Pulse daily DIY recipe teaches prospective chefs how to prepare healthy, Ghanaian dishes in a simple way.
3 ripe plantain (over ripened)
½ medium size onion
Scotch bonnet pepper
3 tbsp of plain flour
Salt to taste
Medium sized salted tilapia
Wash all vegetables.
Grind onions and ginger in asanka, add pepper, cloves and maggie.
Add salt to taste. Peel the plantain and cut into cubes.
Wash and add to onion mixture and grind together.
Add flour and mix.
Heat oil and scoop part of the mixture into the oil when it is hot.
Let it fry until golden brown and turn it over. When it is well fried, transfer to the paper towel to drain the oil.
Soak beans in water for one hour. Then boil until the beans are soft. Add more water when necessary until the beans are cooked and drain them in colander.
In another saucepan,heat the oil and add the onions, garlic, ginger and pepper until all the liquid evaporates.
Add the blended tomatoes and add salted tilapia while stirring intermittently for 15 minutes.
Add salt and the cooked beans to the stew and stir. Lower the heat and cover saucepan.