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@the1957news: LIVE | “The new cedis we introduce today are made of cotton paper and are designed to last longer than the old currency notes they are replacing” — President John Dramani Mahama announces the phased, side-by-side replacement of the current cedi notes with the Ghana Heritage Series banknotes at their official launch.

The1957News
The1957News
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Region: GH
Thursday 12 November 2026 11:34:45 GMT
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worldmonei
okese755 :
Armed robbers
2026-11-12 11:44:45
4
pw7120
Pw :
Why don’t we print them in the country not the UK
2026-11-12 12:04:40
1
abdirazy
Abdul Razak Samed :
It should be Water dirty proof
2026-11-12 11:38:37
9
anudia40
Anudia💕 :
So what does it look like ?
2026-11-12 11:50:03
0
current_29
POLITICS & NPP AFFAIRS ONLY :
Thieves!!
2026-11-12 12:06:53
1
kwakuwusu101
……… :
They are going to loot.
2026-11-12 11:48:09
1
god.time.is.de.be
His name is Jesus :
Critics argue that the Mahama administration is failing on two critical fronts: halting environmental destruction from galamsey and stopping international syndicates from using Ghana as a hub for smuggled cocaine
2026-11-12 12:07:21
1
marfokayy
N𝖆𝖓a K𝖜𝖆𝖉𝖜o M𝖆𝖗𝖋o S𝖗 :
Again, they will come and say HE Akufo-Addo, the @New Patriotic Party & HE @Dr. Mahamudu Bawumia didn’t do anything. The Bank of Ghana (Bank Square) who built it from start to finish? This country onnnn! Agyemifoɔ no dɔɔɔso nti…
2026-11-12 12:07:09
0
evans.owusu237
Evans Owusu :
😍😍😍
2026-11-12 11:46:46
0
aminu51394
Aminu :
🥰🥰🥰
2026-11-12 12:03:51
0
unruuly.karma.dem
Unruuly Karma Dem :
👏👏👏👏
2026-11-12 11:52:49
0
yin.micheal
Yin Micheal :
✌✌✌
2026-11-12 12:06:10
0
highest_amg01
. :
They should do it rubber and water proof because the old ones make dirty too much🙏🏻
2026-11-12 11:58:36
1
maame.serwaa493
Maame Serwaa :
[Tears of joy][Tears of joy][Tears of joy][Tears of joy][Tears of joy][Tears of joy][Tears of joy]
2026-11-12 11:57:08
0
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Recipe below👇🏼 Chicken & Puff Pastry Pie 🥧 I know you’ll be asking for the Chocolate Pudding Recipe, but I don’t have room for it in this caption along with the Pie. But don’t worry, this recipe will be in my cookbook, The From Scratch Kitchen. 1 large chicken 4 large carrots, diced 4 sticks celery, diced 1 brown onion, diced 3 heaped tsp Dijon mustard 1 heaped tbsp dried herbs (like tarragon, sage, & oregano) 1 heaped tbsp plain flour 800 ml chicken stock (or water) 100 ml cream 1 large handful chopped parsley 350 g puff pastry Slice the breasts off your chicken, chop into chunks & set aside. Bring a large pan of water to the boil — enough to just cover the chicken. The less water, the richer your stock will be. Submerge the chicken (minus the breasts) & simmer for 1-2 hours or until the meat falls off the bone. Set the chicken aside & reserve the stock for later. Heat a large ovenproof frying pan or skillet & fry the breasts until browned. Remove, then add the vegetables & cook for 10 mins until soft. Meanwhile, strip the meat off the chicken & set aside. Stir through the dried herbs & mustard, then sprinkle over the flour & stir until it coats the veg (the flour helps thicken the sauce). Allow to cook for 1 min, then add two thirds of the 800 ml stock & stir well until your vegetables are coated in a glossy sauce. Add the chicken breast & rest of the meat, along with the cream & parsley. Season well, then add as much of the stock as you need until you have a nice consistency. The filling should be coated in a sauce but not swimming in liquid. You may need more or less than the 800 ml you set aside — just add as much as you need. For the pie top, you can either add a sheet of pastry, or cut it into strips to make a lattice top. Make sure your pastry is cold & work quickly as the hot filling underneath will make the pastry quite delicate. Brush with egg, then bake at 200ºC (180ºC fan-forced) for 20-30 mins or until the pastry is golden brown. Remove & allow to cool for 10 mins before serving. (The recipe for Rough Puff Pastry will be in my book, too! Not enough room in here) 🎵 - All I Need, Northwestern (via Uppbeat) . #cookingfromscratch #fromscratchcooking
Recipe below👇🏼 Chicken & Puff Pastry Pie 🥧 I know you’ll be asking for the Chocolate Pudding Recipe, but I don’t have room for it in this caption along with the Pie. But don’t worry, this recipe will be in my cookbook, The From Scratch Kitchen. 1 large chicken 4 large carrots, diced 4 sticks celery, diced 1 brown onion, diced 3 heaped tsp Dijon mustard 1 heaped tbsp dried herbs (like tarragon, sage, & oregano) 1 heaped tbsp plain flour 800 ml chicken stock (or water) 100 ml cream 1 large handful chopped parsley 350 g puff pastry Slice the breasts off your chicken, chop into chunks & set aside. Bring a large pan of water to the boil — enough to just cover the chicken. The less water, the richer your stock will be. Submerge the chicken (minus the breasts) & simmer for 1-2 hours or until the meat falls off the bone. Set the chicken aside & reserve the stock for later. Heat a large ovenproof frying pan or skillet & fry the breasts until browned. Remove, then add the vegetables & cook for 10 mins until soft. Meanwhile, strip the meat off the chicken & set aside. Stir through the dried herbs & mustard, then sprinkle over the flour & stir until it coats the veg (the flour helps thicken the sauce). Allow to cook for 1 min, then add two thirds of the 800 ml stock & stir well until your vegetables are coated in a glossy sauce. Add the chicken breast & rest of the meat, along with the cream & parsley. Season well, then add as much of the stock as you need until you have a nice consistency. The filling should be coated in a sauce but not swimming in liquid. You may need more or less than the 800 ml you set aside — just add as much as you need. For the pie top, you can either add a sheet of pastry, or cut it into strips to make a lattice top. Make sure your pastry is cold & work quickly as the hot filling underneath will make the pastry quite delicate. Brush with egg, then bake at 200ºC (180ºC fan-forced) for 20-30 mins or until the pastry is golden brown. Remove & allow to cool for 10 mins before serving. (The recipe for Rough Puff Pastry will be in my book, too! Not enough room in here) 🎵 - All I Need, Northwestern (via Uppbeat) . #cookingfromscratch #fromscratchcooking

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