This recipe is a merger of a friend’s family recipe, The Africa News cookbook, and my own improvisation. First, cut 2 large eggplants into 1 x 2″ pieces, each with skin on. Place on a cookie sheet lightly sprayed with olive oil, then lightly spray each eggplant chunk with olive oil. Season lightly with salt and black pepper, then roast at 425 (possibly 450) until browned (about 15 mins, at midpoint tossing pieces to brown evenly) and set aside. You will need to do this twice, since the pieces of a single eggplant will fill a cookie sheet. In the mean time, puree the following ingredients (each of which should be roughly cut) together: 2 onions, 2 ripe medium tomatoes, 1 fresh or 2 frozen habanero peppers, 1 inch ginger (peeled), and 3 garlic cloves. Once pureed, add ¼ cup water and set aside. Second, place the broiled eggplant pieces in a large Dutch oven, then add 1 Tbsp creole seasoning, 1 tsp black pepper, 1 packet of onion soup mix, ½ tsp salt, and ¼ cup water. Stir to make sure eggplant is coated with the mixture, then cook on medium heat for 5 mins. Add the puree, then add ½ cup water. Bring to a boil, then cover and cook on medium (slow, rolling boil) for about 10 mins, stirring occasionally. While stew is simmering, heat a nonstick pan, spray with olive oil, then cook 1 lb salmon filet (skinless, boneless, and cut into 2 inch pieces) until browned on each side; lightly season with salt and black pepper. It’s OK if the center remains raw. Repeat process until all salmon pieces are browned on both sides, then add to the stew pot. Third, add 28.2 oz GhanaFresh palmnut cream concentrate, 28.2 oz water, 3 Tbsp tomato paste, and 2 cloves. Stir gently. When boiling, reduce to a simmer and add 1.5 lb okra (trimmed and cut on a diagonal, about 2 pieces per pod). Cover and let simmer until red palm oil rises to the top (about 20 mins). Season to taste with salt, if necessary. Serve with rice or kenkey. (May 2015)
Cooking Adventures 