 5 minutes after the water evaporates but making sure it doesn't stick to the bottom of the pot.

Meanwhile, remove the skin and seeds from the flesh of the garden eggs and discard. Usind an earthenware pot (Asanka), mash the garden eggs until a semi-smooth paste is made. Don't blend because you want to retain some texture. You could also just roughly chop the garden eggs, just be sure to squish some to get some parts pastey.

Add the garden egg paste to the sauce and add 1/2 a cup of water.

Bring it to a simmer and add the Tilapia. Once the fish is added, reduce the heat under the pot and stir the fish in gently, making sure as much of the fish as possible is covered by the sauce. leave it to simmer gently for another 15 minutes. Stir occassionaly to make sure it isn't sticking, but be sure not to mash up the fish. If you are sure it isn't sticking, you could even just lift the pot by the handles and give it a shake, rotating the sauce colckwise , the anti-clockwise sor of like steering. Do this until desired thickness of stew is achieved. (10 minutes)

Peel a tuber of yam and cut into desired sizes, wash the pieces thoroughly to get all the sand off, then place in a pot, add enough water to cover, add salt to taste and boil. Cook until a fork goes trough easily. Drain off the water and serve hot with the Tilapia stew.

You could also serve the Stew with boiled plantain, ripe or unripe.

It also goes well with Eba (Gari cooked with hot water) or plain rice.

Let me know you variations of this dish. Aslo please let me know if you would consider this fante-fante? and if not, what is fant-fante to you?

Groundnut Stew (with a Guinean twist)

Most Ghanaians tend to cook soups in large quantities. In the case of Groundnut/Peanut butter soup, we usually eat it as soup the day it is made, and then thicken it down to a stew.

This is a Guinean version which really is a stew. You could use any number of meats to prepare it; Beef, Goat meat, Pork, Mutton, Chicken, Fish, Oxtail, etc. and most of the time, combinations of them. For this post, I decided to use just Chicken, because that was what my friends used when showing me how to prepare it.



Ingredients

2 pounds chicken

1 Margerine tin /500 ml Peanut butter

1 Large Onion

8-10 Tomatoes

15-20 Peppers (kpakpo shito)

1/2 cup Cooking Oil

1 Tablespoon Tomato puree

4 Cloves Garlic

1 Large Maggi cube

Salt

Cut and wash the chicken. Leave the skin on it you like it, I don't but left it on like in the original recipe. Crush or finely chop the garlic, crumble the maggi cube and then add about a teaspoon of salt. Toss it and leave to marinate for about 10-15 minutes.

While the chicken marinates, slice the onion into half circles ...

.. add the pepper to the tomatoes and blend till smooth.

Scoop the peanut butter into a bowl. Add 1 1/2 - 2 cups of water. Then with clean fingers, mash the peanut butter into the water till they are mixed into a waterier, runnier paste.

Heat the cooking oil in a large pot.

When the oil is hot, add all the chicken. It should instantly start to sizzle but eventually settle down to steam.

Add the onions and stir them in, allowing them to fry with the chicken.

After about 5 minutes when the chicken turns white and the stock mixes with the oil, add the tomato puree. Fry the chicken and puree for a couple more minutes...

... then add the blended tomatoes. Gently stir them in and cover. Leave to simmer for 5 minutes so the tomatoes can cook. Stir occassionaly to prevent it sticking to the bottom.

Add the peanut butter mixture to the pot and leave to simmer gently. Lower the fire so it doesn't burn.

When the oil starts to come to the surface, it is almost ready. Continue simmering until you reach your desired thickness.

Serve this on a bed of rice, with boiled yam, potatoes, cocoyam or plantain, it goes with everything.

Give this a try and let me know how it turned out.