I am on to the third month and still no joy on the job front. To be honest, it’s not as boring as I thought it would get, I am still passionately watching food shows and cooking, however with the funds going low and without top-up, I am quite anxious. I am close to chopping at my holiday fund, and if I don’t get something quick, another year will go by and I will have not gone back to London. I really do need a refresher, remind myself why I left there in the first place.
I’ve been talking to people, dad’s in town and he strongly believes one of his beloved knights of marshall (a catholic lodge fraternity) will help me out, and so I continue to pray, search online, speak to people and cook.
So onto the topic today, as you may or may not know, eventually I will be starting up my own venture (once I get the capital). I was thinking of a food truck, like an ice-cream van, go around town, offering healthier, tastier alternatives to the junk that is currently on the market making people fat. Honestly, I am not really looking at the Ghanaian market. I can’t compete with the banku & tilapia sellers, or the fufu joints. I like Ghanaian food, I can cook it, but to be honest, I like to travel the world through my food, and Ghanaian food is a bit too one way (like the people..lol) and well, my market is people like me, those who on occassion want to forgo kenkey and fish for a roast dinner. My concpet is gourmet street food.
My signature recipe was actually inspired to my vegetarian friend D. It is my spicy carrot and coriander soup. Totally healthy but alas not one for the meat lovers. If you are feeling daring, try it out and see what you think.
6 carrots, diced
1 potato, diced
1 onion, sliced
1 tbsp vegetable oil or olive oil
1/4 tsp ground coriander
1/4 tsp ground pepper
200ml of stock (I usually mix a chicken maggi stock with 200ml of water, but a vegetarian stock can be used)
handful of fresh coriander (can be bought in any supermarket, also Eden Tree on the spintex road sells an array of herbs found in the western world)., chopped
Heat 1 tbsp of olive oil in a pan then add onions and fry over a medium-low heat until transluscent. Add potato and ground coriander for a minute. Add carrots and pan fry for another few minutes. Increase heat, then add your stock and the ground pepper and bring to the boil. Lower heat, cover and simmer until carrots and potatoes are completely soft. Remove from heat, add coriander, and then blitz in a blender until smooth. Put the mixture back onto the heat on a low heat for a few minutes then it is ready.
Serve with a warm roll and bon appetite.
I have a few more recipes I am creating but they are still in the experimental stage. I am wanting to do FAST food but with fewer calories (I don’t see the need for waiting 30 minutes for food as they do in African restaurants).
They will be a mixture of vegetarian and meat lovers, I know there are not many Africans who are vegetarians, but I also know a few returnees who have forgone the meat in their diet (and a few who are here who have overdone the red meat over the years and are now being forced to stop eating it). So if you have any ideas, please let me know.
By the way things are going, this is going to happen sooner rather than later, but I will keep you posted for when I do start so you can look out for my truck.
It’s now 3 and talking about food is making me hungry. So off I go to find something to eat.
Until the next time!