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Ghana is known for so many outrageously delicious foods. I am blessing you today, with foods ranging from sweet to savory. Unfortunately, the pictures below don't come to life, so I would encourage you to make these foods in order to know how they taste. I promise, you won’t regret it. You should not have too much trouble making these recipes but I have included a link to videos for each recipe for extra inspiration!
Ghana is known for so many outrageously delicious foods. I am blessing you today, with foods ranging from sweet to savory. Unfortunately, the pictures below don't come to life, so I would encourage you to make these foods in order to know how they taste. I promise, you won’t regret it. You should not have too much trouble making these recipes but I have included a link to videos for each recipe for extra inspiration!
-Yaera
-Yaera
CONDENSED TOFFEE
CONDENSED TOFFEE
Flavor profile: Sweet
Photo: Here are several condensed toffees that have been wrapped up. They resemble links of sausages but they are very different!
INGREDIENTS
INGREDIENTS
(1) 14 oz can of Condensed Milk (396g)
2 tsp Butter or 1 tbsp cooking oil
MATERIALS & TOOLS
MATERIALS & TOOLS
Chopping Board
Large Pot
Whisk
Knife
Method
Method
Pour condensed milk into a saucepan and heat the pan on medium.
Stir with a whisk and add a chunk of butter.
Stir continuously till the color changes to golden brown.
Fetch the mixture onto a clean chopping board and spread a little butter on the surface.
Set aside to cool for about 5 minutes.
Press or roll out into flat rod shapes with a knife.
Cut into desired sizes and enjoy
Kelewele (kay-lay-way-lay)
Kelewele (kay-lay-way-lay)
Flavor profile: Savory (spicy)
Photo: A batch of golden kelewele served on their own. What a beauty!
Source: Pinterest
Ingredients
Ingredients
3 Ripe Plantains (click here for more information)
½ piece Raw Ginger (about 1 tablespoon)
¼ White Onion
1 clove Garlic
½ tsp Nutmeg
½ tsp Cayenne Pepper
Oil for frying
Materials & Tools
Materials & Tools
Paper towels
Deep skillet
Knife
Large bowl
Chopping board
Method
Method
Using a sharp knife, cut a shallow line down the length of each plantain and peel back the skin.
Chop each plantain into small cubes of about 1 inch size.
Grate the ginger into a large bowl then add in chopped garlic and chopped onions.
Now in the bowl blend in your cayenne pepper, nutmeg and salt. Mix well.
Next add in your plantain cubes and toss to coat in the spice mix. Leave to rest on a board for 5-10 minutes.
In a deep skillet/ pan/ deep fryer, add oil enough to submerge the plantains and heat to 350 degrees F.
Separate the plantain into batches so that each lot can fry without touching one another. This is crucial to achieving the right texture.
Now for each batch, add them into the skillet to brown, turning once during the process. It should take about 5 minutes per batch.
Use a strainer ladle to remove the plantains from the pan and rest on a plate covered with paper towels.
Lightly dab the plantains with paper towels to soak up any excess oil and serve immediately, with stew or enjoy on their own.
How do I know if my plantains are ripe?
How do I know if my plantains are ripe?
Plantains are usually sold unripe [green in color]. A green plantain can be left at room temperature till it turns yellow and black, to ripen it.
Here are 5 plantains with different colors. On the far left is a green unripe plantain and it progresses to the most ripe plantain. For the tastiest kelewele, the plantain on the far right should be used. It will be mostly black with patches of yellow.
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