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Showing posts from January, 2018

Ghanaian Spiced Beetroot Soup

The secret to the most delicious soup is always the spice. For me, as usual it's my #GhanaSpice blend. Cloves and ginger play an important role in Ghanaian cuisine. They add amazing taste to meals and their health benefits are what makes me love these spices more. To make this soup, you simply throw the ingredients together, boil and then blend. That simple and perfect for the winter nights. If you are not a fan of beets, challenge yourself and try this recipe and you might change your mind. All you Need: Serves 2 1 tablespoon of butter (20g) 1 small onion 2 inch size fresh ginger (size of the thumb) 2 teaspoon of #MLcomplementspice (or cloves, rosemary and aniseed) 3 medium sized beetroots Salt to taste How to make it: Add butter to a saucepan to melt. Add in chopped onions, ginger and spices. Fry for about 2 minutes stiring occasionally. This adds some smoky taste from the spice. Next peel and cut up beetroot into small sizes to help cooking time. Add warm wate...

Kelewele Stir Fry

If you want to add varieties to your meals, then this is a must try. It's as basic as adding Ghanaian spiced chili paste (I used dried spices for this one), to the yellow plantain and blanched french beans together in a hot coconut oiled pan. Stir fry until plantain are golden on most sides and done; food is ready. All you need: 20 fingers French beans(fresh) 1 big size Yellow plantain 2 tablespoon of coconut oil 1 tspn each of chili flakes, ginger powder, onion powder, garlic powder and powdered cloves. How to make it: Wash, cut the ends of the beans off and cover with hot water in a bowl for 3-5 minutes. Meanwhile peel and slice plantain into cubes or half moon shapes. Add coconut oil to pan over medium heat. Add in plantain when oil is hot enough. Seive off beans and to pan. Season with the spice blend and salt to taste. Keep frying and stiring occasionally until plantains are cooked and golden brown in colour; about 10-15 minutes depending on the sizes. I didn...