Cook With Me! Jollof, Baked Chicken, Rack of Pork, Yam Balls, Rainbow Sauce, Ghana Salad

Okay family, gather here, gather here, you're not seeing anything wrong, it's real, today we are going to

cook

with me, we are going to prepare some delicious ones, I also have some yam

balls

, just look at how perfect they are and that's it. With the yam

balls

I am making some beautiful, vibrant and spicy

rainbow

pepper

sauce

. You'll love it. It combines very well with yams, but it goes with everything. We are making the almighty Ghanaian

salad

, yes, fully loaded, just look at how beautiful. I know, I know you. I want to stay and see everything I did today, but before I say anything else, give it a thumbs up, share this video so your family and friends can see it too and hopefully you'll try most of these things I'm doing.

I'm going to be

cook

ing here so I'm very aware that most of my KK family discovered me in videos like this where I cook a lot of meals and I'm very excited to have filmed this and to be here to share it with you I hope . You love it just as you loved it once it was made before, that being said, we have a lot of work to do, so come and let's cook some. The first thing I want to prepare is going to be my meat, so I have

chicken

and I also have a

rack

of

pork

and I'm going to wash them and season them so they have enough time to stay and marinate.

I don't know what happened in your area, especially if you're in the United States, but here at Christmas I found

chicken

. I was crazy, I went to three different stores, couldn't find any chickens and on Christmas Eve I happened to go to the French fries which was in a secluded area and found three whole chickens. I wasn't going to eat greedy oil. I took two or the next one and so I got some chicken to cook anyway I'm washing mine with a little vinegar cleaning it well now I'm going to rinse it and then we'll leave it ready to marinate so I always like to wet my kitchen towel place it on the counter before I put my cutting board down that way it doesn't fly I don't know how many times I've said this it's going to be like a song at this point put my chicken on there now I'm going to wash my

pork

normally I would have liked to use a

rack

of lamb but for the prices I was seeing I couldn't do it for a portion like this it would have been like almost a hundred dollars no, I wasn't doing it and you know me.

I have champagne flavor in the Kool-Aid and every time I share my sample my budget, so I thought, you know what I'm going to choose just for looks? The flavor will be there. kinda not so much but it will be there and at least I'll get what I can afford and I don't eat or cry so here we have my pork you can use your lamb especially if you found one on sale it's priced perfectly now and that . This is the time when I would buy it. I'm going to space my chicken, which some people also say butterfly, and to do that I'm just going to cut the back so that the backbone comes off.

It's easier for me to use scissors. You could use a knife too depending on how easy it is for you to use but scissors always work best for me so once the backbone is removed just cut this part off a little bit and that way when you turn it over your chicken can be flat, just push down on the chest cavity and there you have it, your spatchcal chicken or your butterfly chicken. I'm going to pat it dry and then I'm going to go ahead and get my marinade first I'm going to apply a little bit of salt, a little bit of garlic powder, onion powder, a little bit of paprika.

I'm also going to add some ginger powder and some chicken and foreign bird wrap. I'm going to massage this into my chicken and of course, Of course, I'm not going to forget about the skin under the breast part. You know this is the thickest part of your chicken. You want to make sure it has enough seasoning, so I'm going to lift that skin, apply a little bit, turn it over and Repeat all of these ingredients that I just applied to the inside of my chicken. Delicious. I'm also going to apply some of my homemade all-purpose seasoning.

This has rosemary, thyme, oregano, some peppers, more ginger, a lot of things. Mixed, I have shared. The recipe was here before and I'm going to link it for you, so now that my chicken is perfectly seasoned, I transferred it to my baking dish. I'm applying a little bit of oil to make it wet and perfect. You want some oil. and then it's not just roasting, you're trying to bake this, normally I would do it on the grill, but this is going to go in the oven, so I've covered it with a little bit of film. I'm going to let it sit in the refrigerator. until about give it about two hours before you take it out to bake, so I'm going to do the same thing with my dried pork and transfer it directly to my baking dish.

I'm going to apply a little salt and garlic. powder and onion powder. I'm going to keep it very simple in this case, not really simple because the actual seasoning is soy spice, so I'm making some pork ribs of his, okay, pork packet, I should say, and it turned out so juicy, so I say: I'm going to use a lot less, but you have to remember that the spice is loaded, it has peanuts, it has pepper, onion, it already contains a lot of spices. Ginger, garlic, I probably don't know. I add garlic when I prepare it at home.

It is already loaded and now that I have applied it, I also added a little oil, I will cover it as well and let it sit in the refrigerator so that it marinates and the meat is cared for. I've cleaned my surfaces and now I'm going to go ahead and get my yam out, this is going to be for the yam balls and I found a corner at the African market so yeah, delicious, delicious, yeah, just as I was about to do it. my happy dance that the three and two pieces of yam I bought were perfect look at this last one, you can never win, you can never, my mom is standing there looking at you, you feel like yes, I'm making sure to scrape it. so because according to her, this is how, especially if you cook it from the PC, you're just boiling it to eat it in a stew, this is how it will look perfect, all the rough edges from peeling it will gradually smooth out.

As usual, I don't dare cut it into large pieces because, just like she would like, it's perfectly cooked and ready to be rinsed, so I peeled my yam the old-fashioned way because, well, you can teach this old dog new tricks, okay? ?, but If you are learning how to peel yam or you are very skilled, it is easy for you to learn new ways, then I think this is the perfect way for you to peel the yam, cut it into rings and then remove the skin. I'm faster doing it the old fashioned way that I've done so many times, but even if mom is standing and looking at things, this is better so you don't cut the yam too much, so if this works for you, do it this way.

Come on, foreigner, delicious for my yambox. I'm going to boil my yam like you would if you were doing it. I'm upset. The only thing is that I didn't add salt. I'm going to add all the salt when I puree. That's it, I'm also going to boil some eggs that will be for my Ghanaian

salad

, so you have to prepare them like this in advance, of course, so that they cool down so they can go into your salad when it's cold. My name. It's perfectly cooked now I'm going to take it off the heat the best delicious practice is to use mushrooms while it's still really hard so as soon as you drain the water you want to go ahead and just mash it like you would if you were.

When making a toe it looks like I still had some water in my pot so I drained it for my bowl. I have everything here now and I'm grinding it quickly while it's hot so it'll be easier for you to get the perfect texture once it cools. outside, it gets tough, of course, and when you mash it up, chances are the mashed yam will be very hot and very easy for you to work with. Now everything is ready, there are no lumps here. I'm going to add some butter and since it's hot, it helps the butter melt as well;

Otherwise, you'll want to use room temperature butter or margarine, whatever works best for you. It looks a bit like a sardine to me because it has to be red. I also added a little salt. white pepper, a little bit of onion paste, I'm going to add some corned beef here as well, also known as beef. I had this in the refrigerator, so it better go in while it's hot. I'm going to blend everything together like then I'm going to add a little bit of milk because well we can and it's going to be delicious and perfect I'm going to add two eggs and the eggs I'm actually going to use the yolk in the mixture so it's going to go my yam paste, the egg white will be used as beaten egg when I am about to fry my yam ball, so the separation is already done.

I'm going to add the yolks here from time to time and then mix everything together. All in all, in more technical terms, the yoga has been used as a binder and the white will also be used as an egg or to cover our tender balls, so in fact I am going to add one more egg for that purpose because the wash will not be enough with the two egg whites to try to make everything very uniform. I'm going to use a cookie dough scooper to scoop up my dough, so once I pick it up I'll just roll it up. my hand to make the shape of a bowl I would normally make it into an egg, that's how I grew up doing it.

I like to shave my balls, but hey, this time I'm trying to make balls, so the yam balls are not yamex or yam with egg. or delicious eggs, you're ready and I can go and yes, seriously, oh yes, really, but whatever works for you, do it well, if you can do it, even you definitely don't need the spoon, but it helps me look very uniform delicious delicious now is the perfect time to take my meat out of the refrigerator so that everything ends up cooked and ready at the same time, so I will leave you and start preheating my oven so you can come in as soon as the oven is ready and the family always Make sure there's nothing in the oven when you turn it on, especially if you're someone who saves oil after using them in the oven because that's a safe way to do it.

I start a fire in no time, so I try to do it all the time, please do it if you are not a foreigner. Normally I would roast them, but I'm going to cook them in the oven, so I preheated my oven to 400 degrees. Fahrenheit and I'm going to put both on the middle rack, these two plates will fit perfectly there, so here we go. I also set my timer for 45 minutes, so after 45 minutes I'm going to check for foreigners. I'm going to preheat my oil so I can start frying my yam balls I'm also going to start cooking my

jollof

and I'm going to use a ready made tomato stew as I always say, it's the safest way for you to get your

jollof

done in little time or your watches too so we always have a large batch of this made and we freeze portions so this will just cook a little longer just to heat it has absolutely no salt or anything it's very simple so anything that batter or whatever flavor you choose to have in your jollof or in your watches also at the time you're making that little portion, you use the broth of whatever meat you're using to make that, I also wash my rice.

I'm going to let it dry while my stew heats up and then add it to my stew once it's warm. Thank you. I'm going to add a little salt and a little smoked paprika. Not smoked paprika. I'm really going to add spice here, it's just going to bring in a little bit of fragrance, it has a smoky flavor so it makes your love taste and smell a little bit like Smoky jollof would have been, so just a little bit. I don't want to exaggerate now. I also added some coconut milk that I have in my refrigerator.

This is about half to three quarters of a cup of coconut milk and now I'm going to add some boiling water. To add boiling water, especially after you have toasted the rice, you want it to maintain the temperature. Typically when we make our stew base, we make it as a blank canvas so it only contains the essentials. It's tasty, it's fragrant, but really Make a big batch, you don't want to eat the same thing all the time, so we'll keep it a little bit neutral, so what you just saw me pour in here with some goat meat broth It will taste like goat meat. love and so I don't need to add anything else to that that's cooking and I'm going to get ready to start frying my foreign foreign bets for a 45 minute timer.

I just sounded the chicken looks perfect, uh, I'm going to just run over some of the juices that you've extracted to keep it moist, cover it with aluminum foil. I'm going to do the same thing with the pork and let them continue to cook for about 30 more minutes and see how? perfect that jollof is showing the color check texture check check check and yes so that you get it perfectly cooked you love the color at its point I'm going to tell you that once you make your stew in advance very well fried very welcome you can be I'm sure that the color of your jo-off is going to be perfect.

I'm going to cover it with some parchment paper so I don't have to add more water here to get it to cook perfectly. The eggs have cooled completely. Now I'll just peel them and set them aside. Now I'm going to make my

rainbow

sauce

that will go very well with my yam balls, so I have some pepper seeds, sweet peppers and so I just washed them. I'm going to leave the seeds from those, as well as from my jalapenos. I will leave them intact. The spice will be derived from the seed, so I'm just going to keep them.

I added alittle garlic I'm also going to peel my ginger, cut it into small pieces and add it here. I'm just using my food processor because I want them to be chopped. I want texture. I'm making a rainbow pepper sauce as the name says rainbow, so you want to see all the little pieces that make up that foreign rainbow rainbow, you can use any oil of your choice to make your rainbow sauce, but for me it's always coconut oil, the aroma is perfect, I think the taste is better for me, that's why I always use virgin coconut oil in my rainbow pepper sauce use whatever you think I do for you thank you.

I like to keep the flavors very simple here, so I added a little salt and some Maggi shrimp. You can also use regular shrimp powder. You won't have any shrimp powder left this day, so a little Maggie will help you out. You can use any seasoning you normally put on your food. The jollof is perfectly cooked now that the steam has just cooked it completely. Just like most people like to show your love, so at this point we can say we've washed our hands of one more menu item. I'm going to start getting ready to make my Ghana salad, so first of all I'm going to To wash my ingredients, the letters I'm going to use are curly leaf lettuce, very similar if not the same as what we normally use in Ghana , so I'll separate them and make sure I can wash them all together.

The leaves are front and back, so dividing them will allow you to make sure they are thoroughly washed. I'm going to add a little bit of vinegar and now I'm going to start rinsing them and the rainbow sauce will be ready. look how beautiful you really see all that color, different types of peppers and other ingredients in here and that's why I call it rainbow sauce. I'm going to serve what I'm going to send to the table. the rest cools and I like to keep them in jars and put them in my refrigerator they are perfect to accompany meat they are perfect to eat your rice I put it on literally everything you fry your arm or you can use it as a marinade so the options are endless so test it.

I also dried all the ingredients for my salad and I'm going to start chopping them a little. At this point, my meats have been cooked perfectly. Look at the chicken I'm going to make. to drizzle more of that juice that has been rendered so that it stays moist look at that point I almost burned the bottom but the meat itself is perfect I'm going to leave the aluminum foil on both so that they stay moist, in fact I put them back the oven but it was turned off so they would stay warm until I was ready to serve and now let's make that famous type of salad.

I like to use my mandolin and chop my ingredients, so I'll start with my cucumbers. I'm going to layer my salad because you know this Ghanaian salad is loaded and you want each spoonful to have pretty much all of the ingredients without having to mix them or toss it, so I'm going to prep all of my ingredients. Apart from that and once everything is ready, I will prepare it abroad. Thanks, So the newest thing I learned about how to make my Ghanaian salad is to mix my salad dressing with a little evaporated milk, preferably I choose milk, but I have some Kanesha. milk here my friend made a salad not long ago and when I tried it I knew there was something different in the dressing, she actually gave me some of the dressing on the side, you could tell it's very similar to Heinz in the dressing, but it was a a little bit softer, it was a little bit lighter and she says her mom has been making it this way for so many years.

The fantes, she says that's how they do it and, wow, it was good, so I mixed it up and set it aside. It was more like two parts salad dressing to one part milk and now I'm going to get my other ingredients, which is my sardine. I have my sardine title, as well as my egg salad, meat with corn, meat with corn, opening it, preparing it, so we prepare it. and of course, well, the

baked

beans have to be Heist too, so that's here and now, let's start layering the salad. Thanks, you know our Ghana salad is our Flex, so you want to make sure it looks perfect.

People bring sausages. boards to the table, let's bring a solid that looks like a shakuturi, okay, we're not kidding at all, so I made my cucumber edges. I'm going to arrange everything so that they complement each other, my onions followed by my sardine flakes. I've added my chopped tomatoes, arranged my eggs now and I have some cold pasta and also corned beef in little hidden nooks in the nooks and crannies so I'm adding my

baked

beans and wow I didn't have ketchup but I did. had. I would have put little spoonfuls in here just to make it stand out, but I think the red of the tomatoes brings the salad dressing on top and just look at that, yeah, oh, that might have been doing, it's finally gotten to one. and everything comes to the table and speaking of table, I know most of you like tablescape so this is what I did for the setup.

In fact, I did this setup almost half the season so I just let it complement the Christmas tree and put red candles for that purpose the same old plate my formal plate but they look different and look at all the deliciousness we made together Thank you very much for doing this with me you lit up my eyes you know it's a lie but well I enjoy doing it with you look at all the deliciousness I hope this motivates you the next time you have to cook up a storm I hope you end up cooking some of these dishes that we just made or hopefully everything on this menu is a pretty interesting simple menu that most people would definitely like.

I am very happy that you helped me with this kitchen by keeping me company. I really enjoy doing this knowing I'm doing it with my entire KK family. Thank you so much for the love so far if this is your first time. the time you look at me, my name is quenchua and making simple and replicable meals like this is what really makes my heart happy and it will be a great honor for me if you subscribe and be part of my KK family, it's fun here and you will never you will be bored I hope not, thank you very much for watching.

Please like and share, and until I come to you next time with something delicious. 11, be kind, be happy.