Wash the Basmati rice in water till the milky color turns clear. Let the rice soak for minimum 30 minutes, preferably one hour.
Heat oil on medium heat in a medium-sized heavy-bottomed pan. When the oil is hot, add the vermicelli and stir till they begin to change color a bit, around 3 minutes.
Add the rice, and fry for 2 minutes
Add hot water, salt. Cover pot with a tea towel and lid. Turn the heat to low and allow the rice to cook for 18 minutes.
Turn the heat off and let the rice rest for another 10 minutes. Decant with a wide-rimmed spatula or teacup saucer, to prevent the grains from breaking.
Place the beet and the eggs in a saucepan covered with salted water to taste. After 13 mins remove the eggs. Boil until tender the beet usually, 30-45 minutes (depending on the size of the beets).
Dice the tomato , bell pepper, cooked eggs and beets. Slice the carrot and onion.
Cook spaghetti according to package directions, usually 1 minute less in time (el dente); drain. Let it cool down.
Boil the carrot for 2 mins.
Mix the dressing ingredients
Add a drizzle of olive oil so pasta does not stick together. Refrigerate until cool.
Place in a large bowl; add tomatoes, cucumber, salami, pepper, red onion, and olives.
Combine remaining ingredients; pour over salad and toss to coat. gently stir together. Cover and refrigerate for at least 2 hours; serve!
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.
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.
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.
Chop the garlic, ginger and persil.
