Ghanaian Dinner with Miki-san

Cafe Drake got all Kwa in the kitchen last weekend with a West African meal drawn from classic Ghanaian cuisine, largely untranslated and authentic, cobbled together from a handful of African cooking resources. Spiced nuts kicked off the festivities, along with tart Grapefruit Martinis. Dinner itself was served in a large single course typical to Ghana dining traditions: a rice and vegetable "loaf" baked with eggs, cheese, peppers and cream; red snapper fillets stewed in an oil and vinegar sauce, tangy cabbage salad and broiled tomatoes dusted with cinnamon and drizzled with honey. Espresso and chocolate and licorice and iTunes singalongs and pose-striking capped off another fun-filled night with Miki.

FISH IN OIL AND VINEGAR SAUCE

Cafe Drake used red snapper here because we love its full flavors and delicate texture, but tilapia, flounder or even sea trout would work just as well. Avoid thick cuts such as tuna, salmon, mahi-mahi etc. The flavors of early Portuguese settlers are abundant in the classic recipe below.

2 lbs. fish fillets / 1 lemon / salt and pepper / flour / 1 cup olive oil / 1/2 green pepper cut in rings / 2 large onions cut in rings / 4 bay leaves / 2 cloves of garlic, peeled but left whole / 2 hot peppers of your choice, chopped / 1/2 cup white vinegar

1. Rub the fillets with lemon juice.


2. Season fillets with salt and pepper (generously) then dredge lightly in flour.


3. Add to hot oil in deep skillet and fry on each side for 2 minutes or until brown.


4. Remove fish and add all other ingredients to the skillet.
   
5. Bring to a boil and cook for 1-2 minutes, return fish to pan and cover.


6. Cook on low heat for 5-10 minutes.


7. Serve very warm with rice.