Difference between revisions of "Abenkwan II"
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* [[salt]] to taste | * [[salt]] to taste | ||
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# Clean, cut [[meat]] into pieces and wash. | # Clean, cut [[meat]] into pieces and wash. | ||
# Put meat in a saucepan, season with [[salt]], chopped shallots, [[garlic]] and a little [[ginger]]. | # Put meat in a saucepan, season with [[salt]], chopped shallots, [[garlic]] and a little [[ginger]]. | ||
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[[Category:Tomato Recipes]] | [[Category:Tomato Recipes]] | ||
[[Category:Garden egg Recipes]] | [[Category:Garden egg Recipes]] | ||
| − | [[Category:Ghanaian Meat | + | [[Category:Ghanaian cuisine]] |
| − | [[Category:Ghanaian | + | [[Category:Meat Recipes]] |
| − | [[Category:Recipes | + | [[Category:Ghanaian cuisine]] |
| + | [[Category:Soup Recipes]] | ||
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[[Category:Dried shrimp Recipes]] | [[Category:Dried shrimp Recipes]] | ||
Latest revision as of 09:47, 15 July 2012
Description
Palm nut soup
Ingredients
- 1 tin Ghanacan palm liquid
- 1½ lb meat
- 2 medium sized onions
- 6 shallots, chopped
- 3 tomatoes
- 4 garden eggs
- 2 tsp ground pepper
- 1 clove garlic, ground
- 2 tbsp smoked dried shrimp, ground
- salt to taste
Procedures
- Clean, cut meat into pieces and wash.
- Put meat in a saucepan, season with salt, chopped shallots, garlic and a little ginger.
- Add enough water and boil for 10 minutes.
- Add the palm liquid to meat with washed vegetables (tomatoes, onions, garden eggs) and ground pepper.
- Cook until vegetables are soft.
- Remove tomatoes and onions, grind and return to soup.
- Remove garden eggs, seed and strain, return to soup.
- Simmer for about 1 hour.
- Serve with fufu, banku, kenkey, etc.
