Kosua ne Meko

Egg and pepper is known as kosua ne meko in Twi, a language spoken by the Akan people in Ghana. Kosua ne meko is a hard-boiled egg sliced in half and topped with meko, a sauce or relish of fresh tomatoes, onions, Scotch bonnet or habanero pepper and sometimes garlic or ginger. Meko is usually spicy, though you can make it with less heat if you prefer or none at all. In Ghana, meko is traditionally made in a clay pot known as an asanka or apotoyewa with a wooden masher known as a tapoli. After migrating to the United States, my mom would make meko with a blender to get the same results as the asanka, though I prefer a food processor because it creates a chunky consistency instead of a puree. Kosua ne meko can be eaten as an appetizer, a snack or a side with other foods. As simple as it is, it is especially delicious if the tomatoes are sweet. The sweetness from the tomato pairs well with the heat from the pepper and the salt that is added. Enjoy making this fresh, quick and easy egg recipe that you can share with your loved ones.