Recipes #83: corned beef stew with #84: ampesi (boiled starchy vegetables)

One of our household standbys for unexpected guests, corned beef stew is also one of the first recipes I taught all my children when they were learning to cook. 

Historically, when folks in Ghana returned to their hometowns for holidays, they would often carry "tinned" goods from the urban areas to give as gifts, such as "tinned milk," "sardines," "mackerel" and "Exeter corned beef." This stew, sort of like a hash or chowder without the milk or potatoes, still carries a sense of being special. 

When my children were young, they used dried ginger and red pepper, but it tastes better using fresh seasonings. Also, they used an 8-ounce can of tomato sauce instead of fresh tomatoes. It's your own call on exactly what you use.

Recipe #83: Corned Beef Stew

Assemble ingredients:

• 1 can of corned beef
•  about a 1" piece of fresh grated, peeled ginger (or about a half teaspoon of dried)
• 1/2 teaspoon of curry power (more if you like a zestier flavor)
• dried ground red pepper to taste (begin with about 1/4 to 1/2 teaspoon and add more if you want it spicier), OR fresh hot minced or ground chili peppers (with or without seeds and membranes) of your choice
• Additional seasoning of choice (I added a little optional Mrs. Dash no-salt seasoning)
• 1 large onion, sliced or chopped
• 1/3 cup of peanut oil (or other vegetable oil)
• a few cloves of garlic, crushed or minced (optional)
• salt to taste (depends on fresh or canned tomatoes, and personal preference, but I'd begin with 1/2 teaspoon)
• 1 8-ounce can of tomato sauce (OR 4-5 fresh tomatoes, peeled and seeded and chopped or pureed, if desired, OR substitute canned tomatoes, pureed or chopped).
• a couple of tablespoons of tomato paste (optional)
• 2 eggs
• Garnish of your choice: a small onion and fresh bell pepper slices sauteed in a little oil, fresh steamed or sauteed vegetables, etc. (I had some green beans fresh from the garden, so I used those.)

Directions:

1.  As for most Ghanaian stews, begin with making a gravy: prepare the onion, ginger, pepper (if using fresh) and garlic if using. I was rushing today, so I threw the onion in a mini food processor, emptied it out, and then added fresh coarsely chopped ginger, pepper and garlic. Unfortunately, I didn't like the texture of those at all. I suggest that if you wish to use a machine, you use a blender to grind the spices finely instead, and I still prefer chopping onions for stews by hand.
2. Heat the oil in a heavy pan, then fry the chopped onions for a few minutes.
3. Add the spices and salt and cook a few more minutes.
4. Add the tomatoes (I pureed canned tomatoes in a blender, but strained out the seeds before I added it to the stew), stir well, and let the stew continue to simmer.
5. Break the eggs into a small bowl and beat them with a fork, and stir into the stew, and let all simmer together for 10 minutes. Most of the water should evaporated so the stew is not runny. If it is too dry, add a little water to keep it from sticking.
6. While the stew simmers, prepare any garnish.

This stew goes very well with plain rice, or rice and beans (waakye), as well as the ampesi recipe that follows.

Variation: other "tinned" foods, like tinned mackerel, could be substituted for the beef.

Recipe #84: Ampesi (boiled starchy vegetables) 

While frying is a popular cooking mode in Ghana, healthy and simple boiled starchy vegetables are also very common. When I think of my favorite meals, I remember the small green plantains (apim or apem) that often accompany nknotomire stew, or  the larger plantains (apantu) that are more commonly served ripe, the boiled yam slices that go with most any stew, as well as  boiled cocoyams (taro) or cassava (manioc). Boiled sweet potatoes (usually white) are a less common form of ampesi.

When I first went to Ghana I was taught to put the heavier root vegetables that would take longer to cook on the bottom of the cooking pot, and the faster-cooking ones on top. In the U.S. I just put them all in together in a jumble. A good addition/substitution in the U.S. is russet potatoes.

Directions:

Assemble ingredients. The amount depends on the quantity of vegetables you're preparing and how many people you plan to serve.

1. Peel the yam, cut it into rounds about half an inch thick, and cut each round in half. If using green plantains, peel them and cut  them in half lengthwise (horizontally). If using ripe plantains, sweet potato, cassava (manioc), potatoes, or cocoyam (taro), peel and cut each in several pieces.
2. Put them into a large pot, cover with water, and add a little salt if you like.
3. Bring the water to a boil and cook until the vegetables are soft but not mushy (if the ripe plantains cook more quickly, you can remove them with a slotted spoon while the other vegetables finish cooking).
4. Drain the water off when they are cooked (about 20 minutes), and serve immediately with any stew, such as corned beef stew.

 

Recipe #77: Krakro (kaklo) spicy plantain balls with corn dough

Stop! Do NOT throw out those squishy, moldy plantains. They're perfect for lots of things, especially this recipe, which is reminiscent of both tatale and bofrot. While I'm partial to kelewele and tatale, many Ghanaians choose this as a favorite snack or side dish, especially when served with a peppery sauce like gravy or shito. It also pairs well as an entrée with bean stew. While the seasoning ingredients are similar to those for tatale, the texture is quite different. Here are 2 versions from Flair Catering:

Recipe #77:  Krakro (kaklo) [Spicy plantain balls with corn dough], Version 1

Assemble ingredients:

• ~3 over-ripe plantains, enough to yield at least 2 cups when pounded
• 3 Tablespoons of finely grated onion
• 1 rounded teaspoon of any fresh hot pepper, grated or finely minced (or substitute additional dried red pepper)
• 1 teaspoon salt
• 1/2 teaspoon dried ground red pepper
• a scant 1/2 cup of unfermented corn dough (or 4 oz)
• 1/4 to 1/2 cup water
• ~2 Tablespoons of wheat flour
• 1 heaping teaspoon of baking powder

Directions:

1. Peel and pound the plantains (You can use a metal bowl and a sturdy glass or cup or even wooden spoon to smash them well. I used the wooden mashing tool from my asanka). You should have a good 2 cups.
2. Sprinkle over the plantains the grated onion, *fresh pepper, salt, and dried pepper, along with a few tablespoons of the water (*NOTE: I didn't have fresh red pepper, so I increased the amount of dried red pepper).
3. Add just enough water to the corn dough to make it smooth, and add it to the bowl with the plantain and seasonings.
4. Add 2 tablespoons of flour to the dough and the teaspoon of baking powder, and stir well. If the dough seems very soft, add a little more dough; if it seems too dry, a little more water.
5. Allow the mixture to sit for 20 or 30 minutes before deep frying it in small balls, following the directions for Recipe 28A or 28B. Because of the high sugar content of the over ripe plantains, I set my deep fryer at a slightly lower heat (about 360 degrees F) than I would for donuts. Drain well on paper towels or paper.

Variations: If corn dough is unavailable,  this can also be made using a combination of rice and wheat flours, and adjusting the water as necessary. Some earlier recipes omit the wheat flour and the baking powder altogether. If you choose to, you will need to decrease the amount of water, or omit it altogether. Also, some recipes include fresh ginger (I like to use a bit in mine), and some even include a little sugar as an optional addition.

Version 2: Krakro (kaklo) [Plantain balls with roasted cornmeal, aka

Ablemamu Krakro, Kyekyire Krakro]

In this version  roasted cornmeal (ablemamu), [somewhat difficult to prepare if you cannot find some at an African market] is substituted for the cornmeal. Follow the recipe above, but replace the corn dough with a cup of  the toasted corn flour, and about 1/3 cup of water. As before, if the dough is too soft to hold its shape, add a little more water, if it is too thick, add water a spoonful at a time.

Looking at some historic Ghana cookbooks (Alice Dede's Ghanaian Favorite Dishes, 1969 and Ghana Recipe Book, 1970), creative Ghanaian cooks have never limited themselves to making these fried balls with corn dough or flour: there are also recipes using cassava (after grating it and squeezing out the juice and omitting the plantain, and serving it with coconut); using mashed sweet potatoes, eggs, butter or fat, water or milk, and coating the balls with bread crumbs, then frying them and serving with meat or fish stew; and with gari. Yam balls (yele kakro), are also quite popular.

Why not try something different today?