Perfect on root vegetables like turnips and potatoes. Exceptional on white fish and oily fish (such as salmon and blue fish). Salads, soups and sauces all become sensational with a pinch of this spice.
Ingredients: Minced Garlic, Ground Ginger and Kosher Salt.
On a hot and steamy afternoon in Ghana, I had my first encounter with Garlic Ginger Salt. The humidity was so oppressive, even the cats were considering it a “Dog Day Afternoon.” As my hostess was preparing our afternoon meal, I was curious as to why she would turn on the stove, much less fry a banana in oil on such a scorching day. I did not know what a delightful treat I was in for. She was actually preparing plantains; a starchy and versatile cousin to the banana. Flavored with her spice combination, they were a truly special dish, which would make any meal complete. Later on in the trip we found ourselves enjoying this spice with all sorts of root vegetables, fish, and poultry. With each dish it took on a different character.
TURNIP & SWEET POTATOES
- 1 lb turnip, cubed
- 2 lg sweet potatoes, cubed
- 1 tbsp GARLIC GINGER SALT
- 1 tbsp butter
In a medium saucepan over medium high heat, cover the turnips and sweet potatoes with enough water to cover. Bring to a boil and cook until soft, about 15 to 20 minutes. Drain; transfer to a bowl and mash. Add Garlic Ginger Salt and butter. Allow margarine to melt and mix ingredients together well. Serve warm.
VEGGIE & CHIP DIP
Blend thoroughly. Best when left to sit 1 hour before enjoying.