Braai recipes

Lamb knuckle potjie with grandma’s pot bread

2 hours

Bread recipes

Inyama namadombolo (lamb shin with dumplings)

1 hour 30 minutes

Beans recipes

Ujeqe nobhonsisi (steamed bread with sugar beans)

1 hour

Beans recipes

Istambu namathambo (samp and beans with beef bones)

3 hours

Battered and

Izingingila namasi (Deep fried chicken gizzards, with spiced amasi and tomatoes)

2 hours

Beer Food

Bertus Basson’s ultimate braaibroodjie and braaied rump steak

Approx 8 minutes

Curry recipes

Jollof sauce

By Zoe Adjonyoh

Serves Makes 1 litre

Difficulty Easy

Cooking Time 40 minutes

Ingredients

sunflower or other cooking oil
1 large onion, finely sliced
½ T curry powder
½ T chilli powder
2,5 cm fresh root ginger, grated (unpeeled if organic)
1 garlic clove, crushed
1 Scotch Bonnet chilli, deseeded and roughly chopped (optional)
25 g thyme leaves, chopped (optional)
1 heaped T Jollof dry spice mix
1 x 400g tin tomatoes or 250 g fresh tomatoes diced
1 heaped T tomato purée
1 t sea salt or to taste
100 ml good quality chicken or vegetable stock

Method

1. Heat enough sunflower or other cooking oil to cover the base of a heavy-based saucepan, add the onion and sauté over a medium heat until translucent. Stir in the curry powder and chilli powder and gently fry for a further two minutes.

2. Add the ginger, garlic, Scotch Bonnet chilli, thyme (if using) and jollof dry spice mix and stir well. Then add the tomatoes and tomatoes purée, sea salt and stock and stir once more before blending thoroughly with a stick blender until smooth.

3. Simmer over a medium-low heat for 30-40 minutes (closer to 40 minutes if using tinned tomatoes in order to cook out the acidity of the tomatoes). Taste for seasoning and add extra sea salt if required.

4. Leave to cool and then store in an airtight container in the fridge for up to three days, or freeze for future use.

This is an extract from Zoe's Ghana Kitchen by Zoe Adjonyoh. It is published by Octopus Publishing Group.

Sticky pork belly skewers with smoky BBQ glaze

Spinach lasagne

Home-made chips

Lamb knuckle potjie with grandma’s pot bread

Inyama namadombolo (lamb shin with dumplings)

Ujeqe nobhonsisi (steamed bread with sugar beans)

Istambu namathambo (samp and beans with beef bones)

Izingingila namasi (Deep fried chicken gizzards, with spiced amasi and tomatoes)

Bertus Basson’s ultimate braaibroodjie and braaied rump steak

Coconut prawn curry

Seafood mix Greek salad

Ngatha (pork trotters)

Morogo with butternut

Portuguese tomato rice

Jollof sauce

Jollof sauce

Ingredients

Method