Tag Archives: coconut

Apple-coconut sponge pudding

20170218_111626.jpgWho knew there was an Accra version of Monopoly? I’ve only seen a banner for it at Accra mall, but will keep en eye out. I was at the mall looking for a yoga mat (Game, 82 cedi or so, depending on colour) and had a cold coffee at Second Cup, when we spotted the banner for Accra Monopoly. Accra Mall is actually listed as #4 of TripAdvisor’s top things to do in Accra, which I might not agree with. But it  has A/C, cinema, Shoprite and Game, and it can be a nice change of scene. We just went to see “Hidden Figures” there. And there is a Woodin store, wonderful Ghana fabrics by the yard, just a riot of gorgeous colours. Or is this the Vlisco window? Both are lovely. There  is a bigger Woodin store in Osu, on Oxford Street, nice ready-made men’s shirts and fabrics by the yard.

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Inspired by Beb’s RecipeDrawer‘s Apricot Sponge Pudding,  which uses dried apricots, I made a sponge pudding with fresh pineapple. Counting down to holidays, there were also some apples in the back of the veg drawer, and I had found nice flaked coconut  (at Palace, for those who know Accra). Food shopping here is better than expected, as long as you are prepared to try a few different shops for very specific things. Strong bread flour can be a challenge; the local Tema flour can normally be found but is sometimes very moth-infested, but a new French brand just showed up in Marina Mall (another mall, #15 of 55 things to do in Accra – mysterious) which is OK. So we manage. Anyway, back to the pudding.

Apple-coconut sponge pudding with pineapple

4 red apples (peeled, cored and diced – about 300 grammes)
150 grammes fresh pineapple
1 cup water
1/4 cup brown sugar
2 tsp potato flour

Sponge topping:
1 cup flour
1 tsp baking powder
1/4 cup brown sugar
1/3 cup desiccated coconut
3 eggs
1/4 cup butter

Bake 30 min in moderate oven, 180C.The recipe notes that the fruit mix needs to be hot, so I quickly boiled up the apple slices and sugar, then thickened this with potato flour. Pour in glass dish, then mix topping together and bake. I used less butter and less sugar, as the fruit was quite sweet, so the top did not get very golden. Nice quick weekday dessert.

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The sun sets just after six PM, and the kitchen is dark at the best of times, so the photo is not great. But the pudding was good! Lots of fruit flavour.  It probably would have been even nicer with more butter, but this worked fine.

One last Ghana@60 photo, a banner-festoned roundabout.

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Neighbours, and chicken curry with pineapple and coconut milk

wp-1479558855684.jpgOur balcony overlooks the neighbouring garden, which belongs to a bakery. There is always something going on: laundry to hang out, feeding time for the dogs (doghouse on left), amazing smells of cakes or chicken roasting, or like this Saturday, palm tree pruning. A small brown puppy gets let out now and then, otherwise we never see the dogs. There is often a radio playing music, which we hear faintly, and people chatting while working under trees on the right. Some days we hear the thwack-thwack of chicken being chopped, probably for their jollof rice takeaways. Very tasty.

Accra neighboursAnother day they pruned the big tree on the left, which really opened up the view to the next lot. We’d heard the low house on the left is boy’s quarters, which our compound does not have: living quarters for household staff. We could always hear music, chickens, kids playing and people talking there, but now we suddenly see them. Most have very tidy yards. Days like today, I’ll be hanging out laundry, as the lady in the yellow skirt does next door. She seems to like to sit in her front step, as I do on the balcony until it gets too hot. It’s already 32C mid-morning in the shade, we can feel the hot season approaching. It is a little odd, living in a compound with electrical fences and a pool and privileged comfort, when you see your neighbours managing with very little. They have tap water, but that may not be safe to drink. Many in Ghana still lack access to potable water, and the most prevalent water-borne diseases here are typhoid, cholera and dysentery. There is a cholera outbreak in Cape Coast now, though no deaths yet, thank goodness.

Another neighbour just popped by. We are having a small BBQ tomorrow with neighbours on this side of the fence, and he dropped off sliced beef from his Lebanese butcher so we can prepare it for tomorrow. “Wash it, layer it with sliced onions, garlic and vinegar, and leave it overnight to rest.” We shall do as instructed. I’m making risgrøt for tonight (Norwegian rice porridge) so we can bring riskrem as dessert for the BBQ, made with cold rice porridge mixed with whipped cream, served with red currant sauce. I’ll try making it in the slow cooker, to avoid dissolving in a sweaty heap while stirring it on the stovetop for 40-50 minutes. I’ll never complain about Ferragosto heat in Rome again!

Speaking of slow cookers, here is a tasty (though not so photogenic) recent dinner. We love the slow cooker — it is perfect in the heat, and hopefully more energy efficient than stovetop cooking.

Slow cooker coconut chicken curry with pineapple

2 medium chicken breasts
One onion, peeled
Four cloves garlic, peeled
a small knob of fresh ginger, peeled and grated (or use powdered ginger)
4 small peppers (we used local green peppers as red/yellow ones are too expensive here, otherwise I’d use red)
A tin of coconut milk (we used coconut milk powder and mixed it up, 350 ml or so)
About 300 ml of stock
5 tsp medium curry powder, to taste
Salt and pepper to taste
1/2 tsp chili flakes

Cooked rice to serve with it

Chop your chicken, and fry it lightly in a frying pan. (Probably not needed, but for hygiene reasons I wanted to make sure the chicken was well-cooked.) Put chicken, onion, garlic and ginger in the slow cooker. Pout in stock and coconut milk, and cook on high for 2-3 hours. If it looks very wet, a little desiccated coconut can help firm up the curry. Taste and add salt, pepper and more curry powder if it’s a bit bland. We added chili flakes as well at the end, to give it it a bit more kick. Flavours are deeper the next day.

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Corn and coconut: small chops

corn and coconut, Accra

Yesterday, I went to the bank. The mother of a colleague had died, and the office was collecting for the funeral. Funerals are expensive, often three-day affairs here, I was told. More costly  than weddings, so the hat goes around for contributions, and transport was organised for colleagues to attend,

I was low on cash, hence the bank, as there no ATM nearby. Rather than keeping the large pile of grubby cedi notes received on arrival at home, I have opened a local bank account, especially as stories of home invasions and robberies abounded when we arrived in Accra last year. Anyway, the bank is absolutely fine, very modern, though the phone banking never works we can pay for groceries at at large supermarkets by card, which works really well. I got my cash, and on the way back, there was a stop for someone to buy lunch. Street vendors are a key part of street life here: you can buy plastic bags of sweet porridge, bread rolls with chocolate, fruit, meat pies, kenkey (fermented maize dumplings, some times cassava) wrapped in banana leaves, fresh coconut, Fanyo icecream; grilled meat, and much much more.

corn and coconut, just bought

We bought corn on the cob, with fresh coconut. Steaming hot corn on the cob, from a large fabric-wrapped metal bowl, de-husked as we waited. “Soft? You want soft?” Yes please. Into the plastic bag it went, one cedi each (25 US cents). The fresh coconut was 50 pesewas extra (12 US cents) – interesting combination! Corn and coconut is common here, and in Nigeria, I am told. Cooking a full meal can be seen as ‘heavy chopping’, and smaller meals (snacks) are small chops. There are chop bars all over Accra.  I took it home, grilled the corn slightly in a frying pan and it was delicious with the fresh coconut!
kenkeyKenkey, the fermented dumplings from the local corner shop (shack) where we now buy eggs. There are several versions of kenkey, I think this is Fante kenkey (based on wrapping) but it might be Ga. I am not so keen on the fermented flavour, but it is popular here and colleagues will buy it for even birthday lunches to share. More on the local goats and chickens another day.