Recipe: How To Make The Popular Ghanaian Street Food, Kosua Ne Meko

Kosua ne Meko (Egg and pepper) is a popular street food that originates from Ghana.

It is simply a hard-boiled egg cut in half and then topped with pepper, fresh tomato slices, and onions, also known as meko.

In Ghana, meko is traditionally made in a clay grinding pot known as an asanka which comes with a wooden masher known as tapoli. A food processor can also be used in place of an asanka.

Kosua ne meko can be eaten as an appetizer, as a snack, or as a side with other foods.
 Looking for an easy snack to make, then this Ghanaian staple is a must-try.


  • 10 Eggs
  • 1 Chopped onion
  • 2 small tomatoes
  • 1 habanero or Scotch bonnet pepper
  • 1 teaspoon ginger
  • Salt to taste


1. Place the eggs in a big pot with enough water to completely cover them. Add one teaspoon of salt. Cook the eggs over medium heat for about 20 minutes until firm. Then add the eggs and let them cool in cold water. Gently remove the eggshells and split them in half.

2. In the asanka, combine the onion, ginger, tomato, and habanero, as well as salt, and mash to your desired texture. If using a food processor, use the pulse button to combine the ingredients and create a textured puree. Taste and adjust salt as required.

3. Season the insides with a pinch of salt. Then carefully stuff one teaspoon of the sauce into the middle of each egg, half over the yolk. Arrange the eggs on a plate and serve.

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