I eat so much until people call me Dr. Fish Fish.

Monday, April 25, 2005

Ghana Cooking Class (Apr 22)

Last Friday, Mirian and I went to attend a Monthly Cooking Class that held by the Agricultural Foreign Student Centre in my school. It was my 1st time, and was Mirian 2nd time. That day, it was an African style - Ghana Foods. Well, here is a link for some of the Ghana recipes.

We had to go all the way from Uji to the main campus.

This was 2 rows of new green gingko tree in front of the Faculty of the Agriculture.

I've never noticed that gingko leaves not only attractive in autumn with its golden large leaves, but the green smal leaves also equally beautiful.

When we reached the place, quite a number of people were already there. However, most of them didn't do anything, including the 2 of us. :P

The three chefs for the day is shown in this picture. They were preparing Ghana Cuisine. My fren was telling me that the 3 of them are staying in the same house.

It was supposed to be a cooking class, but it turned up that nothing was pre-ready to teach us. So, we could only try to stand aside and did our own observation.

The man that was standing is the main chef for the evening. Adai from Ghana (Hope I have his name spelt correct).

They were preparing 2 dishes at the same time. First, was this Ghana soup.

A closer look of the ready Ghana soup. Heee... does it looks like our chicken curry? This is in fact a very special soup. The main ingredient for making the soup is Peanut Butter!! A big whole bottle of peanut butter was melted before added into a very huge pot of chicken soup. Then assorted veges were added, with a new try by adding Japanese seaweed. o_O Then, spicy sauce that made from bonito was added for the soup spiciness.

Well, the spicy sauce was Very Spicy for a lot of people that attended. This picture was showing some of their expressions after tasting the sauce. But for a get-used-to-spicy-food Malaysian like fish fish, it was just medium standard. ;)

The 2nd dish is called Bean Stew.

A ready pot of nicely cooked bean stew. The main ingredients for the bean stew were precooked bean and canned tuna. To add up a spiciness, typical cooking way of a Ghana food, the spicy sause was once again added.

Then, the bean stew was served with either long grain rice....

...or with Gari. A form of instant staple food in Ghana that made from cassava.

Hehe... and for a vegetarian (that's me, fish fish), they kindly prepared a ginger version of bean stew, instead of using the spicy sauce.

I love the bean stew. I tried some from the normal version, and my conclusion was I stil like this vegetarian version more. The strong smell of the bonito from the normal bean stew was kind of disturbing for my tastebud.

However, this Bean Stew will be a great dish for other people. The bean was cooked until very soft, absorbed the savoury taste of the tuna, and went very well with the plan rice. Or a slightly salty Gari. I've been eating a lot of cassava in Malaysia, but never in this kind of form. It was indeed a new type of experience for me. The Gari was kind of filling, so it made one easily get full.

This was a bowl of Ghana soup with nicely boiled chicken.

Kekeke... I get the soup only with a lot of vege.

Mmmm~~~ the peanut soup was a surprise for me. It was very good, though a bit oily. The buttery peanut soup blended very well with ginger, tomato paste and spicy sauce. All the vege were very soft, very surprised the addition of the Seaweed was actually a good decision. Healthy and yummy!!

Meet our chef of the evening - Adai from Ghana. He was explaining each dish to us. However, most of them are Japanese, and many of them showed a confusing face with the explanation.

Nvm, eating is the most important for that moment. ^o^

Meet the students, that didn't help much for the cooking, including the one that taking this picture. *shame shame*

Adai is a great cook. That is for sure. In fact, while we - students were enjoying his cooking...

In a very short time, he prepared FuFu for us. Another staple food in Ghana, as a replacement for rice. It usually uses potato starch and wheat flour to make FuFu, but the evening, he was using mashed potato powder and corn starch as a replacement. The ratio of potato powder to corn starch was 3:1.

This is how you eat the FuFu. Eat with the peanut soup. In fact, the normal way of eating it was using hands, like our Malay friends style. But, none did that on the evening except Adai himself. Kekeke... not an easy task to eat with hands if you are not used to that.

The FuFu tasted like a baby food, but with stronger stickiness. Another new taste for fish fish.

Guess what?

In less than 10 min, he prepared a great dessert for us. Peanut cookies!! Man~ it was one of the most delicious peanut biscuit I've ever eaten, and yet very easy to make. I must try to make one myself next time. Warning : You must have strong teeth in order to enjoy this dessert. It was very chrunchy, not too sweet and the saltiness was great... but hard texture due to the caramelized sugar that made the coarsed peanut powder to be able to form into pieces.

For only 500yen, that was definitely a very worthy authentic home-cooked Ghana Foods. We enjoyed the foods very much.

Thank you so much for the great Eating Session.

Gochisosama deshita!! ^o^


At 2:24 AM, Blogger OsloFoodie said...

African cooking is so rarely featured, this looks interesting, fishfish. So they didn't let you stir or anything ;)? Don't you just love men who cook? How attractive!

At 4:14 AM, Anonymous Anonymous said...

Ah, Adai san! My Jap language classmate. Haven't seen him for some time now and surprise surprise, he appeared on your blog site!
Ai Ling

At 4:26 AM, Anonymous mrkiasu said...

You tasted the food from Ghana, you are one lucky little girl. I had a friend from Ghana too, they are pretty fun to mix with.

At 4:45 AM, Blogger Patrick Leong said...

whats that powder stuff ? cheese powder ?

At 6:55 AM, Blogger cooknengr said...

Hey Fish Fish, Great food and pictures, why is April 29th red leh ? Special Japanese holiday ?

At 6:58 PM, Blogger Ben said...

Looks yummie.

At 8:38 PM, Blogger Evil Jonny said...

Looks good but very heavy with all that peanut! I like a little bit in sambal and that's enough for Kimchijon. ;-)

At 10:08 PM, Blogger mrstweety said...

Looks very .. heavy ..FF.. ;)

At 1:34 AM, Blogger fish fish said...

oslofoodie : Heee... nope, I didn't do the stirring no anything. No need for me to pretend I know how to cook in front of these good cooks. ;P And yes, I love to see men cooking, they look very sexy when doing that. Kekeke...

Ai Ling : Oh~ really? Heee... next time I'll tell him Ai Ling saw you. ;) Do you still attending any Japanese class?

mrkiasu : Yes, undeniable I'm lucky. :) Adai is a very fun guy too.

patrick leong : Nope, it is called Gari. A staple food made from grinded tapioca flour that have been stir on heat until cooked and dry. Taste salty and spicy.

cooknengr : *salute* Like this oso you can notice ar? *tsk tsk tsk* no wonder gals so hard to pass your eyesight lar~ Kekeke... Yap, 29 April is called 緑の日 in Japan, Greenery Day. ONLY in JAPAN!

ben : *nod head*

kimchi jon and mrs t : Yap, it was heavy. Once a while it is going to be a great food, but I don't think I can take that every day. I must say it was a very good experience still. :D


Post a Comment

<< Home