Ghanaian Waakye

Ghanaian Waakye

 

Ghanaian Waakye

Ghanaian Waakye

Waakye is very popular all over Ghana. The name derives from waakye leaves that are typically used to turn the color of the dish to reddish-brown. Baking soda has the same effect. Try this basic dish with sides of your choice and grains of paradise to your taste. These peppercorns are native to West Africa, mainly from Ghana, and a mild but pungent alternative to black pepper.
 
Hands-on Time 30 mins
Course Main Course
Cuisine Ghanaian
Servings 3

Ingredients
  

Shopping list

  • 1 can Kidney beans rinsed
  • 1.5 cups long grain rice washed

You might have

  • 1 onion peeled and roughly cut
  • 2 cloves garlic peeled and roughly cut
  • 1 inch ginger peeled and roughly cut
  • baking soda
  • oil
  • salt & pepper

Waakye Culinary Spice Kit

  • Pouch [1] Smoked paprika, thyme, bay leaves
  • Pouch [2] Grains of paradise

Instructions
 

  • In a FOOD PROCESSOR, blend onion, garlic, and ginger with 1/2 cup of water until smooth.
  • In a large POT, heat 2 tbsp of oil over medium heat.
  • Careful of splatters, add beans, Waakye [1] spices, 1 tsp baking soda, and the liquid from the FOOD PROCESSOR.
  • Cook for 5 minutes over medium-low heat.
  • Stir in the rice and 2.5 cups of water. Add salt to taste. Mix well, cover, and bring to a boil.
  • Reduce heat to low. Cook for 15-20 minutes until the rice is cooked.
  • Adjust salt and pepper to taste.
  • On the plated dish, sprinkle Waakye [2] spices to taste from a grinder or the whole peppercorns.

Optional

  • Serve Waakye with fried plantains, boiled eggs, sour cabbage salad, grilled meat, and/or sausages (see notes).

Notes

▪ Substitute kidney beans with black-eyed peas.
Recipes for:
Chicken Waakye
optional side dishes
Keyword grains of paradise
Polish Barszcz Wigilijny

Polish Barszcz Wigilijny

Polish Barszcz Wigilijny

Polish Barszcz Wigilijny

This traditional Polish borscht soup is made from beetroots and mushrooms. It’s poured over homemade mushroom dumplings. You can choose your favorite tortellini instead. If you prefer a complete dinner dish, keep the vegetables in the soup. To make the flavor experience complete, serve the soup with fresh herbs, a dollop of sour cream, and a slice of dark rye bread.
Cuisine Polish
Servings 3

Ingredients
  

Shopping list

  • 9 oz tortellini (filled with mushroom or meat)
  • 1 jar pickled beetroots (sliced, 16 oz)
  • 0.5 oz dried mushrooms sliced
  • 32 oz vegetable broth
  • vinegar e.g. apple cider
  • 1 lemon (for juice)
  • salt

Suggested Sides

  • dark rye bread or baguette

Suggested Garnish

  • fresh herbs (chives, dill, or sprouts)
  • sour cream

Culinary Spice Kit

  • Allspice, garlic, black pepper, marjoram, cinnamon, star anise, cloves

Instructions
 

Prepare

  • In a GLASS, pour liquid from the beetroots jar. Set aside for later.
  • Cook tortellini according to package instructions. They shall be served with soup.

Soup

  • In a large POT, bring broth to a boil.
  • Turn off heat. Stir in mushrooms.
  • Let mushrooms rest for 30 minutes.
  • Bring broth to a boil again.
  • Add the beetroots, Barszcz Spices, and salt to taste. Cook for 10 minutes.
  • Add the beetroot liquid from the GLASS, 1 tbsp lemon juice, and 1/8 cup vinegar.
  • Cook 5 minutes.
  • Drain soup through a fine mesh SIEVE.

Serve

  • Place tortellini on soup plates and fill plates with the clear soup.
  • Optionally, serve with sour cream and rye bread, and garnish with fresh herbs or sprouts.
  • Enjoy!

Notes

▪ Substitute dried mushrooms with 3 oz fresh mushrooms. Skip steps 2-4 and add fresh mushrooms with the beetroots in step 5.
▪ Skip step 8 and leave the vegetables in the soup.
▪ Skip step 8 and puree the vegetables in the soup with a hand blender.
 
Keyword allspice, cinnamon, cloves, marjoram, star anise
Szechuan Chicken

American Style Sichuan Chicken

 

Sichuan Chicken

American Style Sichuan Chicken

A look at McDonald’s Szechuan sauce reveals that it consists basically of high fructose corn syrup, water, tomato paste, different kinds of vinegar, soy sauce, oil, garlic, chili peppers, “spices”, and artificial flavors and colors. We took on the challenge to make our own Szechuan aka Sichuan sauce healthy with ingredients and seasoning.
Hands-on Time 30 mins
Course Main Course
Cuisine Chinese
Servings 3

Ingredients
  

Shopping List

  • 1.5 lb skinless chicken breast, cut into thin strips or chicken wings
  • 2 cup bread crumbs for instance, panko, or substitute with almond meal
  • 1 frisee lettuce
  • 2 cups jasmine rice

Pantry Items

  • 1 orange for juice
  • tamari or soy sauce
  • vinegar (rice, balsamic or else)
  • agave syrup or sugar
  • tomato paste
  • oil recommended: sesame oil
  • salt & pepper

Sichuan Culinary Spice Kit Ingredients

  • Pouch [1] Tangerine peel, garlic, ginger, smoked paprika, Sichuan pepper (don’t use during pregnancy), star anise
  • Pouch [2] Bird’s eye chili pepper

Instructions
 

Chicken marinade

  • In a BOWL, mix chicken with 2 tbsp tamari and 2 tbsp orange juice. Let marinate for 30 minutes.

Rice

  • Cook rice according to package instructions.

Szechuan aka Sichuan sauce

  • In a small POT, heat 1 tbsp oil on medium-low heat.
  • Fry Sichuan [2] spices for 30 seconds.
  • Take the spices out, if you prefer a mild sauce.
  • Careful of splatters, add 2 tbsp syrup, 2 tbsp tamari, 2 tbsp vinegar, 1 cup water, and Sichuan [1] spices.
  • Stir in 1 tsp tomato paste.
  • Cook for 3-5 minutes until sauce thickens.
  • Add salt, syrup or vinegar to taste.

Breading

  • On a PLATE, beat the egg.
  • Add salt and pepper to taste.
  • Coat the chicken thoroughly.
  • On a different PLATE, spread bread crumbs and coat the chicken thoroughly.

Fry

  • In a PAN, heat 1 inch of oil.
  • Fry the chicken over medium-high heat until it’s cooked through and turned crispy.

Serve

  • Serve the chicken nuggets on lettuce leaves with rice and dip them into the Sichuan sauce.

Notes

Variations:
Substitute the chicken with mozzarella sticks, vegetable sticks, boneless pork cutlets (cut into 1-inch squares), or shrimp.
Keyword Sichuan pepper, star anise, tangerine peel