Showing posts with label SPICE. Show all posts
Showing posts with label SPICE. Show all posts

Wednesday, 19 December 2012

KELEWELE

I love food, I love spices and I love food full of flavour.
Growing up in Labadi - a suburb of Accra (Ghana), kelewele {spiced plantain} was a snack that we sometimes queued to buy 2 streets away from our house. It is best served with roasted peanuts.
Imagine my delight a week ago when I realised that Pepper and Stew Ltd were offering the pre-packaged spice blend – I HAD TO BUY some!!!



After taking time off work today, I decided to make use of the kelewele spice. I blended the spice mix with medium sized onion, small scotch bonnet, fiery Ghanaian skinny ginger {a real pain to peel but worth it} and a teaspoon of water not forgetting a pinch of salt to enhance the flavour.
The paste was added to the plantain and left to “marinade” in the fridge for almost 2 hours before frying it. The end result is one glorious snack which I really enjoyed and brought back good memories of living close to the beach in Ghana.
The one down-side (for me personally) is the taste of cloves still lingering in my mouth. All in all, it is a great blend and I am really proud of PepperandStew for offering this to those of us with a diverse palate.

Akua
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sheabuttercottage


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Friday, 20 March 2009

ADD SOME SPICE TO YOUR CHICKEN

You don't need any fancy labeled sauces for this simple recipe. Please read through first. I did not check the weight but here it goes: You will need (for a family of 4):
  • 6 medium sized chicken thighs
  • 2 peeled plum tomatoes in juice
  • 1 large red Spanish onion
  • 4 cloves of garlic
  • 1 tsp coriander powder
  • 1 tsp sunflower oil
  • 3/4 tsp of fennel seeds
  • salt to taste
Wash the chicken thoroughly, pat dry and cook for 10 minutes in a preheated oven at gas mark 7. Blend all the ingredients together and pour over the chicken. Cook for a further 45 minutes, turning over every 15 minutes. Serve with boiled skinned potatoes and salad. The juices from the chicken can be used to dress the salad. Buon appetit NOTES: I used sunflower as I did not want the oil to overpower the taste of the spices. Don't use too much fennel seeds as this can end up being bitter