Our for a walk in North Ridge, we met some of our old neighbourhood goats. It’s still pleasantly cool, lovely to be able to walk without immediately dripping with sweat. Weekend mornings the streets are relatively quiet, many of the small shops are closed, and we can walk quietly, with an occasional honk from passing taxis. The goats were observed near +233 jazz club, where there is also a flat area used as a football training pitch.
Here they sell lottery tickets or phone scratch cards? Not sure. Anyway, I am back in Accra for three weeks between trips. Traveling so much does disrupt cooking routines, like making sure there are fresh vegetables you feel like cooking with, but not accumulating food that will not keep until you are back. Here, I realized I had three packets of filo pastry, some precious zucchini and some scamorza (smoked cheese), so this was thrown together for a quick dinner.
Filo tart with zucchini and smoked cheese
Filo pastry: I used three oven-tray sized sheets, and froze the rest
3 tbs melted butter
3 zucchini, sliced in thin half moons
1 yellow onion
250 grammes scamorza (smoked cheese), or another meltable cheese of your choice
Line oven tray with baking parchment or a silicon mat. Heat oven to 220C. Unfold two sheets of filo pastry on baking sheet, and brush top one with melted butter. Lay third filo pastry sheet on top, and brush with last melted butter. Chop the zucchini once lengthwise, then slice into half moons. Scatter the zucchini evenly across pastry. Chop the peeled onion, and scatter this across tray as well. Add some generous pinches of black pepper and salt. Chop or grate the cheese, spread it on top of zucchinis and onions, then bake at 220C until cheese is melted and golden. Use scissors to cut.
Tro-tro (minibus taxi) of the week: Doctor Jesus.