At seven years old Amma Asirifi was a thin girl, tall for her age, with large almond eyes, and skin like smooth dark chocolate. She was also one of my first friends. We spent countless days running around around our neighborhood, riding bikes, and getting into harmless mischief. From her I learned the trials and tribulations of adolescent friendships, and I learned about her Ghanian culture. Her parents were both pastors and immigrants from Ghana. She taught me a few words in Twi, one of the languages in Ghana, how people get there names (people base the first name of their children one the day of the week in which the child was born, Amma is for Saturday). I also vaguely remember eating dinner at their house, particularly a sardine dish with fufu. Growing up around Ghanian people was a big part of my childhood, one that has long been forgotten. This week was a perfect week to go back to my old neighborhood and get in touch with a culture that was once so existent in my childhood.
|Okro Soup with fufu|
- 1/4 lb of okra, sliced
- 1/4 lb of beef steak, cubed
- 1/2 onion, diced
- 2 cups of chicken stock
- 1 teaspoon of garlic powder ( I used adobo and fresh garlic)
- 3 tbs of Maggie seasoning sauce ( I used soy sauce)
- a splash of canola oil
- salt, pepper, and red pepper flakes to taste
- Season beef with salt and pepper.
- Place in a medium-hot sauce pan with onions and garlic.
- Once the meat is browned add chicken stock. Bring to a boil, and then lower and cook on medium heat for about 15 minutes.
- Add oil, seasoning sauce, and red pepper. Cooking for a few more minutes.
- Stir in okra, and season with salt and pepper. Cook until the okra is tender.
- Enjoy with fufu, rice or sourdough bread, like I did!