Back in Accra, where it is hot and sunny as usual. Here some handwoven baskets by the roadside, and it is always tempting to pick up another one.
Need a broom or a rake? These are also available by the roadside. I was walking from Cantonments to Osu, on my way to the Chinese supermarket to buy fresh tofu and bok choi. Anyway, this month I am doing a pantry challenge and a no-shop month. Time to excavate the cupboards and the freezer, and to be a bit creative with what is on hand. I had some prosciutto from Rome, slightly out of date but still perfectly edible, so in it went, as a little luxury.
Fusilli with broccoli and prosciutto
One head of broccoli
1 tbs olive oil
One onion, peeled and chopped
2 cloves garlic
200 grammes prosciutto
400 grammes of pasta
Handful of grated parmesan
Cut the broccoli into florets and blanch them in salted boiling water until tender, maybe five minutes? Fish the broccoli out and boil the pasta in the same water. At the same time, heat the olive oil in a frying pan and gently fry the onion and garlic. Then add the prosciutto, diced (scissors work well). When the pasta is done, toss it all together and serve with grated parmesan.
If you have safe water, add a little starchy pasta boiling water to moisten the pasta before adding cheese. There is typhoid and cholera here, and I cooked this with tap water, so better to be safe.
Enjoy with season five of Alias: we have three episodes to go before the very end!