The Recipes of Ghana

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The Republic of Ghana whose name means 'The Warrior King' was inhabited in pre-colonial times by a number of ancient kingdoms, including the Ga Adangbes on the eastern coast, the inland Empire of the Ashanti and various Fante states along the coast and inland.

Ghana is agriculturally a very productive country and is the world's third largest producer of cocoa. Fishing is also a major part of the economy and many Ghanaian dishes are based on fish. Local plants such as bananas, avocados, grapefruits, mangos, papayas, coconut and plantains are also highly prized and used in the country's cuisines. Chillies are also an important component of Ghanaian cuisine and provides significant vitamin C in the diet. Another feature of Ghanaian cookery is the use of boiled eggs as a garnish.

Here are two traditional Ghanaian recipes for your enjoyment:

Steamed Black-eyed Bean Dumplings

Ingredients:

300g black-eyed beans

1 tbsp tomato paste

1/2 tsp salt

1 tbsp ground crayfish or prawns optional

1 Maggi cube

1 onion, finely chopped

2 hot chillies eg Scotch Bonnet

120ml groundnut oil

1/2 tsp curry powder

Method:

To prepare the black-eyed beans: Soak the beans over night. Drain the beans then, the following day crush lightly with a rolling pin or potato masher to loosen the skins. Rub the beans firmly between your hands to slough the skins off. Add to a pot along with plenty of water. Swirl to loosen the skins and allow them to rise to the top of the water. Add more water and simply allow the skins to drain away. Continue rubbing the beans and raising the skins away until all the skins have gone.

Combine the beans, onion, tomato paste, chillies and the salt in a pestle and mortar or food processor and pound to a smooth paste. Add the powdered prawns if using, curry powder and the Maggi cube then mix in the bean paste. Wrap 2 tbsp of the mixture in banana leaves, corn husks or greaseproof paper. Tie each parcel securely and place in a steamer. Steam over boiling water for about 45 minutes, or until the dumplings are firm and hold together.

Tomato and Okra with Sliced Eggs

Ingredients:

120ml groundnut oil

4 tomatoes, chopped

300g okra, stemmed and sliced into rings

650g cooked rice

1 onion, chopped

1/2 tsp hot chilli powder

salt, to taste

4 hard-boiled eggs, peeled

Method:

Heat the oil in a frying pan or skillet then add the onion, tomatoes, okra and chilli powder. Season with salt then bring to a boil, reduce to a simmer and cook for 15 minutes, stirring occasionally add a little water if necessary.

To serve, place 1/4 of the cooked rice on a plate, spoon the sauce over the rice then top with a boiled egg halved lengthways.

It is almost impossible to give the true culinary flavour of an entire country in just two recipes. But I hope that your curiosity is piques sufficiently for you to explore Ghanaian cookery further.

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