My daughter is, unfortunately, not involved with this part of her family. Growing up my grandmothers cooking was a big part of our families life. I would like to share this tradition with her including all of her roots. Do you have any good recipes from these countries to share with me?

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Meat Stew 750 grams meat (depending on number of persons) 1 large onion 6 garden eggs/aubergines (eggplant) 20 grams tomato purée 1.5 liters water 3 fresh tomatoes Salt and (chili) pepper to taste Contributed by Dennis Deen-Sie Sawaneh Author of "Sierra Leone Cookbook" Preparation: 1. Trim, wash, and cut the meat into small pieces, and put in a pot. 2. Add water, some salt, and allow to boil for about 5-8 minutes, stirring occasionally. 3. Add the garden and pepper. Cook on low heat until vegetables are tender. 4. Slice the onion and the tomatoes into small pieces and add to the soup. Allow to simmer. 5. Remove and grind/blend the cooked vegetables, mix with water and strain. 6. Return the vegetables to the soup, and add the tomato purée. Allow the soup to simmer on low heat until meat is tender. 7. Serve with rice or root vegetables like cassava, yam, potatoes (sweet or "Irish"). Egusi Soup 500 grams meat 150 grams ground egusi 1 maggi cube (beef bouillon cube) 200 grams stockfish (optional) 100 ml. palm oil 200 g. smoked fish 200 g. tomatoes 10 g. (chili) pepper 25 g. onion Salt to taste 250 g. vegetable leaves (optional, but if you can lay your hands on washed and ready bitter leaves or "shakpa" (sorrel leaves or flowers) they will do just fine. Contributed by Dennis Deen-Sie Sawaneh Author of "Sierra Leone Cookbook" Preparation: 1. Season and boil the meat and the stockfish (if used, has to soaked in hot water and allowed to stand for at least a day/overnight) for about 45 minutes, or until tender. Remove and put aside. 2. Blend/grind the pepper, tomatoes and onion. 3. Heat the palm oil, and add meat, stockfish and the ground/blended ingredients. Cook for about 25 minutes (less without stockfish). 4. Add the ground egusi, maggi cube and fish, and cook for another 10 minutes. 5. Add the vegetable leaves (optional) to the soup. 6. Cook for about 5-10 minutes on low heat. Stir and taste for salt. 7. This sauce can be eaten either with fufu, rice or root vegetables like yam and cassava. For lunch, a very cold Bud. or Heineken to wash the throat is recommended. For dinner, chilled white wine is recommended. Groundnut Stew 1 pound stewing meat 2 large tomatoes, diced 1/2 cup oil 1/4 cup groundnut paste (peanut butter) 1/2 tsp. "Mrs. Dash" seasoning 1 large onion, chopped or sliced 1 large pepper, finely chopped 1/2 tsp. cayenne pepper, optional salt to taste Season meat with Mrs. Dash. Let it absorb for three hours. Brown meat in oil. Add some water and simmer until tender. Remove and set aside. In the same oil, sauté pepper and onions. Add tomatoes and stir briskly. Mix groundnut paste with 1/2 cup water to form a thin paste and add to stew. Stir, add meat, salt to taste and let simmer 15 minutes over low heat. Serve with rice, boiled yam, cassava and green vegetable. Those were Sierra Leon Food Recipes The following are Ghanaian Food Recipes Ashanti Chicken Ingredients one whole chicken, two to three pounds, de-boned (see below) one pound yams (or potatoes, or sweet potatoes), peeled and cut into quarters one pound chicken meat, white or dark (no bones) cooking oil for frying chicken one small onion, chopped one tomato, chopped (or a spoonful of tomato paste or tomato sauce) a handful of parsley, chopped a few mint leaves, chopped salt and black pepper, to taste Method Boil the yams (or potatoes, or sweet potatoes) until tender. When tender, remove from water andmash. While yams are cooking, fry the chicken meat (not the whole chicken) in a few tablespoons of oil. When nearly done add the onion and tomato. Reduce heat and simmer until chicken is fully cooked. Add the chicken-onion-tomato mixture to the mashed yam (or its substitute). Add parsley, mint, salt, and pepper. Mix well. Stuff the de-boned chicken with the yam-chicken mixture. Sew the chicken closed with a needle and cooking string. Rub with butter or oil, salt and pepper. Steam the stuffed chicken for two hours in a large Dutch oven (place the chicken on something to keep it out of the boiling water), then baste it with oil or butter and bake or grill it until it is golden brown. -- Or -- Bake or grill the stuffed chicken until it is browned, then wrap it in foil to allow it to continue to cook until fully done. Either way, be sure to use a meat thermometer to check for doneness. Make sure to check the temperature of both the whole chicken and the stuffing Serve Ginger Beer or Green Tea with Mint with or after the meal. Avocado with smoked fish Ingredients ½lb firm smoked fish 4 eggs, hard-boiled with whites separated from yolks ¼ cup lime juice ¼ tsp sugar ½ tsp salt ? cup cooking oil 2 tblspn olive oil 2 large ripe avocados 1 large red bell pepper Method Remove the skin and bones from the smoked fish and flake the flesh with a fork. In a deep bowl, mash the egg yolks with the milk until the form a smooth paste.Add the sugar, salt and 1 tablespoon of the lime juice. Then beat in the olive oil, a teaspoon at a time. Chop the egg whites finely and add them to the bowl, along with the fish. Combine thoroughly but gently. Just before serving, cut the avocados in half, remove the pits and fill with the fish mixture. Garnish with pepper and pass around the remaining lime juice to sprinkle on individual servings. Avocado & Crab Ingredients 1 tblspn lemon juice 1 clove of garlic, crushed 1 avocado 6oz white crab meat pinch of salt freshly ground black pepper pinch of paprika spring onions, to garnish Method Mix together the lemon juice and the seasoning. Peel and remove the pitts from the avocado and mash the flesh with the lemon mixture. Mix in the flaked crabmeat with a fork. Garnish with spring onions. Serve on fingers of toast. Kelewele Ingredients 2 fingers of plantain 1-teaspoon ground ginger 1-teaspoon ground chilli 1-teaspoon ground or grated ginger Vegetable oil for deep-frying Method Wash plantain, cut ends and peel Cut peeled plantain in half, lengthwise and slice, about half an inch thick Marinate with chilli and ginger, and salt to taste. Deep fry in hot oil at 160 C until golden brown Serve hot. Can be served with roasted peanuts and finger food or black-eye beans stem. Preparation Time: 20 mins Cooking Time: 5 mins Yields 2-3 servings

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