Nkosua ne Meko
Equipment
- Saucepan
- Serving Bowl
- Earthenware bowl
Ingredients
- 10 Eggs
- 1 ltr Water
For the Salt Bath
- ⅓ cup Iodized Salt
For the Pepper Sauce
- 10 Red Scotch Bonnet Pepper
- 1 small Onion (diced)
- 2 Fresh Ginger (sliced)
- 2 cloves Garlic
- 1 tbsp Sea Salt
For Garnish
- 1 small Onion (sliced)
- 20 grams Micro Greens
Instructions
- In a saucepan over medium heat; carefully place the raw eggs into the saucepan and fill the pot with water.
- Cover the pot and allow eggs to cook for 7 minutes.
- Pour some salt into a bowl and gently coat the entire surface with the salt.
- Set aside and allow to cool.
- In an earthenware bowl, add red scotch bonnet, diced onions, garlic, ginger, and sea salt.
- Grind ingredients until a thick and almost smooth consistency is reached.
- Carefully peel the coated eggs, divide them into two, and add the red pepper sauce.
- Top it up with some onion slices and microgreens.
- Enjoy this quick yet delicious Ghanaian.