Okra pepper soup: This spicy and flavorful Nigerian soup originated in the Southern part of the country, where it’s known as Igbagba Ofofo or Gbagbafo.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings: 6 people
Ingredients
• One pound shrimp
• Two pounds catfish, cut into chunks
• One smoked fish
• One pound okra, chopped or finely sliced
• Eight ounces kale or spinach, sliced
• One large onion, finely chopped
• One scotch bonnet pepper
• Two tablespoons ground crayfish
• Five cups water
• Two bouillon cubes
• Cayenne pepper or red chili flakes to taste
• Salt to taste
• One-half cup periwinkle
Method
• Chop half the okra and slice the other half.
• Boil water with onion, scotch bonnet, salt, seasoning cubes, and ground pepper.
• Cook fresh fish in seasoned water for three minutes. Add peppersoup spice and crayfish, cook until fish is done. Remove fish and set aside.
• Add shrimps and periwinkle, cook until shrimps turn pink.
• Add okra and cook for two minutes.
• Stir in sliced vegetables and return fish to the pot. Simmer for 2-3 minutes.
• Adjust seasoning to taste.
• Serve hot, alone or with a staple of choice.
Ginger-tamarind drink
A refreshing Ghanaian drink combining the tang of tamarind with the warmth of ginger and spices.
Prep time: 2 hours
Total time: 2 hours
Servings: 5 glasses
Ingredients
• 100g tamarind
• One small root ginger (one-third cup or 45g)
• Two teaspoons cloves
• One teaspoon small dried chilis (optional)
• One teaspoon grains of paradise
• Three large dates
• Sugar to taste
Method
• Soak tamarind in three cups of water for about an hour or overnight.
• Blend ginger, dates, and spices in two cups of water.
• Strain everything together into one bowl, preferably twice to remove chaff.
• Add sugar or sweetener to taste, starting with a few tablespoons and adjusting as needed.
