1/2 -1 teaspoon cayenne pepper (depending on your tolerance level
Mash plantains with a potato masher or spoon until puree or use a food processor to blend.
In a medium bowl add flour, baking powder, salt, garlic, paprika, ginger, cayenne pepper to the mashed plantains.
Let rest for 1 hour
Using your hands roll about a tablespoon of mixture in the palm of your hand into little bite size balls or use spoon to scoop it out.
Heat oil to 350 degrees in a skillet or saucepan. You may also use the oil test by dropping a 1-inch square of bread into the oil. If it takes 60 seconds to brown, then the oil is at around 350 degrees
Carefully place spoonful of the batter into the hot oil and fry for 3-4- minutes, or until the fritters are crisp and golden-brown (you may need to do this in batches).
Remove from the pan with a slotted spoon and set aside.
You may drain on paper napkin to remove any excess oil
My grandmother’s Adémé is my favorite soup. I remember my grandmother harvesting the Adémé the day before and letting it see overnight. The next day, we had to remove the dark end of the stem and remove the leave from the big stems. Next my grandmother washes the leaves with a drop of bleach to make sure they are no earthworm on the leaves. She will cook down the Adémé leaves with a lot of love, in a very simple way with doevi and serve it with Ewokoume.
The Adémé is also called Jute leaves or Lalo cultivated in the Caribbea, in Africa and in the USA during the summer time. The leaves of Adémé are sold in the farms during the summer time. I did not get a chance to go to the farm this year; therefore I had to use the industrial precooked Adémé. To tell the truth, I real don’t mind.
The Adémé is not just the delicious but very rich in Vitamin A, Vitamin C , Vitamin E. Furthermore the Adémé contains a high percentage of calcium, which contributes to strong teeth and bones. The Adémé is rich in fiber; therefore regularly intake of the leaves help to control blood pressure, cholesterol build-up, diabetes, and also prevents heart disease.
This Adémé déssi recipe is a West African (Togo, Benin, Ghana and Ivory Coast) recipe. The Adémé leaves are cooked in very little water and a generous amount of baking soda. The baking soda help keep the green color of the Adémé leaves and soften the leaves during the cooking process. Before, starting the cooking process, make sure to have all the ingredients ready because cooking the Adémé leaves too long can resolved in a dry, dark green and not slimy soup. Equally important, you should not cover the soup unless you want to cut the sliminess of the soup.
I have a tendency to overload my Adémé dessi with meat, fish and seafood. Some people do not use palm oil, but I cannot do without. In addition to the meat, vegetables like African eggplant and bell pepper can be added.
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.
10 cup water
2 cup dried hibiscus flowers
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!