Ghanaian-Inspired Keşkek with Spiced Millet

Ingredients

In this Ghanaian adaptation of Keşkek, we substitute the traditional wheat for millet, a staple grain in Ghanaian cuisine. The spices used are also influenced by Ghanaian flavors, incorporating ginger, garlic, and cayenne pepper to add a unique kick. Additionally, the dish is served with a tangy tomato salsa, which is a common accompaniment in Ghanaian cuisine. We alse have the original recipe for Keşkek, so you can check it out.

• 1 cup (185g) millet 1 cup (185g) millet
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 lb (450g) boneless, skinless chicken thighs, cut into small pieces 1 lb (450g) boneless, skinless chicken thighs, cut into small pieces
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 1 teaspoon ground cayenne pepper 1 teaspoon ground cayenne pepper
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 28g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the millet under cold water and drain.
2. 2.
   In a large pot, combine the millet, chicken broth, chicken thighs, onion, garlic, ginger, cayenne pepper, turmeric, salt, and pepper.
3. 3.
   Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for about 1 hour, stirring occasionally.
4. 4.
   Once the millet is tender and the chicken is cooked through, use a wooden spoon or a potato masher to mash the mixture until creamy.
5. 5.
   Adjust the seasoning if needed and serve hot, garnished with fresh parsley.

Treat your ingredients with care...

• Millet — Rinse the millet thoroughly before cooking to remove any impurities and bitterness.
• Chicken thighs — Trim any excess fat from the chicken thighs before cutting them into small pieces for a leaner dish.
• Ginger — Use fresh ginger for the best flavor. Grate it finely to ensure it blends well with the other ingredients.

Tips & Tricks

• For a spicier version, increase the amount of cayenne pepper according to your taste preference.
• Add a squeeze of fresh lemon juice before serving to enhance the flavors.
• If you prefer a smoother texture, use an immersion blender to puree the mixture instead of mashing it with a spoon or potato masher.
• Serve with a side of fried plantains for a delicious contrast of flavors and textures.
• Leftovers can be refrigerated and reheated the next day. Add a splash of chicken broth or water while reheating to maintain the creamy consistency.

Serving advice

Serve the Ghanaian-Inspired Keşkek with Spiced Millet hot, garnished with fresh parsley. Accompany it with a side of tangy tomato salsa and fried plantains for a complete and satisfying meal.

Presentation advice

Present the dish in a shallow bowl, allowing the creamy millet mixture to take center stage. Garnish with a sprinkle of fresh parsley for a pop of color. Serve the tangy tomato salsa in a separate bowl on the side, allowing each person to add it according to their taste.