Posts Tagged With: Ghana

Blackened Potato Crisps From Ghana

Ghanian Entree

BLACKENED POTATO CRISPS

INGREDIENTSBlackPotatoCr-

2 brown potatoes
3 clove garlic
2 tablespoons honey
1 tablespoon cayenne
3 tablespoons fresh ground ginger
1 tablespoon salt
3 cups oil

SPECIAL UTENSIL

electric skillet
food processor with thinnest slicing disk

PREPARATION

Wash potatoes. Use food processor to make thinnest possible potato slices. Dice garlic. Put potato slices, garlic, honey, cayenne, ginger,and salt into mixing bowl. Mix ingredients with hands until spices coat potato slices.

Put oil in skillet. There should be enough to cover potato slices. Heat skillet to 375 degrees. Put one potato slice in skillet. Oil is hot enough when the slice starts to dance around. Carefully put potato slices in hot oil. (Getting splattered by hot oil hurts quite a bit. May I suggest using the skillet lid as a shield between yourself and the oil?) To ensure even and crispy cooking, make sure none of the potato slices touch each other. You will most likely need to cook the potato slices in batches.

Fry each batch at 375 degrees for 7 minutes or until the slices become crispy. Remove slices with spoon with holes in it. Put slices in bowl. Remove remaining oil with paper towel. Repeat for each batch.

Promote world peace with this bit of culinary diplomacy.

TIDBITS

1) Nanotechnology is the latest rage in science.

2) Scientists hope to use nanotechnology to solve all sorts of tiny problems using tiny devices that are maybe a nanometer, one-billionth, meter wide.

3) I am going to make my culinary name with nanocuisine. Entrees, such as, coq au vin, would be made as small as a nanometer wide.

4) Nanocuisine would provide great opportunities for fusion cuisine. I could create a fish taco/cheese-egg salad/ salad Niçoise/paella/sauerkraut/ ham and cheese omelette,suaasat/lasagna,kung pao chicken/doro wat dinner with ease.

5) Indeed with nanocuisine most dishes would be mere molecules wide. I could easily make a dish that combined every appetizer, every soup, every salad, every entree, and every dessert.

6) So, I will cook the first truly global fusion dish.

7) The Nobel Cuisine prize cannot be far behind.

8) I just need to find a food processor that makes nanometer-thick slices.
cover

My cookbook, Eat Me: 169 Fun Recipes From All Over the World, is available in paperpack or Kindle on amazon.com

As an e-book on Nook

or on my website-where you can get a signed copy at: www.lordsoffun.com

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Kelewele (Hot Plantain Chips) From Ghana

Ghanian Entree

KELEWELE
(Hot plantain chips)

INGREDIENTSKelewle-

4 ripe plantains
1 clove garlic
2 teaspoons honey
1 teaspoon cayenne
1 teaspoon fresh ground ginger
1 teaspoon salt
1 cup oil

SPECIAL UTENSIL

electric skillet

PREPARATION

Peel plantains. Slice plantains into round slices no wider than 1/4″. Dice garlic. Put round plantain slices, garlic, honey, cayenne, ginger, salt, and oil into mixing bowl. Mix ingredients with hands until spices coat plantain slices.

Put oil in skillet. There should be enough to cover plantain slices. Heat skillet to 350 degrees. Put a tiny bit of plantain in skillet. Oil is hot enough when the plantain bit starts to dance around. Carefully put plantains slices in hot oil. (Getting splattered by hot oil hurts quite a bit. May I suggest using the skillet lid as a shield between yourself and the oil.) To ensure even cooking of the plantains, make sure that none of the plantain slices touch each other. You will most likely need to cook the plantain slices in batches.

Fry each batch at 350 degrees for 3 minutes. Turn the slices over and fry for 3 minutes more. Remove slices with spoon with holes in it. Put slices in bowl. Remove remaining oil with paper towel. Repeat for each batch.

Serve hot to hungry quests.

TIDBITS

1) A search of fun facts about Ghana reveals that its currency is the Cedi. I can’t tell you how many times I’ve enlivened a party by relating that gem. Well yes, I can.

2) The plantains is not a happening fruit, not like its exciting cousin, the banana. For example, did you know the plantains is part of the genus Musa in the Musacaea family of flowering plants? Now hold on to something sturdy before reading further. Alhough plantains grow as tall as trees, they’re only gigantic herbs because they have succulent stems instead of trunks. I’d go on but my heart is already racing like a jackrabbit.

4) Even though the plantain looks a lot like a banana, people never think of the sexual implications of eating or dreaming a plantain.

5) But it could have been different if the great psychiatrist Sigmund Freud had ever traveled to Ghana. Then he would have said, “Sometimes a plantain is just a plantain.”

6) But as any historian will say, you can only rewrite history so far. The superior slipping properties of the banana over the plantain ensued the complete dominance of the banana in silent films and in early talking motion pictures. We saw bananas. We ate bananas.

7) It’s the same thing with tuna and lutefisk. People eat tuna over lutefisk because we only see tuna being eaten on television and in movies, never lutefisk.

8) Okay, we also never eat lutefisk because it looks bad, tastes bad and smells. Indeed, I wouldn’t be entirely surprised to learn that many secret governmental agencies around the world employ lutefisk as an enhanced interrogation technique.

9) Have a plantain instead.

– Chef Paul

4novels

My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and novels are available in paperpack or Kindle on amazon.com

As an e-book on Nook

or on my website-where you can get a signed copy at: www.lordsoffun.com

 

Categories: cuisine, food, humor, international, recipes | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

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