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PACKAGES MENU A D R I N K A H E N E & Soup/Stew/Sauce - 3 PACKAGE GUIDE Side - 4 Special Side - 3 Protein Dish - 4 Salad - 5 Dessert - 4 Contact Us G Y E N Y A M E Soup/Stew/Sauce - 2 First Floor, Unit 1 Bessemer Park Side - 3 Bessemer Road, Basingstoke, RG21 Special Side - 2 3NB Protein Dish - 3 [email protected] Salad - 4 www.gourmetmess.co.uk Dessert - 3 MOBILE: 07889 404 163 MOBILE: 07590 624 355 E S E N E T E K Y E R E M A * Soup/Stew/Sauce - 2 Side - 3 Facebook @gourmetmess Special Side - 1 Protein Dish - 2 Twitter @gourmetmess We havSaela tdh -r 3ee decades of expeDreisesenrtc -e 2 assisting Instagram @gourmetmess businesses. * M I N I M U M 1 0 0 P E O P L E GOURMET Proteins FOOD OPTIONS MESS Grilled Salmon OFFERED Grilled Chicken (Piri Piri, Jerk) Grilled Pork Fried Chicken (Breaded, Plain) Fried Fish (Tilapia, Red Bream, Sea Bream Mackerel, Croaker) Fried Fish (Red Snapper) - Premium Soups Spicy Fried Turkey Buffalo Wings Chicken Soup Fried Prawns - Premium Goat Soup Tripe/Cow Foot Soup Special Sides Fish Soup (Tilapia, Mackerel) Sides Beef Soup - Premium Fried Plantain - Plain Lamb Soup - Premium Ghana Jollof Rice Fried Plantain - Spiced Fried Rice (Eggs & Peas) Boiled Eggs Salads Saffron Rice Waakye (Rice & Black-Eyed Beans) Rice & Green Peas Green Salad Noodles (Egg Noodles, Vermicelli) Potato Salad Rice & Peas (Red Kidney Beans) Tomato Salad Plain Boiled Rice Extras Cucumber Salad (Creamy, Non-Creamy) Coconut Rice Cucumber and Tomato Salad Ghanaian Meat Pie Coleslaw Ghanaian Doughnuts Desserts Pasta Salad (Tuna & Sweetcorn, Chicken, bacon) Chin-Chin (Savoury, Sweet) Ghana Salad (Carrots, Lettuce, Eggs, Baked Beans, Plantain Chips (Savoury, Sweet) Cucumber, Peas) Fruit Skewers Fried Yam Cupcakes (Vanilla, Chocolate) Fries (Chunky, French) Fruit Fool Hot Dogs Stews/Sauces Sorbet (Lemon, Raspberry, Mango) Red Red (Black Eye Beans Stew) Bofrot Kenkey (Fermented Cooked Corn Dumplings) Chicken Sauce Cheese Board Samosa (Vegetable, Chicken, Lamb) Goat Stew Meat and Cheese Board Shito (Spiced Black Pepper Sauce) Tripe/Cow Foot Stew No Bake Cheesecake Chicken Jalfrezi Cake (Lemon, chocolate, Red Velvet, Chicken Stew Victoria Sponge, Ghana Sponge) Fish Stew (Red Mallet, Croaker, Tilapia) No Bake Cookies & Cream Cheesecake Fish Stew (Red Snapper) - Premium Ice Cream (more flavours available on request) Lamb Stew - Premium 4 Flavours Per Order Beef Stew - Premium Vanilla, Chocolate, Salted Caramel, Mint Chocolate, Honeycomb Crunch, Clotted Cream, Rum and Raisin, Strawberry, Raspberry Ripple.

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DOI: 10.18697/Ajfand.82.17090 13406 APPLICATION of a VALUE
Afr. J. Food Agric. Nutr. Dev. 2018; 18(2): 13406-13419 DOI: 10.18697/ajfand.82.17090 APPLICATION OF A VALUE CHAIN APPROACH TO UNDERSTANDING WHITE KENKEY PRODUCTION, VENDING AND CONSUMPTION PRACTICES IN THREE DISTRICTS OF GHANA Oduro-Yeboah C1*, Amoa-Awua W1, Saalia FK2, Bennett B3, Annan T1, Sakyi- Dawson E2 and G Anyebuno1 Charlotte Oduro-Yeboah *Corresponding Author email: [email protected] 1Food Research Institute, Council for Scientific and Industrial Research, Accra, Ghana 2Department of Nutrition and Food Science, University of Ghana. P.O. Box LG34, Legon 3Natural Resources Institute, University of Greenwich, Central Avenue, Chatham Maritime, Kent ME4 4TB, UK DOI: 10.18697/ajfand.82.17090 13406 ABSTRACT Traditional processing and street vending of foods is a vital activity in the informal sector of the Ghanaian economy and offers livelihood for a large number of traditional food processors. Kenkey is a fermented maize ‘dumpling’ produced by traditional food processors in Ghana. Ga and Fante kenkey have received research attention and there is a lot of scientific information on kenkey production. White kenkey produced from dehulled maize grains is a less known kind of kenkey. A survey was held in three districts of Ghana to study production, vending and consumption of white kenkey and to identify major bottlenecks related to production, which can be addressed in studies to re-package kenkey for a wider market. Questionnaires were designed for producers, vendors and consumers of white kenkey to collate information on Socio-cultural data, processing technologies, frequency of production and consumption, product shelf life, reasons for consumption and quality attributes important to consumers using proportional sampling.
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Kwame Nkrumah University of Science and Technology
KWAME NKRUMAH UNIVERSITY OF SCIENCE AND TECHNOLOGY, KUMASI COLLEGE OF SCIENCE FACULTY OF BIOSCIENCES DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY SHELF LIFE STUDIES OF VACUUM PACKAGED ‘FANTI-KENKEY’ BY JAPHET ASANTE NOVEMBER, 2018 SHELF LIFE STUDIES OF VACUUM PACKAGED FANTI-KENKEY A THESIS SUBMITTED TO THE DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY, KWAME NKRUMAH UNIVERSITY OF SCIENCE AND TECHNOLOGY, KUMASI IN PARTIAL FULFILMENT OF THE REQUIREMENTS FOR THE AWARD OF MASTER OF FOOD QUALITY MANAGEMENT IN FOOD SCIENCE AND TECHNOLOGY (MSC. FOOD QUALITY MANAGEMENT) BY JAPHET ASANTE (BSc. POSTHARVEST TECHNOLOGY) NOVEMBER, 2018 DECLARATION I hereby declare that this thesis is the effort of my own hardworking except for references to other people‟s work which have been truly acknowledged, this thesis submitted to the Board of Postgraduate Studies, Kwame Nkrumah University of Science and Technology (KNUST), Kumasi, is the result of my own findings and has not been presented for any degree elsewhere. ASANTE JAPHET (PG1048617) ……………………… ……………… Student ID Signature Date Certified by Dr. (Mrs.) Faustina Dufie Wireko – Manu ……………………. ………………. Supervisor Signature Date Certified by Dr. (Mrs.) Faustina Dufie Wireko – Manu ……………………… ………………. Head of Department Signature Date ii ACKNOWDGEMENT My first and foremost thanks and praise go to the Almighty God, who gave me wisdom, direction Protection, Travelling mercies and strength throughout my postgraduate studies. I would like to express my sincere appreciation and gratitude to my lecturers and supervisor, Dr. (Mrs.) Faustina Dufie Wireko-Manu who despite her busy schedule, supervised my work and whose constructive criticisms, useful comments and guidance made this work a success. I would also want to thank Benjamin Nyarko,Yaw Gyamfi,Alexandra Ohenewaa Kwakye and Jemima,Owusuah Asante for their immense guidelines and contributions to make this thesis a success.
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Dumpling Free
FREE DUMPLING PDF Dick King-Smith,Jo Davies | 32 pages | 26 Sep 2002 | Penguin Books Ltd | 9780141312972 | English | United Kingdom Dumpling - Wikipedia Did Dumpling come for some of grandma's butter bean dumpling s? Bolt I said you are free to eat. Have a dumpling. Episode Dumpling. Gokusen: The Movie Cancel the dumpling s. The birthday dumpling s! Summer Wars We've got to change the order to Dumpling dumpling s. Dumpling Wars Dumpling my place at dim sum with my friends. Dumpling you haven't been there before, uh? Chuck Versus the Anniversary Chinese. Dumpling s. Hey, did you order dumpling s? Oldboy Anything but dumpling s. Oldboy You flew me halfway across Dumpling world for fried Dumpling s? We should be ordering Chinese food right now, and I can feed you dumpling s Dumpling Red Tattoo Dumpling have dumpling s with him tonight? Beyond the Reach - Some dumpling s, a little Shu Mai? Son of Man Polish meat Dumpling s that my Dumpling makes. Snow White and the Seven Dwarfs She's making those potato Dumpling s you like. Hocus Pocus She had eaten sticky sweet dumpling s, one after the other, filled with opium. Dumpling goes very well with dumpling s. Mulan 2: The Final War So you best drop your dumpling -eating behind on down and tell me why we ain't busting out the vows. The hard Dumpling coat or covering of anything; the hard exterior surface or outer shell; an incrustation; as, a crust of snow. Cookery a The hard Dumpling or surface of bread, in distinction from the soft part or crumb; Dumpling a piece of bread grown dry or hard.
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The Food and Culture Around the World Handbook
The Food and Culture Around the World Handbook Helen C. Brittin Professor Emeritus Texas Tech University, Lubbock Prentice Hall Boston Columbus Indianapolis New York San Francisco Upper Saddle River Amsterdam Cape Town Dubai London Madrid Milan Munich Paris Montreal Toronto Delhi Mexico City Sao Paulo Sydney Hong Kong Seoul Singapore Taipei Tokyo Editor in Chief: Vernon Anthony Acquisitions Editor: William Lawrensen Editorial Assistant: Lara Dimmick Director of Marketing: David Gesell Senior Marketing Coordinator: Alicia Wozniak Campaign Marketing Manager: Leigh Ann Sims Curriculum Marketing Manager: Thomas Hayward Marketing Assistant: Les Roberts Senior Managing Editor: Alexandrina Benedicto Wolf Project Manager: Wanda Rockwell Senior Operations Supervisor: Pat Tonneman Creative Director: Jayne Conte Cover Art: iStockphoto Full-Service Project Management: Integra Software Services, Ltd. Composition: Integra Software Services, Ltd. Cover Printer/Binder: Courier Companies,Inc. Text Font: 9.5/11 Garamond Credits and acknowledgments borrowed from other sources and reproduced, with permission, in this textbook appear on appropriate page within text. Copyright © 2011 Pearson Education, Inc., publishing as Prentice Hall, Upper Saddle River, New Jersey, 07458. All rights reserved. Manufactured in the United States of America. This publication is protected by Copyright, and permission should be obtained from the publisher prior to any prohibited reproduction, storage in a retrieval system, or transmission in any form or by any means, electronic, mechanical, photocopying, recording, or likewise. To obtain permission(s) to use material from this work, please submit a written request to Pearson Education, Inc., Permissions Department, 1 Lake Street, Upper Saddle River, New Jersey, 07458. Many of the designations by manufacturers and seller to distinguish their products are claimed as trademarks.
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Dissertation
COPYRIGHT AND CITATION CONSIDERATIONS FOR THIS THESIS/ DISSERTATION o Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. o NonCommercial — You may not use the material for commercial purposes. o ShareAlike — If you remix, transform, or build upon the material, you must distribute your contributions under the same license as the original. How to cite this thesis Surname, Initial(s). (2012). Title of the thesis or dissertation (Doctoral Thesis / Master’s Dissertation). Johannesburg: University of Johannesburg. Available from: http://hdl.handle.net/102000/0002 (Accessed: 22 August 2017). ASSESSING THE PRACTICES OF ENVIRONMENTAL HEALTH PRACTITIONERS INSPECTING INFORMAL FOOD TRADERS A dissertation submitted to the Faculty of Health Sciences, University of Johannesburg, in fulfilment of the requirements for the degree of Master of Technology in Environmental Health by Lesego Tlou Ananias Kgolane (Student Number: 200711937) Supervisor: Ms. MC Mokoatle Co-Supervisor: Dr. V. Nkosi Johannesburg, 2020 DECLARATION I declare that this dissertation is my own, unaided work. It is being submitted for the Degree of Master of Technology at the University of Johannesburg, Johannesburg. It has not been submitted before for any degree or examination at any other University. Signature of Candidate Eleventh day of February 2020 i ABSTRACT Informal food trading as a sector, has been established for centuries and is considered an integral part of the historical and cultural heritage of numerous cities on a global scale. Similar to many other countries, informal food trading has gained popularity for several reasons in South Africa.
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Favourite Food and Recipes of Ghana
Favourite Food of Ghana Fufu – a mixture of cassava and yams or plantain which is boiled and then pounded into a sticky dumpling. The dumpling is boiled and served with soup or stew. Adua froi - black bean stew which contains vegetables, meat or fish Groundnut stew – (peanut stew) which contains vegetables, meat or fish Palm oil soup - which contains vegetables, meat or fish Corn – roasted or boiled on the cob. Kernels can also be ground into flour and made into kenkey and banku dumplings Kontumire - a green leafy vegetable similar to spinach. It is mixed with palm oil to make a stew and served with slices of boiled plantain. Fried or boiled plantain (a type of banana) Rice Favourite Recipes from Ghana Hot Plantain Crisps - a Snack or Appetizer 4 plantains (should be firm) 4 tsp lemon juice 1/4 tsp ground ginger 1/4 tsp cayenne pepper Oil for frying 1. Cut plantain 1/2-inch thick. 2. Sprinkle lemon juice over the pieces, stirring to moisten. 3. In a separate bowl, combine the ginger and pepper. 4. Roll plantain pieces a few at a time in the spice mixture to coat surfaces. 5. Heat about 1/4 inch of oil in a heavy skillet until a test piece of plantain sputters, then transfer plantain slices to the skillet. 6. Fry until outsides are crisp and golden. 7. With a slotted spoon, remove plantains to paper towel. Serve hot. Tatale (Ghanaian Plantain Cakes) - a Snack or Appetizer 2 over-ripe medium plantains (black and soft) 1 small onion, finely chopped or grated 25 to 50 g (1 to 2 oz) self-raising flour 5 ml (1 tsp) palm oil Optional: salt and hot pepper to taste oil, for frying 1.
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Street Foods in Accra, Ghana: How Safe Are They? Patience Mensah,1 Dorothy Yeboah-Manu,2 Kwaku Owusu-Darko,3 & Anthony Ablordey4
Research Street foods in Accra, Ghana: how safe are they? Patience Mensah,1 Dorothy Yeboah-Manu,2 Kwaku Owusu-Darko,3 & Anthony Ablordey4 Objective To investigate the microbial quality of foods sold on streets of Accra and factors predisposing to their contamination. Methods Structured questionnaires were used to collect data from 117 street vendors on their vital statistics, personal hygiene, food hygiene and knowledge of foodborne illness. Standard methods were used for the enumeration, isolation, and identification of bacteria. Findings Most vendors were educated and exhibited good hygiene behaviour. Diarrhoea was defined as the passage of 53 stools per day) by 110 vendors (94.0%), but none associated diarrhoea with bloody stools; only 21 (17.9%) associated diarrhoea with germs. The surroundings of the vending sites were clean, but four sites (3.4%) were classified as very dirty. The cooking of food well in advance of consumption, exposure of food to flies, and working with food at ground level and by hand were likely risk factors for contamination. Examinations were made of 511 menu items, classified as breakfast/snack foods, main dishes, soups and sauces, and cold dishes. Mesophilic bacteria were detected in 356 foods (69.7%): 28 contained Bacillus cereus (5.5%), 163 contained Staphylococcus aureus (31.9%) and 172 contained Enterobacteriaceae (33.7%). The microbial quality of most of the foods was within the acceptable limits but samples of salads, macaroni, fufu, omo tuo and red pepper had unacceptable levels of contamination. Shigella sonnei and enteroaggregative Escherichia coli were isolated from macaroni, rice, and tomato stew, and Salmonella arizonae from light soup.
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Edit and Find may help in locating desired links. If links don’t work you can try copying and pasting into Netscape or Explorer Browser Definitions of International Food Related Items (Revised 2/14) [A] [B] [C] [D] [E] [F] [G] [H] [I] [J] [K] [L] [M] [N] [O] [P] [Q] [R] [S] [T] [U] [V] [W] [X] [Y] [Z] A Aaloo Baingan (Pakistani): Potato and aubergines (eggplant) Aaloo Ghobi (Paskistani): Spiced potato and cauliflower Aaloo Gosht Kari (Pakistani): Potato with lamb Aam (Hindu): Mango Aam Ka Achar (Indian): Pickled mango Aarici Halwa (Indian): A sweet made of rice and jaggery Abaisee: (French): A sheet of thinly rolled, puff pastry mostly used in desserts. Abalone: A mollusk found along California, Mexico, and Japan coast. The edible part is the foot muscle. The meat is tough and must be tenderized before cooking. Abats: Organ meat Abbacchio: Young lamb used much like veal Abena (Spanish): Oats Abenkwan (Ghanaian): A soup made from palm nuts and eaten with fufu. It is usually cooked with fresh or smoked meat or fish. Aboukir: (Swiss): Dessert made with sponge cake and chestnut flavored alcohol based crème. Abuage: Tofu fried packets cooked in sweet cooking sake, soy sauce, and water. Acapurrias (Spanish, Puerto Rico): Banana croquettes stuffed with beef or pork. Page 1 of 68 Acar (Malaysian): Pickle with a sour sweet taste served with a rice dish. Aceite (Spanish): Oil Aceituna: (Spanish): Olive Acetomel: A mixture of honey and vinegar, used to preserve fruit. Accrats (Hatian, Creol): Breaded fried cod, also called marinades. Achar (East Indian): Pickled and salted relish that can be sweet or hot.
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Evaluation and Design of a Steam Cooking Process for Ga
University of Ghana http://ugspace.ug.edu.gh EVALUATION AND DESIGN OF A STEAM COOKING PROCESS FOR GA- KENKEY PRODUCTION BY OWUSU-BRAFI NANA KWAME KYERETWIE (10363538) THIS THESIS IS SUBMITTED TO THE UNIVERSITY OF GHANA, LEGON IN PARTIAL FULFILMENT OF THE REQUIREMENT FOR THE AWARD OF MPHIL FOOD SCIENCE DEGREE JULY, 2013. University of Ghana http://ugspace.ug.edu.gh DECLARATION I declare that this work was conducted by me under supervision in the Department of Nutrition and Food Science, University of Ghana. ........................................................................... ....................................... OWUSU-BRAFI NANA KWAME KYERERTWIE DATE (Student) .......................................................................... ....................................... DR. F. K. SAALIA DATE (Supervisor) ......................................................................... ........................................ DR. N. D. K. ASANTE DATE (Supervisor) i University of Ghana http://ugspace.ug.edu.gh ABSTRACT Kenkey is a traditional fermented corn meal product that is native to the coastal regions of Ghana. The traditional method of cooking Ga-kenkey takes a lot of time and features a high degree of variability in the sensory attributes of the kenkey balls. A major source of variability is due to the way the Ga-kenkey balls are arranged in the cooking pot in relation to the amount of water used in cooking. The objective of this study was to develop a cooking process that would reduce the cooking time for Ga-kenkey, as well as assure consistent product quality irrespective of location in the cooking pot. The study was in three parts: (a) a survey of Ga-kenkey processors to get insights on their processing techniques, challenges as well as best practices (b) The second part of the study involved the determination of cooking times, heat transfer profiles in the three layers of Ga-kenkey in the cooking pot, determination of quality attributes of Ga-kenkey that consumers rate, optimization of steaming process for Ga-kenkey production.
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D 7.1.1.9 Guideline for the Industry for White Kenkey
The research leading to these results has received funding from the European Union’s Seventh Framework Programme for research, technological development and demonstration under grant agreement n° 245-025 African Food Tradition rEvisited by Research FP7 n°245025 Start date of project: 01/09/2010 Duration: 51 months Deliverable number: 7.1.1.9 Title of deliverable: Guideline for the industry for White Kenkey Deliverable type (Report, Prototype, Demonstration, Other): Report Dissemination level (PU, PP, RE, CO)*: PU Contractual date of delivery: September 2014 Actual date of delivery: January 2015 Work-package contributing to the deliverable: WP7 Organisation name of lead contractor for this deliverable: ACTIA Authors: Wisdom AMOA (FRI), Christian MESTRES (CIRAD), Juliette DEVILLERS (CIRAD), Mathilde BOUCHER (CIRAD), Elisabeth GABOR (ACTIA), Patricia DOUCET (CIRAD) This document has been sent to: The coordinator by WP Leader Date: November 2014 To the Commission by the Coordinator Date: January 2015 * PU: Public; PP: Restricted to other programme participants (including the Commission Services); RE: Restricted to a group specified by the consortium (including the Commission Services); CO: Confidential, only for members of the consortium (including the Commission Services) AFTER (G.A n°245025) – Deliverable 7.1.1.1 Guideline for the industry for Bissap Introduction For each ten products studied, a technical guideline has been created for African producers and industries. With the objective to make scientific information accessible to producers, each guideline presents a detailed process to local producers, giving them all the keys to understand the important parameters of each step of the process. It also demonstrates the advantages of the reengineered steps over the traditional steps of the process, opening possibilities for producing new products.
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Unhealthy Eating Practices of City-Dwelling Africans in Deprived Neighbourhoods: Evidence for Policy Action from Ghana and Kenya
Global Food Security 26 (2020) 100452 Contents lists available at ScienceDirect Global Food Security journal homepage: www.elsevier.com/locate/gfs Unhealthy eating practices of city-dwelling Africans in deprived neighbourhoods: Evidence for policy action from Ghana and Kenya Michelle Holdsworth a,*, Rebecca Pradeilles b, Akua Tandoh c, Mark Green d, Milkah Wanjohi e, Francis Zotor f, Gershim Asiki e, Senam Klomegah f, Zakia Abdul-Haq g, Hibbah Osei-Kwasi h, Robert Akparibo g, Nicolas Bricas i, Carol Auma g, Paula Griffiths b, Amos Laar c a French National Research Institute for Sustainable Development (IRD), NUTRIPASS Unit: IRD-Univ Montpellier-SupAgro, Montpellier, France b School of Sport, Exercise and Health Sciences, Loughborough University, UK c School of Public Health, University of Ghana, Accra, Ghana d School of Environmental Sciences, University of Liverpool, Liverpool, UK e African Population and Health Research Center (APHRC), Nairobi, Kenya f University of Health and Allied Sciences, Ho, Ghana g School of Health and Related Research, University of Sheffield, Sheffield, UK h Department of Geography, University of Sheffield, Sheffield, UK i French Agricultural Research Centre for International Development (CIRAD), Montpellier, France ARTICLE INFO ABSTRACT Keywords: Growing urbanisation in Africa is accompanied by rapid changes in food environments, with potential shifts Eating practices towards unhealthy food/beverage consumption, including in socio-economically disadvantaged populations. Unhealthy foods This study investigated how unhealthy food and beverages are embedded in everyday life in deprived areas of Food environment two African countries, to identify levers for context relevant policy. Deprived neighbourhoods (Ghana: 2 cities, Africa Kenya: 1 city) were investigated (total = 459 female/male, adolescents/adults aged ≥13 y).
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Accra Final Menu
ACCRA PALACE 140A UPPER CLAPTON ROAD LONDON E5 9JZ TEL: 02031055416 MENU Email: accrapalace.co.uk Website: www.accrapalace.co.uk : Accra Palace OPEN 7 DAYS A WEEK: SUNDAY TO THURSDAY (12PM - 11PM) FRIDAY & SATURDAY (12PM- 12AM) 140A UPPER CLAPTON ROAD LONDON E5 9JZ TEL: 02031055416 Email: accrapalace.co.uk Website: www.accrapalace.co.uk F : Accra Palace STARTERS 1 Kelewele V £5.00 Ripe plantain marinated in spices and fried. 2 Kebab £2.50 A dish of pieces of meat and vegetable which grilled and served on a stick. 3 Tsofi £5.00 Is Turkey delicacies from Ghana fried with spices. 4 Gizzard £3.00 Is a Ghanaian delicacy made from Chicken. SET MEALS 5 Jollof Rice V With Chicken £6.00 With Fish/Meat £7.00 Authentic Jollof rice is prepared from a tomato sauce made up of blended tomato, onions and seasoned with different herbs and spices. 6 Waakye V With Chicken £6.00 With Fish/Meat £7.00 Ghanaian dish of cooked rice and beans, this dish is similar to the west Indian rice and peas. 7 Kenkey with Fish £10.00 A staple dish similar to Sourdough dumpling from Ga inhabited regions of Ghana usually served with fired fish and hot pepper. pepper sauce and fried fish. 8 Fufu and Light/Peanut/ Palmnut Soup Fufu is a staple food common in Ghana, it is made by pounding with Assorted Meat £10,00 cassava and unripe plantain together adding water into a spot sticky with Goat Meat £12,00 paste to go along with aromatic and spicy tomato soup.
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