Today, I am sharing a recipe for amazing Ghanaian-inspired french toast using Ghanaian bread, Essie Spice Tamarind Oh sauce, and paired with an amazing chocolate sauce using an indigenous-owned maple syrup company. I came up with this recipe to not only provide a Ghanaian-inspired breakfast dish for the holidays but also highlight some of my favourite Black and Indigenous-owned products. For more details on these products, make sure to check out my Holiday Gift Guide.
Inspiration for this dish.
My uncle used to make french toast for my sister and me as kids. I didn’t know french toast was the name until I left Ghana and saw it as a breakfast option at school. It is not a recipe I reach for every day, but when I feel like having something more decadent, it is definitely on my mind. When I finally got my hand on Essie Spice signature sauces, I was looking for a creative way to use the tamarind sauce and thought this might be a perfect pair.
What you Will Need for this Recipe.
French Toast
- Bread: Apparently the best breads for french toast are baguettes and brioche bread. This was good to know because i could easily use a Ghanaian bread for this. In this recipe I am using my Ghanaian Butter Bread but you can also use my Sugar Bread Recipe if you have a sweet tooth.
- Tamarind Sauce: I am using Essie Spice Tamarind Oh, which is described as a sweet and tangy Tamarind sauce with Tamarind, Vanilla extract, Guava and other spices. This sauce is only available to my US audience so if you do not have access to it, you can substitute it with 2 tbsp of tamarind paste, 1 tbsp of liquid sweetener and a dash of vanilla.
- Liquid Egg Replacement: for this recipe, I use Just Egg liquid plant-based egg but any liquid egg replacer should do just fine.
- Plant-Based Milk: I also use soy milk because of its higher fat content but I feel like oat milk will work well since it is very creamy
Chocolate Sauce
- Plant-Based Milk
- Vegan Butter: for extra fat to dissolve the chocolate
- Dark Chocolate: I added about 4 squares of a black-owned chocolate bar from One More Cocoa that makes chocolate bars from single-origin Venezuelan cacao based in Canada. You can use any dark chocolate bar you want.
- Cacao Powder: I always have Ghanaian cacao powder on hand but you can use any cacao powder of interest
- Liquid Sweetener: I always use my Wabanaki maple syrup, which is a female Indigenous Owned Maple Syrup company located on Neqotkuk (Tobique First Nation) in Canada. You can use any maple syrup you want.
Alternative Method
if you do not have Essie Spice, you can use 2 tbsp of tamarind, 1 tbsp of maple syrup and a dash of vanilla essence. You will also have to double the amount of plant milk and blend it all in a small blender. Add the plant-based egg and adjust for thickness by adding more plant-based milk. You don’t want it to be too thick.
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