Wheat Porridge

This is a very simple porridge that I really enjoy for breakfast or as a light evening meal. It is simply wheat flour, cooked as a porridge.

Ingredients:
1 1/2 Stew spoonfuls wheat flour
2 cups of water
pinch of salt
Milk
Sugar / Sweetener

Measure out your wheat flour into a pot.

Add 1 1/2 cups of the water and put it on the fire. Add a pinch of salt and stir it continously until it starts to thicken.  If you stop stirring it will form lumps at the bottom of the pot. When  it strart to thicken, add the rest of the water if it is too thick, otherwise, just cover it and leave it to cook for about 5 minutes.

Pour into a bowl, add your milk and sweetener. I use powdered or evaporated milk (Ideal milk) fresh milk makes the porridge too watery for my liking. Otherwise you could incoporate it into the cooking, or make the porridge extra thick with the fresh milk in mind, so that it reaches the thickness you like when you add it.

I like it with wheat bread, which I tear into bite-size pieces and dunk in it. Sometimes I add bits of banana.
Enjoy!

Definition of a Miracle by Farida N. Bedwei (Book excerpts)

I was doing my usual search on the internet for inspiration when I ran across an article that said that Farida Bedwei was launching her first novel, "Definition of a Miracle". I googled the title and came across the first excerpt on google books.This is a story that is inspiring for disabled people as well as regular folk. From the excerpts, I find that not only is it funny as well as informative, it provides a unique view from the point of an African. As a Ghanaian, I can picture the places she describes that I know and imagine quite vividly those I don't. I have had the pleasure of knowing her for a few years and my admiration and awe for her continue to grow.

The second excerpt I found at Story time.

The book is available in Silverbird Lifestyle Shop, Accra Mall, Julikart Cosmetics, Osu near MTN and INKA Accessories, opposite El Gringo, Nyaniba. After the launch, (at the Pan-African Writers Association (PAWA) House near Accra Girls High School on Saturday March 5th, at 6pm. Autographed copies available) she hopes to distribute it to the other regions as well as the English speaking countries in West Africa.

Enjoy! 

Definition of a Miracle was written by Farida N. Bedwei and is an excerpt from her début novel of the same name.

Copyright © Farida N. Bedwei 2010.

Farida N. Bedwei

Veggie Fish Sauce

As you may have noticed, I seem to be using quite a lot of fish in my cooking lately. I am trying to wean red meat from my diet and so naturally it falls on fish and chicken, maybe some pork but not much.

I find that oilier kinds of fish are tastier than their leaner cousins. Not to worry, fish fat can actually be good for you. The most easily accessible ones of these to me here are Salmon and Tilapia.

My seeming bias toward Tilapia happened completely by accident. I went fish buying and got an incredibly good deal so I bought a whole bunch. It would be impractical to go out and buy Salmon just so I don't blog about Tilapia again. So Tilapia it is : )

This was something I just threw together very quickly. About 20 minutes to cook the sauce and rice to go with it.

Ingredients:
2 whole Tilapia
4 small onion
7 tomatoes

1 green pepper

1/2 small squash
1 bulb garlic

I started by blending the bulb of garlic with one small onion. I then heated about 2 tablespoons of cooking oil and fried the onion/garlic puree.

 I added rice that had been washed and drained, and fried it for a few minutes. The aroma from this is incredible!! Do this for about 2 to 3 minutes and then add water and cook the rice as you normally would.

Go ahead and chop the onions, tomatoes, green pepper and squash into cubes. Whateve size you decide to make them, try and make them even, so the cook evenly.

My Tilapia was already cut into 3 pieces each, but I went ahead and cut each piece again into 3. I seasoned it simply with salt and black pepper.

In about a tablespoonful of cooking oil, start frying the Onions. You want the vegetables to remain crunchy so don't cook them too long. Add the tomatoes about a minute later. Then the squash.

As you continue to fry the vegetables and the juices from them start to simmer, add the fish. Crumble in one Maggi cube, stir it about a little and then leave covered.  This is just to quickly steam the fish.

About 2 minutes later add the green pepper and salt if necessary. Leave it uncovered to allow the moisture to reduce.

As soon as the rice is cooked, you are ready to eat.
Serve with sliced avocado.

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.