3 pounds lean beef, cut into 1 /2-inch cubes
Crushed hot red pepper (optional) or Kyinkyinga powder*
4 slices liver, cut into 1 1/2inch cubes
1 teaspoon powdered ginger or freshly grated ginger
2 tablespoons lemon juice
Salt to taste
2 tablespoons grated onion
1 1/2 cups finely ground roasted peanuts (optional)
Dash of tenderizer (optional)
Dash of paprika
Dash of garlic powder
1/3 cup margarine or melted fat
Dash of Ac'cent (optional)

With beef and liver in separate bowls, season beef with lemon juice, onions, tenderizer, garlic, Ac'cent, and crushed pepper. Let stand for at least 30 minutes. (Better flavor is obtained when meat is seasoned overnight.) Season liver with ginger and a little salt. Alternate cubes of beef and liver on long skewers, dust with crushed peanuts, and sprinkle with paprika. Arrange skewers of meat on a rack, with a tray underneath, spray with drops of melted margarine, and broil slowly about 6 inches away from direct heat until meat is cooked and lightly browned. Turn when necessary.

Serve hot.
Serves 4 to 6
Cooking time: 1 l/2 hours
ACCOMPANIMENTS: Vegetable Jollof Rice, Tomato roses ,Crisp okra pickles ,Avocado slices,Pineapple slices

Note: Beef and liver may be cooked separately using the same recipe. Other vegetables, such as green pepper, tomatoes, mush rooms, and onions, may be added on the skewer.
(* Kyinkyinga powder is a special mix of groundnuts, mace, peppers and four other African spices obtainable from the traditional open markets throughout GHANA.)

3 to 5 pounds roasting pork
Salt and pepper to taste
1 teaspoon powdered ginger
1 tablespoon lemon juice
1 onion, finely chopped
1 quart water

Season pork with ginger, onions, salt, pepper, and lemon juice in a large deep saucepan. Add water and boil slowly for 30 minutes. Cool for 30 minutes and remove meat, reserving stock for basting. Preheat oven to 350°F. Stir tomato sauce into stock and empty it into a large baking dish. Place this under the rack at the center of oven. Transfer roast onto the rack so that juices from the meat can drip into the dish underneath. Continue baking at 350°F., allowing 1 hour per pound. Baste constantly with sea soned stock. Cook until meat is completely done (when no juice comes out when meat is prickled). Gravy underneath meat should be sizzling by this time (2 /2 hours).

Serves 4 to 6
Cooking time: 31/2 hours
ACCOMPANIMENTS: Aboloo and Mushroom Sauce , Yams or sweet potatoes,Curried Rice ,Dokon and Pepper Sauce,Akla Lima beans
Note: If gravy is too watery, empty it into a saucepan and simmer until desired consistency is obtained. Turn off oven and let roast stay in oven for 1 hour before serving. DO NOT SERVE DIRECTLY FROM HOT OVEN WITHOUT COOLING.

6 precooked pig's feet, or 6 pork
1 cup water or stock from pig's chops feet
1/2 teaspoon nutmeg
1 green pepper, chopped
1/2 teaspoon powdered ginger
2 ripe tomatoes, peeled and crushed
1/2 teaspoon tenderizer
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 bay leaf

Prick meat with fork, add first 6 ingredients and water or stock from pig's feet, and cook for 30 minutes, covered. Add remaining ingredients and continue cooking slowly until water from gravy dries up and meat is tender. Add more water when necessary.

Serve hot.
Serves 4 to 6
Cooking time: 45 minutes
ACCOMPANIMENTS: Yoo-ke-omo,Ampesi Green and yellow vegetables