Again, diversity has proved to be very elaborate in bringing together people from all walks of life.
In an era where people from a different society tend to disrespect other nationals on account of meals they term as ‘delicacies’, the elite deem such attitude as ‘a waste of time’ and ‘shallow-mindedness’.
I have grown accustomed to having a sensitive pallette for less-nauseating food which made me learn how to cook with sufficient pepper, enough to make one sweat.
People close to me, often, think I am a picky eater but it’s just my pallette taking the lead (for want of a better description), and I will not repeat same dish throughout the week.
Notwithstanding the fact that chefs around the world are doing a fantastic job to an extent of competing with one another, I find it rather crude to disrespect other natives on grounds of disagreements about whose cultural food is the best — you could agree to disagree though and it’s accepted, all thanks to individual taste and opinion.
Although I am Ghanaian, I will talk about an Arabic dish, made in a bread pitza style, which the Arabians define as ‘hopsa’, and you will be glad to realised that you could make it at the comfort of your home with basic ingredients you already have.
Ingredients :
- A medium-sized ‘hopsa’ loaf
- 1 tomato (sliced)
- 1 green bell pepper (sliced)
- mushroom (optional)
- Cheddar cheese (grated)
- 2 eggs (whisked)
- 100g minced beef
- Chopped parsley
- Salt
- 1 tbsp of tomato paste
- 1 tbsp of oil
- Thyme (or any seasoning)
Mode of Preparation :
- Create extra space in the middle of the bread.
2. Spread some of the cooked minced beef in the centre of the bread.
3. Add the rest of the mixed beef and vegetable sauce on top of the minced beef coating.
4. Place sliced tomato, green bell pepper and mushrooms over the second layer of mixed beef and vegetables.
5. Spread grated Cheddar cheese evenly over the bread and it’s other layered coatings, and place in a 180° preheated oven for best results.
6. Cut in halves, threes or quarters according to the number of heads to be served, after it’s well baked.
