I envision this post finds you and yours well.
This post is dedicated to our daughters and our grandchildren. Our eldest daughter grew up eating Jollof, Kele Wele, Egusi and other African dishes out of our kitchen so she rang me the other day to get recipes. First I'd like to acknowledge my extended Ghanaian family: Araba Ansah (Fante) & Agnes (Ashanti). These two Ghanaian-born women (one who is of Fante culture and one who is of Asante culture) took me into their kitchens and shared with me how they prepared several Akan dishes. At the time, our family was on a primarily plant-based menu eating fish on occasion, so I created veggie and fish versions of the dishes. These recipes are remixed versions of what I was taught.
Akua's Kele Wele (Spicy Plantains) Remix*
*Plantains will need to marinate overnight so plan accordingly. Makes about 4 servings 4 ripe sweet plantains (1 for each person) (see the photo) MARINADE 1 - 2 " piece of ginger root juice or 2 tsp of ground ginger 1 tsp of cayenne or preferred pepper 1 tsp pink Himalayan Salt 1 c. coconut milk 3/4 c. peanut oil (without trans fat) pink Himalayan Salt Equipment: bowl for plantains to marinate, skillet 1. CUT Cut off about 1/2 inch off either end of the plantain. Then cut the plantain in 1/2 horizontally. (see photos) 2. SLICE Vertically slice the peel from the top to the middle, then remove the peel. 3. DIAGONALLY SLICE The plantains in 1/2" diagonal slices (or your choice of shape). 4, MARINATE Blend: ginger, cayenne pepper, salt and coconut milk Place plantains in a deep bowl large enough to allow plantains to be completely covered. Pour marinade mixture over plantains. Cover the plantains and place in refrigerator overnight. 5. WARM OIL Warm peanut oil on medium heat in a skillet. Sprinkle a few drops of water into oil and once it cracks the temperature of the oil is ready to fry the plantain. 5. SLOWLY COOK + SALT Slowly fry the plantains, turning over often until evenly golden brown. Salt both sides of the plantains to taste. 6. BLOT Place fried plantains on paper towel or absorbent cotton cloth to blot excess oil. "IN"JOY & SHARE!
Akua's Veggie Jollof Remix
Makes about 10 cups of Jollof Preparation & Cooking Time: 3 to 4 hours 1/2 c. palm oil 1/2 c. coconut oil 5 large garlic cloves 1 jalapeno 4 large onions (sweet onion, red onion, white onion, spanish onion) 3 scallions 1/2 or 1 TBSP cayenne pepper 4 1/2" ginger root with peel on 12 regular size roma/plum tomatoes 12 oz. tomato paste 5 c. basmati or your preferred rice 32 oz. broth (your preferred: veggie, chicken, beef) 1 1/2 TBSP pink Himalayan Salt Equipment: Dutch oven, paring knife, Chef's knife, cutting board, food processor or blender, oven, deep pan or pans, measuring cup 1 PREPARE BASIC GRAVY Dice onions, slice jalapeno, cut scallions (white + green) 2 WARM OIL On low to medium temperature melt palm and coconut oil in Dutch oven. 3 PLACE IN PROCESSOR OR BLENDER Place onions, jalapeno, garlic, scallions and blend too mush. You may need to do in three batches to fit them all in. 4 TRANSFER VEGGIES Transfer blended/processed veggies into the Dutch oven with the oil. 5 ADD 1/2 TBSP (for mild heat) cayenne pepper (1 TBSP for medium heat) to the basic gravy in the Dutch oven. 6 2nd BLEND/PROCESS Process the ginger root to a pulp, then process tomatoes to a pulp or blend tomatoes and tomatoes to a pulp. 7 ADD ginger and tomato pulp to the basic gravy in Dutch oven. 8 ADD 12 oz of tomato paste to basic gravy in Dutch oven. 9 SIMMER on medium heat consistently stirring until moisture evaporates (45 to 60 minutes). 10 PREHEAT Preheat oven to 350 degrees. It will take about 8 minutes. 11 ADD 5 cups of rice to one large deep pan or 2 1/2 c. of rice to two smaller deep pans. 12 ADD 32 oz of broth to 5 c. of rice in the pan or 16 oz. of broth to 2 1/2 c. of rice in the two pans. 13 ADD 3 TBSP to 5 c. rice or 1 1/2 TBSP of pink Himalayan Salt to 2 1/2 c. of rice. 14 ADD All of the basic gravy to the 5 c. of rice or 1 quart plus 8 oz of the basic gravy to each of the 2 1/2 c. rice pans. 15 STIR the rice, broth and basic gravy thoroughly until every grain of rice is saturated with the gravy. 16 COVER the plan snuggly with aluminum foil. 17 OVEN Place the pan or pans into the oven checking on rice at 30, 45, 60 minutes and finally another 15 minutes. EAT, SHARE & BE HAPPY
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auset's
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