Sunday, January 18, 2015

Beans stew(Red red)

I remember this was one of my favorite dishes growing up in Ghana. Right after Jollof, and banku & okra lol, I enjoyed it at home and the ones they sold on the streets(which was slightly different than the recipe here). So I decided why not share a recipe. Been a long time coming though lol.


  • 2 cups blackeyepeas 
  • 3-4 tablespoons of Palm oil(canola or vegetable oil is fine if you don't have palm oil)
  • 2 onions
  • 4 tomatoes
  • 1 teaspoon ginger
  • 1 scotch bonnet pepper(Jamaican hot pepper)
  • 1 small can of mackerel(optional, I use it because the family love it)
  • Spices to taste


  1. Pour the beans in a small sauce pan, add about 4 or more cups of water to it, set on medium high, and cook until it's soft to touch. While that's cooking blend 1 and half onion,tomatoes,ginger and pepper
  2. In a separate sauce pan, pour in palm oil with some sliced onions, sauté the onions for about a minute, pour in the blended ingredients, allow that to cook for about 15-20minutes
  3. Add in the cooked beans, allow that to simmer for about 5mins, add in your mackerel, let it simmer for another 20mins and serve with some gari and fried plantains

This was served with kaaklo and some gari
Beans stew with gari and fried plantains

Saturday, January 17, 2015

Shito (Black pepper)

Shito is basically the main thing most people eat with their fried yams, the banku, kenkey, fried rice and my uncle even eats it with his chinese food lol. So I will say for some of us it is mandatory to have at home. Some of these ingredients are hard to come by in the States but if you know of anyone coming from Ghana you can always ask for some.

  • This recipe is for a small quantity of shito. You can increase the quantity of ingredients for a bigger portion of shito.


  • 3 cups of oil
  •  1/2- 1 cups of powdered red pepper(or more depending on how spicy you want it)
  • 1/2 cup of fish powder
  • 1/2 cup of shrimp powder
  • 3 medium sized onions
  • 1/4 cup of ginger
  • 1 jalapeno pepper
  • 1 tablespoon of tomato paste
  • 1 tablespoon of seasoning salt(I use lawry's as always)
  • 2 Maggi or Onga shrimp cubes

  1. Blend the onions, pepper and ginger, in a medium sized pot pour in the oil and heat it up then pour in the blended ingredients, stir for awhile and let it cook for about 5 -10mins, add in tomato paste and let it cook for a while about 15-20mins
  2. Add in your dried ingredients, if the oil is disappearing from the shito you can feel free to add more to it.Add your seasoning salt and maggie or onga cubes
  3.  Keep stirring and when it turns dark brown it means your shito is almost ready(yayy!) Reduce the heat on the shito and allow it to simmer for awhile(when the oil rises to the top it means your shito is DONE!!!

    1. Onions, garlic, ginger, onga cube and jalapeno pepper

    Oil, powdered red pepper and tomato paste
    Powdered shrimps
The blended ingredients "frying" in the oil before adding the powdered ingredients + tomato paste

Powdered fish

Process of making the shito, as you can see there is barely oil in the picture in the left

Shito all ready and done to be given away to the family :-)

Shito served with fried rice, grilled chicken, fried plantain and salad

Served with fried yam,fried plantain,fried egg,fish and sardine

Thursday, January 8, 2015

Tsofi/Chofi(Turkey tails)

Let me start off by saying if you aren't ready to do some serious cleaning on this meat then please just buy it from the African markets or restaurants  lol because this recipe calls for a lot of major cleaning and pulling lol. The end result is delicious but the process is just draining lol. So here we go. 

  • 1 lb turkey tails
  • 1 tablespoon seasoning salt
  • 1-2 tablespoons red powdered pepper(depending on how spicy you want it)
  • 1 teaspoon black pepper
  • 1 tablespoon ginger powder
  • 1 teaspoon onion powder(optional)
  • 1 teaspoon garlic powder
  • 1 teaspoon crushed red pepper
  • Oil for frying

  1. Make sure you wash the turkey tails very well, removing all sight of dirt, also removing any straw/hairy like things you might find in them(these really need to come out before anything else) and as much fat off as you can(I say this because there's a lot of fat on this part of the turkey)
  2. After you are done washing it well, season with the all the spices and refrigerate for about an hour or 2 or even overnight(if you are not in a rush to make it) 
  3. In a medium saucepan, pour in enough oil that will be used for deep frying the turkey tails. On medium heat, heat up the oil and fry till its golden brown.
  4. After you are done frying you can enjoy it as it is with some fried yams or you can sprinkle some kebab powder on it(if you have some at hand)

This is how the turkey tail looks before cleaning and cutting into the little tiny pieces. As you can tell it needs a lot of cleaning

Seasoned over night

Top left was plain fried turkey tails, bottom left is when the kebab powder was added, the right pictures a special sauce was added to it.