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| Recipes -
Soup |
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Fresh Fish
Stew
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Method
Clean, cut fish into steaks and wash with lime
or lemon, rinse in water and season with garlic, ginger and
salt.
Heat oil in a saucepan, fry ground onions, pepper
and tomatoes for a few minutes. Add ground fry shrimps and fresh
tomatoes and allow to simmer until cooked.
Add water, allow to boil for 5 minutes and add
the seasoned fresh fish and sliced onions. Simmer gently until
fish is cooked.
Serve hot with banku, kenkey, etc.
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Ingredients
- 1lb fresh fish
- 4 peppers, ground
- 1 dsrtspn. tomato
puree
- 2 dsrtspn. dried
shrimp, ground
- 4 medium sized onions,
ground or sliced
- 4 fresh tomatoes,
ground
- 6 kpakpo shito
- ½pt water
- ¼pt palm oil or cooking
oil
- 1 clove garlic,ground
- ginger, ground
- salt to taste
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Garden Egg
Stew
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Method
Cut, wash and season meat with garlic, salt and
a little ginger. Cook meat until tender.
Was and boil garden eggs till they are soft. Prepare tomatoes
and onions.
Heat oil in saucepan, add the sliced onions and
fry for 2 minutes. Add the ground pepper, cook for a few minutes
then add the ground dried shrimps and ground tomatoes and cook
for about 10 minutes.
Add the meat and stock, simmer for about 5 minutes. Remove skin
and seeds of garden eggs, chop and add to the stew.
Serve with hot boiled yam, plantain, rice, etc.
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Ingredients
- 10 garden eggs
- 3 tomatoes
- 2 medium sized onions
- 4 red peppers, ground
- 6 medium sized dried
herrings
- 8oz meat
- 1 dsrtspn. dried
shrimps, ground
- ¼pt palm oil
- 1 clove garlic, ground
- salt to taste
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Kontomire Stew
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Method
Cut meat into pieces, wash
and season with a bit of salt, garlic and ginger. Place in a
cooking pot a put it on the fire, bring to the boil and cook
till tender. Grind pepper and tomatoes and slice the onions.
Pick, wash and chop the kontomire or spinach leaves.
Heat oil in a saucepan. Fry
onions and pepper for 2 minutes, add dried ground shrimps and
tomatoes. Cook for another 10 minutes.
Add meat with the stock. Prepare
and add fish, stir and allow to simmer for a few minutes. Add
the agushi mix with water and kpakpo shito.
Add the chopped leaves when
the agushi is cooked and simmer for about 5 minutes.
Serve hot with boiled plantain,
yam, rice, coco yam, etc.
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Ingredient
- 2
bundles of coco yam leaves (kontomire)or spinach
- 4 medium sized tomatoes
- 2 large onions
- 1lb meat or tripe,
cooked
- 8oz smoked fish
- 8oz agushi
- ¼pt palm oil
- 2 dessertspn. dried
ground shrimp
- 1 clove garlic salt,
pepper and ginger to taste
- kpakpo shito
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