NOTE: Before posting today's recipe, I have had a request for information on anyone in the Philadelphia who teaches West African cooking, and in particular the cooking of Guinea-Bissau. Please share the information here or send it directly to me to forward to Joseph Dickerson.
Recipe #33: Ghanaian Flavored Oil Sauces
This spicy condiment can be made with either a light-colored oil (like canola, safflower, or peanut), or the classic carotene-rich red palm (aka dendê) oil. It reminds me of Asian chili oil made with sesame oil (sesame is originally from Africa, by the way), but with an African touch. It is easy and quick to make, and might be just the thing for a holiday gift for that African gourmand on your list!
1/2 cup vegetable oil (I made 2 versions, one with palm oil and one with canola)
1/2 cup sliced or chopped onion
several hot chili peppers of your choice (in Ghana we used my beloved much-missed kpakpo shito peppers)
1 teaspoon ground dried chili pepper (or to taste)
1 teaspoon freshly ground/grated peeler ginger
Gather and prepare the ingredients, washing the peppers, slicing off the stem end, then cutting them up or making slits in them. It is not necessary to remove the seeds.
These oils are nice with cooked cowpeas (see my upcoming recipes for abobo and adayi), tomato gravy, shito, gari/or cooked ripe plantain slices.