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;

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

PLANTAIN SORBET RECIPE

Plantains are rich in Potassium which regulates our bodies sodium intake and also helps regulate blood pressure in the body, due to the presence of Magnesium. Plantain contains a high dosage of Vitamin A, which helps boost your immune system, skin and cell growth.

It also aids regular digestive functions due to its high fibre content and it's rich in Vitamin C, which fights against free radicals damage to your body. 

Plantain also contains a few B Vitamins particularly B6 which promotes a healthy brain function. 

Basically, what I'm saying is Plantain is healthy and should be incorporated in our daily diet.

PLANTAIN & PASSION FRUIT SORBET VIDEO

This recipe was created to encourage the various uses of our ingredients, other than their classic uses. I'll explain myself before the creases in your frown deepens. 

Growing up in Ghana, food wastage was definitely a big 'no, no'; hence  an over ripened Plantain was either used to prepare Tatale, Krakro or Kaklo etc.

I've always followed this ethos , however I wanted to make something different, something sweet and equally inspiring.

Puddings aren't a big deal in our diet and if one must, its usually the Ghanaian Pound cake, Rock buns, Peanut or Coconut brittle and fruit salads.

The naturally sweet flavour of the over ripened Plantain lends its sweetness to this dish, hence you can omit adding sugar altogether. The Plantain also gives the Sorbet a creamy texture, whilst the Passion fruit lends its tanginess to the Sorbet. 

This is a healthy snack to enjoy (provided you exclude the Sugar) and it's perfect for both children and adults.

Lets start cooking....

 

To start you'll need, 

Ingredients 

1 large over ripened Plantain

3 large ripened Passion fruit
200ml of water

Juice of half a Lime or Lemon

Optional (1 tablespoon of Sugar)

TO BAKE

Preheat the oven to 200*c

Wrap the unpeeled Plantain in kitchen foil and bake for 15-20 minutes or until you insert a skewer which comes out clean. 

Take all necessary precautions when taking the Plantain out of the oven as it will be hot.

TO STEAM

Cut the unpeeled Plantain into 4 large rings. 

Place the Plantain in a steamer and steam for 15-20 minutes. Once cooked, peel the skin off and transfer the flesh into a bowl. Follow the process below;

TO MICROWAVE
Peel the over ripened Plantain into a bowl with a lid. Add 3 tablespoonful of water and microwave for about 3-4 minutes.

The water will help create a steam which will cook the Plantain. I prefer this process, when I want to make this quickly.


PLANTAIN SORBET VIDEO RECIPE
Watch how make this recipe by clicking the video below;

Don't forget to subscribe, share the recipe , try it and leave a comment with your feedback.


METHOD

Scoop the baked Plantain into a bowl and set aside. to cool down. 

Cut the Passion fruit in two. 

Place a colander over a bowl and scoop the seeds and juice of the Passion fruit into the colander. 

Once done use the back of a spoon to press the juice out. Pour the water over the seeds to extract any juice left in the seeds. 

If you're using Sugar, add it at this point. 

Transfer the juice and baked Plantain into a blender and blend to a silky smooth consistency. 

Add the juice of the Lime and stir till well combined.

Using your Freezer

Transfer the smoothie into a bowl with a lid and freeze for 4 hours. 

Each hour use a fork to stir the mixture to prevent crystals from forming (this will help you gain a smooth Sorbet). The process of stirring every hour is to mimic the churn of an Ice cream maker.

Ice cream Maker

If you're lucky enough to own an Ice cream maker , pour the smoothie into your maker and follow the instructions to churn your Sorbet.

BLENDER

Place the frozen Plantain mixture into a blender. Blend till smooth (this will get rid of any ice crystals).

Serve immediately.

Enjoy your Sorbet with a sprinkle of crunchy nuts for that added texture. 

You saw the recipe here first, remember that and share. 

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

Find more inspiring recipes on my YouTube channel, 'Ndudu by Fafa' and don't forget to subscribe. 

KOOSE OR AKARA RECIPE

PLANTAIN & SUYA CRUMBLE

In the coming weeks, find inspiring Christmas recipes on my blog with the 'Ndudu twist'. 

Ingredients are carefully selected to ensure they're readily available to everyone and alternatives are offered. 

Let's start with this easy but equally impressive nibble. 

Thinking about ways to incorporate similar but unusual flavours to traditional recipes enabled me to create this recipe. 

This recipe is inspired by 'Kelewele' (a spicy fried, cubed ripened Plantain) which is a popular street food in Ghana. 

Click here for the Kelewele recipe. 

KELEWELE

Kelewele is served with peanuts , hence the idea of making a Suya crumble(made from peanuts and African spices) to accompany the Plantain would be a match made in heaven. 

Enjoy this nutty, sweet, spicy snack and don't forget to comment and leave a feedback.  

Ingredients: 

2 large ripened , peeled Plantain cut in half and into long strips. 

100ml of Coconut oil

Herby Suya mix

15g of finely chopped fresh Oregano or your favourite herb. 

30g of finely diced spring onions 

10g of finely diced fresh Parsley 

50g of Suya mix

20g of crushed roasted peanuts

Salt and pepper to taste 

Alternatives;

 Mint, Lemon rind, Coriander or Basil

Method;

Add the Coconut oil to a frying pan, place on a medium heat for 3-4 minutes. 

Add the Plantain strips, fry for 2 minutes on each side and set aside.

Mix all the Suya ingredients (to create a herby Suya mix) together into a crumble texture and set aside.  

Toss the hot Plantain in the Suya mix and serve immediately. 

Perfect with Apple juice, Palm wine or Cider. 

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

Recipe for 'Kelewele' (Spiced cubed ripened Plantain)

'Kelewele' (cubed and spiced ripened Plantain) is a famous street food in Ghana. Interestingly it's available in the evenings and by 6pm there are long queues for this Ghanaian delicacy. Paying homage to all the 'Kelewele' sellers in Ghana, here is a simple and quick to follow recipe. 

Serves 6

Ingredients

4 Ripened plantains cut in cubes

1 teaspoon of all spice mix

Half a teaspoon of powdered red chilli

1 teaspoon of grated ginger

1 tablespoon of finely diced onion

Half a teaspoon of oregano (Optional)

1 litre of vegetable oil. 

Method

In a bowl add the spice mix, powdered chilli, ginger, onion and (optional) oregano.

Add the diced Plantain and mix well. 

Place a saucepan with the vegetable oil on a medium heat till it's hot or reaches 190*c

Add the spiced Plantain and fry till it's golden which should take about 4 minutes.

Using a slotted spoon, remove the golden and caramelised looking Plantain to a clean kitchen napkin to blot the excess oil.

Serve warm and enjoy with a Chilled bottle of beer (Club, Guilder or Star beer) or better still a chilled calabash full of fresh Palm wine.