Muncie Times, Muncie, Delaware County, 16 September 2004 — Page 38

COOKING

The Art of West African Cooking

Fried Rice and Beans Adua Kyewee na Emo (Fante, Ghana) 1/2 c chopped onions 1/2 c sliced mushrooms 1/3 c melted margarine or cooking oil 1 c cooked red kidney beans or black -eyed peas Salt and pepper to taste 3 cups water 2 cups uncooked long-grain rice

Set aside for 30 to 40 minutes to season. Grease skillet and fry spoonfuls of mixture(like pancakes) golden brown both sides and serve warm with Aboboi.

Cooking time: 40 minutes Bassi Salete’ (Senegal)

Boiled Cassava Meal Eba (Yoruba, Nigeria) Eba (Guan, Dahomey) Gari (Akan, Ghana)

Stewed Beans Aboboi (Ga, Ghana)

In a saucepan, saute’ onions and mushrooms in margarine or oil until tender Drain beans or peas and stir into onions. Add seasoning and fry, stirring constantly with a wooden spoon, for about 10

min.

Stir in water, add rice, and bring to boil at once. Reduce heat, stir and cook slowly until rice is done (about 30 minutes), for 15 minutes before Serving:serves 4 Cooking time 1 hour

1 tablespoon grated onions 1/2 cup cooking oil, or palm oil 1 small (6 ounce) can tomato sauce 1 level teaspoon paprika 2 15 ounce cans black eyed peas salt and sugar to taste

2 cups water or stock 1 tablespoon powdered shrimp (optional) 1 medium onion, chopped 1 large tomato, peeled and chopped 2 tablespoons seasoned oil from any gravy or fried fish (optional) Salt to taste 2 cups gari

Bassi, or couscous, like rice, is one of the main staple foods in Mali and Senegal. The bassi may be made of wheat, millet, or cornmeal. It is eaten two or three times a day without reservation.

3/4 cup packaged couscous Enough warm water to cook 1/2 cup butter

Cool

Saute’ onion in oil in a saucepan until tender. Add tomato sauce, paprika, and beans, mashing some of the beans as you stir, to thicken the stew. Add salt. Stir in sugar if desired ad serve warm over Tatale or Kelewele. Serves 4-6 Cooking time: 20 minutes

Add all ingredients except gari to water and bring to boil. Cook covered, for 5 minutes. Turn heat off, and gradually but vigorously stir in gari until mixture is thick and smooth. Empty into a wetted bowl, cover and mold into a plate. Serve hot with any meat or fish dish. Serves 2-4 Cooking time 15 minutes

In a small bowl, sprinkle couscous with warm water and leave for 5 minutes to soak. Put a strainer over a pot half filled with boiling water- water should not touch strainer. Sprinkle soaked couscous inside strainer, cover, and bring to a boil.

Cook greens until they are tender, mash lightly with wooden spoon and set aside. Fry onions in oil until lightly browned, then add tomatoes, salt and pepper. Cook for 10 minutes, then stir in paprika,Codfish, and shrimp. Add vegetable stock and tuna when shrimp are tender, and simmer for another 10 minutes. Stir in greens, cook slowly for 15 minutes then serve hot. Serves 4-6 Cooking time: 1 hour

Fried Mashed Plantains with Stewed Beans Tatale ke Aboboi (Ga, Ghana) 1 1/2 tablesppons ground rice 1/2 cup water 2 large overripe plantains 1/2 tablespoon flour Salt and cayenne pepper to taste 1 1/2 tablespoons grated onion 1/2 cup cooking oil or palm oil

Fried Ripe Plantains Kelewele (West Africa) 1 teaspoon powdered or freshly ground ginger 1 teaspoon curry (optional) Salt and pepper to taste 1/2 cup cold water 4 to 6 ripe plantains Enough cooking oil for deep-frying

Ghana Fried Yams Yele (Ga, Ghana) Ishu Didi (Yoruba, Nigeria) 8 Slices yam 1 tablespoon chopped onions 1/2 cup melted margarine salt and pepper to taste

Ashanti Stewed Greens Nkontomire Fro (Twi, Ghana) Ewude (Yoruba, Nigeria) This is a very favorite Ghanaian dish. The authentic preparation of Nkombire involves the use of the young tender leaves of cocoyam and palm oil. On the American market the closest substitute is spinach, Collard greens, or kale, which when treated with condiments, is virtually indistinguishable from the real thing.

Aburi Lamb Curry Aburi Kerri (Twi, Ghana) 3 pounds boneless shoulder lamb, cut into 1- inch cubes 1/2 cup cooking oil 1 cup chopped onion 1 talespoon flour 2 cups cold water 2 tablespoons tomato paste or ketchup 2 cups diced pared eggplant 1/2 cup diced green pepper 1 teaspoon grated lemon peel 1 teaspoon powdered ginger 1 teaspoon salt 1 teaspoon Ac’cent 1 bay leaf 2 tablespoons curry powder

Soak ground rice in water and let stand for 15 minutes Mash plantains in a large mixing bowl till smooth and stir in ground rice and flour. Add salt, cayenne pepper , onions. Beat well.

Stir all seasoning into water in a bowl Wash and peel plantains. Divide fruit lengthwise into two parts. Cut each of these on the bias into 2-inch long segments. Soak in seasoned water for 10 minutes Heat oil and deep fry plantains until edges are brown. Drain on paper towels and serve hot Serves 4

Boil yams in salted water until they are soft In a large skillet, saute’ onions in margarine until golden brown. Stir in cooked yams and sprinkle With salt and pepper. Fry yams until well browned on all sides. Serves 4 Cooking time 40 minutes

Couscous Bassu (Mali) Ateeke (Ivory Coast)

2 1/2 pounds kale, collard greens, or spinach cooked 1 medium onions chopped 1/2 cup cooking oil (palm oil if possible) 2 ripe tomatoes, diced Salt and pepper to taste 1 teaspoon paprika 1 cup cooked, flaked codfish 1/2 cup dried or smoked shrimp 1/4 cup vegetable stock 1 61/2 ounce can tuna (optional)

In a large heavy saucepan, brown all sides of lamb cubes in oil. Remove browned meat and set aside. Saute’ onions until tender approx 5 minutes then stir in flour and cook for another 5 minutes. Add water and mix well. Bring to a boil, stirring occasionally, then add remaining ingredients.; Stir in browned lamb cubes and cover. Simmer gently until meat is tender and sauce thickens about 1 hour. Serves 6