Shopping Cart -

Your cart is currently empty.
Upgrade to today
for only an extra Cxx.xx

You get:

plus This issue of xxxxxxxxxxx.
plus Instant access to the latest issue of 350+ of our top selling titles.
plus Unlimited access to 30000+ back issues
plus No contract or commitment. If you decide that PocketmagsPlus is not for you, you can cancel your monthly subscription online at any time. Auto-renews at $14.99 per month, unless cancelled.
Upgrade for $1.48
Then just $14.99 / month. Cancel anytime.
Learn more
Pocketmags Digital Magazines
AU
Pocketmags Digital Magazines
   You are currently viewing the Australia version of the site.
Would you like to switch to your local site?
Read anywhere Read anywhere
Ways to pay Pocketmags Payment Types
Trusted site
At Pocketmags you get
Secure Billing
Great Offers
Web & App Reader
Gifting Options
Loyalty Points

Ghana be tasty

Cook Zoe Adjonyoh, author of Zoe’s Ghana Kitchen, introduces us to the culinary delights of West Africa RECIPES ZOE ADJONYOH PHOTOGRAPHS NASSIMA ROTHACKER EDITED BY DANIELLE WOODWARD

feasting

When people taste Zoe Adjonyoh’s Ghanaian food for the first time, they often say, ‘Oh, I’ve never tried that before.’ And introducing people to new taste experiences, she says, is the ‘mission behind my supper club and new book: to share this food with a wider audience. The heady and healthy aromas of Ghanaian cuisine are there to be explored. Ghanaians eat so-called superfoods on a daily basis – not because it’s a fad, but because it’s a way of life.’ Let these recipes take you on a culinary adventure…

OTO/OETORH

Oto is a classic Ghanaian celebratory dish made with hard-boiled eggs, mashed yam and palm oil. Yam has a very high starch content and will help to keep you fuelled all day long, if you eat a big enough portion.

SERVES 4-6

• 300g (10½oz) puna yam

• 4-6 hard-boiled free-range eggs, shelled and quartered

• 120ml sustainable palm oil or carotene oil

• 2 red onions, 1 finely diced and 1 sliced and fried to serve as a garnish or side

• 1-2 tbsp dried ground prawn/shrimp powder (optional)

• A little butter, if required

• Chopped spring onion or coriander, to garnish

• Baked or Crispy Fried Kale*, to serve

1 Have a bowl or pan of water ready, as you’ll need to put each peeled yam piece straight into water to prevent them oxidising and turning brown. Peel the yam and cut into 2.5-5cm (1-2inch) cubes, then rinse thoroughly in cold water to remove the starch.

READ MORE
Purchase options below
Find the complete article and many more in this issue of Psychologies - No. 141 Real Calm
If you own the issue, Login to read the full article now.
Single Digital Issue
No. 141 Real Calm
$5.99
This issue and other back issues are not included in a new Psychologies subscription. Subscriptions include the latest regular issue and new issues released during your subscription.
Annual Digital Subscription
Only $ 4.31 per issue
SAVE
28%
$55.99
6 Month Digital Subscription
Only $ 4.00 per issue
SAVE
28%
$25.99
Monthly Digital Subscription
Only $ 5.53 per issue
$5.99

View Issues

About Psychologies

Psychologies June 2017 - Real Calm