SUMPTUOUS
RECIPES
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Easy Pa l m n u t
Soup
65 min
INGREDIENTS
• 2 cans Palm Fruit Extract • 1 Smoked Fish • 1 Dried Smoked Fish (Whole) • 2 Fresh Tomatoes
• 2 tbsp Shrimp Powder • 2 Fresh Pepper • 1 Medium Onion • 20g MAGGI Shrimp • 1L Water
STEPS
1. Pour the palm fruit extract into a pot and leave to boil for 10 minutes. Add the onion,
tomatoes, peppers to the pot and leave to boil for 10 minutes, or until the oil begins to
rise.
2. Add the shrimp powder, 2 MAGGI Shrimp and water. Stir and allow to boil for 10
minutes. Remove the onion, tomatoes, peppers, and blend smoothly. Pour it into the pot
and allow to boil for 20 minutes.
3. Clean the smoked fish and the dried fish and add into the
pot, then reduce the heat and allow to simmer for 15 minutes.
NUTRITION VALUE
Energy 275,75kcal
Protein 13,63g
Carbohydrates 39,88g
Sugars 25,83g
Fiber 3,03g
Sodium 967,95mg
Saturated Fats 1,1g
Total fat 6,91g
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Kwahu Nsu sua
Abomu
44 min
INGREDIENTS
• 200g Turkey Berries • 1 Medium Salted Tilapia • 5 Fresh Pepper • 1 Medium Spring Onion
• 4/1 cup Roasted Groundnut • Momone • 2/1 MAGGI Shrimp • 4/1 cup Palm Oil
• 1 Medium Spring onion • 1 Medium Avocado • 3 Hard-boiled eggs
STEPS
1. Cut the stalk off the turkey berries, wash in salt solution and bring to a boil over medium
heat for 7 minutes and set aside. Wash the salted tilapia and bring to a boil for 10 minutes
and set aside.
2. Pour scotch bonnet pepper into an earthenware bowl, add diced onion and grind into
a smooth mixture. Add roasted groundnut, MAGGI seasoning
and grind. Add the cooked turkey berries and grind to a smooth
mixture.
3. Heat palm oil in a saucepan over medium heat, add the
momone and sliced onion and stir until translucent. Take off the
NUTRITION VALUE
heat and pour on the grounded turkey berries mixture. Stir to mix
Carbohydrates 9,98
evenly and top with sliced avocado, eggs and cooked tilapia. Energy 161,87
Total fat 12 ,49
4. Your Kwahu Nsusua ready. Serve with boiled plantain and Fiber 3,02
cocoyam. Protein 4,28
Saturated Fats 5,02
Sodium 184,66
Sugars 4,2
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Chu n k y O k ro
Stew
22 min
INGREDIENTS
• Okro • 4 tbsp Palm Oil • 2/1 Onion (Chopped) • 4 Fresh Pepper • 20 freshly Picked Ademe
(green leaves) • 2 MAGGI Shrimp • 1 Smoked Fish (Shredded) • 2 Fresh Tomatoes • 1 Smoked
Chicken • 2 tsp Garlic (Chopped) • 1 tsp Chopped Ginger • 1 L Water • 1 bunch Green leave
STEPS
1. In a clean pot, add 500ml of water and bring to a boil. Divide okro into 2 then cut one part into
chunks and grate the rest. Add the okro to the boiling water and stir, allow to cook for about 10
minutes and set aside.
2. Heat the oil in a pan for 1-2 min. Add the chopped onion, fresh pepper, tomato, and fry for 2
minutes. Add the smoked chicken, smoked fish and 2 MAGGI
Shrimp. Add water, stir and cover. Bring to boil for 2-3 mins.
3. Add the cooked okro to the stew base on the fire, stir and allow
to cook for 2 mins. Add the green leaves and simmer for another
2 minutes. Serve with Banku/ Eba/ Fufu/ Rice.
NUTRITION VALUE
Carbohydrates 11,47
Energy 232 ,94
Total fat 14,98
Fiber 4,56
Protein 15,08
Saturated Fats 5,72
Sodium 881, 26
Sugars 3,47
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Seafood P l a t te r
(Boil)
113 min
INGREDIENTS
• 4 pieces fresh Yellow Corn (cut into 3-inch pieces) • 2 , 1/2 cups Water • 4 large
Lemons • 4 large Onions (Chopped) • 1, 1/2 Tablets MAGGI Shrimp • 2, 1/2 tsp Cayenne Pepper
• 2 large Garlic (Chopped) • 4 Bay leaves • 1 lb Baby Potatoes (halved) • 2 lb Littleneck Clams
(scrubbed) • 2 lb Crabs • 1 jumbo unpeeled, deveined Raw Shrimp (tail on) • 3 sticks cold
Unsalted Butter (cut into pieces) • 4/1 cup finely chopped fresh Flat-leaf Parsley • 2 tsp Lemon
Juice • 10 red Pepper Flakes • 2 Fresh Pepper • 3 tbsp Paprika
STEPS
1. Place corn in a single layer on a large plate; freeze until ready to use, about 1 hour.
2. Add water to a large saucepan. Squeeze juice from lemon halves into water, removing and
discarding seeds; add squeezed lemon halves, onions, MAGGI, kpakposhito salt, cayenne,
garlic heads, and bay leaves. Cover and bring to a boil over high. Add potatoes. Cover pot,
and return to a gentle boil over high. Uncover, and boil undisturbed, for 15 minutes.
3. Add crab legs, shrimp, and frozen corn to stockpot, using tongs
to incorporate them into the broth. Cover pot, and let mixture stand,
undisturbed, 15 minutes. Bring water to a boil in a medium saucepan
on high heat. Reduce heat to low; gradually add butter pieces,
whisking until mixture is emulsified and thickened (do not let sauce
boil). Remove from heat; stir in parsley, MAGGI, lemon juice, red
pepper, and cayenne smoked paprika and transfer to a sauceboat or
small serving bowl.
NUTRITION VALUE
4. Drain the seafood boil in a colander, use tongs to help transfer Carbohydrates 45,85
ingredients to the colander and then to a serving platter. Energy 436,56
Total fat 6,19
Fiber 9,37
Protein 53,52
Saturated Fats 1,89
Sodium 645,57
Sugars 12 ,34
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Spaghet t i Jo llo f
25 min
INGREDIENTS
• 600g Spaghetti • 1 1/2 Onion (Chopped) • 2 Fresh Pepper • 4 Fresh Tomatoes • 2 large Red
Bell Pepper • 2 MAGGI Chicken • 2/1 tsp Garlic (Chopped) • 2 tbsp Vegetable Oil • 1 tsp Curry
Powder • 2/1 tsp Thyme • 2 Medium Carrots (Diced) • 1 Head Cabbage • 2 Green Bell Pepper
STEPS
1. Wash and roughly blend tomatoes, 1 onion, fresh pepper and 1 red bell pepper. Cut remaining
red and green bell pepper into a small bowl. Set aside.
2. Slice remaining onions. Heat oil in a pan and add onion slices, ginger, garlic, thyme then
stir-fry for 3 minutes. Add the blended vegetables and fry for 10 minutes stirring at regular
intervals. Make stock with 2 MAGGI Chicken and water, add the
stock base and allow to boil.
3. Add the spaghetti, stir and allow to cook on low heat for 7
minutes. Add shredded cabbage, the red and green bell peppers NUTRITION VALUE
and diced carrots to the pan. Stir at regular intervals till spaghetti
Carbohydrates 95,44
is cooked. Serve.
Energy 488,55
Total fat 4,78
Fiber 9,87
Protein 16,99
Saturated Fats 1, 28
Sodium 782 ,36
Sugars 14,27
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Stir Fry
Spa g h et t i
27 min
INGREDIENTS
• 600 g Spaghetti • 2 MAGGI Chicken • 1 tsp Soy sauce • 1 tsp Sesame Oil • 1 Onion (Chopped)
• 2/1 tsp Garlic (Chopped) • 1 tsp Chopped Ginger • 1 tbsp Vegetable Oil • 2/1 tsp red pepper
flakes • 1 large Carrot (Diced) • 1 Large scoop Green Peas • 1 Red bell Pepper • 2 pieces
Boneless and skinless chicken breast (cut into 1 inch cubes)
STEPS
1. Place the chicken breast in a bowl and marinate with 1 MAGGI Chicken, Soy Sauce, ginger,
garlic and sesame oil.
2. In a pot add water, oil and bring to boil. Pour spaghetti and cook according to package
instruction, drain and run through cold water in a sieve and put aside.
3. Heat a pan and add the vegetable oil. Add the onion, marinated
chicken and stir fry for 3 minutes.
Add carrot, chili, bell peppers, green peas and 1 MAGGI Chicken.
Toss in already cooked spaghetti. Serve.
NUTRITION VALUE
Carbohydrates 92 ,27
Energy 574,2
Total fat 11,89
Fiber 6,76
Protein 23,1
Saturated Fats 2 ,56
Sodium 1072 ,35
Sugars 7,31
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CHOOSE THE
STAR
Ap ra p ra n s a h w i t h
Lan d C r a bs
81 min
INGREDIENTS
• 500 g palm nut extract • 500 g Crab • 1 Medium Onion (Chopped) • 1 Medium Onion
(Chopped) • 1 Medium Chopped Ginger • 1 sprig Fresh thyme • 300 ml Water • 10 Fresh
Pepper • 3 Fresh Tomatoes • 2/1 Garden Egg • 2 MAGGI Shrimp • 5 Fresh Pepper
• 1 1/2 L Water • 2 cups roasted corn flour • Coarse sea salt
STEPS
1. Pour the palm nut extract into a bowl, add 1 litre warm water, stir to dissolve the palm
butter, strain and set aside.
2. Pour the crabs into a saucepan, add onion puree, ginger, thyme, MAGGI Shrimp tablet, water
and let simmer for 15 minutes on medium high heat.
3. Add the strained palm nut juice, yellow scotch bonnet pepper,
tomatoes, onion, stir and let boil for 15 minutes until the vegetables
are soft and tender. Take out, blend into a smooth mixture and pour
back into the soup and let it simmer down for another 35 minutes.
Add the garden eggs, red scotch bonnet pepper, adjust the salts
NUTRITION VALUE
and let simmer down for 10 minutes. Take out the crabs. Stir in the Carbohydrates 71,67
roasted corn flour bit by bit to get a smooth consistency. Energy 395,24
Total fat 3,09
4. Your Apapransa ready. Serve with palm nut soup. Fiber 8,3
Protein 23,32
Saturated Fats 0,51
Sodium 957,65
Sugars 25,14
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Ca ss e ro le
Chicken P o t P i e
81 min
INGREDIENTS
• 4 tbsp cold unsalted butter (cut into pieces) • 2 Carrots (Diced) • 2 Green Beans • 1 Onion
(Chopped) • 2 Cloves Garlic (Chopped) • 1 tbsp Chopped Ginger • 1 cup Fresh Tomatoes
• 2 tbsp Tomato Paste • 1 tsp Curry Powder • 1 tsp Fresh Pepper • 200 g Pie Crust (homemade/
store bought) • 1 cup Frozen Peas (thawed) • 1 Medium Red bell Pepper • 2 Tablets MAGGI
Chicken • 1 tsp chopped coriander • 4 fresh basil • 1000 g Chicken Breast • 1 Egg • 1 cup
Heavy Cream
STEPS
1. Preheat oven to 190 degree celsius. Allow pie crust to warm at room temperature, 15-20
minutes, before rolling out.
2. Spray the casserole dish with cooking spray. Heat butter and oil over medium-high heat until
it simmers for 3 minutes.
3. Add minced garlic, ginger, onion and cook until light brown. Add
tomato paste, stir in and let it simmer for 5 minutes then add tomato
purée, diced carrots and green beans and cook for 1 minute.
4. Add cooked chicken, basil, curry powder, ground coriander,
black pepper, chilli flakes, MAGGI Chicken tablets. Stir well. Add
the cooking cream and allow it to cook until thickened to a thick-
stew consistency then add frozen peas and mix in.
5. Pour chicken stew mixture into the prepared casserole dish. Roll
the piecrust to ¼ inch thickness and into 1-inch strips to create a
lattice top. Or, drape it over the chicken stew mixture, and trim or
crimp in the sides.
NUTRITION VALUE
6. Combine egg and milk and brush the pastry with the egg Carbohydrates 29,96
mixture. Bake, at 180 degrees C for 35 minutes, or until top is Energy 539,86
golden. Total fat 26,14
Fiber 4,28
Protein 45,52
Saturated Fats 9,43
Sodium 553,87
Sugars 8,22
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SLOW R O A S TE D
LAM B S H A N K
178 min
INGREDIENTS
• 2 tbsp Olive Oil • 6 pieces lamb shanks (trimmed of excess fat) • 2 large Onions (Chopped)
• 6 Cloves Garlic (Chopped) • 2 large Carrots (Diced) • 1 tbsp Ground Pepper • 4 tbsp Wheat
Flour • 2 cups Beef Stock • 5 tbsp Alcoholic beverage • 400g Fresh Tomatoes
• 2 tbsp Tomato Paste • 1 Tablet MAGGI D3D33D3 • 1 tsp Rosemary • 2 tbsp finely chopped
fresh Flat-leaf Parsley • 2 Bay Leaves • 1 tsp Black Pepper powder
STEPS
1. Preheat oven to 350°F (175°C). Wash and pat dry lamb shanks with paper towel. Heat 1
tablespoon of oil in a heavy based pot over medium-high heat. Sear two shanks in the hot oil
until browned on all sides. Repeat with remaining shanks and oil. Transfer to a plate, tent
with foil to keep warm, set aside.
2. Sauté the carrots and diced onions, then add garlic and cook for 1 minute. Season with 1/2
MAGGI seasoning and 1/2 teaspoon ground pepper. Sprinkle with flour, toss well and cook
for 4-5 minutes to brown the flour. Return the shanks back into the pot.
3. Add stock, pureed tomato, MAGGI d3d33d3 tablet and herbs. Bring to a simmer on the
stove.
4. Cover, transfer to lower part of the oven and cook for 2 1/2 hours, or until the meat is tender
(adjust the heat so that the liquid simmers very slowly). Gently transfer the shanks onto a
plate; tent to keep warm. Remove the bay leaves from the sauce and place pot onto stove.
Simmer sauce over medium heat until thickened to your desired consistency.
5. You should be left with sauce thick enough to lightly
coat the back of a spoon. Taste for seasoning and adjust pepper,
as desired. Add the shanks back into the pot of sauce. Garnish
with parsley and serve with mashed potatoes, rice or pasta.
NUTRITION VALUE
Carbohydrates 19,1
Energy 272 ,84
Total fat 5,26
Fiber 2 ,88
Protein 4,2
Saturated Fats 0,8
Sodium 228,1
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Peri Pe r i G r i lle d
B o n e le ss C h i c ke n
90 min
INGREDIENTS
• 1 Red bell Pepper • 5 red pepper flakes • 1 Medium Onion (Chopped) • 10 sprigs fresh basil
• 7 Cloves Garlic (Chopped) • 1 tsp Black Pepper powder • 1 tbsp Oregano • 1 tbsp Cayenne
pepper • 8 tbsp Olive Oil • 3 tbsp lemon juice • 8 pieces Chicken (Cooked) • 2 Tablets MAGGI
Chicken
STEPS
1. Pour the charred red bell pepper into a blender, add red chilli, onion, basil, garlic, black
pepper corn, oregano, cayenne pepper, lemon juice, olive oil blend into a smooth mixture -
5minutes.
2. Transfer your chicken to a large mixing bowl, pour your peri peri sauce on the chicken,
sprinkle 2 MAGGI Chicken tablets on it and massage the sauce in -
5 minutes.
3. Wrap the bowl with cling film and refrigerate for an hour or more.
NUTRITION VALUE
4. In a preheated oven, grill the chicken in a skillet at 180 degrees Carbohydrates 8,23
for 20 minutes. Serve with sautéed vegetables and any side of your Energy 598,8
choice. Total fat 27,44
Fiber 1,62
Protein 81,38
Saturated Fats 5,25
Sodium 424,05
Sugars 3,87
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