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!
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.
2 tablespoons oil (or more canola or vegetable oil for frying)
20 shrimps (shelled)
2 to matoes
1 onions
Pepper
7 eggs
1/4 cup oil
1 tablespoon garlic
Salt and pepper to taste
1 cube
Peeled and cut diagonally or round, into 1/4-inch-thick slices
Add salt to the plantain
Add oil into a nonstick skillet and place it on medium heat.
When the oil begins to shimmer but not smoke, add plantains (work in batches) and fry for 1 1/2 minutes on one side, flip and cook for 1 minute on the other side.
Remove plantains from pan and drain on paper towels.
Continue frying in batches until all the plantains are fried.
Slice the tomato, onion and pepper
Beat the eggs. Beat very well and for a long time.
In a saucepan on medium heat, add the oil and the onion.
Cook for a min and add the shrimp and garlic
Then add in the tomato, cube and the egg. Mix everything very well.
When the bottom (of the omelette) is starting to set, push the eggs around with a spatula. Keep pushing all the eggs while cooking, until all the eggs and shrimps are cooked.
This is one of my mom’s recipes and it was inspired by the Senegalese Thiébou guinar. But this is not Thiébou guinar because it does not have 2 keys ingredients (guedj and yet). The jollof rice is enjoyed in Togo, Benin, Ivory Coast, Senegal, Ghana, and Nigeria… This recipe is perfect for the parties and will allow you to impress your guest easily. The condiments are blended and then fried in peanut oil. Then we wet with water depending on the amount of rice to cook and the desired appearance for rice. The rice is cooked in this sauce, which gives it a specific color according to the quantity and type of tomato used (concentrated and fresh) with the vegetables of your choice. In this recipe, I used broken rice but jasmine or basmati rice is just perfect for this recipe. The rice is then served with vegetables and chicken.
Clean the chicken and marinate with the spices, cube and salted to taste. Cook for 1 hour (30 minutes on each side) – Add enough water to cover the chicken at all time.
Once chicken is cooked, remove broth and set aside
Add 3 tomatoes, crushed onion, tomato paste and a pinch of baking soda and salt to taste. Cook for 5 minutes.
Add vegetables, 4 cup water and bring to a boil. (Adjust the seasoning with cube and salt). Simmer pendant 15 min
Using a perforated spoonful remove the vegetables
Add chilli and rice and stir and cook over medium heat. As soon as there is more water evaporates cover with a plastic bag then the lid of the maronite. And reduce the fire.
The grains of rice are peeled off each other when cooked
Fry the chicken
Serve hot in a large bowl with the vegetables and chicken; and crushed green pepper
Attiéké is a cassava side dish from the Ivory Coast cuisine. The dish is prepared from fermented cassava pulp that has been grated or granulated with a texture similar to that of couscous. In Ghana Attiéké is known as Akyeke. Attiéké is used with fish, Alloco, chicken, Kedjenou … Variant of Attiéké The Abgodjama is Attiéké whose grains are different from others in their sizes. The grains are large in size and this Attiéké generally made to be eaten by the lagoon people themselves is made from a variety of superior quality cassava. It is more expensive than other varieties and is often difficult to obtain. Attiéké petit grain is for trade and has relatively smaller grains than Abgodjama. This is the standard of Attiéké, this variety is available on the markets in large quantities and at low cost The Garba is composed of Attiéké (cassava semolina) and fried pieces of tuna accompanied by chopped fresh peppers and, depending on the variant, tomato and onion, all raised by a seasoning cube.
3 cup dry Attiéké
2 tablespoons of oil
2 teaspoons salt
¼ onion
1/3 cup water
4 fishes
1 onion (1/2 sliced)
1 tablespoon ginger
2 ~5 cloves
2 ~5 whole all spice
2 tablespoon garlic
1 cube
Salt to taste
3-4 large ripe plantains
1 onion
2 tablespoons oil
4 to matoes
4 pepper
1 salt according to your taste
1 tablespoon cube
Pour the dry Attiéké into a container,
Add the water, oil, chopped onion and stir gently.
Cover and let rest 5 to 8 minutes.
Cook with steam 4 to 5 minutes while stirring , so that the grains do not attach, or steam for 3 to 4 minutes .
Attiéké, which is eaten warm, is ready to be served.
Make 2 incisions on each side of the fish
Cover the fish with that mixture (onion, ginger, cloves, whole all spice, garlic, cube, Salt to taste) and fry until golden
Peel the plantain, and cut in cubes
Fried the plantain until golden brown
Cut the onion in half, mince very finely and set aside in a bowl
Cut the tomatoes in half and slice very thinly
On a medium heat , in a saucepan, heat the oil and add the onion.Cook for 10 mins
Add tomatoes, cube taste and add salt if necessary.
Sorrel (Hibiscus sabdariffa) Sorrel has one of the highest levels of antioxidants of any widely available food. According to some studies, antioxidants enhance nitic oxide production in the body which reduces blood sugar, reduce cancer and oxidized lipids. Sorrel also exhibit activities against atherosclerosis, liver disease, cancer, diabetes and other metabolic syndromes. Sorrel harvested fresh to produce pro-health drink due to high contents of vitamin C and anthocyanins. French (Oseille de Guinée, Hibiscus sabdariffa, Bissap, carcade ou Roselle) English (Sorrel and Rosella) Sorrel is a species of Hibiscus probably native to West Africa. In Trinidad and Tobago, Guyana, Antigua, Barbados, St. Lucia, Dominica, Grenada, and Jamaica sorrel drink is made from sepals of the roselle infused with cinnamon, cloves, bay leaves, ginger and rum or wine. In Nigeria, Mali, Senegal, The Gambia, Burkina Faso and Benin calyces are infused with mint leaves, dissolved menthol candy, and/or fruit flavors (pineapple). It often sold as popsicle. The Middle Eastern and Sudanese “Karkade” is a cold drink made by soaking the dried Karkade calyces in cold water overnight in a refrigerator with sugar and some lemon or lime juice added.
Sorrel (Bissap) drink
2 cups dried red sorrel
1 cinnamon stick
¼ cup chopped ginger
5 whole cloves
5 whole allspice
1 orange zest
Sugar to taste
Rum (optional)
Bring all 4~10 cups water to a boil in saucepan.
Add all the other ingredients except the sugar.
Set aside overnight .
When ready to serve sieve ingredients, with fine sieve and discard all particles. Reserve drink
Add the sugar as needed, together with rum according to preference.
