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Traditional Way Of Making Akpeteshie (A Local Ghanaian Drink)
September 27, 2009 by G.O
Filed under Food blogs, Food/Beverage
Anthony Bourdain, the host of MTV’s ‘No Reservations’ visited Ghana a few years ago and on this trip, he was taught how to make the local alcoholic drink, akpeteshie.
Ghanaian food in London
March 15, 2009 by G.O
Filed under Food blogs, Restaurants
With its spicy stews and robust side dishes, Ghanaian grub is starting to step out of its expat ghetto. Time Out meets the people aiming to make ’going for a Ghanaian‘ part of every food-lover‘s lingo
Does your knowledge of African food start with biltong and end with cous-cous? Then you’ve got a long way to go, challey. And where better to start than with the cuisine of Ghana, a country with some 50,000 expats in London.
Ghanaian food is characterised by its hearty, tasty stews and soups and fondness for chilli peppers (known as pepe), and you can rest assured that you’ll never finish a Ghanaian meal hungry. Stews or soups are usually served with a generous starch accompaniment: either a rice dish like jollof (best described as a West African version of paella); or waakye (rice and black eye peas); or something like gari (dried, grated cassava); fufu (pounded yam, plantain and/or cassava cooked into a thick dough which must be swallowed without chewing); or kenkey (fermented corn and cassava dough wrapped in corn or banana leaves).
Ghanaian restaurants can be found in many West African enclaves – such as Tottenham and Hackney – but in contrast to other immigrant cuisines, they haven’t spread any further. The reasons why African cooking has failed to make the transition from ‘foreign food’ to ‘global cuisine’ are complex. Theories include everything from its old-fashioned cooking and preservation techniques, to insular marketing and customer-service practices, to discrimination among financial institutions.
How to eat fufu (West African dish)
January 29, 2009 by G.O
Filed under Food blogs, Food/Beverage
Fufu (Foo-foo, Foufou, fu fu) is to Western and Central Africa cooking what mashed potatoes are to traditional European-American cooking. Fufu is a starchy accompaniment for stews or other dishes with sauce. To eat fufu: use your right hand to tear off a bite-sized piece of the fufu, shape it into a ball, make an indentation in it, and use it to scoop up the soup or stew or sauce, or whatever you’re eating. Refer to Ghanalinx food blogs for the recipe
African Caribbean Groceries Inc
January 15, 2009 by G.O
Filed under Food blogs, Groceries
We carry: yams, Fish, Meat, Ghanaian Videos, Cassettes, CDs, fresh groceries, Beauty & Hair products
2515 Hurontario St. Unit 12
Mississauga, ON L5A 4C8
Tel: 905 281 9515
Ghana Cafe – Washington
January 14, 2009 by G.O
Filed under Restaurants
SERVING AUTHENTIC GHANAIAN CUISINE
We can take care of all your catering needs for gatherings of 15 to 400, including the site, flowers, servers, rental equipment, etc. We can deliver everything hot and ready to eat, or we can send a chef and cook in your home or at the location. Whatever works best to make for a successful, even wonderful, event.
Ghana Café’s catering service is well received by area institutions, notably, universities, NGOs (non-governmental organizations), Federal Government, and individuals from Washington Metropolitan areas.
Address:
2465 18th St. NW
Washington, DC 20009
Telephone: (202) 387-3845
Email: anthonyopare@hotmail.com
Some recipes from Ghana
January 8, 2009 by G.O
Filed under Food blogs, Recipes
HOT PLANTAIN CRISPS — (Snack or Appetizer), ANC
Ingredients: 4 plantains [should be firm] 4 tsp lemon juice 4 tsp ground ginger 4 tsp cayenne pepper oil for frying
Procedure
Slice the plantains into rounds 1/2-inch thick, and sprinkle lemon juice over the pieces, stirring to moisten. In a separate bowl, combine the ginger and pepper. Heat about 1/4 inch of oil in a heavy skillet until a test piece of plantain sputters. Roll plantain pieces a few at a time in the spice mixture to coat surfaces, then transfer to the skillet. Fry until outsides are crisp and golden. With a slotted spoon, remove plaintains to an absorbent cloth [or paper toweling] for cooling [slightly]. Serve hot.
MAKOLA TROPICAL FOODS
January 4, 2009 by G.O
Filed under Food/Beverage, Groceries
THE SUPERMARKET IN THE HEART OF ACCRA-GHANA IS NOW HERE IN THE HEART OF TORONTO
Open Everyday, Monday – Saturday 9am – 8pm, Sunday 1pm – 6pm – First class Foods at wholesale Prices – Fresh Yam, Kenkey, Plantain, Snail, Cocoyam, Adwen, Koobi, Agushie, Gari, Kokonte, Goat meat, Fufu, Herrings, Zomi, Fruits, Fresh Fish, Palm Oil, Palm Nut, Peanuts and many more – We carry Nigerian Foods too.
TWO LOCATIONS TO SERVE YOU
Tel: 416 740 9922
126 Millwick Drive. Unit /5
Toronto. Canada
Tabong Enterprise Inc.
January 4, 2009 by G.O
Filed under Restaurants
Home of Accra Kenkey – We cater for all occassions. – Accra kenkey, Accra kenkey White Corn Meal, Accra Hot Pepper sauce, Tabong delicious Donut Mix Etc.
MaMa Pee’s Restaurant
January 4, 2009 by G.O
Filed under Restaurants
2111 Jane Street
North York, ON M3M 1A2
Local drinks
January 3, 2009 by G.O
Filed under Food/Beverage
Palm ‘wine’ is an important alcoholic beverage in West Africa where it is consumed by more than 10 million people. Palm wine can be consumed in a variety of flavours varying from sweet unfermented to sour fermented and vinegary alcoholic drinks. There are many variations and names including emu and ogogoro in Nigeria and nsafufuo in Ghana. It is produced from sugary palm saps. The most frequently tapped palms are raphia palms (Raphia hookeri or R. vinifera) and the oil palm (Elaeis guineense). Palm wine has been found to be nutritious.
