Comments on: World Cup Cuisine – Ghanaian Nkrakra https://dinnerdiary.org/2010/06/13/world-cup-cuisine-ghanaian-nkrakra/ A (photo) diary of our dinners Wed, 18 Aug 2010 11:08:46 +0000 hourly 1 https://wordpress.org/?v=6.4.3 By: Stephen https://dinnerdiary.org/2010/06/13/world-cup-cuisine-ghanaian-nkrakra/comment-page-1/#comment-21990 Wed, 18 Aug 2010 11:08:46 +0000 http://dinnerdiary.org/?p=5349#comment-21990 In reply to Abi.

Abi, thanks for all the helpful detail! I do definitely plan to try cooking this type of food again, so will keep that all in mind. After taking a trip to Peckham or Dalston to stock up on ingredients.

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By: Abi https://dinnerdiary.org/2010/06/13/world-cup-cuisine-ghanaian-nkrakra/comment-page-1/#comment-21641 Sat, 14 Aug 2010 10:41:46 +0000 http://dinnerdiary.org/?p=5349#comment-21641 Hi Stephen,
I’m not a food blogger, just a foodie.
African food- meat particularly when seethed, have onions and spices added whether it is stated in the recipe or not. Africans season food with onions, garlic, ginger and chilli powder or scotch bonnet routinely. There are of course other seasonings peculiar to West Africa like Iru (fermented lentils), Ogiri (also called Ogili) which are fermented melon seeds and Cameroun pepper which are commoner in the French speaking countries.
They all pack an enormous amount of outstanding flavour, but most ‘modern’ African cooks abroad appear not to cook with them. I know they are not easily available outside of Africa, but they are not rare. I get mine from shops in Woolwich, Peckham and Dalston every once in a while and store in the fridge or freezer.
Sorry the recipe you tried was written in the African way without stating every detail. We tend to do that. No African stew is tasteless if cooked properly. I’m not Ghanaian, but I’ve sampled African cooking from all over so I do know.
Next time you’d like some African, try any of these Nigerians- jollof rice with fried chicken and dodo (fried plantain); Nigerian fried rice with dodo; Ijebu savoury sauce served with any of boiled rice, boiled plantain or boiled yam. All yummy!

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By: Helen https://dinnerdiary.org/2010/06/13/world-cup-cuisine-ghanaian-nkrakra/comment-page-1/#comment-18228 Wed, 23 Jun 2010 09:06:24 +0000 http://dinnerdiary.org/?p=5349#comment-18228 I love African food!

Have you ever had anything form Joloff Pot who are caterers? I used them all the time when I needed to order in lunches. I always got enough extra to fill the freezer.
.-= Helen´s last blog ..Smoked Mackerel Gratin =-.

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By: Jeanne @ CookSister! https://dinnerdiary.org/2010/06/13/world-cup-cuisine-ghanaian-nkrakra/comment-page-1/#comment-17647 Mon, 14 Jun 2010 16:26:01 +0000 http://dinnerdiary.org/?p=5349#comment-17647 Interesing similarities to Haitian joumou soup/stew, which I also found a little bland… but as you say, maye that’s just our palates being Eurocentric 😉
.-= Jeanne @ CookSister!´s last blog ..Saturday Snapshots #94 =-.

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By: Jonathan https://dinnerdiary.org/2010/06/13/world-cup-cuisine-ghanaian-nkrakra/comment-page-1/#comment-17592 Sun, 13 Jun 2010 21:04:14 +0000 http://dinnerdiary.org/?p=5349#comment-17592 Ah! Ghanaian food. I spent 3 months eating Ghanaian staples in Accra. If you want to try another dish, try palaver sauce with lots of shito.

Or buy a large tilapia and bbq it with lots of chilli, peppers, onion and magi.

Check out The Congo Cookbook for lots of African recipes.

http://www.congocookbook.com/
.-= Jonathan´s last blog ..Salted Duck with Roasted Sunchoke and Grapefruit Salad =-.

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