Happy Sunday .
Welcome once more to kitchen .
And if this is your first time stopping by , I would like to say a very warm recover to you .
It's Sunday special today and we are making rice balls and granu soup and come along with me and let's do this .
So here are the ingredients you need to make this and I will list everything for you in the description box as well .
The cream right now are some oxtails and goat feet .
I'm also going to be using some of this is basically lungs and liver .
I have my peanut butter , I have some mackerel .
I'm going to use fresh maca today and really , I'm going to list everything in the right quantities for you in the description box .
So I'm starting off by chopping up my ginger to this .
I'm going to add some garlic chop up my onions .
I'm going to use two of the medium sized onions as marinade for my meat or to season the meat .
So I'm gonna cut both up , put them in the blender and I'm going to be adding some anise seed and pepper cones to this .
This is just gonna make sure that your meat is very flavorful .
You know , these are aromatics and it's going to help bring the best out of your meat .
I've added just a little bit of water and I'm going to blend these together .
And now in my bowl , I have poured my meat adding in here right now .
The add some salt .
This is always gonna be according to your taste .
And here goes my blended spices .
So I'm gonna leave a little bit here about that much .
And that is going to go on my fish , the mackerel to marinate it .
And here I'm adding a cup of water down because these meats are very hard , you know , like tough , I should say .
So the oxtails and the cough , it needs quite a bit of water .
So it's not gonna be the typical , you know , meats that you would just put little to no water into steam first and then add some more water .
So one cup of water , which is not too much still .
And this , I'm going to start cooking right now .
And whilst that cooks , I'm gonna go ahead and focus on my fish .
So this is mackerel .
I'm not smoking it .
I'm not frying it or anything .
It's gonna go in fresh .
Sometimes the flavor of fresh fish in your soups is just amazing .
So I've added some salt to it now and here goes the rest of my spices .
I scooped everything else out with a spoon and Now , I'm just gonna go ahead and stir , just make sure that every part of the fish is coated with the marinade cover with a cling film .
And this , I'm gonna put in the fridge for it to take its time to marinate and it's gonna go in the soup halfway done or even when it's almost done .
So that is in the fridge now and here is my peanut butter and this , I'm going to give you the right weight in the description box .
So check that for the list of all ingredients and I'm just scooping it out .
This is my very last bit of peanut butter from Ghana .
And so now I have to find out how I'm going to survive .
So it's in there .
Now it's my water and I'm going to blend this .
So to speed up the cooking process of my soup , I'm going to go ahead and boil this peanut butter on the side .
You want it to cook on the side .
And so this is cooking at the same time as my meat .
And then when you bring everything together , it speeds up the process .
I just rinsed the blender a little bit added it here .
And now I'm just gonna go ahead and let it start cooking .
You wanna check on this as frequently as possible because this is thick , it's , it's not a paste , but it's a very thick mix mixture and being inattentive to this is going to end up with it being sticking to the sides of your pot and almost burning , you know how hard it is to uh cook granu soup .
Like you have to stir it frequently so that it doesn't stick to the bottom .
So whilst that is cooking , I have my rice here and this , I'm gonna rinse and cook .
And today we are making the rice bowls in the pressure cooker .
So stay tuned .
Don't go anywhere to uh I discovered making rice bowls in the rice cooker gives you the best texture .
You end up with rice bowls that is very sticky .
You know , a you make it because you want that stick in it .
That's why you are mushing the rice in the first place .
So using the pressure cooker with all the pressure and the steam trapped in to cook the rice , makes it very soft , sticky and just perfect .
So anyway , I have it here in the pot .
I've added my water and like I said , everything is gonna be in the description box for you , but it's three cups and then I've added um four cups of water .
I'm gonna go ahead and just there , the salt that I put in , set the pot in the base cover .
And this , we are going to be cooking at 20 minutes for 20 minutes .
And of course , we want to make sure that it is sealed .
So the pressure cooker is not venting .
So that is on doing its work and I'm checking on my meat .
So the one cup of water and whatever else was on the marinade , of course , has evaporated at this time .
This is about 20 minutes into the cooking time .
And you see the oxtail of the , and the meat , actually , it's softening up a little bit .
I've added more water to this just to help it cook some more .
I'm gonna cover it again .
And at this point , yes , what I told you not to do is exactly what I've done .
I haven't been paying that much attention to my peanut butter .
So , as you can see , it is sticking to the sides now and yeah , I'm just trying to scrap off as much as I can .
And so this has cooked for uh , about 25 minutes of peanut butter at this point and it has thickened .
It has just a little bit of oil on the surface .
And at this point , I'm just gonna go ahead and transfer it onto my meat and let everything cook together .
So you see , it has thicken back , it has some oils , just a little bit of oils on the surface .
Perfect timing for you to add it .
And I am just trying to scrap off whatever else I can scrip from the bottom of the pan and then I'll rinse it out .
Hopefully , most of what is uh dry there will lift up and will be able to go into my soup .
It is not really burnt .
It is just stuck to the pot .
Just look at that and it's already smelling amazing .
You really smell the right now .
And yes Sunday special has never been this good .
It's never been this good .
So actually my motivation for this meal was from Instagram .
I was on Instagram this Sunday afternoon , minding my own business and in my on my screen just appears this beautiful bowl of and and it had in there as well , just like the person must have been from Ghana or has connections like I do because they still had skin .
So I just jumped from my chair straight to the garage , open the freezer , started digging and here we are and I was like , you know what , I'm just gonna film for my family as well .
So Sam , that is how it started and I hope you enjoyed this .
I hope this is gonna be motivation enough for you .
So anyway , I added some water .
I've added my tomatoes and peppers and I'm letting them cook .
And actually right now it's been about um 15 minutes of the tomatoes and peppers in there and I'm bringing them out because I don't want it to be very , very cooked .
And then the tomatoes will start falling apart into the soup and then you have particles of tomatoes .
So it is good .
Now , as you can see , it has cracked open a little bit and before it makes a mess in the soup .
I'm bringing everything out and my onion again for my purpose right now .
Here we go .
That's the last one , the third bit of the pepper .
And I'm gonna go ahead and just blend these uh together with the tomato paste that ensures that I don't have to make the tomato paste , you know , trying to make it smooth and beautiful before putting it in the soup .
Or alternatively , you could just add the tomato paste way ahead of time , maybe on the meat , you know , before you even add the peanuts and that is gonna be good as well .
So this is blended .
I poured it in here , rinsed out the blender , added it and at this point , we just wait for the soup to be done .
It is just gonna need about an extra 20 to 25 minutes just to thicken up , get a as much oil as we can on the surface .
The meats are used are not ones that are oily .
So I'm not expecting to get , you know , the typical with oil on the surface .
And so we just wait for it to be cooked and then we'll just proceed and I just remembered , I almost forgot about my fish , but you know , it is beautifully marinated .
It is well seasoned .
So and fish doesn't take too much time to cook .
So I've brought it in here now , adding them to the soup and they're just gonna cook perfectly at this point .
So , yeah , not too bad that it going in here .
And I've just added some more water .
Actually , the marinade , I just rined it out and added it in here just to make sure that more flavor , you know , goes in my soup , just stir in it a little bit to make sure the fish is well situated here and we'll let it cook .
And at this point , our rice cooker , our pressure cooker I should say has done its work .
I am vent in it on my own .
So yes , be careful if you're doing this .
I used uh a wooden stick and then I just pushed it to vent , you know , start it as far away from it as possible .
And now we are just gonna go ahead and mush it .
See , I don't know .
Yes , the rice is so soft , very sticky .
Just look at that .
Just look at this , this texture of rice balls like if you have a pressure cooker and you try it , you just know the difference .
Um It's , it's more like how the sellers have it , you know , like I don't know how they do it .
I don't know if this is just the manpower , the people that mash it mash it so well because of course they just cook it in a pot covered um with no pressure in cooking it .
But the texture mostly is perfect at some point .
I know this because my auntie has a OK .
She sells a and the texture that they make that rice balls is just amazing .
It's very cloudy smooth anyway , so I'm done mushing it , which wasn't too much work because as I said , the rice is so soft and sticky and now we are just gonna go ahead and make them into balls .
I've already cut up my uh wrap , so they're just laying advantage points making it easy .
So once I'm done trying to make a ball , I'm just gonna go ahead and take one wrap , precut .
Like I said that way , I'm not touching the , the package with my sticky hands , you know , trying to , uh , tear off some plastic wrap .
So it's all uh precut .
I estimated how many bowls I'm gonna make .
And here we go , I just put it in to twist it because I like my tomato like shape for my rice bowls .
And first one made in comes the second one third and this is the very last one .
My favorite part is the crust .
And at this point , our soup is just bubbling , you know , on very low heat , the oils as much as we can get is here already .
You know , it's not so oily , but when you push it to the side , you see the oils and at this point , our soup is done .
Sunday food is ready and of course everybody is ready Ivana more than anybody else because this is her favorite rice full food with some granu soup .
And even Ide laughed at my son .
We all love it .
And this is something I crave .
Remember I saw this and I really had to make this .
I hope you get some inspiration from it .
It motivates you as somebody's post it for me and you try this recipe .
This is so good .
If you have a pressure cooker , go ahead and try making your rice balls with it .
You will be a believer .
Trust me .
Thanks for watching .
Thanks for doing this with me .
If this is your first time here , this is kitchen where making simple replicable meals is my passion .
And until I come your way , next time with something delicious , be loved , be kind , be happy .