Nutrition
Fufu and Light Soup
Fufu and light soup is a traditional Ghanaian dish; it is delicious food that you won’t want to miss out on when it comes to Ghanaian cuisine.
Light soup is tomato based. Fish, goat, lamb, chicken, beef, or pork can all be used to make this light soup.
Basically, Fufu in Ghana is derived by combining cassava and plantain.
Ingredients
Fresh tomatoes
Beef/Goat meat/ Chicken/ Lamb meat
Fresh fish (tilapia or catfish)
Tomato paste
Chili peppers
2 large onions
3 spoonful of salt
Seasoning
3 teaspoonful of ginger and
garlic
4 fingers of okro
Fufu Ingredients
Fresh cassava
Unripe plantain
How to make Ghana Light Soup
-First of all clean your fish, remove the gills and the innards then rinse in clean water and set aside. Thereafter, wash the meat and equally keep it aside.
-Secondly, blend your ginger, garlic, onion, seasoning cube, salt, and spices, scoop some quantity into the fish and marinate the fish, cover and set aside.
-In a pot containing the meat pour the remaining blended garlic and ginger mixture, add the tomato paste, salt, bay leaf, with more water, cover and cook for about 10 minutes.
-Thirdly, wash your tomatoes, onions, and pepper and remove the stem of pepper, scrap off the onion head.
-Place fresh tomatoes, onions, pepper into a clean pot and pour 1 cup of water into the pot and bring to boil.
-Next is to remove the fresh tomatoes, pepper, and onions from heat and blend. Ensure you don’t discard the boiled water from the tomatoes rather use it to blend the tomatoes; or pour into the meat, add more water.
Finally, bring soup to a simmer over low heat for like 15 minutes then add the fresh fish; clean your okra/ okro and add into the cooking pot, cover and cook to doneness.
Optional: Sieve the soup if you like to get the clear light look of the soup else skip the process.
Light soup is ready.
How to make Ghana Fufu
On the same note, cassava flour can be used in place of fresh cassava tubers.
First of all, peel the skin of your cassava tuber and plantains then boil for about 25-30 minutes to tender.
Secondly, using a mortar and pestle which is the major instrument for local pounding, or use a Yam pounder machine to pound it.
Start with the plantain, thereafter add the cassava, sprinkle some water as you pound for easy pounding until a smooth paste is achieved; Your smooth fufu is ready.
Source: shopafricausa.com
Nutrition
Almond cake
Ingredients
– 5 eggs
– I margarine cup of sugar
– ½ cup of all-purpose flour
– 1 teaspoonful of baking
powder
– -1/4 tablespoonful of
almond extract
– -2 cups of very finely
ground blanched almonds
– -1/8 tablespoonful of salt
and ½ of tarter
– 1tablespoonful of grated
lemon feel
– ¾ cup of finely chopped
blanched almonds.
Method
-In a large bowl, beat egg yolks until light gradually.
– Add half cup of the sugar, beating until thick lemon coloured.
-In a bowl combine flour and baking powder.
-Add almond extract and one cup of the grounded almonds (Mix until nuts are well distributed)
– In another bowl beat egg until foamy. Add salt and cream of tartar, beating until soft peaks form.
-In a remaining ½ cup sugar. Fold in lemon peel and remaining ground almonds.
-Stir a quarter of the egg mixture and blend. (Gently mould mixture).
-Turn into a greased 9 by 13- inch baking pan. (Bake in a 350 degrees oven for 20 to 25 minutes until top springs back when lightly touched.
– cool in pan on a rack for 10 minutes. Meanwhile prepare the lemon syrup.
– Cut cake into diamond- shaped pieces (make 4 length wise cuts in cake, then cut diagonally 11/4 inches apart).
-Pour hot syrup over cake and sprinkle with chopped almonds. Let cool completely.
Nutrition
Lemon Syrup
Method
-In a small pan, combine ¾ cup sugar, three tablespoonful of lemon juice and ¼ cup water.
Bring to a boil over high heat and cook just until sugar is dissolved.
Source; Recipejoint
Homemade almond milk
-2 cups raw almonds
-3 cups filtered water
– Vanilla extract, dates, or cinnamon, to taste
Preparation
-Soak raw almonds in water for 6-8 hours or overnight to make them softer and easier to blend.
-Drain and rinse the soaked almonds, then combine them with water in a blender
-Strain the blended mixture to separate the solids (almond pulp) from the liquid (almond juice).
-Taste and adjust sweetness or flavour with natural sweeteners or extracts like (dates or cinnamon)
-Keep refrigerated and drink within a week.
