Chef Selassie Atadika
Ghanian chef Atadika, owner of Midunu House restaurant in Accra, Ghana, celebrates native West African ingredients on her menu. Ancient grains, beans and produce take center stage, as demonstrated in this African-inspired plant-based bowl. Atadika uses a native grain called fonio, but sorghum, millet or brown rice can be substituted. Pickled carrots, chili paste and tomato stew pump up the flavor.
¼ cup canola oil
1 small onion, chopped
1 tbsp. tomato paste
1 tbsp. water
1 cup pureed tomatoes
½ cup vegetable stock
1 tbsp. minced fresh ginger
1½ tsp. cayenne
1½ tsp. salt
1 tsp. onion powder
½ tsp. garlic powder
½ cup cooked brown rice, sorghum, millet or fonio
¼ cup red beans or kidney beans, cooked or canned and drained
1 tbsp. shredded arugula
1 tbsp. sliced Roma tomatoes, in long strips
1 tbsp. pickled carrots
½ tsp. dried cassava (gari), grated (optional)
2 tbsp. tomato stew
1 quail egg, soft cooked
½ tsp. Ghanian preserved chili paste (shito) or other chili paste
1 tsp. cilantro leaves
¼ plantain, sliced and roasted or fried
1. Prepare tomato stew: In saucepan, heat oil. Add onions and saute until slightly brown.
2. In bowl, mix tomato paste with water; stir into onions. Cook 5 to 10 minutes. Stir in remaining ingredients. Reduce heat and simmer about 20 minutes until slightly reduced.
3. Prepare bowl: Cook grains and place a portion in shallow bowl. Top with beans and remaining ingredients.
Photo courtesy of Culinary Institute of America