Katheryn Kangas

This is a vegan version of one the most cherished Ghanaian soups. Most of our Ghanaian foods are meats based but the ingredients used are usually also very healthy and protein rich so a simple elimination of meat/chicken/fish makes it the perfect vegan option. For this recipe, of course no meat used, I added some eggplant to help thicken the soup and some greens to provide necessary protein. Serve with extra boiled black eyed peas for another dose of healthy protein and minerals.  Easy and delicious recipe to try. All you need 100g palmnut batter or home made batter from boiled and pounded palmnuts 2 big size onions 1 inch size fresh ginger 1-3 scotch bonnet pepper(optional) 1 big size aubergine/eggplant/garden eggs 1 vegetable stock cube (I used fondue) 500g of green leaves (collard leaves, spinach leaves, nkontomire leaves ie cocoyam leaves) Salt to taste. How to make it Prepare soup by firstly mixing the palmnut batter or sauce with some warm water. Wat...

Domedo "dom3do" is a popular Ghanaian street food sold normally in the evenings on almost every popular Street or neighbourhood in Accra. Usually, its commonly sold by the ga people of Accra. This food is normally prepared in a traditional clay oven which adds so much depths of flavour and smoky twist to it. Making this delicacy requires patience as it slowly baked or grilled till the meat is so tender it melts in your mouth 😉. Well unless you want to deep fry it also, which is allowed, you can bake it at 200 degrees for 30-40 minutes then you deep fry once it's cooled down a bit. Back home in Ghana, the whole pig is butchered and then baked or grilled. But the most common part of pork normally used if cooking at home is either the pork belly or shoulder. In terms of the spices used, you can choose either dry rub or wet marinade. For dry rub, you use all spices in their powdered form then a bit of oil to help rub unto the pork which is what I actually used for this r...