Pulse daily DIY recipe teaches prospective chefs how to prepare healthy, Ghanaian dishes in a simple way.
Harissa paste or dry Harissa spice
Tandoori spice mix2 chopped
Thyme (remove from stalk and only use the leaves)
Minced garlic1 duck egg (optional)
Ground black pepper
Black eyed beans
Ripened juice tomato
In a bowl add the minced meat, pomegranate seeds, tandoori spice, Harissa spice, diced onions, chillies, minced garlic, coriander and parsley.
Add egg and using your fingers mix everything together till it's well combined and all the herbs and spices are evenly distributed.
Roll the mix into a big ball. Using a table spoon (to help create an even sized meat balls), scoop a mixture and roll in between your palm to create medium sized balls.
Let the meat balls rest for at least 20 minutes to allow the flavours to permeate and also bring it to room temperature.
In a pre heated oven grill of gas mark 200*c, place the meat balls in the middle of your oven grill and cook for 7 minutes. Leave the meat to rest for 5 minutes.
Remove the meat balls to a separate bowl and don't discard the meat juices. We will be using the juices later.
Place a saucepan on a medium heat with the coconut oil. Once the oil is medium hot add the diced onion and cook for about a minute. Add the chillies and fry for a further minute. Add the cumin and cook for 30 sec.
Add the beans and it's juices to the sauce and cook for 5 minutes. Turn the heat off and pour the mixture into the meat juices.
Mix the beans and juices together.
For the Raw Sumac salsa combine all the ingredients apart from the sumac in a bowl. Mix well and sprinkle the sumac on top and serve.
Mix together the beans, Sumac salsa and meatballs. Serve with your favourite white or red. Best still freshly brewed Palm Wine.