Veggie Eggs

Veggie Eggs

I have been trying to incoporate more vegetables in my meals, so when I fried some eggs a few days ago, I got all the vegetables I had and added them.  I didn't even think of adding it to the blog so I have no pictures of the process. The end result looked so good I just had to take a picture.

 
Ingredients:
4 Eggs
1 Onion
2 Tomatoes
1/4 Squash
5 cloves of Garlic
1 Green pepper
Cooking oil
Salt
Black pepper


Dice the vegetables into 1/2" cubes.

Crack the eggs into a small bowl and then transfer to a bigger bowl, one at a time. I learnt this the hard way.

One time I was about to fry some eggs and had cracked  5 of my six eggs all staright into my bowl and the six egg was bad, I had to throw out the whole mixture and then go out to buy some more eggs.

Heat a pan with 2 teaspoonfuls of oil. while the oil heats, add a pinch of salt and black pepper, and beat the eggs very well, till they are frothy. Rotate the pan to make sure the oil coats every part of it. Pour in the egg mixture and turn down the heat slightly. Flip the egg with a spatula when the underside begins to brown. Turn out onto a plate.

Add a teaspoon of oil to the still hot pan and toss in the vegetables. Stir-fry for a minute or two. Add a pinch of salt  and black pepper to taste.

Pour it out onto the eggs and enjoy!!!!



Dandelion Stew

 Dandelion Stew

Ingredients:

Dandelion (about 2 cups full when boiled and mashed)
1 pound ckicken (already steamed)
6 - 8 large tomatoes
2 onions
2 tablespoons cooking oil
10 -12 Kpakpo shito (hot green peppers)
1 cup chicken stock
1 Maggi cube
Salt

Start off by plucking the dandelion leaves off the main stalk, then washing them. Then boil them in about 2 cups of water until the leaves turn darker and are soft. I know it might be tricky to guage how much raw dandelion you will need .... but you can never have too much. If it is way more, just freeze the rest for another time.

 

Drain off the water and then in an Asanka (or mortar) mash the leaves into a pulp. Do not use the blender, it will make it too smooth. You want to have a bit of texture in your stew. Mash half the peppers into it.

Chop the tomatoes ...

... and the onions.

Heat up the cooking oil and start frying the onions. Fry them until they turn translucent.

 

Add the diced tomatoes and fry until dry and the tomatoes are soft. Dont let it burn, you do not want that bitter aftertaste in your stew.



 

 

 If your chicken/stock is already steamed but frozen like mine was, you might want to defrost and heat it before you use it, just so it doesn't affect your cooking time and speed.

 

Add the ckicken stock and let it simmer down a little.

Now add the dandelion ...

... as well as the rest of the peppers.

Put in the chicken, lower the heat. Check yoursalt and add the maggi cube and some salt if necessary. Simmer for about 5 - 7 minutes until it thickens

Enjoy this with Rice, Yam, Plantain etc

Meatballs



Ingredients:

1/2 kg mincemeat
2 1/2 Onions
8-10 Tomatoes
3 Eggs
Cooking oil
15 kpakpo shito (hot green peppers)
4 cloves of Garlic
Green pepper
Black pepper
Salt

Grind the garlic, 5 of the kpakpo shito and half an onion. If you are using the Asanka, add about half a teaspoonful of salt. It help with the grinding.

Place the mincemeat in the ground spices and crack the three eggs into it, seperately, you dont want to accidentally add a bad egg to your food. Add a pinch of black pepper. Leave it to marinate for about 15 minutes.

Heat enough oil for frying, then roll the mincemeat into balls and drop them gently into the oil, one at a time. (I intended to use all the meatballs in my sauce so I fried them straight. If you plan on eating them straight or as some sort of finger food, drop them in boiling water for about five minutes each before draining and frying). Turn them when they start browning around the edges. An easier way would be to use more oil for frying so that the balls are floating in the oil and brown evenly on all sides.

In the meantime, chop the Green pepper and 2 onions, then blend the tomatoes and remaining kpakpo shito.

Heat up two tablespoons of the oil used for frying the meatballs and start frying the onions. Fry until they start to brown on the edges.

Add the blended tomatoes and allow to simmer down.

When the water is almost all finished, it will begin to fry. Stir it continuously until it is almost sticking, then add a cup of water and salt to taste. Repeat the process, this makes sure that the tomatoes are well cooked.

Now add the meatballs and 2 cups of water. Reduce the heat and allow the meatballs to simmer and soak up the flavour of the sauce. 

When it thickens down to your liking, add the green pepper and it is ready.

Serve with rice or pasta of your choice.

Potato Salad

This is one of the easiest salads to make, yet most people tend to shy away from it. Hopefully by showing how simple it is, I can get more people making and enjoying it.

Ingredients:
4 Medium Potatoes
4 Eggs
2 small spring onions
1 tablespoon Salad Cream
2 Tablespoons Mayonnaise
Salt
Black Pepper

Peel wash and cube the potatoes. I prefer half inch cubes, but you can make them a little bigger if you like. Some people like to boil the potatoes whole and then cut them into cubes. I find that this makes them too crumbly and in the end you have something close to mash potatoes, which is not how we want it turning out.

Place them in a pot and cover with a litre of water, add a teaspoonful of salt, cover and
bring to a boil. When the potatoes are cooked (spearing with a fork breaks it apart) drain and cool.

Very finely chop your spring onions. The green part adds a lovely colour to the finished salad.

Boil and shell the eggs.

Cut the eggs up into sizes tha roughly match the sizes of your potato cubes.

In a small bowl, mix the salad cream and mayonnaise ...

... and in a big bowl mix everything together. Do this gently so you don't mash them, but make sure everything is evenly coated. Sprinkle on a pinch of black pepper and you are set. You can eat it right away, but I would suggest you refrigerate it for about 2 hours.

Serve it with fried chicken and Jollof or plain rice.

Jollof Rice with Chicken

Ingredients:
2 pounds Chicken
3 Onions
12 Tomatoes
15 Kpakpo shito (hot green peppers)
1 tablespoon blend of spices (ginger, garlic, onion, bay leaves, cloves, rosemary)
3 tablespoons tomato puree
1 desertpoon curry
4 cups rice
2 cups cooking oil
2 maggi cubes
Salt

First start by cutting up the chicken into equal parts. Then remove the skin and wash thoroughly. Drain of all the liquid.

Add the blend of spices, 1 maggi cube and a bit of salt. Toss it all until all the pieces of chicken are coated. Leave it to marinate in the fridge for about 15 minutes.

While the chicken is marinating, slice the onions, wash and drain the rice ...

.. and blend the tomatoes and pepper.

Place the chicken in a pot and steam until tender. Add a little water (about half a cup)if it starts to run too low in the pot, you don't want burnt chicken. When it is cooked, remove it from the stock, but save the stock for later.

Heat 1 and a half cups of oil in a pan and fry the chicken, turning it over until it is light to golden brown on both sides.

While the chicken is frying, put the remaining half a cup of cooking oil into a big pot (this is the pot to cook the Jollof in) and heat it up.

Toss in the onions and fry till they soften.

When they look translucent, add the curry and fry until the edges start to brown.

Add the blended tomatoes and pepper. Cover for 5 minutes to cook the tomatoes, then uncover and allow it to fry dry, stirring it occassionaly and not letting it stick. Add the chicken stock.

Add the fried chicken, lower the heat and let it simmer so the chicken pieces can soak up all  the wonderful flavour. Stirr occassionally so that it doesn't stick.

When it thickens, take the chicken out taking only the little sauce that is on the chicken. The rest of the sauce in the pot is going towards the Jollof.

As the sauce continues to cook increase the heat again, add half a cup of the oil left over from frying the chicken, then add the tomato puree. Fry this until it is almost sticking to the bottom of the pot.

Add the rice and continue to stir.

Add 4 cups of water and the remaining maggi cube. Stir it all in then taste for salt, keeping in mind that the rice will soak up the water, so don't worry if it is a little less salty than you would like. Reduce the heat to the lowest level, cover with a polythene bag and leave to cook. Check it after 15 minutes, stir it from the bottom, with kitchen prongs, so that it stays fluffy. If it seems dry, spinkle about 1/4 cup of water into it using your hand. Cover it back up and leave to cook some more.

Serve with potato salad. Enjoy!

Fish Balls

 Ingredients:
1 Large Smoked Tuna
2 eggs
4 Garlic Cloves
3 hot green peppers
1/2 an Onion
1 Green/Bell pepper
A small piece of ginger (about 1 segment of a finger)
Salt
Black pepper
Cooking Oil (enough for deep frying)

I went hunting through Kaneshie market for a large smoked tuna. They sell them whole, half or even a quarter so that if you don't want to buy much, you don't have to. I chose the largest one I could find. The lady selling told me it would cost GH¢ 16.00. I promptly offered her 12. She aquiesced so readily, I realized I could probably have got it for 10, but oh well. Another important thing to remember when buying smoked Tuna is that it is salted prior to smoking, this gives it a longer shelf life, so-to-speak. The salt can be excessive, so insist on being given the non-salted Tuna. Even this version is not salt free, just less salty. Some offer you a teeny bit to taste before you buy, usually I see that as enough proof and can go ahead and buy it.

Smoked Tuna is not the prettiest to look at but since the skin is usually washed off, it doesn't really have any bearing on the final product. In Ghana, whole smoked fish is smoked with the inards, head gills etc. still inside to maintain the shape of the fish. It is up to you to remove all unwanted parts before you use it.

I start by removing the head, which will usually come away with the gills. Just pull the head upwards sort of by the chin, to expose the neck ( if fish had them). Now seperate the fish along the main bone so that you end up with 2 halves. This should give you access to the stomach content. Since it is all smoked, it should have a firm consistency  and should seperate from the main fish easily. Remove the fins and as many of the bones as you can see.

Rinse the fish thoroughly rubbing off all the skin and residue of insides. Set it aside and carefully start flaking it into a bowl, removing any remaining bones as you go.

Place the half onion, peppers, garlic and ginger in the Asanka and mash. You could go ahead and blend them if you prefer.

Now I chopped the bell pepper, cracked 2 eggs into the spice mixture and sprinkled some garlic and herb powder over the lot, stirred it up and then mixed the the tuna flakes into it.

The mixture will still feel dry and crumble easily as you shape your balls. Add an extra egg if it feels too dry and cannot hold the shape. I chose to deep fry some and bake the rest.
Half of the balls went into the fridge, while I greased a baking tray with a little of the oil, the flattened the rest of the balls so that they would bake more easily. I preheated the oven then turned the heat down halfway when I put the tray in.

I checked after about 5-7 minutes and turned over those that were browning.

For the deep fried balls, I heated the oil in a small pot. With a smaller pot, you don't have to use as much oil to get the necessary depth needed (enough so that the balls can float) as you do witha bigger or shallower pot/pan. Make sure the oil is very hot. To make sure, put in a sliver of onion or a clove of garlic, when it browns and starts to go dark, pull it out, it would have flavoured you oil nicely and the oil is ready.

Fry the balls in batches and remove to a seive as soon as they are golden brown.

Serve with rice, yam, potatoes and gravy, or as finger food.