Yesterday morning at six, we woke to a power cut. Not unusual, there have been power cuts on and off all week. After ten minutes, the power came back — the compound generator — but then electrical items started to spark and pop. And smoke. The landlord blames a power surge from ECG (Electricity Company of Ghana), but we think it was a generator switch issue, since the generator was on by then and we should have been off-grid. Oh well. Internet router burner out, USB charger burnt out, converters gone. We are making do with borrowed bit and interim Internet, it could have been worse. Fortunately we have surge protectors for most items.
Thank goodness we do have a generator! The power has been out in parts of Accra since yesterday morning: 39 hours and still counting. Our generator is running low in fuel, a neighbour just said, so best to cook early just in case.
Plenty of people complaining on Twitter. No electricity means no running water, no fans against mosquitos, no phone charging, food spoiling. And now there is a storm with heavy rain. Good weather to write about sweet potato stew, though!
Dawadawa is fermented locusts bean, used in West African cuisine, with many reported benefits. It smells like fish sauce, quite pungent, and I used it instead of a stock cube. Interesting flavour. I was making a sweet potato stew, with black chickpeas and cowpeas. However, as I peeled the sweet potato, it was clear there would be far less sweet potato than expected, due to the many little worms the peeling revealed. Sorry if you this make you squeamish, this is such non-Pinterest friendly cooking! I was not going to throw this all away. I am not throwing away food, and most of this could be salvaged. There is famine in South Sudan. I just cut off the wormy bits, to keep this vegetarian. I was going to use peanut butter, but as mine had sugar in it I swapped to cashew butter at the last minute. There are some delicious groundnut soups here, this is just bit lighter.
Sweet potato, cowpea and cashew butter soup
1 tbs sunflower oil
200 grammes unsweetened cashew nut paste (or peanut butter)
1 large onion, peeled
5 cloves of garlic, peeled
1 thumb-sized piece of fresh ginger, grated
2 tsp smoked paprika
2 tsp ground coriander
2 tsp ground cumin
3 tbs tomato paste
1 litre water
1 tsp dawadawa (or a stock cube)
750 grammes of sweet potato, peeled
500 grammes cooked cowpeas and black chickpeas (whatever you have of pulses)
Salt and pepper to taste
Heat cashew nut paste gently for a few minutes. About a cup is fine, I was just emptying a jar. Make sure it does not burn., stir now and then. The nut paste will become more liquid, and will release oil. In the interim, chop your onion, garlic, and ginger. Add this to the warm nut paste, with spices and tomato paste. Then I moved this to my slow cooker, with a litre of hot water, and cooked it for a couple hours on high. Not so much that the sweet potato went soft. At the end, I added the cooked cowpeas and black chickpeas, salt and pepper.
It was nice! We had it as is one day, and with mograbieh (giant Lebanese couscous) and cheese the next day. And four portions went in the freezer, as backup for our vegetarian friend. Or lunch for me!