Okay, so Thanksgiving, right? It’s not just about the turkey, it’s about the sides! This year, I wanted to spice things up a bit and try some Ghanaian Thanksgiving side dishes. Found a list online, narrowed it down to the top 5, and went for it. Let me tell you, it was an adventure!
1. Jollof Rice
First up, Jollof Rice. I’d heard so much about this, the legendary West African rice dish. I grabbed some long-grain rice, tomatoes (canned, because, you know, convenience), onions, peppers – both bell and scotch bonnet (used sparingly, I’m a wimp), tomato paste, ginger, garlic, and some chicken broth. The key, I think, is the tomato base. I blended the tomatoes, peppers, onions, ginger, and garlic into a smooth-ish puree. Then, I sautéed the puree with tomato paste, added the rice, broth, and some spices (curry powder, thyme, bay leaf). Simmered it low and slow until the rice was cooked and all the liquid was absorbed. Honestly? It was good, really good. A little spicy, a little smoky, very flavorful. I’ll definitely make it again.
2. Kelewele
Next on the list was Kelewele – spicy fried plantains. This seemed easy enough. Got some ripe (but not too ripe) plantains, cut them into cubes, and tossed them with ginger, cayenne pepper, salt, and peanut oil. Heated up some oil in a pan and fried the plantains until they were golden brown and crispy. The recipe I found said to use a lot of oil, which I did, and they came out perfect. Sweet, spicy, and dangerously addictive. My family devoured these!
3. Fried Yam
Okay, Fried Yam was up next. I peeled and chopped the yam into thick fries. Soaked them in salted water for about 30 minutes (read that somewhere, don’t know if it actually did anything). Heated up some oil in a pan and fried them until they were golden brown and crispy. I actually double-fried them for extra crispiness – first at a lower temperature to cook them through, then at a higher temperature to brown them. Served them with a spicy mayo dip (mayo, sriracha, and a squeeze of lime). Simple, but satisfying.
4. Kontomire Stew
This one was a bit more challenging – Kontomire Stew. It involved cocoyam leaves (which I had to find at a specialized African market, that was an adventure in itself!). I washed the leaves thoroughly, chopped them up, and boiled them until they were tender. Then, I made a stew base with onions, tomatoes, peppers, and fish (smoked mackerel, which added a really unique flavor). Added the cooked cocoyam leaves, peanut butter (yes, peanut butter!), and simmered it all together. It was… interesting. Definitely an acquired taste. Earthy, slightly bitter, and very filling. Not my favorite, but I’m glad I tried it.
5. Groundnut Soup
Last but not least, Groundnut Soup. This was basically peanut soup. I started by roasting peanuts in the oven until they were fragrant and slightly browned. Then, I ground them into a paste using a food processor (a bit messy, but worth it). Sautéed some onions, tomatoes, and peppers, added the peanut paste, chicken broth, and some spices. Simmered it all together until it thickened into a creamy soup. Added some chicken pieces for protein. This was surprisingly good! Rich, nutty, and comforting. It was a total winner!
So, there you have it! My Ghanaian Thanksgiving side dish adventure. Some were hits, some were misses, but it was all a fun and delicious learning experience. I’d encourage anyone to step outside their comfort zone and try something new this Thanksgiving. You might just find your new favorite dish!
