PANCAKES

Ingredients:

     2 cups King Arthur’s flour

     6 teaspoons baking powder

     1/2 teaspoon kosher salt

     1 teaspoon ground cinnamon

     1/2 teaspoon nutmeg

     3 tablespoons sugar

     3 tablespoons coconut oil or grapeseed oil

     2 free range organic eggs

     ½ cup ricotta cheese

     1 teaspoon vanilla extract

     1 teaspoon almond extract (you can also use 2 tsp. vanilla)

     2 cups milk

     Maple syrup

     1/2 cup roughly chopped nuts, raisins, blueberries, or chocolate chips (optional)

Instructions:

1)     In a large bowl combine the flour, baking powder, salt, sugar, and spices together. Mix well.

2)     In a smaller bowl combine eggs, oil, ricotta, extracts, and milk. Mix well.

3)     Stir the wet ingredients into the dry ingredients and mix until smooth.

4)     Fold in your extras (If you’re having any)

5)     Warm a skillet or griddle, about med. heat and butter it up.

6)     Spoon batter onto griddle and cook like you would any other pancakes.

7)     Serve with warm maple syrup… I add bourbon to ours. 😉

(Serves an army… seriously, this is A LOT of pancakes)

MENSAH EGGS

Ingredients:

    1/2 medium onion (diced)

     1/2 bell pepper (diced)

     2 cloves of garlic (chopped)

1 - 2 jalapeno or serrano peppers (chopped)

     6 free range organic eggs

2 tbs EVOO

salt to taste

     a splash of heavy cream (opt.)

1/4 tomato (chopped)

Instructions:

1)     In a skillet, over med. heat, sautée the onions and the peppers in evoo.

2)     In a small bowl combine eggs, cream (if using), garlic, and salt.

3)     Pour eggs into skillet over the sautéed onions and peppers. (Now is when you would add the tomatos - if using)

4)     Move around in skillet until fluffy and fully cooked.

5)    Enjoy warm.

** Of course this is just an egg recipe with sautéed veggies, but the true secret to Mensah Eggs is that you use whatever you want. Sautéed broccoli, add spinach, use habarneros, top with fresh herbs and shredded cheese. The sky’s the limit here!

WEST AFRICAN STEW & RICE

Ingredients:

    1 medium onion (diced)

    1 bell pepper (diced)

    4 cloves of garlic (chopped)

1 - 2 jalapeno or serrano peppers (chopped)

     1 can of corned beef

1 cup of cooked blackeyed peas

1 can of tomato paste

4 tbs curry powder

4 tbs EVOO

salt to taste

2 cups of prepared rice

Instructions:

1)     In a skillet, over med. heat, sautée the onions and the peppers in 2 tbs evoo.

2)     Add corned beef, breaking it up and mixing into the veggies, add 2 tbs evoo.

3)     Add tomato paste, blackeyed peas, garlic, and curry. Combine.

4)     Fully combine and cook adding salt as needed.

5)    Enjoy warm over 1/4 cup of rice.

** As with many of my father’s recipes, you can change out the meat, add other veggies, or change up the peppers. Honestly we use harbaneros in a lot of our cooking… the spicier the better, but to each their own, you can omit them if you’re not a spicy person.