Entree: Ghana – Ewe Volta Cuisine – Dzowoe with Palm Nut Soup (Steamed cassava and unripe plantain dumplings served with a rich spiced palm-nut and tomato soup)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Additional 25 min

Total 1 hr 15 min

Ingredients

- For the dzowoe:
- 3 cups (360 g) grated cassava, well drained
- 1 cup (250 g) grated unripe (green) plantain, well drained
- 1 tsp (5 g) kosher salt
- Banana leaves or aluminum foil for wrapping (optional)
- For the palm nut soup:
- 2 cups (480 ml) canned palm nut concentrate or palm cream (or equivalent extracted palm-nut milk)
- 1 lb (450 g) smoked fish (smoked mackerel or smoked catfish), deboned and flaked
- 1 lb (450 g) firm white fish fillets or small fresh fish, cut into chunks
- 1 large onion, finely chopped
- 3 medium tomatoes, chopped or 14 oz (400 g) canned diced tomatoes
- 2 tbsp (30 ml) palm oil or neutral oil if needed
- 2–3 scotch bonnet or habanero peppers, pierced (adjust to heat preference)
- 1-inch (2.5 cm) piece fresh ginger, grated (about 1 tbsp / 15 g)
- 3 garlic cloves, minced
- 1 tsp (5 g) smoked paprika or ground red pepper (optional)
- 2 cups (60 g) chopped bitter leaf, spinach, or kale
- 1 tsp (5 g) bouillon powder or 1 stock cube (optional)
- Salt to taste

Instructions

1. Make the dzowoe and prep soup ingredients: combine the grated cassava and grated unripe plantain in a bowl with 1 tsp (5 g) salt and knead until cohesive; form into 8 equal logs or packets, wrap each in banana leaf or foil if using, and place in a steamer basket over simmering water; steam for 25–30 minutes until firm and cooked through. While the dzowoe steams, heat 2 tbsp (30 ml) palm oil in a large pot and sauté the chopped onion until translucent, then add the ginger, garlic, and pierced hot peppers and cook 1–2 minutes.
2. Finish the palm nut soup and serve: add the chopped tomatoes to the pot and simmer 8–10 minutes until broken down; stir in the palm nut concentrate and 1–2 cups (240–480 ml) water as needed to reach a saucy consistency, then add the flaked smoked fish and the fresh fish chunks, simmer gently 8–10 minutes until fish is cooked through. Add the chopped bitter leaf or spinach, season with salt and bouillon if using, and simmer another 2–3 minutes. Unwrap the dzowoe, slice into serving pieces, and ladle the hot palm nut soup over or alongside the dumplings to serve.