HOW TO PREPARE THE AUTHENTIC GHANAIAN ETOR RECIPE

When I got a direct request from ‘Sheena Love’ for an Etor recipe, I had to check I had the basic ingredients to make this dish. Thankfully I recently made the Green Plantain Akara and just had the perfect Plantain for this dish. 

I had to be conservative with the amount of Salted Fish I used for this recipe (due to the ongoing lockdown in the UK) however you can use more if you prefer. It’s important to use more Onions for this dish as it’s lends its sweetness to the dish. You can reduce the amount of Chilli used particularly if you’re serving a child this dish.

Etor is a celebratory dish in Ghana which is made from either semi ripened Plantain, Yam or Cocoyam. I used the semi ripened Plantain for this recipe. 

INGREDIENTS 

1 semi ripened Plantain. You can also use Yam or Cocoyam for this recipe

30g of salted Fish (Koobi)

30g of roasted Peanuts

1 Habanero chilli

2 large Onions

1 tablespoonful of Zomi or Palm oil

3 or more boiled Eggs 

Avocado slices (optional)

Salt to taste

METHOD 

Watch how to prepare this authentic Gluten-free Etor recipe below;

Please don’t forget to subscribe, try the recipe, leave comments with your feedback and share.

All photos, recipes and videos are by the owner of this blog.

HOW TO MAKE COUSCOUS FROM SCRATCH

The time on the clock was 05:30hrs as I sipped my black coffee and started researching about Millet Couscous. The constant request for Brukina (a Ghanaian drink made from Millet and Milk) by my subscribers inspired my early rise.

The outcome of my research meant one had to use CousCous Millet and  not the Millet in its natural form. I could place an order for the Millet Couscous however that will delay my filming for another week.

I had all the ingredients needed to make my own Millet Couscous apart from the Muslin cloth needed for steaming.

During my childhood Mum made a dish known as ‘Korklui’ where the fermented Corn dough was turned into granules using a flat wooden sieve known as ‘Agbadze’ and boiled into a porridge.

I knew  Agbadze (as known in the Ewe language) was  used in Ghana and Togo, however I was curious to know if any other country also used it and it’s local name. My question read…

‘Good morning folks. What would you call this in your local language and in English?  Do you use this in your country? Tell me more.

*Responses*

Elibri

*I guess it can be called Sranui*. ‘Ewe language from the Ho area of Ghana’ as explained by Amadebrah

Qwesi_gentry

*We call it Agbaedzea in Angola and we use it for sieving’

Freda Muyambo (CEO of Tarts & Crumble based in Nigeria).

**Used for winnowing? I guess it is called a winnower or winnow’**

Lyon

**Used by the Ga people for the preparation of Kpokpoi**

Chayilediyie

*It’s called Ukeng in my dialect (Akwa Ibom State in Nigeria)**

Thank you folks for your contribution to my research. In the name of sticking to the recipe for the Millet Couscous  find the list of ingredients below;

680g of Millet flour

227g of Rice flour

200ml of cold water

Jollof

250g of Jollof stew

340g of Millet Couscous

METHOD

Watch how to make your own Gluten free Couscous below;

Don’t forget to subscribe, try the recipe, leave comments with your feedback and share 

 

AYIGBE BISCUIT (COCONUT & CASSAVA , GLUTEN-FREE BISCUIT) RECIPE

‘Ayigbe biscuit’ is a scented , gluten free and clay baked biscuit from Agbozume, in the Volta region of Ghana. It’s made from Cassava and Coconut flour and has an almost creamy taste, coupled with a nutty flavour.

I’ve created this recipe using my taste buds and it’s the best cookie you’ll ever enjoy. 

Try this cookie with a warm glass of milk.

INGREDIENTS 

150g of Coconut flour

150g of Cassava flour

50g of  Coconut oil

Half a levelled teaspoon of grated Nutmeg 

2 tablespoonfuls of Sugar

A pinch of Salt

METHOD 

Watch how to create this classic, Gluten-free, Ghanaian biscuit.

Don’t forget to subscribe, try the recipe, like the video and share with your family and friends.

All photos, recipes and videos are by the owner of this blog.