Pulse daily DIY recipe teaches prospective chefs how to prepare healthy, Ghanaian dishes in a simple way.
Jar of peanut butter
Smoky short ribs
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In a blender add the Peanut paste, Ginger, Onion, Tomatoes and stock or water. Blend everything together till smooth. Transfer the contents to a saucepan and place on a medium heat.
Cook gently for 30 - 45 minutes, stirring frequently or till you have a thick and oily paste.
Blend together the Ginger, Onion, Garlic and Green chillies together.
Marinade the ribs with the Ginger and chili mix for at least an hour. Transfer the marinated ribs into a saucepan and place on a medium heat.
Add the pepper and steam the ribs in its own juices for 10 minutes, on a low heat. Add water and cook for a further 5 minutes and set aside.
Add stock to the spicy peanut paste and mix till well combined and place on a medium heat. Add the tomato paste and mix well.
Add the 2 medium tomatoes , pepper and onion. Cook gently on a medium heat for 30 minutes or until the onion and tomatoes are soft.
Cook the soup gently (still on a medium heat) for 10 minutes. Add the steamed ribs to the soup and cook further for 10-15 minutes.
Peel the Yam tube and cut it into fist sized pieces. Wash thoroughly to get all the sand off.
Place on a pot, add enough water to cover the Yam and boil. Boil until a fork goes through easily and the yam is fluffy. Drain off the water but keep covered to retain the heat.
Wash the fufu Mortar and pestle with warm water.
Place the hot pieces of Yam into the Mortar, one at a time and pound them into a fluffy powdery mass before adding the next piece.
When half the pieces have been added, start to turn the yam which should be getting sticky by now, with your right hand.
Alternate you hand movements with the pestle hits, to form some sort of tick-tock rhythm.
When the yam mass is sticky enough to be shaped into a ball, it is ready, although, some people like their's really soft in which case you would keep pounding till the desired softness.
Serve yam fufu with goat light soup.