An Introduction to Ghanaian Cuisine by Cynthia Aba Agbozo

Aromas from Ghana

PLANTAIN FRITTERS (Tatale)

What Do I Need?

· 3 over ripe Plantains (skin looks blackish in colour)

· 1-inch piece of Ginger (peeled), 1 small Red Onion (peeled and roughly chopped) and half a Scotch Bonnet Pepper (Blend into a spicy paste)

· Approximately half a cup of All Purpose Flour

· Quarter cup Olive Oil

· Pinch of Salt to taste

How Do I Make This?

· Peel plantains and blend together with spicy paste.

· Add salt and flour and mix well. If mixture is too soft, add a tablespoon or two of flour. The mixture must fall off a wooden spoon slowly.

· Heat oil in a frying pan.

· Using a large wooden spoon, put mixture in the oil, one spoonful at a time. Don’t overfill the frying pan as the mixture rises and spreads. Leave a space between each spoonful.

· Fry for 5 minutes on each side or until golden.

· Drain on kitchen towel and serve warm.

How Do I Serve This?

Serve on its own or with peanuts as a snack.

Serve with beans stew for lunch or dinner.

BOOK CONTENTS

SNACKS (from Page 15)

Pineapple Refresher

Grilled Fruit Kebab

Exotic Fruit Salad

Crispy Plantain Chips

Melon, Papaya and Mango Delight

Fresh Tangy Lemon & Ginger Juice

Spicy Fried Plantain and

Roasted Peanuts (Kéléwélé)

SAUCES & SOUPS (from Page 31)

Garden Egg Stew

Beans Stew

Plain Gravy

Spicy Black Pepper Sauce (Shitor)

Fresh Red Pepper Salsa

Spicy Ginger Sauce

Meat Stew

Okro Stew (Nkrumah)

Spinach Stew (Nkontomire)

Palmnut Soup (Aber Nkwan)

Light Soup(Nkaakra)

Peanut Soup (Nkatse Nkwan)

MAIN COURSES (from Page 61)

Rice & Beans (Waaché)

‘Jollof’ Rice

Rice Balls (Omo Tuo)

Fufu

Fried Yam

Kenkey Balls

Banku Balls

Grilled Tilapia

Roasted Plantain & Peanuts

Kebabs (goat meat, beef, or lamb)

Fried Plantain

Plaintain Fritters

‘Gari Fortor’

Boiled Plantain, Yam or Cassava

The recipes on this page will be changed on a regular basis. Check us out again foir more Ghanaian delights.