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Gado-Gado
Ghanaian Style
A vibrant and flavorful Ghanaian take on the Indonesian Gado-Gado, featuring a medley of blanched vegetables, hard-boiled eggs, and fried plantains, all generously coated in a rich, spiced peanut sauce.
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- 400 g Firm Tofu(pressed and cubed)
- 2 medium Ripe Plantains(sliced)
- 4 large Eggs(hard-boiled and quartered)
- 1/2 head Cabbage(shredded)
- 2 medium Carrots(julienned)
- 200 g Green Beans(trimmed)
- 100 g Bean Sprouts
- 200 g Peanut Butter(unsweetened, smooth)
- 2 medium Tomatoes(chopped)
- 1 medium Onion(finely chopped)
- 3 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 1/2 - 1 small Scotch Bonnet Pepper(finely chopped (adjust to taste))
- 4 tbsp Vegetable Oil(for frying)
- 1/2 cup Water(or as needed for sauce consistency)
- 1 tbsp Lime Juice
- to taste Salt
- to taste Black Pepper
ðšâð³ äœãæ¹
- 1
Prepare the peanut sauce: In a saucepan, heat 1 tbsp of vegetable oil over medium heat. Sauté the chopped onion, minced garlic, grated ginger, and scotch bonnet pepper until fragrant (about 3-5 minutes).
- 2
Add the chopped tomatoes and cook until softened. Stir in the peanut butter and water. Simmer, stirring constantly, until the sauce is smooth and thickened. Add lime juice, salt, and pepper to taste. If the sauce is too thick, add a little more water. Set aside.
- 3
Blanch the vegetables: Bring a pot of salted water to a boil. Blanch the shredded cabbage for 2 minutes, then the julienned carrots for 3 minutes, and the green beans for 4 minutes. Drain and rinse with cold water to stop the cooking process. Blanch the bean sprouts for 1 minute.
- 4
Fry the tofu and plantains: Heat the remaining 3 tbsp of vegetable oil in a frying pan over medium-high heat. Fry the cubed tofu until golden brown on all sides. Remove and drain on paper towels. Fry the sliced plantains until golden brown and tender. Remove and drain.
- 5
Assemble the Gado-Gado: Arrange the blanched vegetables, fried tofu, fried plantains, and quartered hard-boiled eggs on serving plates. Drizzle generously with the prepared peanut sauce.
ð¡ ããã®ã³ã: Serve immediately for the best texture and flavor.
ð¡ ããã®ã³ã
- âEnsure your peanut butter is unsweetened for the best flavor balance.
- âAdjust the amount of scotch bonnet pepper according to your spice preference.
- âDon't overcook the vegetables when blanching; they should remain crisp-tender.
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- Add other blanched vegetables like broccoli florets or cauliflower.
- For a richer flavor, add a splash of coconut milk to the peanut sauce.
- Serve with a side of Ghanaian fried rice or plain rice.