You're Invited . . . Really, you are!

We'll start with my favourite, shall we!

I bet you didn't know that the name 'Palaver' comes from the Portuguese, and means a meeting between important people to achieve a common understanding.

Apparently, when the Europeans came to Ghana and met with the chief in Elmina to negotiate trade, the food served at that Palaver - Nkontommire - took on its name.

Of course, now, 'Palaver' means a completely different thing - a problem - which probably means that we, rather than the Portuguese had the name right all along if history is anything to go by.

Anyway, here are two variations of my favourite, Yam and Nkontommire (palaver sauce) which I normally eat prepared with koobi, smoked tuna and a boiled egg . . . I haven't reached the momoni stage yet.

Variation 1:

Ingredients:

Chopped cocoyam leaves, or chopped spinach

Palm oil

Momoni (a very smelly fish) if you are brave enough

Koobi (dried salted tilapia fish)

Smoked Tuna of canned tuna (in oil or water)

Onions

Peppers

Garlic

Tomatoes

Small can of tomato paste

salt

Maggi Cube

Note: You can also add dried shrimp powder (ground to a powder)

Preparation:

1 - Fry the onions in the palm oil until soft, then add the momoni (if being used) and/or koobi.

2 - After a few minutes, added the chopped/pureed peppers,garlic and tomatoes.

3 - Add the tin of tomato paste and the Maggi cube (if used) and stir well

4 - After two or three minutes, add the dried shrimp power (if being used) and cook for about five minutes

5 - Add the tuna, flaked or chopped, until well cooked

6 - Add the chopped cocoyam or spinach leaves for a few minutes.

Serve with ampesi (boiled yam and/or boiled plantain)

Variation 2:

Ingredients:

Efan

Spinach

Bitter leaves

Akatewa

1 lb. meat

Onions

Pepper

Tomatoes

Palm oil

Salt

Preparation:

1 - Wash the efan and spinach

2 - Wash the bitter leaves three or four times

3 - Put the efan, spinach and bitter leaves with a little into the saucepan along with the meat

4 - When the leaves are cooked, cut up finely

5 - Pound and grind the akatewa

6 - Fry the onions, pepper, tomatoes; add stock or water

7 - Add the meat and the akatewa (mixed with a little water into a watery paste)

8 - Add the leaves and salt and allow to simmer for about 30 minutes.

Serve with ampesi (yam and plantain) or kenkey.

Source: Ghanaian Favourite Dishes by Alice Dede

Kelewele can be part of a main meal (like Red Red) - I love eating it with jollof rice and have been know to add it to yam and palaver sauce - but more often, we Ghanaians eat it as a snack with roasted groundnuts.

No interesting anecdote about Kelewele except that it's super easy to make and so, so finger lickingly delicious.

Ingredients:

2 or 3 ripe plantains (how ripe depends on your taste)

2 1/2 tablespoons olive oil

1/2 to 1 teaspoon cayenne pepper

1 medium onion, finely chopped

3 garlic cloves, minced

1 thumb-sized piece of fresh ginger, finely chopped

1 teaspoon salt

Oil for frying

Preparation:

1 - Mix together the red pepper, salt, ginger, minced garlic, chopped onion and 1 tablespoon of the oil in a small bowl.

2 - Peel the plantains and cut on the diagonal into 1/2 inch thick pieces. Place in a large bowl; add the spices and mix well to coat the plantains. If desired, place in the refrigerator for a couple of hours to help develop the flavors.

3 - Heat the oil in a large, heavy skillet over medium-high heat. When hot, add plantains and fry until brown.

Serve hot with roasted groundnuts.