The Black Stars of Ghana will be hoping to repeat the success of South Africa ’10 in this their third successive World Cup final, where only the infamous handball on the goal-line by perpetual pantomime villain Luis Suarez stopped Dominic Adiyiah from scoring for Ghana in the last minute. Asamoah Gyan subsequently missed the penalty, and Uruguay went on to triumph in the shoot-out to make the World Cup semi finals.
For today’s World Cup dinner I’m making a traditional West African spicy fish stew with Fufu- which is a plantain flour formed into a dough ball- if any Scottish readers have had mince and dough balls before, it’s a pretty similar texture.
INGREDIENTS (serves 2)
250g mixed seafood (prawns, squid, cod)
400 g can chopped tomatoes
300ml fish stock (from cube)
2 tsp tomato purée
2 tsp garlic and ginger purée
1 tbsp vegetable oil
1 medium onion, sliced
1 scotch bonnet chilli pepper deseeded and finely chopped
1 tsp smoked paprika
1 tsp ground coriander
1 can new potatoes cut into halves/ quarters
6 fingers of hand okra, with nose and stalk taken off- chopped into thirds
To serve- instant fufu (think dough balls) and fresh coriander
1. Heat oil in a large pan, then sauté onion, potatoes, scotch bonnet, garlic, ginger and okra.
2. Add salt and pepper to taste.
3. Add fish stock to pan and bring to boil.
4. Add chopped tomatoes, paprika, coriander stir well.
5. Bring to boil, then turn down heat, place lid on pot and simmer for 20 minutes.
1. Instant fufu- make per instructions on pack.