Porridge/Beverage

Tea

 Tea with break (Eku with panoo)

Tea Procedure ( Ingredients: dry mature seeds of mbofra-brɔdze, water, sugar/honey)

1. Split the pods to remove the dry mature seeds of mbrofa- brɔdze

2. Place a frying pan on fire in a tripod stove

3. Add the dry mature seeds into the frying pan

4. Pan roast by stirring continuously till it all turn coffee dark

5. Remove the frying pan from fire and allow to cool down

6. Pour the roasted seeds into a palm-mortar

7. Pound with pestle to pulverise the seeds

8.  Pour the pulverised seeds into a cooking pot

9. Add enough water to cover the pulverised seeds

10. Place on the tripod stove and bring to a boil to extract the tea

11. Place a cup with a white piece of cloth as a sieve Pour the tea onto the white piece of cloth over the cup to strain

12. Add sugar or honey to sweeten the tea

Porridge

Ehu

1. Select matured ripped plantain

2. Peel the ripped plantain and chop them into pieces in a bowl

3. Add clean water and set it on fire

4. Chop fresh pepper onto the plantain on fire

5. Add salt to taste

6. Add chopped onions to the content on fire

7. Cover it with fresh plantain leaf

8. Mix fresh corn dough with water to make a slur

9. Add the corn dough slur to the content on the fire

10. Stir and press against the side of the cooking pan to break the ripe plantain lumps

11. Allow to boil on the fire while still stirring

12. Pour the cooked ehu into a bowl and serve

13.  Ehu served in calabash

NKRESIE KOKOO

1. Soak maize in fresh water for three days

2. Collect the soaked maize into a bowl, washed and a clean grinding stone, and start grinding the maize

3. Grind the softened maize until it becomes a smooth paste or dough

4. Roll it like a ball on the stone and collect it into a clean bowl

5. Mix the paste with fresh clean water for an even consistency and leave it

6. Select dried spices of ginger, Senegal pepper, (hwenstia) and pepper

7. Crash the ingredients first and then grind them together on a grinding stone

8. Fetch the paste spices from the stone, add it to the maize dough slur

9. Sieve it with colander to remove all the chaff

10. Put the sieved slur on fire and stir for a while

11. Add the Nkresie to the slur on fire and stir continously until it cooked by seeing it as a thicker porridge

12. Served the Nkresie kokoo to the family in the morning.