Cooking can be one of the most enjoyable things to do alone or with your family.
However, there are some common problems everyone who spends any time making Ghanaian foods will run into sooner or later. Sometimes these problems have to do with cooking faster, unwanted smells, or even retaining the flavor.
But every problem has a solution and in this article we’ll share a few of those solutions with you. Here are 5 tips you can use to make your cooking easier next time you’re preparing your favorite Ghanaian dishes.
1. Rub Lemon Over Fish Before Cooking to Get Rid of “Fishy” Smell
Fish is great, but unfortunately the smell that comes with it often isn’t. You don’t want that smell hanging around in the air or your hands when you cook it, and luckily there is an easy way to get rid of any “fishy” smell in your fish before you cook it.
All you have to do is rub some lemon over the fish (after washing it, of course), wait for five to ten minutes, dry the fish, and there we go! Your fish is odor-free and ready to cook.
If you’re willing try something fun with your fish, then you should know that soaking it in a milk bath also removes the odor.
2. Mix Your Dough With Hot Water, Not Cold, For Shorter Cooking Time
When making such dishes as banku or or any porridge, you usually have to mix the dough into a light paste first before cooking. Most people use cold water for mixing and then later place it on fire to bring to a boil. But this can take quite a bit of time.
For faster results, mix the same amount of dough into a small thicker paste first (using much less cold water), and then add hot water to bring it to the desired thickness before cooking. Your porridge or banku will be ready much quicker.
3. A Simple Tip To Keep Your Onions Crisp After Cooking
Because onions are typically added early in the Ghanaian cooking process, they’re usually soft and soggy by the time the food is done. This is fine if you’re into soft onions, but if you want to enjoy crisp onions by the time your food is done, read on.
When cooking, divide portion of onions to be used into two. Start with one half as your cooking base as you normally would at the beginning, and then pour the second half into the food midway. This simple tip keeps the onions crisp and retains more flavor. Speaking of onions:
4. Use Salt to Get Rid of Onion Smell From Hands After Cooking
It’s one of the most annoying things about cooking: the smell of onion that sticks to your hands after cooking and absolutely refuses to go away. Sometimes it stays for days.
There are many remedies to get rid of the notorious onion smell, but here is one of the simplest. It uses something you most probably already have at hand: Salt.
Wet your hands and pour a good helping of salt into them. After handling raw onions, mix salt into a paste and scrub your hands for a few minutes, then wash it off. Just like that, no more onion smell.
5. If You’re Looking For Speed, Ready-Made Mixes Are Your Friend
It is a known fact that some of the most popular Ghanaian dishes also take a long time to prepare. Examples of these are (pounded) fufu, banku and palm-nut soup. In order to cut down on the time spent cooking these dishes, we recommend you use ready-made mixes.
These come in many forms, from fufu powder to banku mix, from pre-chopped tomatoes to kelewele mix. Using these will not only reduce your total cooking time, but they’ll also drastically cut the amount of effort you’ll put into preparing your favorite dishes.
Time you save cooking frees you up to focus on other important activities. This can be especially valuable if you often find yourself pressed for time due to work constraints. Always remember, when you’re pressed for time, ready-made fixes are your friend.
For more kitchen hacks like these, as well as health tips and interesting food facts, why not sign up to Koala’s Food Tour?
You’ll also get a free download of the Koala Cookbook, which features a weekly meal calendar filled with a variety of healthy Ghanaian dishes to enjoy with family and friends.
Leave a Comment
You must be logged in to post a comment.