ISO West African Recipes

[crono760]

A few summers ago, I lived in Ghana, West Africa. I was in the North, and I'm looking for a few how-to's on the food there. Specifically, it involved a lot of fermentation of grains and the like, and while I saw them do it (basically just stick the milled grain into a bucket with some water overnight), I'm worried I'll be doing something wrong.

Does anyone know how to do things like the fermentation?

Also, I'm wondering if anyone knows what these ingredients are in English:

1) It makes soup kind of slimy. It *might* have been Okra, but sometimes people alluded to it being a leafy thing...

2) Maggi, the people who make the seasonings, had a shrimp bouillion cube. Does anyone know where/if I can find it? It's no where to be found! I'll go for *any* shrimp boullion if I can.

Finally, there is something called Jollof rice. I've seen ideas on how to make it on the Internet, but...if anyone's had authentic stuff and knows how to make it, let me know :-)

Mike (who misses the food!)

[larry_stewart]

I remember seeing an egyptian recipe that used a 'leafy thing' to thicken or make slimy a soup. But I cant remember what it was. Ill keep my eyes out and see if i can locate what it was , if someone doesnt beat me to it .

[larry_stewart]

molokhia leaves

If you google this, im sure u can find some reading and pics to see if this is what u are referring to.

[crono760]

:O That's exactly them! Thanks!

Mike

[larry_stewart]

Great, i got lucky i remembered it. I must have seen it on television a few years ago. Looked it up myself and stored it in my favorites. Then my hard drive crashed and lost everything. SO i completely forgot about it until u reminded me with this post. Hopefully others will come back to answer the other questions .

[JillBurgh]

Originally Posted by crono760

2) Maggi, the people who make the seasonings, had a shrimp bouillion cube. Does anyone know where/if I can find it? It's no where to be found! I'll go for *any* shrimp boullion if I can.

Not sure about the cubes, but you can make your own shrimp stock very easily. Just save the shells every time you eat shrimp. I know people who keep a baggie in the freezer that they add to every time they have shrimp, then when you have enough, boil em up with some onions, celery and salt to make a stock (google shrimp stock for more variations).