Peeling Potatoes

Saturday, I decided to make mashed potatoes AND to try this new-to-me technique of peeling potatoes to see if it would work.

It did! Although not as easily and flawlessly as it worked for Mary Ann, it spared me any sliced fingernails and saved on the actual peeling time. I think it is worthy of using again. What do you think?

Update: I do not recommend this method for thin skinned potatoes!

Meat Pie: Ghana-style

Another Ghanaian meal that Afi taught me to make is the meat pie. Think Hot Pocket but healthier. Afi told me these are great to eat on the go because they are filling and no utensils are necessary.

Meat Filling
Ingredients:
1. meat, about 1/2 pound - any protein will do. We used tuna but I want to try browned breakfast sausage the next time I make this. Mm.... sausage. I also plan to use my leftover turkey meat with this recipe. What is your favorite meat?
2. chopped onion
3. chopped green pepper
4. salt and pepper
You can get creative in what you want to add.

Directions:
Use precooked meat or cook it yourself before adding the other ingredients and filling the pie crusts.

The crust has a nice flavor to it.
Ingredients:
2 cups of flour
1/2 teaspoon of baking powder
dash of nutmeg
dash of salt
sprinkle black pepper
1/4 teaspoon of cinnamon
*approximately 1/4 cup of butter or margarine*
1/2 cup of milk - add more as needed until the mixture is "rollable"

Directions:
1. First mix the dry ingredients in a large bowl then stir in the milk.

2. Roll the pie dough flat.
3. Cut out a circle. You can use a soup bowl as a template.
4. Add your filling and fold the crust over and pinch it shut. You can add a little water to the edge to help it seal if the crust won't stay closed.

5. Brush with evaporated milk.* This causes it to brown while baking. *Because you use so little evaporated milk, I was thinking about trying to brush on egg white which would actually give your meat pie a little shine.
6. Place your half moon-shaped pies on a baking sheet and bake at 375 degrees until brown. Important: You should also poke the tops of the pies with a toothpick or fork before baking. Enjoy!

Okay! Now that I have meat pies on the mind, I think I'll be making them for lunch today!

Fried Plantain: Ghana-style

When my friend mentioned fried plantains last weekend, I couldn't help but ask Afi about going shopping for the necessary ingredients and learning how she makes them. I've had plantain in Haiti before and loved it but I've never had fried plantain here. Thankfully, Afi loves to cook and she not only showed my how to make fried plantain but three more of her favorite Ghanaian meals too!

First, Afi showed me how to pick out a ripe plantain. It has to be yellow and brown (but not too brown) and soft (but not too soft).

Next, I learned what ginger looks like before it is ground and placed in a spice bottle! You must first "skin" the ginger with a knife before grating it.

Then, Afi showed me how to skin the plantain. She sliced open the peel from top to bottom then unwrapped the plantain. Okay, I may be getting ahead of myself here.

Ingredients:
4-5 plantains
grated ginger (1 tsp if using powdered ginger)
1/2 tsp. red pepper
1 tsp. cayenne pepper, powdered
1/2 tsp. cloves

Directions:
1. Slice the plantains. You can cut it in half then slice the plantain into little half moons, slice it into little circles, or slice it into longer, steak fry-like shapes.
2. Put the plantains into a large bowl then add grated ginger, crushed red pepper, cayenne pepper, and cloves. If you use powdered ginger, you may add just a bit of water to help it coat. Try a teaspoon at a time.
3. Fry the coated plantain in a large skillet with enough oil to cover them or nearly cover them. Afi told me that a deep fryer is best because they all cook at the same time; when using a frying pan, you have to watch over them and turn them until they are golden brown.
4. When they are sufficiently brown, plate them with a paper towel to remove the excess oil. Then watch them disappear!

The finished product is a tasty combination of sweet and subtle spiciness.

Afi and I made these twice this weekend. I'll be making some on my own in a couple of days so perhaps I'll adjust the spice measurements. Afi measures according to taste and feel so the teaspoon measurements are an estimate. Of course, you can adjust the amount to please your own taste buds!

Sincerely, Sarah