Nutrition
Corn flour doughnut (Banfo bisi or Awiesu)
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• Awiesu or Banfo Bisi
Corn flour doughnut locally known as banfo bissi is a Ghanaian snack mainly filled with carbohydrates and other nutrients.
The snack has a crunchy exterior and soft in the middle when freshly fried, however, it hardens up when cold.
Ingredients
200grammes of milled corn flour
25grammes of caster sugar
Pinch of nutmeg
100millemetres of water
500millemetres of sunflower oil
80grammes of roasted peeled peanuts
Method
-Mix water and 100grammes of the milled corn flour in a saucepan and place on medium heat.
– Mix the corn flour and water till mixture forms a hard smooth paste. This should take about 8-10 minutes.
-In a bowl, mix the remaining
100grammes of corn flour, sugar and nutmeg together.
-Transfer the hot dough into the dry corn mixture and mix everything till well combined.
-With clean hands, scoop a handful of the corn dough mixture and roll it in-between your palm to form an oblong shape.
-Insert a few groundnuts into each shaped corn dough and set aside.
-Pour the sunflower oil into a saucepan and place it on medium heat.
-Test whetheroil is hot by dropping a little corn dough into the oil. If it sizzles, oil is ready.
– Fry each corn doughnut till it is golden brown and drain off any excess oil on a blotted kitchen paper.
– Serve immediately with groundnuts and a glass of cold juice.
Source: Pulse.com.gh
Ingredients
-2 pounds of goat meat
-3 large tomatoes
-3 large onions
-1 large carrot
-Salt to taste
– ¼ garlic
-4 fresh garden eggs
-Pepper
-2 fresh onions
-4 tablespoonfuls of tomatoe paste
Preparation
– Wash goat meat in clean water and set aside
-Blend ginger, garlic, onion and tomatoes
-In a pot containing the meat, pour the blended mixture and allow it to cook for sometime
-Add the tin tomato paste, salt, with more water, cover and cook for about 10 minutes
-Place carrot, garden eggs, pepper into a clean pot and pour 1 cup of water into the pot and bring to boil
-Blend cooked carrot, garden eggs, pepper and pour it into the meat and add more water
-Allow to boil for about 5 minutes
Ingredients
-4 tablespoons Cowbell milk powder
-2 cups of fresh milk
-1 cup of condensed milk (sweetened)
-2 tablespoons of vanilla custard powder
-1 teaspoon of vanilla essence
-Optional: Sugar (only if you want extra sweetness, since condensed milk is already sweet)
Preparation
-Mix the custard base in a small bowl to dissolve the custard powder in ½ cup of cold milk to make a smooth paste
-Cook the custard, heat the remaining milk in a saucepan
-Stir in the Cowbell milk powder until fully dissolved
-Add the custard paste and cook on low heat, stirring continuously until it thickens slightly
-Remove from heat and stir in the condensed milk
-Add vanilla essence for flavour
-Taste and adjust sweetness if needed
-Let the custard mixture cool to room temperature
-Cover and refrigerate for at least 3–4 hours (overnight is best).
-Pour into a container, and freeze
-Scoop into bowls or cones and enjoy your homemade custard ice cream.
