GARI PIÑON and ADEME DETSI (TOGOLESE DISH)

Ademe , Jute or Molokhia leaves are very nutritious and have a high Iron content. It’s great for your digestive system and bloating due to the mucilaginous structure of the plant. 

During my childhood, Mum and I were at the market at dawn to get the freshest leaves from the market ladies. 

Mum advised Ademe was at its best when used immediately especially after it was plucked.

Mum always had specific ladies she bought specific ingredients from, with clear instructions and the Ademe had to be less than 12 hours old from picking when she purchased it.

 

My grocery shopping experience with Mum during my childhood has shaped my way of handpicking the best of ingredients. Mum insisted on the small like looking Ademe leaves (which I believe were the Organic ones) and were the tastiest. 

Immediately we got home, we had to pick the stalks from the leaves, which can be time consuming, considering how small they were. 

During the process of picking (which if you’re lucky involves a few people), we had our chats including how painstaking the process of cooking was, ensuring we kept the same pace and looking forward to the dish.

GARI PIÑON 

Gari is made out of  grated Cassava that's fermented and roasted. Gari has a Couscous consistency and most West Africans use it just as you would Couscous and more. 

'Gari Piñon', is basically Gari cooked in a hot and perfectly spiced Tomato broth. This is a popular dish in Togo, Benin and the Ewe's of Ghana. 

Gari Pinon has a soft and light texture which is packed with flavours and can be enjoyed with your favourite Meat, Fish or Poultry.

Gari can be enjoyed both in a savoury or sweet way. 

Watch how to prepare both dishes for a perfect lunch below;

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

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

KWAHU MOUNTAIN LIGHT SOUP RECIPE

One of Ghana’s best kept secret is this authentic complex flavoured soup, which combines 3 distinct flavours together perfectly. The soup (which is synonymous to the Kwahu tribe of the Eastern part of Ghana) has a perfect infusion of bitterness, sweetness and smokiness due to the inclusion of Lima beans (Adua), Tomatoes, Onions and Smoked Fish.

Best way to describe the soup is for you to prepare and taste it.

It’s a must try.

This soup can be enjoyed with any carbohydrates of your choosing, however I enjoyed mine with Green Banana Fufu (thanks to Tina Atiemo) for the suggestion 😘.

If you would like me to share the Green Banana Fufu recipe, please leave comments below 😘

INGREDIENTS 

50g of Lima Beans or Butter Beans (locally known as Adua)

6 medium sized Garden Eggs

2 large Onions

3 large smoked Tilapia or any Smoked Fish of your choosing 

300g of steamed Beef (optional)

10-15 Green Chillies (the amount of Chillies you use should be to your personal preference)

3 medium sized Tomatoes 

80g of Tomato paste or purée 

3 litres of water

10 Basil leaves (Akuko Mesa, Koklo Gbe)

METHOD 

Watch how to prepare this complex flavour packed soup below on my YouTube channel, ‘Ndudu by Fafa’.

Don’t forget to subscribe, like the videos and share.

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

TASTIEST GARI PINON RECIPE

Gari is made out of  grated Cassava that's fermented and roasted. Gari has a Couscous consistency and most West Africans use it just as you would Couscous and more. 

Gari can be enjoyed both in a savoury or sweet way. 

'Gari Piñon', is basically Gari cooked in a hot and perfectly spiced Tomato broth. This is a popular dish in Togo, Benin and the Ewe's of Ghana. Gari Pinon has a soft and light texture which is packed with flavours and can be enjoyed with your favourite Meat, Fish or Poultry.

Whenever I try to recreate a recipe, I do so with the knowledge that food is Art. Backed with this view, I try to incorporate new textures, flavours and colours to achieve an artistic view. This reflects in the type of recipes I make and in the pictures I take. 

With this Gari Piñon recipe I used my Chicken stew recipe as the base for my broth and added finely diced Peppers for colour and added crunch. 

Watch how to make the Chicken stew below;

For this recipe you will need;

300g of Chicken stew. Use 200g for the broth and leave 100g with the Chicken. Best to shred the Chicken in the remaining stew for garnishing and serving. 

150g of Gari or try using CousCous.

150g of finely diced mixed Peppers. (Red, Green and Yellow).

1 finely diced medium Onion

Salt to taste

Watch how to create this recipe on my YouTube channel, ‘Ndudu by Fafa’, below;

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

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