Cook for just a minute or two more, scatter with coriander, and serve. Uncover the eggplant and stir through the garam masala and then the onion mixture. Fry the red onion and green chillies until the onion is slightly softened. While the eggplant is cooking, heat a medium frypan over medium heat and add the remaining ghee. You can add about ½ a cup of water if the curry is looking too dry. Season with salt and black pepper, cover, reduce the heat to low and cook for 20 minutes until the eggplant is tender. Add the eggplant and fry for about 5 minutes until lightly browned, stirring occasionally, then add the tomato and yoghurt and stir to combine. Add the ginger, garlic, turmeric, cumin, coriander and chilli and fry for about a minute. Add the onion and fry for about 7 minutes until browned. Heat a large saucepan over medium-high heat and add the ghee. If you want more tomato flavor, add a spoonful of tomato paste.3 tbsp ghee (or vegetable oil), plus 2 tbsp extraĢ large eggplants, cut into irregular 4cm chunksĢ tbsp roughly chopped coriander, to serve This stew also goes well with plain rice, and should serve 4 people. Add a little water if the sauce seems too thick, cover it and lower the heat and simmer until the fish and okra are cooked. If it's not spicy enough, add a little dried red chili pepper. Add the eggplant and fish, turning the fillets to coat them with the spices and vegetables, then add the okra and salt (to taste) and stir. In a large, heavy pot or pan heat a couple of tablespoons of oil (I used a seasoned red palm oil from Ghana called " zomi ") and fry the chopped onion on a medium heat for a few minutes, then add the pureed pepper and tomato and garlic and ginger (if you're a perfectionist like me, you can strain out the seeds, or seed the peppers and/or tomatoes before putting them in the blender). Similarly, peel and coarsely chop the ginger and garlic and tomato and puree them with a little water in the same blender container. When the eggplant is soft, remove it with a slotted spoon and puree it in a blender or food processor. The stew can also be made with only one of the vegetables-either the okra, or the eggplant, but we like them combined, as they often are in Ghana. When using frozen okra, I often leave it whole so it doesn't completely lose its body. I generally chop it finely, unless I'm in a hurry, when I just slice it. According to your preference, you can 1) simply slice the okra into rounds, 2) chop it finely, 3) remove the seeds and slice it horizontally, 4) leave it whole. Below is a recipe to prepare African eggplant with Okra for six people. If using fresh okra, rinse it, then trim both ends. stew with other vegetables or meat when they turn red or orange in color. Cover the pan, bring it to a boil, then lower the heat and simmer it while you prepare the okra. Peel it and chop it into cubes, then put it in a saucepan and cover the eggplant with water. Salmon would not be a traditional fish (whereas tilapia, tuna, or red snapper would), but I've often had salmon served in West African restaurants in the U.S., and it works fine, especially the wild type, which are meatier.įirst wash and prepare the eggplant. The ingredients I used included: a medium eggplant (to get several cups, peeled and chopped), a large really fresh tomato (or 2), or substitute canned if you must, a large onion, chopped, a jalapeno pepper (or a hotter variety, more, etc., to taste), about 1 1/2 dozen fresh okra, (or frozen), 4 salmon fillets, 2 large garlic cloves, a couple of tablespoons of red palm oil (or other vegetable oil), a little fresh, peeled ginger (to taste, try starting with an inch or so), and some salt. We tried to compensate for that by serving it with a little bottled chili sauce since I did not have any "black pepper" (shito) on hand. Add the frozen okra, salt, pepper and 7 Spice to the garlic cilantro mixture and stir well, coating the okra with the mixture and breaking up the frozen okra. I confess I missed the lovely flavor smoked fish adds. In the same pan, add the remaining olive oil along with the garlic, cilantro and onions and cook until soft and fragrant, about 2 minutes. I especially love smoked mackerel, but my husband was recently placed on a low-sodium (salt) diet, so we had to omit that and go with fresh salmon instead. Banku is often eaten with a stew made from okra and/or garden eggs (a kind of eggplant, which is what is often substituted in the U.S.), and smoked and fresh fish.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |