Oct. 9, 2016

Three Cheers for Cashew Growers in the Brong-Ahafo Region!

Welcome back!

I hope that you are having a good weekend?  Last week, I posted the first of the cashew dishes I promised you when I was in the Brong Ahafo (BA) region last month.  If you haven’t seen that blog, please go here.

This week, I am sharing the second of the three dishes which I have used cashews to prepare. I decided to go for a fish dish this time because I think it is a bit unusual to pair Cashews with fish and so I wanted to show you how wonderfully they click in this Tuna fish cake dish.  For obvious reasons, I have added BA at the beginning of the dish to give the hard-working people who work day-in-day-out on the Cashew plantations some credit and also to bring awareness to their hard work!  So here’s to all the Cashew Farmers in the Brong Ahafo region “BA Cashew & Tuna Fish Cakes.” Hurray!!! There is a beautiful mix of crunchiness and fishiness which play quite well together.  Do try and make this inexpensive but very satisfying dish this weekend and see what you think!  Please don’t forget to send me your photos and/or thoughts on the dish once you make it. Mo ato me! (Bon appetite)!

To make this dish, this is what you have to do:

Difficulty and servings

Easy, serves 6

Preparation and Cooking times

Preparation time:  30 minutes: Cooking time:  30 minutes

You will need:

100g roasted Cashews, crushed

2 cans of Tuna in oil, drained or 1 large can Salmon

1 tbs Margarine

1 medium Potato (about 200g), baked in the microwave, peeled and mashed

2 sprigs of Coriander, washed and chopped (optional)

100g Breadcrumbs

1 medium Egg, beaten

1 medium Onion, chopped

3 cloves Garlic, chopped

1 fish cube Seasoning, crumbled

½ tsp White Pepper

100g Oil for shallow frying fish cakes

Method:

  1. To Prepare Cashews:  Pour Cashews into a polythene bag and crush into small pieces using a rolling pin. Set aside.
  2. To Make Breadcrumbs: Make breadcrumbs by slicing old bread into thin slices and putting the oven on low heat until the bread slices are hard and golden brown.  Remove bread, cool,   and place in a polythene bag and crush with a rolling pin until grainy. Set aside.
  3. To Prepare the Potato: Wash and punch holes into the potato.  Place in a microwave oven and bake until firm but cooked.  Remove skin and mash it with a fork and set aside.
  4. Pour all ingredients (except oil) into a large bowl and mince with clean finger tips until it’s all blended together.  Shape into medium-sized balls, then pat them flat and arrange on a large plate.  Heat the oil in a large, non-stick frying pan until medium hot.  Fry the fish cakes in shallow oil, in small batches, turning sparingly to avoid breakage.  Fry until golden brown.  Remove onto a large plate and serve hot or cold.  

Monica’s Tips:

If the cakes are coming apart in the oil, then reduce the oil amount or whisk another medium egg and wash the shaped fish cakes before frying.

When the cakes are shaped, they can be fried or baked in a hot oven (180 degrees Celsius) until they are golden brown.  Either way they are delicious!

Please note that you can use Salmon to make this dish as well.  Do exactly what the instructions suggest for the Tuna.  Serve with rice and stew, Jollof Rice, buttered bread or put them in a pita bread with salad and mayonnaise for a special meal.  Serve with a chilled glass of cider or a tall glass of chilled cordial!

Whatever you are doing this weekend,

Happy Entertaining!