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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.

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Psychologies June 2017 - Real Calm
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