Kosua ne Meko, also known as Egg and pepper, is a beloved street food originating from Ghana.
This delectable treat consists of a hard-boiled egg halved and adorned with pepper, fresh tomato slices, and onions, known as meko.
Traditionally, meko is prepared in a clay grinding pot called an asanka, accompanied by a wooden masher known as a tapoli. However, a food processor can be used as an alternative to the asanka.
Kosua ne meko is versatile and can be enjoyed as an appetizer, snack, or side dish alongside other culinary delights.
For those seeking a simple and flavorful snack, this Ghanaian classic is definitely worth a try.
Preparation
1. Place the eggs in a big pot with enough water to completely cover them. Add one teaspoon of salt. Cook the eggs over medium heat for about 20 minutes until firm. Then add the eggs and let them cool in cold water. Gently remove the eggshells and split them in half.
2. In the asanka, combine the onion, ginger, tomato, and habanero, as well as salt, and mash to your desired texture. If using a food processor, use the pulse button to combine the ingredients and create a textured puree. Taste and adjust salt as required.
3. Season the insides with a pinch of salt. Then carefully stuff one teaspoon of the sauce into the middle of each egg, half over the yolk. Arrange the eggs on a plate and serve.
