25 g (1 oz margarine or palm oil 1 medium sized onion, chopped 2 fresh tomatoes, peeled and chopped 175 g (6 oz) carrots, chopped 175 g (6 oz) mushrooms, chopped 175 g (6 oz) green peppers, chopped 300 ml (1/2 pt) vegetable stock or water hot pepper, to taste 100 g (4 oz) gari… Read More »
2 1/2 to 3 lb broiler-fryer chicken, cut up 2 cans (16 oz each) stewed tomatoes 2 cups water 2 tsp salt 1/4 tsp pepper 1 cup uncooked regular rice 1/4 lb fully cooked smoked ham, cubed (3/4 cup) 1/4 tsp ground cinnamon 1/4 to 1/2 tsp ground red pepper [or more to taste] 3… Read More »
3-4 green chiles, skinned, seeds removed, chopped 1 3-lb chicken, cut into 8 to 10 pieces 2 tbsp butter 1 tbsp peanut oil 1 onion, sliced and separated into rings 1 cup chicken broth 1/2 tsp ground nutmeg Salt and pepper to taste Melt the butter and oil and brown the chicken, a few pieces… Read More »
6 small canned tomatoes, with juice 1 whole fresh hot chile 4 medium onions, whole 1/4 cup green bell pepper 6 tbsp vegetable oil 1 lb stewing beef, cut in cubes 1 cup water [or beef broth] 1/4 tsp sugar 1/4 tsp salt 2 tsp cayenne [more or less to taste] 1 1/2 tsp minced… Read More »
Note: Foofoo is a ubiquitous and much-beloved staple through most of West Africa, whether topped with a fiery Palava sauce (or Shoko) or served as the bland accompaniment to a main dish. Foofoo is traditionally made with cassava (aka yucca and/or manioc), but it can be prepared as well with everything from rice, yams, and… Read More »
Cut, wash and season meat with garlic, salt and a little ginger. Cook meat until tender. Was and boil garden eggs till they are soft. Prepare tomatoes and onions. Heat oil in saucepan, add the sliced onions and fry for 2 minutes. Add the ground pepper, cook for a few minutes then add the ground… Read More »
Put groundnut paste in a cooking pot, add 1 pint of water, and mix until smooth and pouring. Bring to the boil, stir occasionally until it coats the back of the wooden spoon and oil collects at the top. Cut meat into pieces, wash and put into a coking pot. Season with salt, chopped shallots… Read More »
The degradation of the AKAN Religion Interesting write up below that speaks to perception of Akan religion (Onyamesom) in present day Ghana, the various order’s of the priesthood (and the conflict between them), witchcraft, and how the perception and the religious practices themselves have changed over time. It a long but VERY enlightening read…. “Transformations… Read More »
There are several Akan and Ga names that point not only to Sumerian-Mesopotamian connections but also to Egyptian ones. A common Ga surname is “Ankrah”. Has anyone stopped to think that this name “Ankrah” is…”Ankh–RA”! Pretty amazing, isn’t it? RA was an Egyptian ‘deity’…he was a Sirian-Reptilian being, son of Enki/Ptah. Same line, people. What… Read More »
In my recent readings of Akan history, it amazes me how much the traditional Akan model of civilization mirrors the early civilization period of the Sirian Wolfish beings as described in Robert Morning Sky’s Book II of the World’s oldest religion. The Akan culture was a warrior culture. The stronger defeated the weaker. The defeated… Read More »
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