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excerpts from Ghanaian Favourite Dishes

1969: Alice Dede

Ghanaian Favourite Dishes by Alice Dede (Accra, Ghana: Anowuo Educational Publications, 2R McCarthy Hill, 1969) is an early Ghanaian cookbook. It contains over 200 recipes and is a valuable documentation of traditional and modern African cooking techniques.

Note:

Ghanaian Favourite Dishes

Recipes that are loved best in many Ghanaian homes

Alice Dede

Anowuo Educational Publications

2R McCarthy Hill, Accra




HOMELY WEIGHTS AND MEASURES

(Where a scale is not available)

LIGHT INGREDIENTS
Flour, Cornflour, Custard Powder, Bread-Crumbs, Grated Coconut

1 Heaped tablespoon .. .. 1 oz.
1 " dessertspoon .. .. 1/2 "
1 " tablespoon .. .. 1/4 "
2 " tablespoon bread-crumbs 1 "
1 1/2 " tablespoon grated coconut 1 "
1 Cig. tin flour .. .. 1/4 lb.
 
 
HEAVY INGREDIENTS
Sugar, Rice, Groundnuts, Beans

1 Cig. tin Rice .. .. 1/2 lb.
1 " " Groundnuts .. .. 1/2 lb.
1 " " Beans .. .. 1/2 lb.
4 Cubes Sugar .. .. 1 oz.
1 Tablespoon Butter or Lard .. .. 1 "
 
 
LIQUIDS

1 Beer Bottle .. .. 4 cups or approx. .. .. 1 1/4 pts.
1 Gill .. .. 1 cup or approx. .. .. 1/4 pt.
2 Cups .. .. --- approx. .. .. 1/2 pt.



CHAPTER ONE -- SOUPS

Note: Rules for making soup used in this section

1. Use everything perfectly fresh and as little fat as possible.
2. Boil gently all the time.
3. Use sufficient seasoning but not in excess.
4. Cook ingredients well.
5 Season before serving.




Nkatenkwan

  • 2 pints water
  • 1 cup of groundnuts
  • Fish or chicken
  • Pepper, onions
  • Tomatoes
  • Salt

Roast and peel the groundnuts and pound them till they look like melted chocolate. If chicken is used, prepare it and put it on to boil with the water, then add the ground pepper, sliced onions and washed whole tomatoes which when tender remove and grind and add again to the soup. Mix the groundnuts with a little water and stir into the soup. Allow to boil for half an hour. Add salt to taste. ---Serve hot with fufu.

Note: If fish is used instead of chicken allow the water to boil before adding.




Abenkwan

  • Palm nuts
  • Pepper
  • 1 lb. fish
  • Tomatoes
  • Onions
  • Okros and garden eggs (if liked)
  • Salt

Wash the nuts in cold water. Put them in a pot, add cold water and pepper and boil until they become soft and crack. Prepare fish, onions and other vegetables, cover with cold water, add salt and put on the fire to simmer. Take nuts, etc., off the fire and pound in a mortar till the fibres of the nuts become loose. Take out and put into a basin. Mix with warm water and squeeze the fibres out with the hand. Repeat until the pulp is extracted from the fibres. Strain the liquid through a sieve into the soup pot. Put it on the fire and let it boil. Add onions, tomatoes, fish, garden eggs, okros and ground pepper. Allow the soup to simmer to the desired thickness. Skim off the oil from the top, if too much. -- Serve with cassava, fufu or kenkey.

Palm-nut Soup with Ripe Plantains instead of Tomatoes

  1. Add half of an over-ripe plantain to the boiling palm nuts.
  2. When cooked, pound plantain and nuts together
  3. Strain and use for soup making.



CHAPTER TWO -- BOILED FOODS




Boiled Groundnuts

  • 2 cig. tins groundnuts (shelled) or cig. tins fresh groundnuts in pods
  • 1 to 2 teasp. salt
  • Water
  1. If dried wash and soak groundnuts overnight: do not soak if fresh.
  2. Put in boiling salted water and boil steadily for 4-6 hours or until nuts are soft.
  3. Drain off water and serve with boiled cassava and boiled corn.



Ebrow na Kube

  • 2 cig. tins dry corn
  • 1 coconut
  • Water
  • Salt to taste
  1. Pick, wash and soak corn overnight.
  2. Wash again, add salt and boil until soft.
  3. Break coconut, wash and slice.
  4. Serve corn hot or cold with prepared coconut.
  5. Note: --Sugar and milk may be added.




CHAPTER THREE -- FRIED FOODS

Note the following frying methods used in this section.

1. Dry Frying

No fat is placed in the pan, as the food contains sufficient for frying, e.g., bacon eburow na nkatse (groundnuts and corn).

2. Shallow Frying

Sufficient fat is used to prevent the food from sticking to the bottom and burning. When the food is brown on one side it is turned over and browned on the other, e.g., fried plantain.

3. Deep Frying

Sufficient fat is used to entirely cover the food, e.g., kakro, skuul.



Eburow na Nkatse

Nkyewe

  • 1 cupful corn
  • Salt
  • 1/2 cupful groundnuts

Fry corn in dry pot. When slightly brown, add groundnuts and wet salt. Fry for about 15 minutes. -- Serve cold.




Ntomo Krakro

  • 4 sweet potatoes
  • 2 large eggs
  • 1 tablesp. flour
  • 2 tablesp. butter or fat
  • 1/4 teasp. salt
  • Water (or milk if preferred)
  • Bread crumbs for coating
  • Oil for frying
  1. Peel, boil, and mash sweet potatoes.
  2. Beat eggs and add rest of ingredients.
  3. Add enough liquid to mix into a fairly soft dough.
  4. Make into flat cakes. Coat with beaten eggs and breadcrumbs.
  5. Fry in hot fat until golden brown.
  6. Drain well and serve hot with meat or fish stew.



CHAPTER FOUR -- STEWED FOODS

Note Rules for Stewing in this Section.

  1. Use a saucepan or stew-pan with a well fitting lid.
  2. Cut meat into neat pieces of moderate size.
  3. Allow about 3/4 pt. liquid to each lb. meat.
  4. For a Brown Stew, fry the meat on both sides before stewing; this helps to retain the juices in the meat and also gives it a nicer flavor.
  5. Cook slowly and steadily; do not allow the stew to boil.



Forowe

  • 1 lb. fish
  • Onions, pepper
  • A little flour
  • 3 tomatoes or stale fish [salt fish?]
  • 1/2 pt. palm oil
  • Salt

Prepare the fish, slice the onions and tomatoes and grind the pepper. Fry the onions, tomatoes and pepper in deep hot plam oil. When these are cooked, mix the flour with water and add to it. Let it simmer for a while, then add in the fish. Allow to simmer until cooked. -- Serve with boiled rice, yam or kenkey.




Agusi Frowee

  • 2 cig. tins agusi
  • 3 smoked fish
  • 8 onions
  • 4 tomatoes
  • 1 1/2 [one and one-half] teasp. ground pepper
  • 1 teasp. salt
  • A small pices of salt fish (optional)
  • 1/2 pint palm oil or any vegetable oil
  • About 1/2 pint water
  1. Grind agusi seeds to a smooth paste.
  2. Prepare and break fish into small pieces.
  3. Prepare and slice tomatoes and onions. Fry in oil.
  4. Add fish, pepper and agusi paste, water and salt to the oil and simmer for one hour.
  5. Serve hot with banku, kenkey, rice or ampesi.



CHAPTER SEVEN -- ROASTING

Note the Rules for Roasting used in this Section:

  1. Have a good bright fire, or hot oven at first.
  2. Weigh meat before roasting.
  3. Allow 15 minutes to the 1 lb. and 15 minutes over for beef.
  4. Allow 20 minutes to the 1 lb. and 20 minutes over for mutton.
  5. Allow 25 minutes to the 1 lb. and 25 minutes over for stuffed meats.
  6. Use only the best joints for roasting.
  7. Have a hot oven for the first ten minutes, to form a coating on the meat, then cook gently.
  8. Baste frequently.
  9. Serve with gravy.



Roast Disk

  • 1 fowl, duck
  • Onions
  • Pepper
  • 1 oz. butter
  • Salt
  • Lard or fat for basting
  • 2 thick slices of yam

Pluck, singe and truss the bird for roasting. Boil the yam and mash while still hot. Parboil and chop the onions, add to the mashed yam. Add the butter, pepper and salt. Mix well. Stuff the fowl, put in roasting tin with lard or dripping on top. Cover with a greased paper. Place in a hot oven for the first 10 minutes. Lower the heat and cook slowly. Baste frequently. Cook for 1 1/2 to 2 1/2 hours according to the size. -- Serve with brown gravy.




CHAPTER TEN -- MISCELLANEOUS




Ashanti Fowl

  • 1 fowl
  • 2 slices of yam
  • 8 onions
  • 1 cig. tin groundnut paste
  • 4 medium-sized tomatoes
  • Flour
  • Salt to taste
  • 1/2 teasp. ground pepper
  • 3 oz. fat

Stuffing

  1. Prepare yam, grind pepper, onions and tomatoes.
  2. Fry pepper, onions, tomatoes, groundnutpaste and yam.

Fowl

  1. Kill chicken and pluck dry.
  2. Wash with warm water.
  3. Cut off lower half of wings and the feet.
  4. Remove the oil bag.
  5. Slit down the back and remove back bone; cut the top part off the neck.
  6. Remove the internal organs, being careful not to break the gall-bladder.
  7. Loosen flesh and remove leg bones, being careful not to break the skin. Remove the breast bone.
  8. Quickly wash all over, lay flat on board and sprinkle with salt.
  9. Stuff with prepared stuffing, tie it up into shape and dot breast with lard.
  10. Grease a deep baking tin or pot, flour chicken lightly and bake or pot roast for 1 and 1/4 - 1 and 1/2 hours.



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