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Families plan to spend time together and lot’s of travellers return home. Some call it the Yuletide, others call it Christmas. In Ghana, we call it “Bronya”. No matter how you choose to call it, this represents a period of love, happiness and giving.
Ghanaians however do not celebrate Christmas any differently from the rest of the world although there are a few noticeable differences.
Christmas in Ghana is fun and relaxing at the same time but there are a few local foods that help to make your festivities a memorable one.
On Special occasions like Christmas, Ghanaian local foods are not left out of the love celebration. Let’s shift from the foreign taste and make Ghanaian local meals feel extraordinary this festive season.
GhArticles.com bring some tips on how to prepare one of the nicest Ghanaian local dish called Nkatiekonto, prepare it and ”wow” your family on Christmas day.
Nkatiekonto is one of the more famous foods in Ghana.
Rice balls best complement this recipe.
Ingredients
1 onion
1 head garlic, peeled
2 inches ginger
2 hot peppers (habanero is the most authentic)
1 small can of tomato paste
1-1/2 cups natural, creamy peanut butter
6-8 cups water
1 tablespoon of salt (or so)
1 cup of black-eyed peas, soaked for a few hours
8 cups of vegetables, chopped into large-ish chunks (carrots, green or red peppers, green beans, cabbage, mushrooms, zucchini, tomatoes, etc)
1 head kale, chard, spinach, or collard greens (chopped)
Method
Chop the onion and saute in a large soup pot with a small amount of oil.
Once translucent, add the mushrooms. In a blender, combine garlic, ginger, hot pepper, tomato paste (which is widely used in Ghana, by the way), peanut butter, and a couple of cups of water.
Blend until smooth and pour into the soup pot. (If you don’t have a blender then mince the ginger, garlic, and pepper and toss everything into the pot, it will work just fine). In Ghana, we use a locally made clay mortar and wooden pestle to grind the ingredients; most people do not have a blender.
Add the rest of the water, the beans, and the remaining vegetables, except for the greens, which you should add in the last 10 minutes. Simmer on medium-low heat for an hour or more, until the beans are soft and oil begins to separate and float on top of the soup. (If you have a pressure cooker, you can cook this whole concoction that way, but be aware that some will burn on the bottom). Let the pressure cap jiggle and spurt for 12 minutes.
Serve with Omotuo (Rice balls).
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Source: GhArticles.com
