1/4 cup dry raisin (soak in 1/2 cup rum for a week)
Sugar to taste
1 tablespoon vanilla extract
1 teaspoon nutmeg
6 cup yogurt
Wet the Dègue with enough water to cover it. Microwave for 5 mins, and let it absorb 5 min. The Dègue are cooked when they soften and change color slightly. Let cool.
Mix together the yogurt, Dègue, sugar, Soaked raisin, vanilla extract and nutmeg.
Sobolo is the Ghanaian name for a tea made out of rosella leaves, also referred to as Bissap, Zobo or Sorrel. Sobolo (Bissap, Zobo, Sorrel or hibiscus tea) is a cool drink found in most West African countries. It is a dark red-purple (ruby red) colored juice. It tastes sour, a bit grapey and a little bit like cranberry juice and can be cooked with ginger, mint leaves, pineapple, vanilla, tea grass or the aroma of choice. Like other teas, it can be consumer hot or cold depending on preference.
The Sobolo (Bissap, Zobo, Sorrel or hibiscus tea) is one of the superfoods that can help us live a healthier life. The health benefits of hibiscus tea include relief from high blood pressure, high cholesterol, digestive, immune system, and inflammatory problems. It helps to cure liver disease and reduces the risk of cancer. It can also speed up the metabolism and help in healthy, gradual weight loss. Hibiscus tea is rich in vitamin C, minerals and various antioxidants, while also helping in the treatment of hypertension and anxiety.
The hibiscus tea can also include relief from cramps and menstrual pain. It helps in restoring hormone balance as well, which can reduce other symptoms of menstruation like mood swings, depression, and overeating.
Ingredients
10 cup water
2 cup dried hibiscus flowers
1 pineapple
1 bunch fresh mint, washed thoroughly
1-2 cups sugar, or to taste
How to Make Hibiscus Tea?
Wash the pineapple, peel, core and slice
Bring 10 cups water, mint, hibiscus flowers and the pineapple skin to a boil in a medium stockpot.
Boil for10 – 15 minutes, or until the color becomes a deep, purplish red.
Remove from heat and allow mixture to cool.
As soon as the mixture is cool enough to handle, remove mint and discard.
Strain the bissap into a large bowl.
Add sugar (to taste).
Stir until sugar dissolves completely.
Bottle the bissap and chill thoroughly.
Serve over ice, garnished with a sprig of fresh mint and/or a squeeze of lime.
Stay tuned for decadent bissap cocktail recipes later this week!
6 red birds eye chillis adjust to suite your preferred heat level
8 cloves garlic
1/2 cup extra virgin olive oil
3 tbsp red wine vinegar
1/2 tsp smoked paprika
2 tsp salt
Lightly char the red bell pepper on an open flame, or under a broiler
Remove the charred skin
Blend red bell peppers, chili, garlic, olive oil, red wine vinegar, smoked paprika, and salt. I like my peri peri sauce slightly chunky, but you may blend until its smooth.
Transfer the sauce to a medium saucepanand simmer slowly for 20-30 minutes.
Mix the chicken pieces and half the marinade and leave to marinate for at least an hour but overnight will give you a great flavor.
Place chicken on the grill and grill for about 10-15 minutes an each side you may need to turn the chicken occasionally on each side until it is cooked all the way. Remember to brush the chicken with the marinade
Or Pre-heat the oven to 200°C/390ºF
Lay the chicken out in a baking dish, sprinkle over the salt and cook in the oven for 45 minutes.
Carefully baste the chicken with the pan juices and served sprinkled with fresh parsley.
Break coconut open with the blunt side of a butcher knife (note: have a bowl nearby to collect the coconut water). Hold the knife in one hand then hold the coconut in another hand. Hit the coconut with the knife several times around its perimeter until it opens up. Pour coconut water into bowl and set aside.
Shred the coconut using the small shredding side of a box grater. Alternately, use the shredding function of your food processor.
Place coconut and sugar into a non-stick pan on medium heat. Keep stirring until the coconut turns a beautiful golden brown color. This takes about 15 minutes.
Boiled Peanuts
1/2 cups salt, divided, plus more to taste
2 pounds raw peanuts in the shell
Wash the peanuts and place them in a pot. Add salt and water. Bring the water to a boil.
Let the water boil for 3 hours.
Taste the peanuts, if they are not salty enough for your taste add more salt. If you would like the peanuts to be softer, return the water to boil and cook until they reach the consistency you desire.
6 red birds eye chillis adjust to suite your preferred heat level
8 cloves garlic
1/2 cup extra virgin olive oil
3 tbsp red wine vinegar
1/2 tsp smoked paprika
2 tsp salt
Lightly char the red bell pepper on an open flame, or under a broiler
Remove the charred skin
Blend red bell peppers, chilli, garlic, olive oil, red wine vinegar, smoked paprika, and salt. I like my peri peri sauce slightly chunky, but you may blend until its smooth.
Transfer the sauce to a medium saucepan and simmer slowly for 20-30 minutes.
