Varieties of Nigerian
menu in Ghana
By Oluwatoyin Oluwastoyin
Friday,
April 27, 2007
|
•Dry
corn the foremost ingredient in most Ghanaian breakfast
•Pix: Sun News Publishing |
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There are very nutritious meals from Ghana that would be
a delightful swap for our usual family meals. Moreover, they
are quite similar to Nigerian meals. Mrs Eva Bonney, a Ghanaian
educationist resident in Nigeria gave some of these meals
that could be taken as breakfast, lunch, dinner and dessert.
If you love adventure, come along.
Breakfast
Obiayo
Ingredients
Dry corn
Water
Sugar
Milk
Bread (optional)
Butter (optional)
Method
Remove the cover of the dry corn at the mill. The corn becomes
very white. Ground the white corn until it is almost powdery
but not completely smooth. Boil for one hour. As the water
dries, add more water in the course of boiling until it is
very soft. Add sugar and milk to taste. It could be eaten
with bread and butter.
Ekwegbemi
Ingredients
Dry corn
Water
Sugar
Milk
Method
Take the dry corn to the mill to remove the cover and break.
One seed of corn should not be broken to more than four pieces.
Boil for two hours. Sometimes it could be cooked overnight
so that it will be very soft Add sugar and milk to taste.
Rice water
Ingredients
White rice
Water
Milk
Sugar
Method
Wash white rice very well. Boil the rice like the normal rice
but keep adding water until it becomes very very soft. When
it is ready, a wooden paddle could stir the rice to a smooth
paste. Add milk and sugar to taste. It also goes with bread
and butter.
Lunch
Fufu with groundnut soup
Mrs Bonney said Ghana has a variety of fufu and they are all
different from the Nigerian fufu, albeit very easy to prepare.
They are: Cassava and plantain fufu
Ingredients
Cassava
Plantain
Method
Boil cassava and plantain until cooked. Pour them into a mortar
and pound until very smooth and it draws. Eat with groundnut
soup.
Yam fufu
Ingredients
Yam
Method
Boil yam until cooked Pour into a mortar and pound until very
smooth and the fufu draws. Serve with groundnut soup.
Cocoyam and cassava fufu
Ingredients
Cocoyam
Cassava
Method
Boil cocoyam and cassava until soft. Pour into a mortar and
pound until very smooth and it draws. Eat with groundnut soup.
Groundnut soup
Ingredients
Groundnut
Meat
Fish
Snail (optional)
Stockfish
Tin tomatoes
Onion
Crab (optional)
Fresh pepper
Tomatoes
Seasoning cube
Salt to taste
Method
Fry the groundnut and blend in a blender or mixer. Mix with
water until it forms a very smooth paste. Steam the meat,
snail, crab, stockfish and fish. Season everything with onion,
seasoning cube and salt. Grind the pepper, tomatoes and the
remaining onions. Boil separately. Add the groundnut paste
to the protein. Add the boiled pepper and a little quantity
of tin tomatoes with seasoning cube and salt to taste. Leave
to boil very well. When it is ready, groundnut oil will be
on top of the soup. Mrs Bonney said it has a very sweet taste.
It can be taken with any of the Ghana fufu, boiled rice or
our native solid foods like eba, pounded yam and starch.
Dinner
Plantain with kontonaire stew
Kontonaire stew
Ingredients
Kontonaire (cocoyam) leaves
Melon (ground)
Crayfish (ground)
Fresh pepper
Tomatoes
Fresh fish
Onions
Palm oil
Stock fish
Seasoning cube
Salt to taste
Method
Grind the pepper, tomatoes and onion. Fry palm oil for two
minutes. Pour the ground ingredients with ground crayfish,
seasoning cube and salt. Wash thoroughly the fresh fish, stockfish
and vegetables. Salt the fresh fish. Add the stockfish to
the boiling stew. After five minutes, add the fresh fish.
In another five minutes’ time, add kontonaire leaves.
Serve after five minutes with boiled green plantain. |
