Ghanian curry

Brian_Hostetler_33265

so where is the detailed recipe for the Ghanian curry Grant emailed us about?

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Live2eat_1052731

Soon.

Brandon_Byrd_40557

It's not a detailed recipe, but a framework for you to play around and experiment with. The e-mailed description gives good enough guidance for experimentation:

"Put coconut oil in the bottom of the clay pot. Cook a ton of chopped onions. When they are soft, add garlic, ginger, turmeric, cayenne, fenugreek, cumin, cardamom, and cinnamon. You can use ground spices, of course, or you could throw in the whole spices. They grow bigger and softer in the cooking. You can fish them out when the curry is done. (Sometimes I eat them.)

After that is smelling deeply fragrant, add half of a big can of tomatoes and any protein you want to cook. I usually use about 4 pounds of meat here—goat, pork, chicken thighs—but you could use chickpeas if you wanted. Pour in 2 cans of coconut milk. Stir it up and put on the lid. Cook until it is fully done. Cooking chickpeas? It might take 30 minutes. Chicken? About 2 hours. A big piece of pork or goat? About 4 to 6 hours.

...

Not all of us have a clay pot and a big fireplace for cooking, I know. The closest equivalent here would be to cook the same ingredients in a large Dutch oven, in an oven heated to 400° or 450°. You want the sauce to be boiling hard, with a little browning on the inside walls of the pot, and some caramelization happening, plus the sauce reducing. Cook with the lid on.

You could also throw this in a pressure cooker to cook it faster.

Play with this one. It might become one of your favorites."

lfmichaud

Grant's email??? Is my spam filter giving me grief or I missed a mailing list?