Nutrition
Homemade waakye
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Waakye
Ingredients
– 1 cup of dried black-eyed beans
– 2 cups of rice
– 8-10 dried millet stalk leaves
– Water for cooking
– Salt to taste
Preparation
– Put four cups of water in a saucepanand allow it to boil
– Rinse the soaked beans and add to the boiling water. Cover and let it cook till tender.
– Wash and rinse the rice till the water is cleared.
– Add the washed rice to the cooked beans and stir till it is well mixed together
– Add the millet stalk leaves and salt to taste.
– Add water if needed. Stir and cover tightly.
– Do not remove the millet stalk leaves. When the rice boils over, re duce heat and simmer till the water is absorbed and the rice is cooked through.
– Wait for three to five minutes, remove millet stalk leaves and fluff with a fork or ladle
– Serve with preferred stew and enjoy
By Elizabeth Agyeibea Ackon
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.
