Katheryn Kangas

Beans And Spinach Stew (Serves 4p) All you need 1 cup black eyed peas/beans 3 tablespoon each coconut/palm oil 1 medium sized onion 1-2 teaspoon chili powder (optional) 2 tablespoon tomato paste/puree 400g sliced fresh tomatoes/can crushed plumped tomatoes 2 tablespoon #KatsGhanaspice or half a tspn each or ground nutmeg,  curry powder, white pepper and dried rosemary Salt to taste 500g of spinach leaves How to make it Pre soak black eyed peas(15mins) and boil until cooked (30-45 minutes depending on quantity) Slice Onions and add to 50/50 of palm oil/coconut oil over medium heat in an appropriate sauce/frying pan. Add chili powder if using. Add tomato paste, stir to combine and allow to cook 1-2 minutes. Add sliced fresh tomatoes/can crushed. Mix, allow to simmer 10-20 minutes depending on quantity of stew. Add spices and salt to taste. Next, add cooked peas and roughly chopped spinach leaves. Cook for about 2 minutes just to soften spinach leaves. Do...

This popular Ghanaian black chili sauce #shito is a daily essential in every Ghanaian home. It's one of our most loved chili sauces and a great condiment to pair with any food. Traditionally, Shito is made with dried shrimps and fish with gives it an authentic Ghanaian taste. Some also use fried meat for a much more chunky twist. My recipe, which I adapted due to lack of Ghanaian ingredients here in Finland has neither shrimps, fish nor meat added. One may be surprised, yes, but trust me you might change your recipe once you give this 'vegan' version a try. Onions, garlics and gingers are the first base for this recipe. Then tomato paste and chili powder are added according to how spicy you want your shito. Add salt or vegetable stock cubes to taste. It's that simple. I used a rough Chili flakes powder for the recipe to give the shito some texture but my daughter and my Finnish family actually likes the milder one I made with a smooth paprika powder much better. ...