I am a huge fan of Ghanaian cuisine. We decided to try this intriguing recipe: https://cooking.nytimes.com/recipes/1024548-kosua-ne-meko?smid=ck-recipe-iOS-share The dish is delicious, with layers of complex, briny, and refreshing flavors. It also is very simple to make, using humble ingredients. It would make a wonderful appetizer for a summer dinner party.
Our modifications: first, because we didn’t have our mortar and pestle on hand, we used a mandolin to shred the garlic and ginger (fine grate) and the habanero (medium grate). We then mashed further with a tablespoon before adding the chopped, seeded plum tomato. We used a dinner fork to mash the tomato and aromatics together. In terms of proportions, we found 1/2 a shredded orange habanero, 4 baby garlic cloves (about 2 medium or 1.5 large), 1.5 tsp microplaned ginger, 1/4 tsp salt, 1 regular sized plum tomato, and 1 small, finely julienned shallot worked for the tomato relish.
For the eggs, we followed this tried and true method: https://www.thekitchn.com/how-to-boil-eggs-perfectly-every-time-video-202415 We timed the eggs for 7 mins for a velvety but cooked yolk.
Finally, we found that this amount of relish would be sufficient for 5 (possibly 6) eggs, but not nearly enough for a dozen eggs. (Aug. 2023)
Cooking Adventures 