Welcome to Deluscious, the home of African, Caribbean & Korean fusion.
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A Fusion of Ghanaian and Korean Flavours.

Welcome to our Blog where we'll be sharing with you lots of delicious recipes and helpful tips on picking the best ingredients that make Ghanaian and Korean dishes fabulous.

Deluscious Catering is about fusing Korean and African flavours to come up with unique combinations that taste good. Food doesn't need to be complicated and extravagant to taste good, you'd be surprised how a few fresh organic ingredients can create the tastiest of dishes.

Over the years we've learnt what works well together and we take traditional National dishes like Jollof rice (Ghanaian) or Bulgogi (Korean) and add our own twist to it.

I look forward to indulging your taste buds as you explore the world of Deluscious :)




Today I'm going to talk about one of the main things (There are quite a few similarities I might add!) Korean and Ghanaian food have in common...... SPICE.. 


Ghanaian's typically use scotch Bonnets a.k.a Amako as the chosen pepper to give depth, heat and a subtle sweetness in Stews, rice dishes and soups.
Fresh ripe scotch bonnets range from green to yellow to bright red.  Popular national dishes such as Jollof Rice, beef stew and Light soup would not taste the same if you substituted the scotch bonnet for ordinary chili or chili flakes. The scotch bonnet is one of the spicier peppers (100,000 to 350,000 SHU, same as a habanero) so don't let the name fool you because it definitely has a kick!
 The Koreans use a red pepper paste called Gochugaru which has a smoky fruity flavor with a hot kick. The coarse grind as pictured below is great for Kimchi, bulgogi and stir fry's. To have that authentic Korean taste when cooking you must use Gochugaru as it brings so much flavor and depth to dishes. Substituting it for chili flakes just won't be the same.

 Gochugaru is a savoury, spicy, and pungent fermented pepper paste made from red chili, glutinous rice, fermented soybeans, and salt. Traditionally it has been naturally fermented outdoors for a few years in earthen pots. I use this to make my Korean spicy sauce which is perfect for dipping spring rolls and Gyoza aka Potstickers in. I will post a recipe for this in the next few weeks so stay tuned and have a blessed week :)