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!)
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!)