Ginger & Sea Salt

Tried to get the perfect picture but I was too hungry to bother. Here’s some Gari Fortor with grilled salmon.

I love a good pasta salad

Sometimes it’s got to be instant noodles + dumplings

Avocado OR Avocadon’t? It’s always going to be a yes for me.

I’m forever a fan of arugula/rocket/rucola. This very simple salad consists of fresh arugula, chopped walnuts and pomegranate seeds. The seeds add a beautiful crunch, sweetness and colour to this salad.

For the salad dressing, I mixed balsamic vinegar with olive oil, grated Parmesan cheese, and freshly ground black pepper. See next post for a short video.

I got my fix the other day 🍜🍜

The Beautiful Progression of Ghanaian Plantain: from Green to Yellow to Black - Ginger & Sea Salt The possibilities are endless when it comes to plantain. From Green to Yellow to Black. Explore beautiful Ghanaian dishes made with plantain.

New post up for simple grilled vegetable salad.

The veggies are grilled in an oven until soft but not mushy. Chop up, add a pistachio-basil dressing or dressing of your choice (I wouldn’t choose anything creamy though).

Make sure to check out the post up on gingerandseasalt.com for the full recipe, tips and substitutions.

Mango Hibiscus Jam.

When I was initially testing this recipe the hibiscus overpowered the mango and so I had to make a few changes.

This jam is delicious! Make sure to use fragrant and ripe mangoes. Orange juice is the source of pectin for this jam.

Check out the blog for tips, substitutions, and how the dried hibiscus is infused into the jam.

These crispy onion rings I used on my chicken smash burger in a previous post are incredibly simple to make.

These do not require a batter, breadcrumbs or eggs.

You need onions, corn starch, flour, seasoning and salt. The best way to get even slices is to use a mandoline slicer but in the absence of that, use a sharp knife.

Wipe your tears, wear goggles or a hazmat suit and then check out the recipe on the blog and the video on YouTube.

New post for Chicken Smash Burgers up!

The chicken burger patties are made from 50% chicken breast and 50% chicken thigh and then seasoned well.

For the burger toppings I had some pickled carrots, light and crispy onion rings, a quick burger sauce and of course crisp lettuce.

Fresh buns are a must and as usual I got mine from .gh

Video up on YouTube as well.

What’s your favourite type of burger?

Goat Meat Stew.

This is one of my favourite stews to make but also eat.

The goat meat is steamed, fried and then added to a deliciously aniseed-onion-ginger-garlic-clove-thyme-bayleaf flavoured tomato stew.

The stock(technically broth, but who is checking) from the goat meat is also added to the stew and then left to simmer until reduced and the goat meat is tender.

This stew is great with plain white rice, yakayake, kenkey or boiled yam.

What’s your favourite way to eat goat meat stew? 👇🏾👇🏾👇🏾

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If you have leftover chicken( see previous post) just shred or flake it and put it in a wrap. Easy and Delicious.

Full recipe up on the blog as well as on YouTube.

You can’t tell me these chicken drumsticks don’t look good!

The marinade is a combination of herbs, garlic, balsamic vinegar and other ingredients for incredible flavour.

As usual this post is up on the site as well as the video which is up on YouTube.

When in Kenya, taste crocodile at Carnivore. This platter was a mix of crocodile meat, ostrich, beef sausages, turkey, lamb, chicken and beef.

The pieces of crocodile tasted like pork to me. If you have ever had crispy pork skin, then this is what it tasted like - I couldn’t get over the fact that I was actually eating crocodile, so a small piece did it for me.

I did enjoy the ostrich meat balls on the other hand.

The rest? Well that was your everyday regular meat - not much to say there.

Mabuyu is another snack I only recently found out about. This snack is made from baobab seeds which are mixed with sugar syrup, colouring and some other ingredients.

I was pleasantly surprised by the taste but wish I had also bought Mabuyu Chilli ( a version with chillis)

As with all things I will be attempting to recreate this snack 😁

Mhogo translates to cassava. These are cassava crisps and I honestly did not know they existed.

The second slide shows Arrowroot crisps. I am familiar with Arrowroot(also taro or cocoyam). The leaves of the cocoyam plant are used for kontomire stew, the tuber can be used for fufu, mpotompoto or made into crisps/chips. Watch out for a post on cocoyam chips.

Mandazi

I ate the best Mandazis I’ve eaten so far in Kenya.

Mandazi is a pillowy fried dough made from flour, some other ingredients and fried in oil. I lost count of how many I ate at some point. They were hot, fresh and not overly sweet.

I also ate the freshest fried tilapia as well as some Sukuma Wiki but forgot to get photos of those.

Agushi + Kontomire stew.

Kontomire leaves( leaves from the cocoyam/taro plant can be irritating for people.

If the leaves are not cooked long enough they can also cause irritation in the throat. A good way to avoid this is to cook the leaves before using them in the stew.

Some people wash the leaves with salt to avoid the irritation, although I have never done this.

Fun fact: There’s a Fiji dish called Rourou which uses taro leaves.

Testing some cookies/ biscuits.

These lean heavily on German Heidesand biscuits typically made with brown butter and without eggs.

Once the dough is ready, it is formed into a log, wrapped with cling film and refrigerated.

When you’re ready to bake, carefully cut the log into slices and then bake. Sometimes the log is rolled in sugar before it is sliced and then baked.

For these, I added some crushed pistachios - they’re incredibly buttery, delicate and delicious!

A simple and delicious Egg Salad.

This one has chopped bacon, peas, smoked paprika powder and a few other ingredients.

I love peas in my egg salad - the peas give it a freshness that greatly complement the richness of the mayonnaise and eggs.

Full recipe + video now up on the blog.

Lobster Pasta.

The lobster sauce is made with garlic, onions tomatoes, lobster stock, white wine and some cheese.

Bucatini was the choice for pasta because this sauce is so good and you want it going everywhere!

A full list of ingredients and recipe up on the blog ➡️ https://gingerandseasalt.com/easy-lobster-pasta/

Looking for other fun things to try with Sharays Ghana Style Brittle] nut brittle? I got you.

1. Next time you’re eating your favourite vanilla ice cream, crush some Sharay’s pistachio brittle and mix that with the ice cream - fantastic!

2. The warmer days are coming and if you’re looking for a mini project for your kids then make some banana-yoghurt popsicles and sprinkle some brittle in the mixture before freezing. You can also dip the frozen popsicles in some melted chocolate and sprinkle the brittle on top. Del-icous!

3. Rice pudding is another way you can incorporate Sharay’s brittle. Add some crushed brittle and any other toppings and enjoy!

4. And of course our delicious brittle and fruit frozen yoghurt bark.

Head on over to Sharays Ghana Style Brittle] and get some brittle!

This Nut Brittle & Fruit Yoghurt Bark is pretty simple to make. It is also a great way to incorporate Ghana Style Nut Brittle into your sweet treats.
See previous post for a video.

Simple. Healthy. Carrot-Orange Juice.

If you don’t have a juicer, squeeze the oranges, blend the carrots with the orange juice and then pass through a fine mesh sieve. Chill and enjoy!

I had some leftover frozen choux pastry from when I made churros and so I made some profiteroles.

I also made a quick coffee and vanilla pastry cream without eggs( I only realised I had no eggs when the profiteroles were in the oven).

Once the profiteroles were cool, I piped the cream into them and then dipped the top in some caramelised sugar + butter.

Another salad I made with millet about 2 years ago or so.

I used white, green and red millet which were cooked in vegetable stock. This salad also has roasted shallots, roasted garlic, green beans, cashew nuts and parsley.

The dressing for the salad is a citrusy and fresh mix of tangerine, mustard, ginger, and dawadawa (fermented locust beans).

For additional crunch, I added grated and fried cocoyam to top this salad.

If you love grains, you’ll love this one. Recipe up on the blog as usual.

I made this delicious and colourful fonio salad a while back and have been experimenting with fonio. I will also be posting more recipes this year.

The recipe for this salad is on gingerandseasalt.com

I made this delicious and colourful fonio salad a while back. I’m still experimenting with fonio and hope to bring you many more recipes.