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Keta Lagoon

Keta Lagoon

access_time March 14, 2017

Keta Lagoon The Keta Lagoon is a large body of Saline water (Salt lake) separated from the sea Gulf of Guinea - a section of the Atlantic ocean by a ...

What Proverbs are and Their Significance in Ghanaian Languages

What Proverbs are and Their Significance in Ghanaian Languages

access_time March 14, 2017

A proverb is a short, wise saying. Proverbs play a very important role in the everyday language of the Ghanaian. Our languages have beautiful proverbs which cover all aspects of our life. They are drawn from careful observations of social events, the lives of people and animals. Some are also drawn from experiences in occupations such as farming, fishing, hunting, and weaving. We have proverbs that talk about family and human relations, good and evil, poverty and riches, joy and sorrow.

Recipe: How to Prepare Vegetable sticks & Also showing the Table Delight *Eid al-Fitr Edition*

Recipe: How to Prepare Vegetable sticks & Also showing the Table Delight *Eid al-Fitr Edition*

access_time June 29, 2017

Recipe: Vegetable sticks Craving for some Vegetable Sticks? Let us show you how to make it at home. Ingredients: 2 large

Watchi (Ghanaian Black-Eyed Peas and Rice)

Watchi (Ghanaian Black-Eyed Peas and Rice)

Watchi (Ghanaian Black-Eyed Peas and Rice)

access_time March 14, 2017 chat_bubble_outline 0 comments
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Description

Ingredients

1. 1 cup dried black-eyed Peas, sorted rinsed and soaked overnight

2. 1 bay leaf

3. 1 piece kombu, 4 to 5-inch piece

4. 3 cup cooked brown rice

5. salt, to taste

6. Freshly ground black pepper, to taste

SAUCE

1. 1 tbl canola oil

2. 1 tbl whole wheat flour, (heaping Tbs.)

3. 1 lrg Onion, sliced

4. 1 cup tomato paste

5. 1/2 tsp freshly grated nutmeg

Directions

Discard pea soaking water; rinse Peas. Refill pot with fresh, cold water

(cover Peas to a depth of 2 to 3 inches). Add bay leaf and kombu if

desired: bring to boil, reduce heat and simmer Peas gently with pot

cover ajar until tender, about 1 hour. Add more water if necessary.

water should be nearly evaporated at end of cooking time. Discard bay

leaf and kombu. Add cooked rice, salt and pepper to taste at end of

cooking time.

SAUCE:

Heat oil in skillet. Add flour and mix to make roux. Cook over low

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heat, stirring constantly until roux browns slightly, about 2 minutes.

Add Onion: cook until browned. Add tomato paste and nutmeg; stir

until well-mixed.

Add water to desired consistency (sauce should be thick and not too

soupy). Serve over Watchi. Makes about 2 cups.

NOTE: To quick soak dried Beans, cover to a depth of 2 inches with

fresh, cold water in a large pot. Bring to a boil; cook 2 to 3 minutes.

Turn heat off: let Beans soak 1 hour. Pour off soaking water and

proceed with recipe.

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