Ghana Archives | National Dish https://www.nationaldish.co.uk/category/country/ghana Recipes and Restaurant Reviews Tue, 11 Dec 2018 23:16:03 +0000 en-GB hourly 1 https://wordpress.org/?v=6.8.3 https://www.nationaldish.co.uk/wp-content/uploads/2023/02/cropped-National-Dish-Round-Logo-32x32.png Ghana Archives | National Dish https://www.nationaldish.co.uk/category/country/ghana 32 32 Côte d’Ivoirian fried plantain with roasted nuts | How do you make Alloco or Kelewele | What is the national dish of The Ivory Coast https://www.nationaldish.co.uk/recipe/cote-divoire-fried-plantain-with-roasted-nuts-alloco-or-kelewele-what-is-the-national-dish-of-the-ivory-coast https://www.nationaldish.co.uk/recipe/cote-divoire-fried-plantain-with-roasted-nuts-alloco-or-kelewele-what-is-the-national-dish-of-the-ivory-coast#comments Thu, 13 Apr 2017 20:24:11 +0000 http://nationaldish.co.uk/?post_type=recipe&p=1171   I’ve sort of done two recipes in one. Alloco, which is known as Kelewele in Ghana (also Dodo in Nigeria and Makemba in the Democratic Republic of Congo) is a common West African street food and side dish. So, how do you make Alloco? …

The post Côte d’Ivoirian fried plantain with roasted nuts | How do you make Alloco or Kelewele | What is the national dish of The Ivory Coast appeared first on National Dish.

]]>  

Ivory Coast fried plantain with roasted nuts alloco nationaldish Cote d'ivoire
Street food that kids will love, this is finished in Ghanaian style but is the Côte d’Ivoire recipe
Photograph: Wayne Morgan – nationaldish.co.uk © 2017
Cote d'Ivoire

I’ve sort of done two recipes in one. Alloco, which is known as Kelewele in Ghana (also Dodo in Nigeria and Makemba in the Democratic Republic of Congo) is a common West African street food and side dish. So, how do you make Alloco?

I’ve added roasted nuts to this version, which would make it Ghanaian, but the base is the Ivory Coast recipe – you decide.

How do you make Alloco | Kelewele | Fried plantain with roasted nuts
If you think you can remember, get a wok or saucepan and heat enough vegetable oil for the plantain to float when cooking, heat it slowly whilst you do the prep.
Servings2 people
Prep Time10 minutes
Cook Time15 minutes
Ingredients
Main stuff
Spice mix
Instructions
  1. Place a heavy bottomed frying pan on a medium high heat and add the nuts, move them around from time to time, don't let them burn. At the same time, on a low heat, place a wok and slowly heat enough vegetable oil to fry the plantain (they will float) - keep an eye on this too. Peel and slice the plantain, at an angle.
  2. In a bowl add all the spice mix and then the sliced plantain - be gentle, don't mash em.
  3. When done, the plantain should be a lovely golden brown, covered in the spice dust.
  4. Give the nuts another wiggle, if you think they're done, turn the heat off and let them sit in the pan.
  5. Get the oil in the wok hot enough to fry, using a slotted spoon, dip one of the plantain slices, if you get an instant reaction, it's ready. In batches, lower in enough plantain so they're not overcrowded and cook for about 4-5 minutes - don't burn them, if they look too dark, it's been too long.
  6. On a plate, place a few layers of kitchen towel and using a slotted spoon, fish out the plantain and place on the plate to drain - note the colour, that's done.
  7. Once all cooked, pile high on a serving plate and sprinkle over the nuts.
  8. Thank you Côte d'Ivoire Cote d'Ivoire

    Merci

The post Côte d’Ivoirian fried plantain with roasted nuts | How do you make Alloco or Kelewele | What is the national dish of The Ivory Coast appeared first on National Dish.

]]> https://www.nationaldish.co.uk/recipe/cote-divoire-fried-plantain-with-roasted-nuts-alloco-or-kelewele-what-is-the-national-dish-of-the-ivory-coast/feed 2 Ghanaian Jollof cauliflower rice with crayfish tails | Jollof Shinkafa | What is the national dish of Ghana? https://www.nationaldish.co.uk/recipe/ghanaian-jollof-cauliflower-rice https://www.nationaldish.co.uk/recipe/ghanaian-jollof-cauliflower-rice#respond Thu, 06 Apr 2017 20:42:03 +0000 http://nationaldish.co.uk/?post_type=recipe&p=915 Jollof Rice is a dish that features in may West African countries, Ghana being one of the foremost. The beautiful red colour that this dish carries is all down to the palm oil, the oil of choice for the region. It is often cooked with …

The post Ghanaian Jollof cauliflower rice with crayfish tails | Jollof Shinkafa | What is the national dish of Ghana? appeared first on National Dish.

]]> What is the national dish of ghana paleo cauliflower jollof rice nationaldish
Ghanaian Jollof cauliflower rice with crayfish tails
Photograph: Wayne Morgan – nationaldish.co.uk © 2017
Ghana

Jollof Rice is a dish that features in may West African countries, Ghana being one of the foremost.

The beautiful red colour that this dish carries is all down to the palm oil, the oil of choice for the region.

It is often cooked with various meat, such as chicken and/or beer, this version contains crayfish tails and cauliflower rice. That makes this a side dish version, in this case, served with Nigerian Lamb Suya.

Jollof Shinkafa | Ghanaian Jollof cauliflower rice with crayfish tails
Take a look at the cauliflower rice recipe first, cook it for three minutes and then come back here - you'll be gone 5 minutes.

If you were to cook Jollof Rice with actual rice, you would follow the same method here but use more liquid as the rice would absorb it. In this case, we still use a good volume of liquid but let it reduce and concentrate to build the flavour and then mix the rice through it and logically thinking, this version should have a deeper flavour and it's totally healthier.

Servings2 people
Prep Time20 minutes
Cook Time45 minutes
Ingredients
For the cauliflower rice
  • 1medium cauliflowergrated in to a microwaveable bowl mixed with a handful of finely chopped coriander stalks
  • 1bunch fresh corianderstalks finely chopped and added to cauliflower rice and leaves roughly chopped for garnish
For the sauce
All the spices (for the sauce)
Instructions
  1. Heat a chef's pan or wok over a medium heat and add all the Palm Oil, don't let it burn. Once it's hot enough, add the onion and enjoy the colour transformation, this should get you in the mood.
  2. When the onion has softened add all the spices and stir. Next add the tomato puree, stir and then add the tinned chopped tomatoes - stir, you should then have a good base.
  3. Pour in 200ml of the fish stock and you'll have a rather wet mixture. You need to make 500ml (or the maximum that the stock cube states, unless you make it yourself) but only use 200ml of it for the two people portion - you don't want it over concentrated. If you were cooking rice you would use more as the rice would absorb the stock, not so when using cauliflower, and do not worry about loss of flavour, we're about to go to town on flavour.
  4. Leave this mixture to simmer and reduce, halfway through (see pic) add the red peppers and okra and then reduce further until you get a wet paste - this process will concentrate the flavour. Now is the time to taste and season with salt, carefully!
  5. When happy, add your cauliflower rice, which should have been pre-made and cooked for 3 minutes, stir and then add the crayfish.
  6. From here, it's just a case of mixing everything together and heating it through - a few mins tops.
  7. Grab a warm serving plate, big pile in the middle and garnish with roughly chopped coriander leaves. If you can get it, serve with Hot Shito Sauce.
  8. Thank you Ghana Ghana


    Na gode

The post Ghanaian Jollof cauliflower rice with crayfish tails | Jollof Shinkafa | What is the national dish of Ghana? appeared first on National Dish.

]]> https://www.nationaldish.co.uk/recipe/ghanaian-jollof-cauliflower-rice/feed 0