Ingredients 2 tablespoons ghee or butter 1 tablespoon vegetable oil 1 tablespoon of curry powder or garam masala 1 tablespoon of ground coriander 1 tablespoon of ground cumin 1 teaspoon of whole cumin 1 teaspoon of hot cayenne pepper 1 or 2 whole cinnamon sticks 1 onion, finely chopped 1 inch of fresh ginger, grated 4 cloves of garlic, finely minced. 1kg chicken or 8 pieces (preferably thighs and drumsticks or wings) 2 tomatoes, chopped 1 tablespoon of ... continue reading...
Tshebi Dhoro
Recipe for Berbere Spice 12 teaspoons of mild chili powder, 12 teaspoons of paprika, 2 teaspoons of freshly ground coriander seed (the freshness makes such a difference), 1 teaspoon freshly ground cardamom seeds (for extra sweet fragrance), 1 teaspoon fenugreek, 1 teaspoon ground ginger, 1/2 teaspoon allspice, 1/2 teaspoon nutmeg, 1/2 teaspoon ground cloves, 1 tsp sea salt flakes. Ingredients Juice of 1 lemon 1 whole chicken (1.5 to 2kg) ... continue reading...
Ghanaian Kebabs – Kyinkyinga
Ingredients 250 to 280 grams of high quality slow matured sirloin steak Salt and pepper to taste 1 tablespoon oil tankora spice 1/2 a red onion 1 fresh salad tomato 1/2 a small cucumber Preparation Get 4 bamboo skewers and soak them in water 1 hour prior to grilling. Slice up the sirloin steak into bit sized pieces then season them with a little salt and pepper, coating the pieces with the oil. Add 2 tablespoons of the tankora spice and coat well. Allow to marinade ... continue reading...
Rooibos Spare Ribs
I am not entirely sure whether I can take all the credit for discovering the delight that is spare ribs with this sticky, sweet and chilli glaze. I believe my husband is the one who discovered the Southern style glaze for the pork ribs, and since learning it, I have not turned my back on this recipe; it is absolutely delicious. Over the years I have made minor variations and now I have made my own variation of the glaze that works every time. I am happy to share my recipe with you. This ... continue reading...
Scotch Bonnet Chilli Jam
It is always fun for me to fuse 2 cultures together in food. Having lived in England for nearly 10 years I have grown to love a Ploughman's lunch every now and again. I thought why not try a scotch bonnet chilli jam or jelly in place of the usual chutney? I personally like the chilli jam in small doses, especially since I am most likely the only person in my family who will enjoy it thoroughly. In terms of how to use it? There are so many ways but my favourite serving suggestion is as a side ... continue reading...
