Hey Ghanastronomists! Welcome to the third installation of Ghanastronomy Originals where I share some of my favorite dishes that I make on the regular! If you have yet to see the first two dishes I’ve created, you can check them out here: dish one, dish two.

When we think about food beyond it’s purpose of sustenance, we arrive at a much deeper understanding where artisanal expression and cultural importance arrive at the forefront. Ghanastronomists, do you agree with this statement? What does food mean to you? And how does one express their relationship with food? Lemme know in the comments below!

Shrimp and Corned Beef Fried Rice paired with Stella Artois (alcoholic) Cider. What a combo! 😋
Shrimp and Corned Beef Fried Rice paired with Stella Artois (alcoholic) Cider. What a combo! 😋

Wanna see how I created this shrimp and corned beef fried rice dish?? Say no more!! If I could eat this everyday I definitely would. Seriously, it’s THAT good.

To be honest, I hardly ever measure my ingredients, I just eyeball everything. But to make things easier for you, here’s my best attempt at measuring.

To make approximately 2-4 servings of the Shrimp and Corned Beef Fried Rice, you will need:

  • 1/2 yellow bell pepper, diced
  • 1/2 red bell pepper, diced
  • 1/2 stalk of broccoli, broken up into bite-sized florets
  • 1 medium-sized yellow onion, diced
  • 3 cloves of garlic, finely grated
  • 2 handfuls of baby portabella mushrooms, sliced
  • Pinch of salt
  • Minced onion flakes
  • Cayenne pepper
  • Dried rosemary
  • Garlic rosemary seasoning blend
  • Olive oil for cooking
  • 1 TBS of butter
  • 1/3 cup Exeter corned beef
  • 9-12 raw shrimp
  • 2 beaten eggs
  • 2 cups rice, cooked & one-day old (freshly cooked works too)

1. The first step is to prep all the ingredients. Slice, dice, and grate until you’ve achieved bite-size pieces.

2. Once you have all your ingredients prepped and ready to go, grab two frying pans. I recommend one small/medium sized frying pan (for cooking the shrimp) and one medium/large sized pan (for all the ingredients).

3. Heat up the smaller pan and drizzle in some oil.

4. Add the shrimp to the oiled pan to cook. I recommend letting the shrimp thaw completely before cooking for maximum results. I was feeling impatient and just threw them in the pan (lol). Also, if you’re not a fan of the shrimp shells, just peel them off. I kept them on this time for an extra crunch.

5. Add a pinch of salt to the shrimp.

6. Add a dash of cayenne pepper to turn up the heat! You can also use black pepper if you’d like. Make sure the shrimp is evenly coated and fully cooked (they will turn a pinkish/salmon-y color). Set aside and grab the bigger pan.

7. Heat up the bigger pan and add some olive oil.

8. Grab the finely grated garlic and add to the pan.

9. Let the garlic mingle with the oil until you achieve a golden brown color. Do NOT overcook the garlic!

10. Add the diced onion to the pan and let it simmer with the garlic.

11. Next up, add the diced yellow and red bell pepper to the pan.

12. Now add the sliced baby portabella mushrooms and soak in all the lovely aromas while you’re at it.

13. We want to build up the spice at every level so add so add a sprinkle of onion flakes, a dash of cayenne pepper and a sprinkle of dried rosemary to the pan.

14. To complete our melody of veggies, add the broccoli florets to the pan followed by a dash of garlic rosemary seasoning.

15. Next up, add the shrimp that’s been chillin’ on the side to the bigger pan.

16. Create an open circle in the center of the pan and add the cooked white rice to the the pan. Mix everything together.

17. Make another hole in the middle and slowly pour the beaten eggs onto the center. Add a dash of cayenne pepper and a sprinkle of minced onion flakes directly to the top of the egg and let it sit for a bit. Then, scramble the egg into the rice mixture.

18. Add one TBS of butter to the center of the pan for some added flavor before adding the 1/3 cup of corned beef to the pan. Make sure everything is evenly combined.

Viola! There ya have it! Shrimp and corned beef fried rice!! I’m literally drooling while typing this (LOL TMI?) You’ve gotta try this recipe ASAP. Now I know I said this recipe contains 2-4 servings but let’s be honest, I INHALED this entire pan with no mercy. Yeah that’s right, it’s THAT good! I promise you won’t be disappointed.

As a self-proclaimed connoisseur of food, my relationship with food extends far beyond what the eyes can see. Although the visual component remains a major part of the overall experience, ultimately it is the heart and soul that fuels the joy derived from the expression of food.

We mustn’t forget the vessels that carry and distribute our beloved creations either. This delectable shrimp and corned beef fried rice you see here would cease to exist without: the bright orange bowl that holds the food together, my hand in which the bowl rests on, the cooking pans, the heat, the chemical reactions, the aromas, the outcome produced by the click of the camera, and finally the social media networks that facilitate this viewing experience that you are experiencing right now. Pretty cool right?!

Based on the cultural biases one might have surrounding specific types of dishes like fried rice for example, sometimes we neglect to consider the duality exhibited through “the creator” of said dish. Certainly there are several culturally defining markers placed onto dishes based on methodology, historical events and availability of ingredients. And at the same time, we achieve cultural identity through the vessels of ethnicity, nationality and networks of shared knowledge.

Through these components of culture, we find community in shared experience and identity. So my question to you is, where does creative expression fall into this conversation? Is there a specific pressure felt in adhering to cultural norms while expressing ones duality? Lemme know your thoughts in the comments below!

Much Love,

Maame Amma ❤

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