Travelling for food can be a liberating experience, well I think so, because a major part of one’s vacation planning is devoted to “what will I eat there’. So as a foodie, instead of you growing grey hairs about this prospect, you actually look forward to the eating part with Imodium and Pepto bismal in hand.
To enjoy this form of tourism you must maintain an open mind to at least tasting the first spoon and maybe even swallowing before asking what went into making the dish, lol.
This week Ghana is getting my spotlight. Ghanaians like to talk about their food from Kenkey, Abenkwan, to Kelewele so this week we are going to try their herring inspired dish called ‘Kentumere’.
So if you like to try new things like I do, whip up your cooking tools and let’s get to work!
Ingredients: 1 large tomato, coarsely chopped
2-8 tbsp. oil (palm or peanut)
1 large onion, chopped
1⁄2 tsp. ground red pepper (to taste)
2 cans of kippered herring fillets (or 1 cup)
220g fresh spinach, chopped
Cooking Time: 40 minutes
Cooking Methods: Grind tomato in a food processor or blender until smooth.
Heat oil in a large skillet. Add onion and red pepper and cook over medium heat until onion is soft – about 10 minutes.
Add ground tomato and herring and continue to cook for 10 minutes.
Add greens and simmer over medium-low heat 15 minutes more, covered.
Serve with Rice, Kenkey or Fufu.
Let’s go to Ghana together,
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