Katheryn Kangas

I love mushrooms. Especially my #Ghanaianmushrooms . Unfortunately, they are seasonal in Ghana and quickly dissappear(high patronage😉) even when in season. I remember, back in Ghana, I would only eat mushrooms meals during its season. It is usually accompanied with snails also and they make the perfect combination in meals 😀, especially fufu with mushrooms and snail soup.  There are mainly two types of mushrooms common to the Ghanaian community. 1. Shiitake mushrooms 2. Oyster mushrooms Mushrooms are highly nutritional especially in proteins. Also a good provision of vitamin c and iron. In Ghana, Shiitake mushrooms grow mainly during mushrooms seasons from March to May which is one of the reasons why they are not so predominant in Ghanaian cuisine. They are savory and meaty, and add an earthy flavour to dishes. Shiitakes can be used to top meat dishes and stews and soups. Secondly, Oyster mushrooms are the next healthy high protein food trend amongst mushroom farming curre...

All you need 2-3 small ripe plantains (easily mashed) 1/3 cup melted butter 3/4 cup brown sugar (packed, light or dark) 1/2 teaspoon salt 1 large egg, beaten 1 teaspoon vanilla extract 1 1/4 cup all purpose flour 1/4 cup natural unsweetened cocoa powder 1 teaspoon baking soda 1 tablespoon Chinchinga spice How to make it With a fork or blender mash plantain until loose. Add melted butter and brown sugar mix very well to break all the sugar lumps. Whisk egg and add to sugar mixture. Add salt and vanilla extract. In a different bowl sift flour and add cocoa powder, baking powder and Chinchinga spice. Whisk to combine completely and add to plantain mixture. Mix together and pour the batter  into a greased bread pan. Bake in 175°C for 1 hour. You can check if bread is done by pressing the middle section. If feels firm and bounces back then it's done. Remove and let it sit for about 10 minutes before carefully removing it from the pan. Then let sit on ...

Nkatiekwan and Omotuo served in ayowa with black eye peas. All you need Peanut butter sauce: 2 tblspn smooth peanut butter 1 cup of warm water (warm enough for hand mix) 1 tblspn tomato paste Soup Chicken pieces or drumsticks divided/beef/fish(add fish lastly if using) 2 garlic gloves 1 small size onion 1-2 habanero pepper or piri piri 1 tblspn tomato paste 2-4 cups of water depending on size of saucepan Chicken Stock block spice (Maggi or Onga spice) Salt Rice balls 1 cup rice 3 cups water 1 tsp salt Boiled Black eye peas Black eye peas Water Salt Make it: Start with preparing peanut sauce by mixing   peanut butter and tomato paste together with warm water by hand to form a smooth mixture in an appropriate saucepan. Place on medium heat 20-30 minutes and keep stirring(failing to stir continuously will get the bottom burnt and trust me you don't want that ;) ) stir continuously till sauce thickens(at this stage oil should begin to start f...

Cooking Time:30mins          Prep Time:5mins Ingredients: 8-10 tblspn oil 1 big size onion 1 inch size fresh ginger 2 garlic cloves Broccoli (fresh) 1 tspn chili powder 400g can crushed tomatoes 2 eggs 1/2 tspn white pepper 1/2 tspn curry powder 1/2 tspn nutmeg powder Salt Method of preparation: Firstly slice onion, ginger, garlics, and the stem(hard part) of the broccoli living the flowery part. Add to hot oil over medium heat frying for a minute then add chili powder. Secondly add in tomatoes, cover and leave to cook for 15 to 20 mins, stirring occasionally. Thirdly add in eggs and the broccoli, cover and allow to simmer for yet another 5 mins. Next stir in the eggs to break, add spices and check for salt. Serve with rice or any preferred option like couscous, boiled potatoes, plantain or yam.