Winter Archives | Page 14 of 18

Feb, 2019

Ghanaian Waakye

Beans & Rice from Ghana

Waakye, a Ghanaian dish with beans & rice is a meal of itself or the center of a large number of side dishes. It’s very popular all over Ghana.

“Waakye”

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 side dishes of your choice.

Grains of the Paradise

The spice kit includes grains of paradise. They are native to West Africa, mainly from Ghana, and a mild but pungent alternative to black pepper.

Variations

Waakye as a meal of its own (first recipe below).
Chicken Waakye (second recipe below).

Add a side dish:

Sour cabbage salad: see the recipe in the Currywurst recipe.
Fried plantain Peel and slice a plantain. Sprinkle it with salt and fry in some oil until they are soft inside and golden brown outside.

The Waakye Culinary Spice Kit includes the following spices:

[1] Smoked paprika, thyme, bay leaves

[2] Grains of paradise

Ghanaian Waakye

SpiceBreeze

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.

Pin Print

Hands-on Time 30

Course Main Course

Cuisine Ghanaian

Servings

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

Ghanaian Chicken Waakye

SpiceBreeze

Hands-on Time 30

Course Main Course

Cuisine Ghanaian

Servings

Ingredients

Shopping list

1 lb chicken breast cut into 1 inch pieces
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

Waakye

In a large POT, heat 1 tbsp of oil over medium heat.
Careful of splatters, add beans and fry for 2 minutes.
Add 1 tsp baking soda, rice, 3 cups of water, and 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.

Chicken

In a FOOD PROCESSOR, blend onion, garlic, and ginger with 1/2 cup of water until smooth.
Season chicken with salt and pepper to taste.
In a large PAN, heat 2 tbsp of oil over medium heat.
Add the chicken and fry until it turns brown on all sides.
Careful of splatters, add the liquid from the FOOD PROCESSOR and Waakye [1] spices.
Cook for 10-15 minutes over medium-low heat until the chicken is cooked. Add some more water if necessary and salt 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, and/ or sour cabbage salad (see notes).
Enjoy!

Notes

Substitute kidney beans with black-eyed peas.

Recipes for:

vegetarian Waakye

optional side dishes

Nov, 2018

Chilean Pastel de Choclo

Pastel de choclo, a beloved dish cherished across South America, presents a delectable blend of flavors and textures. At its heart lies ‘pino,’ a savory amalgamation of ground meat sautéed with aromatic South American spices and onions. The golden corn, expertly infused with the vibrant essence of fresh basil leaves, undergoes a tantalizing caramelization in the oven.

While traditional iterations feature tantalizing inclusions such as olives, boiled eggs, and succulent cooked chicken, we embrace the spirit of simplicity. Feel free to forgo these fillings, crafting a delightful vegetarian rendition that’s every bit as scrumptios.

Elevate Your Pies and Casseroles with Corn Paste Delight

When we enter the season of fall and Thanksgiving, there’s no better time to savor the rich flavors of corn in a whole new way. We’re excited to introduce you to a unique and delicious culinary experience that will elevate your autumn feasts. Discover how to create a delectable corn-based paste using corn, milk, and fresh basil leaves, and make it a standout addition to your holiday menu.

How to Make it

Prepare a Corn-Basil Paste: Start by blending fresh corn kernels, milk, and fragrant basil leaves until you achieve a smooth, creamy paste.

2. Cook to Perfection: Heat a skillet, add a generous knob of butter, and gently cook your corn-based paste until it reaches a luscious, golden consistency. The aroma alone will have your taste buds dancing!

How to Use it

Savory Pie or Casserole: Use your corn-based paste as a delectable top layer on your savory pie filling or casserole. It’s the perfect way to infuse a burst of flavor into your favorite autumn dishes.

A Touch of Sweetness: If you have a sweet tooth, try spreading a thin layer of sugar on top of your corn-based paste before baking. This transforms it into a harmonious blend of sweet and savory that will leave your guests craving more.

Enhance the 'Pino' Filling with Creative Variations

Opt for a Veggie Twist: Replace some or all of the ground meat with finely chopped vegetables like root vegetables, eggplants, zucchini, or mushrooms. This not only adds a burst of color but also a healthy, savory dimension to your filling.

Olive Swap: Ditch the black olives and switch them for the briny goodness of green olives. Their unique flavor will infuse a delightful contrast into your dish.

Carrot Elegance: Elevate your filling by introducing thinly sliced carrots to the ground meat. These vibrant orange specks will not only bring a hint of sweetness but also a beautiful crunch.

Double Layers of Delight: Enhance your ‘Pino’ even further by adding a layer of cooked, boneless, and skinless shredded chicken on top of the ground meat. This addition adds an extra layer of richness and protein to your dish.

Chilean Pastel de Choclo

SpiceBreeze

Pastel de choclo is a corn casserole that is popular throughout South America. The main layer is ‘pino’, ground meat fried with onions and typical South American spices. The corn is blended with fresh basil leaves and caramelized in the oven. Traditional fillings are olives and boiled eggs, and sometimes cooked chicken. As always, we kept it simple, and you can skip a layer or make it vegetarian.

Pin Print

Hands-on Time 30

Course Main Course

Cuisine Chilean

Servings

Ingredients

Corn Paste Topping

2 lb corn kernels
8 large leaves fresh basil
milk
1 tbsp butter
salt

Pino Filling - Cooking

oil
1 large onion chopped
1 lb ground beef or poultry or mixed

Pino Filling - Assemble & Finish

1 cup black olives pitted
2 hard-boiled eggs sliced
raisins optional
sugar

Pastel de Choclo Culinary Spice Kit

Aji panca, cumin

Suggested Sides

fresh side salad

Instructions

Corn Paste Topping

In a FOOD PROCESSOR, mix corn and basil with a little milk into a creamy paste.
In a POT, cook the corn paste with butter and salt to taste over low heat for about 20 minutes until it thickens. Stir frequently.

Pino Filling - Cook

In a PAN, heat 2 tbsp oil over medium heat.
Fry onions until they turn translucent.
Add meat, Pastel de Choclo spices, and salt to taste.
Stir-fry meat until it’s crumbled and cooked. Set aside.

Pino Filling - Assemble & Finish

Coat a BAKING DISH with oil.
Fill it in layers, starting with the meat, add eggs, olives, and optional raisins.
Finish with a thick layer of the corn paste.
Sprinkle the top thinly with sugar.

Bake

Preheat OVEN to 350°F.
Bake the pastel de choclo in the OVEN until the sugar turns brown.

Serve

Serve the pastel de choclo with a fresh salad of your choice (optional).
Enjoy!

Notes

▪ Substitute ground meat (all or partly) with chopped vegetables, for instance, root vegetables, eggplants, zucchini, or mushrooms, or with cooked shredded chicken or beef.

▪ Substitute black olives with green olives.

▪ Add a small carrot (thinly sliced) to the ground meat.

▪ Add shredded chicken as the second layer, on top of the ground meat.

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Chilean Pastel de Choclo

Pastel de choclo is a corn casserole that is popular throughout South America. The main layer is ‘pino’, ground meat fried with onions and typical South American spices.

Corn Blended with Basil

The corn is blended with fresh basil leaves and caramelized in the oven. Traditional fillings are olives and boiled eggs, and some cooked chicken. As always, we kept it simple, and you can skip all fillings or make it vegetarian.