Ants, and After Eight brownies

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Trendy Accra: we have had the wax print festival, the Chale Wote street art festival, there are so many art events and concerts. Now I see fashion week is approaching. There are some very cool designers here, though I tend to wear more fair trade batik on sale. We spotted this at Accra Mall last weekend: rather fabulous.

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Back at home there is less glamour: an ant invasion, with flatmate discussions ensuing about using ant spray in the kitchen vs using practicing basic kitchen hygiene with ant powder as backup (my preferred option). If you feed the ants, they will come: there are always some ants around, but leaving food scraps out or not rinsing the rubbish bin after emptying when needed are just invitations for a teeming trail of happy ants making a beeline for the food source. You spray, they simply reroute.  So now we still had hundred of ants enjoying themselves, plus pesticide resides on the clean dishes………  I am certainly not an easygoing person to share a kitchen with at the best of times, but we did have a prior general discussion about not using ant spray near food or dishes. There are interesting cultural differences sometimes when you share a living space.  Oh well. We talked, the bin was rinsed out, an ant powder intervention followed, the dishes rewashed, and the ants retreated. Nothing today. There are always ants around in Accra, but the odd ant scouting is very different from a street party, it is perfectly manageable if they are not encouraged (and fed).

Enough complaining. Another joy in Accra is protecting your food not just from ants, but from heat and humidity. Salt clumps, spices go solid, while nuts and seeds go rancid. We’d been given a box of After Eight, which proceeded to melt through the tin and leak through, as it was not in the fridge (THAT was a fun sugary ant party, I tell you.)  Time for a rescue operation: After Eight brownies, just in time for a pizza and Netflix night (“The Set Up”). I do have one precious packet of Toro brownie mix just brought from Norway, but I am saving that so this time it was baking from scratch.

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Peeling them out, one by one………  This was like a Swedish kladdkaka, amalgamated from several recipes based on what I had. Good chance to use up some old dark chocolate as well, mainly Ghanaian (Ghana is a major cocoa producer).

After Eight brownies

275 grammes dark chocolate, broken into pieces
275 grammes salted butter
200 grammes soft brown sugar  (I had golden brown sugar)
pinch of salt
4 medium eggs
150 grammes plain white wheat flour
1 tsp baking powder
25g cocoa powder
1 box of 200 rather decrepit After Eight mints
some pinches of salt to sprinkle on batter

Melt butter and chocolate on gentle heat. Cool slightly. Whisk in sugar, salt, flour, baking powder, eggs and cocoa powder: it will look like a delightfully buttery dark sludge. Heat oven to 180C. Line a baking dish of 20×30 cm with baking parchment. Pour half the batter into baking dish, then add a layer of tiles of After Eight, right across the tin. Then add rest of batter. Sprinkle some pinches of salt on top of batter. Bake at 180C for about 25 minutes, depending on your oven and how fudgy you like your brownies. It’s very buttery, and with the middle layer it can be hard to know the right time.  I use a chopstick at present,  took it out at 25 min when it did not jiggle when moved, and the top looked crinkly and done. Very dense, and lots of leftovers in fridge, mmmmm……

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PS this is actually rather funny: I looked up Toro brownie mix (it is a classic), and their website says “……TORO Brownies serveres ofte i kakestykker med et melisdryss over.”  Which means: These are often served in pieces [of cake] with a dusting of powdered sugar over. However, this Norwegian food webshop for expats says  “TORO Brownies are often served in pieces of cake with a melancholy over.”  Not quite sure what to make of that, it seems terrible even for machine translation (and a little poetic, if you were a homesick Norwegian).

3 thoughts on “Ants, and After Eight brownies

  1. Well done for managing to repurpose the After Eight chocolates!
    I did something similar yesterday (though it wasn’t ruined as such). We were given a pouch of bread sauce powder but haven’t gotten around to using it. Hadn’t managed to use it myself, so alongside some leftovers, the bread sauce then became the gravy/part filling for a pie a la leftovers.

    When we lived in Thailand ants invaded our kitchen on occasion – like you say it’s the smallest drop of something or a crumb, and they come! In our kitchen we had two spaces that were ant-proof. One was the refrigerator, and the other a cupboard with each leg stood in a glass of water, which Dad would refill regularly. Naturally that’s where anything sweet or sugary lived 🙂

    1. Thanks! What a great use of bread sauce powder! (I really dislike actual bread sauce, it’s a strange gloopy English thing. Then again, I eat smalahove….) We bought a small chest freezer for the flat here, which in addition to frozen veg and iceubes often holds rice, chocolate, flour, cake mixes, nuts and such, to protect against rancidness and ants.

  2. Our ant problem occurs seasonally…when it rains buckets in the fall. They congregate outside at a point of entry (figuring out how to get in?) but I fell them in one swoop with a can of Raid. I can’t do powders as I’m afraid the dogs will get into it. I can just imagine how happy the ants are in Accra!

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