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CHAPTER THREE -- FRIED
FOODS
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Note the following
frying methods used in this section.
1. Dry Frying
No
fat is placed in the pan, as the food contains sufficient for frying,
e.g., bacon eburow na nkatse (groundnuts and corn).
2.
Shallow Frying
Sufficient fat is used to prevent the food from sticking to the
bottom and burning. When the food is brown on one side it is turned
over and browned on the other, e.g., fried plantain.
3.
Deep Frying
Sufficient
fat is used to entirely cover the food, e.g., kakro, skuul.
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EBUROW NA NKATSE Nkyewe
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Ingredient
- 1 cupful corn
- Salt
- 1/2 cupful groundnuts
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Method
Fry corn in dry pot.
When slightly brown, add groundnuts
and wet salt.
Fry for about 15 minutes. -- Serve cold.
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NTOMO
KRAKRO
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Ingredient
- 4 sweet potatoes
- 2 large eggs
- 1 tablesp.
flour
- 2 tablesp.
butter or fat
- 1/4 teasp.
salt
- Water (or milk
if preferred)
- Bread crumbs
for coating
- Oil for frying
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Method
- Peel, boil, and mash sweet potatoes.
- Beat eggs and add rest of ingredients.
- Add enough liquid to mix into a fairly
soft dough.
- Make into flat cakes. Coat with beaten
eggs and breadcrumbs.
- Fry in hot fat until golden brown.
- Drain well and serve hot with meat
or fish stew.
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| Copyright: Ghanaian Favourite Dishes by Alice Dede
(Accra, Ghana: Anowuo Educational Publications, 2R McCarthy Hill,
1969) |
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