FatherCHRISTMAS:
May the gods of the land accept your sacrifice

Iseeee

Preciousgirl:
Naija guys
Marry a Ghanaian woman o
Or an Ivorian
We are natural cooks



I am out

Find one for me, I like what I see

Preciousgirl:


I can hook you up if you are a CHRISTIAN with good character; marriage ony

Can you hook me up too? I'll appreciate. The only problem wood be learning to eat those kinda food

Do you know Guacamole? Look it up. It's a mashed avocado food and it LOOKS GROSS. It's all green like this Ghana food, BUT TASTE it and see. If we go with this your attitude of the food looks gross so I won't EVEN taste it, we'd all become ignorant, uninformed people.

Wode Maya went to Ethiopia and they served him RAW meat. As in raw uncooked meat that is spiced. And they said during the Ethiopia-Eritrea war you couldn't make fire to cook your meals lest your enemy made you out. BUT Wode STILL tried the food even though he obviously didn't like it.

Judolisco:
they didn't put it aside....its a case of behaving like the romans while in Rome..... I respect your culture and diversity...but dis one no just follow at all...qualities of a good food includes its external appearance and dis one isn't appealing ....you jst threw everything on it...even the fish looks like a fresh fish from the river...

You're an idol worshipper?

Obeydrules:



If the gods accept this kind sacrifice, I will stop wasting my oji and schnapps on them.


Tufiakwa

I've not heard any stories on the origins of the earthenware bowls, locally called Asanka or Aportoryuwa. Maybe if we dig deeper we'd find something. It's our local blender and also a food serving bowl. Ridges are made in them to make grinding of stuff easier.

They're like your mortar and pestle. Every Ghanaian home has them. We like our raw pepper sauce, to eat our kenkey, banku etc, and this is what we use to grind them. There're also flat grinding stones serving this same purpose.

The fish is called koobi. It's previosly salted fish that's been boiled. Usually tilapia make very good koobi. Fresh tilapia is gutted, soaked in very concentrated saline solution and dried, reason for the fish's "pale" look.it goes well with the meal. A little salted fermented fish is also used to flavour the food/oil, like the stock cubes would do. I've seen Nigerians too use salted fermented fish for food flavouring, but I don't know if you have koobi.

The oil is red palm oil, clear oil too can be used

BRATISLAVA:


Yeah, all the same it's interesting to see a new meal.

I'm interested in these earthenware bowls. How did your people come about them? Any lore on it? They must be like the mortar and pestle Nigerians love.

Why does the fish in the dish look like that? What kind of oil is it?

Do you know Mexican food Guacamole? Tell me by it's LOOK whether you'd eat it or not?

millionboi:
Same

Stop being ignorant. You know what fresh boiled plantains, cocoyam leaves (vegetable protein), some red oil, pepper, onions, tomatoes and other optional add-ons does for the body? Compared to your fibreless indomie?

OnlyDeCapPlease:


This kind food go dull your husband p.enis

mdntiri:
I've not heard any stories on the origins of the earthenware bowls, locally called Asanka or Aportoryuwa. Maybe if we dig deeper we'd find something. It's our local blender and also a food serving bowl. Ridges are made in them to make grinding of stuff easier.

They're like your mortar and pestle. Every Ghanaian home has them. We like our raw pepper sauce, to eat our kenkey, banku etc, and this is what we use to grind them. There're also flat grinding stones serving this same purpose.

The fish is called koobi. It's previosly salted fish that's been boiled. Usually tilapia make very good koobi. Fresh tilapia is gutted, soaked in very concentrated saline solution and dried, reason for the fish's "pale" look.it goes well with the meal. A little salted fermented fish is also used to flavour the food/oil, like the stock cubes would do. I've seen Nigerians too use salted fermented fish for food flavouring, but I don't know if you have koobi.

The oil is red palm oil, clear oil too can be used

@bolded: It's "nairaland", not "Nigerians only forum".

I don't have a mortar and pestle.

Interesting to know more about the earthenware. You mentioned you eat out of them, too. Like you guys can decide to eat out of them, like plates? Are they that portable? Do you believe it tastes better from the earthenware? Is there a difference between asanka and aportoryuwa? Do they originate from a particular tribe?

This salting and fermenting sounds like something Chinese would do. I think the closest thing to that in Nigeria is stock fish, a war time ration that stuck (pun intended). Guess koobi will be strong pretty much like stock fish.

Did he send the something? You Nigerians can be very generous. You same people can commit some of the most heinous crimes imaginable, why?

FatherCHRISTMAS:
e dey my profile. Drop a like on my profile pic too

This one na man power oo

Preciousgirl:
Naija guys
Marry a Ghanaian woman o
Or an Ivorian
We are natural cooks



I am out

Preciousgirl:


U will love it and marry a Ghanaian

@preciousgirl, link me with a fine Ghanaian to marry.

solasoulmusic:


I cook well but I specialize in presentation

How would you present guacamole?

OdenKelechi:


I think they call it kinkin or something like that.

Growing up, there was this ghanian shoemaker in th neighborhood and dude can barely go a day without eating this thing. He had plantain plantation in the compound for uninterrupted supply of plantain.

It's called ampesie (ampaysay). This's not kenkey (cain kay)

OdenKelechi:


Coco what??

I can't fit abeg

You're joking right? Liberians eat cassava leaves. To my Ghanaian mind, this sounded funny, because we don't eat them here, but I hear they taste good. The leaves of all these plants around us are edible and rich sources of vitamins and minerals. Nigerians, Ghanaians eat ewedu or jute leaves. People in the north of both Nigeria and Ghana eat all kinds of edible leaves including bean leaves

fati2001:


what's this?

I asked the same question when I saw it.

BRATISLAVA:


@bolded: It's "nairaland", not "Nigerians only forum".

I don't have a mortar and pestle.

Interesting to know more about the earthenware. You mentioned you eat out of them, too. Like you guys can decide to eat out of them, like plates? Are they that portable? Do you believe it tastes better from the earthenware? Is there a difference between asanka and aportoryuwa? Do they originate from a particular tribe?

This salting and fermenting sounds like something Chinese would do. I think the closest thing to that in Nigeria is stock fish, a war time ration that stuck (pun intended). Guess koobi will be strong pretty much like stock fish.

Yes we eat from them too. They come in various sizes. But only certain dishes are best served in them. Like one pot dish Ghana fufu, where the soup is poured on the fufu in the earthenware bowl. Kokonte, what you call amala can also be served in this bowl because the soup is poured on the food. Where raw pepper, tomatoes and onions are ground in the bowl to eat a meal, it can be eaten directly from the bowl.

This food the OP served, ampesie (a paysay) can also be eaten from this bowl. The clay pots that our forefathers stored water in, give a very distinctive "flavour" to water, and also cools it. The Asanka too does same, especially if food is kept in them longer. Foods served in our "chop bars"/local restaurants where these bowls are commonly used have a distinctive flavour.

The Akans (largest ethnic group in Ghana) call it Asanka or Aportoryuwa. Aportoryuwa means grinding bowl. Other ethnic groups have names for them. They're commonly manufactured in the clay rich areas in southern Ghana. Our Northerners who have the Hausa, Fulani, Muslims and a drier climate grind stuff with mortar and pestle. I don't really know if the Asanka is ubiquitous there like it's in Southern Ghana.

The salted fermented fish called momoni is STRONGER than koobi. I think it's like your stock fish. Only a little of it is put in food for flavour/seasoning, the koobi, which the op used here, even though salty, is not fermented, and can be boiled and eaten like a regular cooked fish. Where it's used, only a little extra salt is added to the meal so it doesn't become salty.

Why this your interest in Ghanaian stuff?

mdntiri:


Yes we eat from them too. They come in various sizes. But only certain dishes are best served in them. Like one pot dish Ghana fufu, where the soup is poured on the fufu in the earthenware bowl. Kokonte, what you call amala can also be served in this bowl because the soup is poured on the food. Where raw pepper, tomatoes and onions are ground in the bowl to eat a meal, it can be eaten directly from the bowl.

This food the OP served, ampesie (a paysay) can also be eaten from this bowl. The clay pots that our forefathers stored water in, give a very distinctive "flavour" to water, and also cools it. The Asanka too does same, especially if food is kept in them longer. Foods served in our "chop bars"/local restaurants where these bowls are commonly used have a distinctive flavour.

The Akans (largest ethnic group in Ghana) call it Asanka or Aportoryuwa. Aportoryuwa means grinding bowl. Other ethnic groups have names for them. They're commonly manufactured in the clay rich areas in southern Ghana. Our Northerners who have the Hausa, Fulani, Muslims and a drier climate grind stuff with mortar and pestle. I don't really know if the Asanka is ubiquitous there like it's in Southern Ghana.

The salted fermented fish called momoni is STRONGER than koobi. I think it's like your stock fish. Only a little of it is put in food for flavour/seasoning, the koobi, which the op used here, even though salty, is not fermented, and can be boiled and eaten like a regular cooked fish. Where it's used, only a little extra salt is added to the meal so it doesn't become salty.

Why this your interest in Ghanaian stuff?

Ghana has fufu and amala? Why then are you(Ghanaians) and Nigerians claiming superiority over each other when you're the same down to your staples? You people even sound like Akwa Ibom and Cross River State people. You even pour soup on your foods, just like the Yoruba people. You have northerners similar to those in Nigeria. Ghana= Nigeria.

I am interested to hear that you find foods prepared and stored the local way more flavorful. I have heard that water one from an old Nigerian woman. She described that water from clay pots as "so much better than today's water, you can drink and drink the whole pot". I have experienced that taste factor on some foods. Fermentation had a role to play in those foods, though.

Interesting to know you have a type of fermented fish. The closest Nigerians come to fermenting meats must be stock fish. Do your people ferment other meats? How is momoni fermented? In the ground, leaves or askana? Is it fermented with any flavor givers?

Why can't I be interested in Ghanaian stuff, especially when there's a real Ghanaian right here to dispel rumors and explain things better?

PetroDolla2020:
Are you sure? The impression I get is that most Nigerians don’t like Ghanaians or anything Ghana.

Very hasty and untrue generalization. I for one love the Ghanaians i've come across, and they're very hardworking, highly skilled craftsmen. Those guys are very articulate and thorough with their jobs. People in construction can attest to this.

If you plan on killing him, next time add olive oil to the plantains.

It works like magic

mdntiri:
You're an idol worshipper?

Eeh nah

mdntiri:


How would you present guacamole?

I would garnish with mint leaves and cut strawberry

solasoulmusic:
I would garnish with mint leaves and cut strawberry

all that green guacamole doesn't look gross to you but this green Ghanaian dish does eh?

Obeydrules:



Eeh nah

Please don't get angry o? So you worship the devil? Are you a herbalist? Or a PanAfricanist? Or a chief or have connections with chieftaincy stuff? Are your parents idol worshippers/ is it a family thing, or you opted to serve idols on your own?

Pls is that fish alive? Na wa o. I can’t imagine what ur naija hubby is going thru. So sad..

It's the presentation that is putting me off.
That fish just looks raw.
You should take photo of someone eating it , because it looks like something you would feed to an animal.

mdntiri:


Please don't get angry o? So you worship the devil? Are you a herbalist? Or a PanAfricanist? Or a chief or have connections with chieftaincy stuff? Are your parents idol worshippers/ is it a family thing, or you opted to serve idols on your own?

I’m not angry and will never be.
Answer: Herbalist

chubbyswit:

Those housemaids will then turn to side chicks for oga. Ride on

he can't ever try such

Obeydrules:



I’m not angry and will never be.
Answer: Herbalist

Thank you. Im grateful. There's a lot of confusion with the traditional African religion/herbalist, "white" Jesus, PanAfricanism, African chieftaincy , idol worshipping, African American consciousness etc but I won't go there

Preciousgirl:



Cocoyam leaves

Kotommiri

mdntiri:


Thank you. Im grateful. There's a lot of confusion with the traditional African religion/herbalist, "white" Jesus, PanAfricanism, African chieftaincy , idol worshipping, African American consciousness etc but I won't go there

Bro, we gats talk