THE ORGANIC GHANAIAN CHICKEN SOUP RECIPE (EFIE AKUKO)

'Efie Akuko 'which translates to home reared organic Chicken in the Akan language from Ghana, was a norm in most households during my childhood. 
Chickens were home reared, corn fed, roamed freely which offered most households freshly laid organic eggs and meat. 
As part of the cooking lessons (one was given under the tutelage of their mothers), included the dreaded killing and dressing of a Chicken. 
You might be spared 'killing' the Chicken, but not the plucking off the feathers, dissecting and dressing of the Chicken. 
Mum under her strict direction taught me how to remove the bile from the Chicken without breaking it. She echoed 'the Chicken will taste sour if the bile bursts'.
 With careful hands and a knife I removed the bile and portioned the Chicken into chunks. 
I doubt if this skill and knowledge of dressing a Chicken still happens in Ghana, (as most people either buy frozen or already dressed Chicken). 
On a recent trip to Ghana, I came across a gentleman selling live Chickens who also 'prepared' it for you. I was excited about my purchase as I was spared the awful process of killing and preparing the Chicken. 

There are two types reared Chicken, namely the layers and broilers. The 'layers' in its befitting description lay eggs and when they don't (referred to as 'spent hens')are used for their meat. 
Broilers are reared mainly for their meat, hence they are tender and best for roasting or barbecuing
The 'spent hen' was used for this recipe, which gives this dish a unique and flavour packed soup.

Ingredients 

1.2kg of Organic Chicken

30g of Ginger

1 Habanero Chilli 

1 teaspoon of Aniseed

2 large Onions

1.5 litres of Water or Chicken stock

40g of Tomato paste or purée 

2 large fresh Tomatoes 

6 halved Garden eggs (Optional)

10 Kpakposhito or Pettie belle chillies

20g of fresh Ghanaian Basil (Koklo Fotie or Akuko Mesa)

3 stalks of Hwentia or Grains of Selim (Optional)

Salt to taste

Method

Watch how to make this recipe in the video below;

I'm in love with Emerald Tomatoes

I have to write about an ingredient, a rather controversial fruit, I met yesterday at Tesco's called 'Emerald Tomato'.

She looks like an unripenned tomato but has a soft feel to touch. Emerald Tomato is  described as sweet and purposefully grown to keep her unripenned look. 

I decided to make a simple green inspired salad. 

Emerald Tomatoes

A simple salsa of emerald tomato with sweet onions and a drizzle of an African homemade anchovies oil and black pepper. The tomato is crunchy and sweet

 I decided to use the rest of the tomatoes for a warm salad for brunch today.

Ingredients

 6 sliced Emerald Tomatoes

 A bag of Rocket

1 medium size sliced sweet onions

 1 medium size diced Avocado into chunks

Sliced 1 whole Courgettes into disc shapes

 225g of Halloumi (Cut into chunks)

 100g of cooked Bambara beans (optional)

Marinade

2 tablespoonful of olive oil

Smoky sea salt

2 pinches of freshly toasted ground black pepper

Method

Cut your courgettes into little disc shapes 

In a separate bowl mix together  the olive oil, salt and black pepper.

Add the courgettes and Halloumi to the marinade

Using a  hot griddle pan, grill the courgettes and Halloumi for a 

minute on each side.

In a bowl, add the rocket, onions, tomatoes, avocado, courgettes, bambara beans and halloumi. Drizzle the remaining marinade  over the salad and serve immediately.

A crunchy green salad with grilled Halloumi, Courgettes and Bambara beans.