GHANAIAN
CHIN CHIN
With the texture of a cracker and the taste of a small dry cake, chin chin was originally prepared for very special occasions and especially for birthdays but it has evolved over time. Today, chin chin is popular throught West Africa such as street corners, grocery stores and supermarkets. And despite their sweetness, they are Africa’s quintessential appetizers.
Ingredients & Shopping List
280g (1 3/4 cup + 2 Tbsp) all purpose flour
82g (1/3 cup) granulated sugar
57g (4 Tbsp) salted butter
1/2 tsp baking powder
1/2 tsp ground nutmeg
1 large egg
1/4 cup evaporated milk
Oil for deep frying
Instructions
Measure and Mix dry ingredients in a bowl and set aside.
Measure and mix wet ingredients together except butter.
Add butter to the dry ingredients and mix with your fingers until just combined.
Pour in the other wet ingredients and mix together until dough forms. it should form a perfect dough but if its feels a bit stiff, add a Tbsp of water or milk. if it feels too tacky, add a Tbsp or 2 of flour no more. DO NOT over work the dough.
Wrap in a saran wrap and allow to rest on the counter for about 5 mins. this allows flavors blend in and develops the gluten which makes it easier during the cutting process
Unwrap rested dough, you can roll out all the dough at once since dough is small or you can divide into 2 portions and roll individually. Roll out dough to about a quarter of an inch thick because dough will rise when you fry them.
With a knife or pizza cutter or even a dough divider cut dough across vertically and horizontally forming little squares.
Put little squares in a bowl and sprinkle a little flour on them and shake to prevent sticking.
Heat up oil. Fry till light golden. Remove with a slotted spoon and spread on a paper towel lined tray to cool. Chin chin will be soft when hot but hardens as it cools.
GHANAIAN
JOLLOF RICE
Jollof is believed to have originated in the Senegambia region of West Africa among the Wolof people, where it is known as benachin. The mouth-watering meal has travelled throughout the sub-region because of the frequent cultural exchange that goes on there. As such, it has evolved into several regional varieties, laced with the heritage of the place where it is prepared. Nevertheless, it maintains its magic and is relished all over Africa.
Ingredients
2 large yellow onions, roughly chopped
⅓ cup vegetable oil, plus 2 tablespoons, divided
14 oz diced tomato, 2 cans
6 oz tomato paste, 1 can
1 habanero pepper
2 teaspoons curry powder
1 teaspoon garlic powder
1 teaspoon ground ginger
½ teaspoon mixed dried herbs
3 chicken bouillon cubes, crushed
2 ½ cups long grain rice, rinsed
1 cup frozen mixed vegetable
1 ½ cups water
Instructions
Add onions and 2 tablespoons of oil to a blender and pulse until smooth. Transfer to a medium bowl.
Add the diced tomatoes, tomato paste, and habanero pepper to the blender, and pulse until smooth. Transfer to a separate medium bowl.
Heat the remaining ⅓ cup (80 ml) of oil in a large, heavy-bottomed pot over medium heat.
Once the oil is shimmering, add the onion puree and cook until the water has cooked out and the puree is starting to brown, about 10 minutes.
Stir in the tomato puree and add the curry powder, garlic powder, ginger, dried herbs, and crushed bouillon cubes. Cook for 20-30 minutes, stirring occasionally, until the stew has reduced by half and is deep red in color.
Add the rice, mixed vegetables, and water. Bring to a boil, then reduce the heat to low and cover the pot with foil and a lid. Simmer for another 30 minutes, until the rice is cooked through and the liquid is absorbed.
Enjoy!