Ghanaian Breakfast Feast: A Mouthwatering Culinary Journey to West Africa

A flavorful ghanaian breakfast perfect for standard eaters - made for visual appeal and culinary depth.

Time: (Prep, Cook, Total) Prep Time: 30 minutes Cook Time: 45 minutes Total Time: 1 hour and 15 minutes

Servings: 6 servings

Difficulty: Advanced

Cuisine: Ghanaian

Allergens

Contains no common allergens unless specified.

1 cup of Fufu dough 2 cups of Kelewele (fried plantains) 1 large Avocado 1 cup of Red
red (Ghanaian black
eyed peas stew) 4 pieces of Boiled Eggs, peeled 200g Baked Fish Groundnut Soup Palm Wine (optional)

Prepare the Fufu dough by mixing cassava and yam flour with water to create a smooth paste. Boil it until cooked, then let it cool down. Shape into balls and serve alongside the other dishes.
Deep fry the plantains in oil until golden brown and set aside to drain excess oil on paper towels.
Peel and halve the avocado, removing the pit. Scoop out the flesh and arrange it on a plate.
Reheat the Red red stew and serve in a small bowl or dish.
Peel the boiled eggs and place them next to the Fufu balls.
Gently warm up the Baked Fish, and serve it with the other dishes.
Serve the Groundnut Soup in a separate bowl.
For added authenticity, pour Palm Wine into small cups for guests to enjoy alongside the meal.

To elevate the flavor of the Groundnut Soup, add a splash of palm wine just before serving.

The perfect balance of flavors and textures make this Ghanaian Breakfast Feast a memorable culinary experience.