Nutrition

Akotonshi (Stuffed crab)

Akotonshi

Akotonshi is a delicious stuffed crab dish that is associated with feasting in Ghana.

The dish is sprinkled with breadcrumbs and placed under a broiler. When served, akotonshi is usually garnished with chopped parsley.

Ingredients

5 large whole crabs or cooked crabbed meat

2 large fresh ginger

3 tablespoonfuls of cooking oil

2 large onion minced

1 tablespoonful of ginger ground

2 large tomatoes finely chopped

1 tablespoonful of tomato paste

1 large green bell peppers finely chopped

1 tablespoonful of ground nut meg

1 tablespoonful of cloves ground

1 tablespoonful of dried thyme leaves

1/2 cup of dried shrimp

1 cup of plain bread crumbs

2 tablespoonfuls of salt

Preparation

-When cooking crabs, clean them and bring a large pot of water to a boil.

-Add in the ginger, cloves and the crab, cook for 15 minutes. Remove crabs and meat, keep shells for plating.

-If using just crab meat mix crab meat with ¼ cup water that has been boiled with the ginger piece and cloves for 15 minutes. Drain water, flake the meat and set aside.

-In a heavy pot, heat oil to medium temperature and add other ingredients in the following sequence, stirring for a minute or so between each: onions, ground ginger, tomatoes, tomato paste, green pepper, cumin, nutmeg, thyme, grains of paradise, paprika, mashed peppers, and dried shrimp.

-Reduce heat and simmer for 4-5 minutes, stirring constantly, until vegetables are cooked.

-Add crab meat and stir another couple of minutes to heat it through. Then spoon the mixture into clean crab shells or ramekins (small individual baking dishes).

-Sprinkle breadcrumbs on top of each crab and toast under an oven broiler, being careful not to let the crumbs scorch. —Source: Pulse.gh

Nutrition

Sobolo

Delicious sobolo

Sobolo, also known as hibiscus tea, is a popular and refreshing drink found in parts of Africa, particularly in Ghana.

Ingredients:

2 cups of dried hibiscus flowers

8 cups of water

1 cup of sugar (adjust to taste)

Ginger (a medium-sized piece), grated

Optional: Pineapple juice, lemon juice, or mint leaves for extra flavour

Preparation:

-Boil water in a large bowl.

-Once the water is boiling, add the dried hibiscus flowers and grated ginger.

-Also, add the peels of the pineapple and lemon to the boiling mixture to give it a strong scent and flavour.

-Reduce the heat and let it simmer for about 20-30 minutes. The longer it simmers, the stronger the flavour.

-After simmering, turn off the heat

and strain the mixture to remove the flowers, peels, and ginger.

-While the liquid is still hot, add sugar to your taste and stir until it’s completely dissolved.

-If you want to add more flavours, now is the time to add pineapple juice, lemon juice, or mint leaves. This step is optional but can enhance the taste.

– Let the sobolo cool down to room temperature. Once cooled, you can refrigerate it until it’s chilled.

-Serve the sobolo chilled. You can garnish it with lemon slices or mint leaves for a refreshing and appealing look.

– Boil about a cup of water and dissolve your sugar in it to make a concentrated syrup and pour in your sobolo. This method works better than adding sugar directly.

Enjoy your homemade Sobolo, a perfect drink for any occasion!

Source: Pulse.com

Nutrition

Khebab

Khebab, popularly known as kyinkyinga in Ghana, is a very popular street food.

With meat variations ranging from beef, gizzards, chicken, guinea fowls, sausages and others, this spicy meat threaded on skewers and grilled over a gentle heat is usually served with sliced onions and spicy pepper powder.

It is very popular among the Hausa people in northern Ghana. The people that sell them are referred to as Abochi.

Ingredients

Kyinkyinga powder

●1 cup of ground peanuts (You can also use peanut butter powder )

●1 tablespoonful of onion powder

Salt to taste

●1 tablespoonful of paprika

●1 tablespoonful of ginger powder

●1 tablespoonful of cayenne

pepper

●1 tablespoonful of black pepper

Beef / meat on skewers