One of the great things in Ghana is the Sunshine. Not only in the skies, but on everyone’s faces. If you haven’t already heard this … Ghanaian’s are amongst the friendliest in all African countries. But Ghana is also very typically hot, and if you’re wondering which is the best time to be there … well there really is no ‘best’ time to be in Ghana, as the temperature is always Africa-hot and if rainfall doesn’t soak you, then the humid air will. So trying not to pay too much attention to the sticky hot weather and looking at the smiles on everyone’s faces, you’ve got to enjoy this tropical weather with the abundance of its lovely fruits. Blessed with some of the most fertile lands, this country amongst so many other things, is also famous for its pineapples. With 85% of its exports to the European markets, Ghana exports a whopping 42,000 tons of pineapples a year globally, pulling in $20 million annually !! Wow … all that just selling pineapples internationally … and ofcourse + catering to the entire countries consumption too. It would be silly of me not to feature a pineapple while being still in the land. One post is not enough to do justice … but atleast its a start. They are available in different qualities, but I know them this way … there are the yellow ones and there are the white ones … I love the white ones. I would never touch pineapples in my country or anywhere else, as they would always make my tongue n cheek go funny and itchy, but these little babies … they’re something else ! So smooth, juicy and above all sweet ! These sun-kissed pineapples are the finest the world has seen. And they make a really terrific fried rice.
Tropical Pineapple Fried Rice
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 medium sized carrot, diced
- 1 medium sized red pepper diced
- 1 medium sized green pepper diced
- 1 cup of peas
- 1 egg, scrambled 1 handful of chopped spring onions
- 1 cup cooked jasmine rice
- 1/4 cup pineapple juice
- 1/2 cup pineapple diced
- 1 tablespoon tamari ( or a dash of dark soya sauce)
- 1 tbsp. yellow curry powder
Start with cutting all the veg and setting them aside. Cook the rice till 95 % done, drain and spread out on a tray so they dry out.
Cook scrambled eggs, set aside. Now in a really hot wok cook onion, carrot, pea, garlic,the peppers & pineapple chunks, set aside.
Fry the rice for 1 minute and add the veggies back in. Now add pineapple juice, tamari, and curry powder. Garnish with the greens of spring onion, and for a beautiful presentation, scoop out the inside of a pineapple and stuff the rice inside. Serve immediately.