Authentic Ghanaian Recipes You Can Make with an Asanka Bowl
Bring classic Ghanaian recipes to life with the Asanka—Ghana’s ridged clay grinding bowl paired with a wooden tapoli pestle. From bright pepper sauce to rich shito and comforting groundnut soup, the Asanka’s friction-based grinding unlocks aroma, body, and depth you can’t get from blades.
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Why Cook Ghanaian Dishes with an Asanka?
- Flavor: Slow grinding releases natural oils for fuller taste.
- Texture control: From rustic to silky—your hand sets the finish.
- Tradition: Connect with techniques behind beloved pepper sauce, shito, and groundnut soup.
Recipe 1: Classic Pepper Sauce (Mako)
Ingredients (serves 4)
- 2 ripe tomatoes, chopped
- 1–2 fresh chilies (to taste)
- 1 small onion, 1 garlic clove
- Salt, 1–2 tsp oil (vegetable or palm)
Method
- Grind onion, garlic, and chilies in the Asanka with a pinch of salt.
- Add tomatoes; grind to a coarse paste.
- Stream in oil and keep grinding until glossy. Taste and adjust salt.
Serve with grilled fish, plantains, waakye, or yams.
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Make Pepper Sauce the Traditional Way
Recipe 2: Shito (Ghanaian Pepper Sauce, Pantry-Style)
Ingredients (small jar)
- 1 small onion, 2–3 garlic cloves, 1 thumb ginger
- 2–3 tbsp dried shrimp or fish powder (optional but classic)
- 2–3 tbsp chili powder / flakes
- ½ cup neutral oil + 1 tbsp tomato paste
- Salt, pinch of nutmeg (optional)
Method
- Grind onion, garlic, and ginger in the Asanka to a smooth paste.
- Heat oil in a pan; fry tomato paste 2–3 min. Add Asanka paste and cook gently.
- Stir in chili and shrimp/fish powder; simmer low until dark and jammy. Salt to taste.
Storage: Cool and jar. Cover surface with a thin layer of oil. Refrigerate.
Recipe 3: Groundnut (Peanut) Soup Starter
Ingredients (serves 4)
- ½ cup smooth peanut butter (or ground roasted peanuts)
- 1 onion, 1–2 chilies, 2 garlic cloves, thumb of ginger
- 2 tomatoes, stock or water, salt
Method
- Grind onion, garlic, ginger, and chilies in the Asanka.
- Add tomatoes; grind to a puree. Move mixture to a pot with stock/water.
- Whisk in peanut butter; simmer 20–30 min until rich and aromatic. Salt to taste.
Serve with rice balls, fufu, or banku. Add cooked chicken/fish if desired.
Bonus: Kontomire (Cocoyam Leaf) Stew Base
Grind onion, garlic, ginger, and chilies; bloom in oil, add tomatoes, then kontomire (or spinach). Season and simmer until tender.
Pro Tips for Asanka Success
- Order matters: grind firm aromatics first; add tomatoes last.
- Use a teaspoon of warm oil to “polish” sauces to a glossy finish.
- For heat control, add chilies gradually and taste as you grind.
- Rinse warm, no soap inside; air-dry fully to preserve the clay.
Conclusion
Cooking Ghanaian recipes with Asanka keeps flavor bold and textures authentic. Start with pepper sauce, try pantry-friendly shito, and level up to comforting groundnut soup—the Asanka brings them all together.
Keep exploring: Ultimate Guide to the Asanka • How to Use an Asanka Bowl • Asanka vs Mortar & Pestle • Product Page
