Katheryn Kangas

Believe me, you do not want to know all that goes on in my keittiö (means kitchen in Finnish language). Honestly, sometimes I even surprise myself with all these experimenting and recipe testings. But the truth is, I really enjoy it. No matter how tired or sick I may be, cooking is always the remedy. It simply calms my soul, whether the recipes fails or not: I am left feeling happy and at peace. So, like any other Sunday, I found myself craving for some traditional fufuo but could not make it due to my low carb diet. (Ps. I am only dieting because of lack of exercise to keep my weight under control). I looked into the fridge and found two big beetroots staring back at me (lol). And the rest, is how we; hubby and myself enjoyed this Konkonte-like tasting beetroot fufuo with some spicy light soup. Easy recipe for you to try and I must mention and stress that, the secret ingredient here is Psyllium husks . It high in fiber and a great binding ingredient. Explore with any root v...

The secret to making this Ghanaian favourite breakast/lunch/dinner meal is simple. As simple as making a salt solution for the eggs and vegetables mixture. Yes, never add salt straight to the egg mixture. I dont know why but maybe because in Ghana, we use huge chunks of sea salt so one has to first disolve them in water and then add a few teaspoon to the egg.  This method is also a favourite way for seasoning eggs for the many street food vendors as it is economical. Personally, this is an old habbit that I haven't been able to break since migrating to Finland. Everytime I thinknof making this easy and delicious mea, the first thing I make, is the salt solution so the water takes up the salt as much as possible. The rest of the ingredients are, fresh tomatoes, onion and eggs. That simple. Slice tomatoes and onion. Add into a bowl wih eggs. Season with the salt water and beat with a fork for at least 1 minute. Beating the eggs will guarantee the fluffiest Ghanaian omel...