International Cuisine

Exploring the world through food.

Ghana Akotonshi (Stuffed Crabs)

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Ghana Akotonshi is a delectable stuffed crab dish. I was able to find some cute blue crabs to make our appetizer however this can easily be made in a ramekin or shell as long as you can get some good white crab meat.  I don’t think imitation crab would work in this dish, so only the real thing! The crab mixed with an array of spices, tomato and bread crumbs is simply delicious, Enjoy!

Ghana akotonshi

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Ghana Akotonshi (Stuffed Crabs)

Course Appetizer
Cuisine Ghana
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Author International Cuisine

Ingredients

  • 2 lbs cooked crab meat or 4 whole crabs
  • 1 tsp salt
  • 1 inch piece of fresh ginger
  • 4 cloves
  • 4 tbsp cooking oil
  • 1 small onion minced
  • 1 tsp ground ginger
  • 2 to matoes finely chopped
  • 1 Tablespoon tomato paste
  • 2 green bell peppers finely chopped
  • pinch of paprika
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon ground cumin
  • ½ teaspoon dried thyme leaves
  • ¾ tsp. grains of paradise ground to a powder (Optional)
  • 1 tsp minced African bird peppers use hot Thai peppers if unavailable, mashed to a paste
  • 1 tbsp dried shrimp
  • ½ cup plain breadcrumbs
  • 1 sprig parsley

Instructions

  • If cooking whole crabs, clean them and bring a large pot of water to a boil. Add in the ginger, cloves and the crab, cook for 15 minutes. Remove crabs and meat, keep shells for plating. If using just crab meat Mix crab meat with ¼ cup water that has been boiled with the ginger piece and cloves for 15 minutes.
  • Drain water, flake the meat and set aside.
  • In a heavy pot, heat oil to medium temperature and add other ingredients in the following sequence, stirring for a minute or so between each: onions, ground ginger, tomatoes, tomato paste, green pepper, cumin, nutmeg, thyme, grains of paradise, paprika, mashed peppers, and dried shrimp.
  • Reduce heat and simmer for 4 – 5 minutes, stirring constantly, until vegetables are cooked.
  • Add crab meat and stir another couple of minutes to heat it through.
  • Then spoon the mixture into clean crab shells or ramekins (small individual baking dishes).
  • Sprinkle bread crumbs on top of each crab and toast under an oven broiler, being careful not to let the crumbs scorch.
  • Garnish with parsley.

 

Ghana Chichinga ( Suya Chicken Kabob)

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Ghana chichinga is what they call their street food kabobs made with suya, (pronounced Soya). This hot, spicy peanut marinade is amazing on just about any meat, we thoroughly enjoyed it on beef however this recipe is made with chicken and first marinated in a garlic and ginger combination.  The result is delicious.  I also made the african pepper sauce (the same one I made before for Cameroon)  to go along with it and  wow, that sauce is just awesome.  Serve this delicious kabob with some jollof rice and  a Ghanian salad for a delicious taste of Ghana.

Ghana chichinga

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Ghana Chichinga ( Suya Chicken Kabob)

Course Main Dish
Cuisine Ghana
Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Servings 4
Author International Cuisine

Ingredients

  • 1 1/2 1 lbs chicken breast fillet cut into cubes
  • 2 tbsp olive oil
  • 2 fat cloves of garlic
  • 2 tbsp grated ginger
  • 1 small onion
  • 1 chicken stock cube
  • 1 Maggie cube optional
  • 1 large red bell pepper cut in cubes
  • 1 large green pepper cut in cubes
  • 1 large red onion cut in cubes
  • Suya spice
  • ½ cup grounded roasted peanuts
  • 2 Tablespoons chili powder
  • 1 Tablespoon roasted paprika powder
  • 1 Tablespoon of garlic salt
  • 1 Tablespoon Onion powder
  • 2 maggie cubes optional
  • Salt to taste

Instructions

  • Blend the ginger, garlic, onion, stock cube seasoning with the oil to form a smooth paste.
  • Add the paste to the chicken and marinate for about an hour.
  • Skewer the seasoned chicken pieces alternating with the peppers and onions and set aside.
  • Combine all the ingredients for the suya seasoning and mix together.
  • Once the suya seasoning is ready, sprinkle some of it on the skewered chicken and grill till it is cooked and browned both sides.
  • Remove from the heat and sprinkle a bit more of the suya powder on it and serve.

 

 

Jollof Rice

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Jollof Rice is a loved dish all over West Africa.  Nearly every household has their own recipe and technique for making this dish.  Often times it has vegetables, fish or meat in the rice. This recipe is a vegetarian plain version that is spicy and delicious.  It makes a wonderful side dish for just about anything. Served with the street food called chichinga, it made for a memorable Ghanaian meal. Enjoy!

Ghana jollof rice

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Jollof Rice

Course Side Dish
Cuisine Ghana
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
Author International Cuisine

Ingredients

  • 3 cups basmati rice
  • 5 to10 fl.oz olive oil you may use another type of oil if you choose
  • 2 heaped tbsp tomato puree
  • 1 onion chopped
  • 2 medium sized onions
  • 2 canned plum tomatoes
  • 2 fat cloves of garlic
  • A small piece of ginger
  • 4 scotch bonnet chilies reduce if you don’t like it spicy
  • 1 stock cube either vegetarian or otherwise
  • 1 Maggie cube optional
  • Dried mixed herbs
  • 1 bay leaf
  • Salt to taste

Instructions

  • Blend the ginger, garlic, chilies, canned tomatoes and two onions and set aside for later.
  • Heat oil in a non-stick pan and fry the chopped onions till soft and golden brown then add the tomato puree and cook for a further 3-4 minutes.
  • Add the blended tomato and onion mixture from earlier and leave to cook through till the tomato mixture has lost its raw taste and the oil is visible at the top.
  • Add the stock and Maggie cubes, bay leaf and a sprinkle of the mixed herbs.
  • Leave to simmer for about 3 minutes while you rinse the rice to remove excess starch.
  • When rice is rinsed, add to the sauce stirring it to make sure nothing is sticks to the bottom.
  • Add 2 cups of water to the rice and sauce mix and stir, add salt to taste and cook till the water is almost evaporated.
  • Cover and simmer on a low heat till rice is fully cooked.

 

Ghanaian Salad

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Ghanaian salad is a wonderful combination of flavors.  It is great for a potluck or a large crowd and everyone will love it. The addition of baked beans is unique.  The dressing calls for a mayonnaise base, I just mixed up some African pepper sauce with some mayo and oil for an exceptional dressing. This would make a lovely light lunch on its own as well.

Ghanaian Salad

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Ghanaian Salad

Course Salad
Cuisine Ghana
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author International Cuisine

Ingredients

  • 1 onion diced
  • 2 to matoes diced
  • 2 carrots sliced
  • 1 head of lettuce or loose leaf lettuce
  • 1 can of Tuna in water or oil
  • 1 small can of baked beans
  • 4 hard-boiled eggs sliced
  • Mayonnaise based salad dressing of your choice. I mixed some African pepper sauce with some mayo and oil for a delicious dressing

Instructions

  • In a large bowl, add the lettuce and top with the vegetables, tuna, baked beans and eggs. Drizzle with dressing of your choice and serve.

 

Ghana Kelewele (Fried Plantains)

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Ghana Kelewele are the familiar fried plantains but with a twist.  These little treats are first drenched with some cayenne and ginger for a lovey flavor and  kick.  These should be made with ripe plantains for the most delicious result.  The name kelewele is pronouced kay-lay-way-lay. These are a wonderful snack, appetizer or dessert, Enjoy!

Ghana Kelewele

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Ghana Kelewele (Fried Plantains)

Course Dessert
Cuisine Ghana
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Author International Cuisine

Ingredients

  • 4 plantains ripe but not past ripe, peeled and cut into bite-sized slices
  • 1-2 teaspoon Cayenne pepper or ½ teaspoon of red-pepper
  • ½ teaspoon peeled grated fresh gingerroot
  • 1 teaspoon salt
  • 2 tablespoons water
  • Palm oil or vegetable oil to fry
  • chopped roasted peanuts to garnish

Instructions

  • ) Grind together grated ginger root, pepper, and salt and mix them in water
  • ) In a glass bowl toss together the plantain cubes and spice mixture
  • ) In a deep skillet, heat oil (just deep enough to allow plantains to float) to 350 degrees. Fry plantains, turning once, until golden brown on both sides. Fry in batches, don't overcrowd the pan.
  • ) Drain on absorbent paper, sprinkle with peanuts
  • Serve kelewele immediately and enjoy!