In celebration of a 64 year milestone, I created this Brown Rice recipe infusing both Ghana’s smoked Tilapia and Prawn Shito (Black Chilli oil).
In my previous post I made an all natural smoked Fish stock using smoked Tilapia.
The stock has been used as a base for this creative Rice dish. The recipe was inspired by both the classic Ghanaian Angwa Mo (spiced oil Rice) and Shinkafa (Brown Rice dish cooked in a Tomato and SeaFood stock).
The flavoured Brown Rice was served with Chicken stew and a side salad.
To make this creative Brown Rice Angwa Mo, you’ll need the following;
INGREDIENTS
750ml of the smoked Fish stock
200g of smoked Fish pieces
1 large sliced Onion
2 Bay leaves (optional). You can substitute it with Rosemary
300g of Brown Rice
4 tablespoonful of a Prawn based Shito (Black Chilli Oil)
Salt and Pepper to taste
METHOD
Watch how to prepare this all natural flavoured Brown Rice Angwa Mo below;
Please don’t forget to subscribe, try the recipe, leave comments with your feedback and share.
All photos, recipes and videos are by the owner of this blog.
Saturday mornings meant my late Aunt Kate passed by our house with my cousins and in a convoy including Mum and I, we went to the market.
Honestly I can’t remember when this tradition started but it was one that I looked forward to, as I could chat and play with my cousins whilst we visited Malam Atta Market in Accra, Ghana.
Mum always bought loads of smoked Fish which had at least 3 large smoked Tilapia added to the basket.
Saturdays were cooking days in our household and one could practically spend the entire day picking leaves, beans, fanning the fire, washing the dishes, grinding spices on a stone, eating and packing all leftovers into the fridge and freezer respectively.
During my childhood, whilst Mum was cooking I watched as she added the smoked Tilapia, Water, Ginger, Garlic, Aniseed, Grains of Selim and Onions whilst I was fanning the Coal Pot.
The smoky fishy smell of the stock had a way of making my tummy rumble. The stock was either used to make Okro soup, Light soup or Groundnut soup.
The stock was Mum’s imprint inherited from her Mum, my Grandma.
Today I’m sharing a classic and basic smoked Fish stock recipe that Grandma made , which can be used as a base for most stews, soups, Rice dishes and practically anything that calls for stock.
This stock recipe has been kept simple where Ginger , Garlic and Aniseed have been excluded, as they can be added later or when a recipe requires it.
Introducing the first in the series of amazing West African natural flavours aptly called the ‘Sankofa Series’.
I’ll be delving deeper into the health benefits and more later.
For now enjoy this stock recipe. My next recipe which I’ll share tomorrow includes this Smoked Fish Stock and a traditional Ghanaian condiment.
INGREDIENTS
1 large smoked Tilapia (the best to use, however you can use any smoked Fish of your choosing)
1 large Onion
1 litre of Water
5 Grains of Selim (Hwentia/Etso)
10 Pettie Belle Chillies (Kpakposhito)
1 tablespoonful of Salt
METHOD
Watch how to prepare this all natural flavour packed stock below; which includes explanations of the flavours.
Please don’t forget to subscribe, try the recipe, leave comments with your feedback and share.
All photos, recipes and videos are by the owner of this blog.
