Father Koo, as he is known in this country, is at work a long way from his beloved Ghana on the east coast of Africa.
Father Koo, the Rev. Johnny Mintah-Mensah, is the priest at both Francis de Sales Roman Catholic Church in Mathews and Church of the Visitation in Middlesex.
He has been here for a year, and in the states for two years of his 26 years in the priesthood. He came to this parish from a church in South Hill. “I like this country, being able to take walks, and feel so free. A lot like home.” Walking and music are Father Koo’s hobbies. “I do love music.”
Being a priest “wasn’t my plan,” explained this gentleman who grew up in a Catholic home. “While in high school I met a man who was in the seminary. I collected food and money from the community for him. Spent about five weeks and also did cooking in the evening. I liked him so I decided I wanted to become just like him.”
After six years of high school Father Koo taught for a year. He then entered the seminary where for the first year he “studied Spirit, three years philosophy, four years theology and one year pastoral.” Now an ordained priest, Father Koo served one year at Kizito and then nine years in Prince of Peace before jumping the globe and arriving in Virginia.
“I come from a large family. I have ten siblings. As a kid I learned how to cook. When the cook was off or on weekends, I would cook. I cook for myself now at the Rectory, always freezing some for later. I love to cook.”
Realizing how much Father Koo loved the people here and the area (“they are so friendly always speaking to you just like the town I grew up in”), he was asked if he got the word to move on what would he say or do. “Some would try to have it changed but I go where they want me to go.”
Father Koo’s niece, her husband and three children have visited him here and he has recently returned for the first time to Ghana. His English, which he learned in school, may revert to Twi at times, and American dollars and cents will become cedi. For six weeks he is visiting in his homeland, a country with 35 million people known for its lush forests, diverse animal life, miles of sandy beaches along its coast and its rich history.
But Father Koo will be returning to the Tidewater area.
JOLLOF RICE
½ large red onion (6 to 7 oz.)
4 c. uncooked rice
½ c. vegetable oil
3 Tbs. tomato paste
2 tsp. curry powder
4 springs fresh thyme or 1 tsp. dried thyme
1 tsp. ground white pepper
2 bay leaves
4 cloves garlic and ginger
1 large red bell pepper
1 chicken
Cut the chicken. Wash it with lime. Add some chicken spices and allow it to marinate for 40 minutes. Combine tomato, red bell pepper, garlic, ginger, and water in a blender for the sauce. Blend on high until smooth and set aside. Heat vegetable oil in a saucepan over medium heat. Add onion and sauté until the onion starts to soften, 4 to 5 minutes. Clear space in the middle of the pan, add tomato paste, and sauté for 2 to 3 minutes. Season with paprika, curry powder, thyme, continue cooking for 1 to 2 minutes until everything is well combined. Add the uncooked rice, stir in and cook under low heat. Add salt to taste. Stir after some minutes until it is well cooked. Grill your chicken. You can add salad.
SPINACH STEW
Onions
Fresh tomatoes
Tomato paste
Ginger
Garlic
Pepper
Mushrooms
Palm Nut Oil
Spinach
Bitter melon seeds (Egusi)
Put some amount of palm nut oil in saucepan. Allow it to be hot for a minute. Put the chopped onions in the oil. Add tomato paste and fry for few minutes. Add the blended onion, fresh tomatoes, ginger, garlic and pepper. Add salt to taste. Add some shrimp. Let the stock cook down. Meanwhile, mix the ground melon seeds with water and salt to make a paste. Add the mushrooms to your stock on fire. Scoop the paste into the stew after it has reduced. Once the Egusi has cooked, add the chopped spinach. Allow it to cook for few hours. You can eat this with boiled yam/rice.
PALM NUT SOUP
Pounded palm nut pepper ginger (paste)
Fresh tomatoes
Aidan fruit
Dried mushrooms
Fresh oyster mushrooms
On a medium heat, add dried mushrooms, pepper, onions, fresh tomatoes and ginger paste. Allow it to boil for five minutes. Remove the vegetables and purée them in a food processor. Add it back to the mushrooms. Allow it to cook for two minutes. In a bowl pour the pounded palm nut, add boiled water. Transfer into a strainer, the finer the better until you obtain a golden liquid without impurities. Pour the golden liquid into the dried mushrooms sauce. Add the Aidan fruit. Allow it to cook for 5 minutes. Add the Fresh Oyster Mushrooms, powdered shrimps and salt. Let it boil about 3 minutes. The soup is ready when red oil appears on the surface of the soup.