Tuesday, 28 July 2015

Homemade Chicken stock

Making your own stock is the best way of using left over herbs and spices. 
I prefer to buy my free range, corn fed Chicken, whole. I find this option cost effective as every part of the Chicken is used up. 

After dissecting the Chicken, into breast and legs (making 2 large portioned meals for 2), I freeze the carcass till I have enough to make a 2 litre stock. 
The stock can be used for soups, sauces, jus, couscous, rice, quinoa etc. 
The herbs can be changed, depending on what's available to you. Try growing your own herbs and be adventurous with your choices. My unusual herb for this season is the 'Pineapple Sage',which accompanies most dishes. Subscribe to my blog and YouTube page 'Ndudu by Fafa', for recipe updates. 

From top right; Bay leaves, Tri colour Sage, Rosemary, Juniper berries, Cardamom, Grains of Selim and Pineapple Sage. 

4 leaves of Pineapple Sage
4 leaves of Tri colour Sage ( alternatively use normal Sage)
Any leftover Parsley or Coriander
20g of fresh Ginger
4 cloves of Garlic
2 medium sized Shallots (mine started sprouting, however it was still firm, however if it's too soft, just use the sprouts)
4 Grains of Selim
3 Green Cardamom pods
1 Red/Green Chilli
4 Juniper berries
3 litres of water
3 Chicken carcasses Or 1.5kg of Chicken wings

Pour 3 litres of water to a saucepan
Add all the ingredients and place on a medium heat. 

Cook gently for 45 minutes and set aside
Strain the stock through a colander
Use in any recipe that requires stock and freeze the remainder for 2 weeks. 

Try the recipe,leave a comment on my blog, follow me on my Instagram page 'Ndudu_by_Fafa', tag your photo #Ndudu for a chance to be mentioned. 

You can find more recipes on my YouTube page 'Ndudu by Fafa'. 

All photos and recipes are by the owner of this blog. 


'Kelewele' is a popular, street snack from Ghana, which is made from ripened Plantain mixed with spices and it's readily available in most street corners each evening. 

Interestingly, they're only available each evening till late and hardly during the day ( I stand corrected if that has changed recently).  Whenever next you're Ghana, why not enquire about it or better still make your own 'Kelewele' by following this simple recipe. 

You can be addicted to this crunchy & soft candy like texture , sweet & spicy snack. 
In this recipe I've  used my 'herbs' of the season 'Pineapple Sage' and 'Thyme', however be creative and try incorporating different flavours to this recipe. The herbs are optional (hence you can do without). Add any herb or spices that you prefer, Rosemary, Oregano, Marjoram etc or  spices like Cumin, Anjwan seeds, dill seeds etc..

Most ingredients are readily available in your local supermarkets or specialist Grocers  

Herby Ginger mix

35g of fresh Ginger
1 small clove of garlic
1 large shallot or  medium size, white onion
1 JalapeƱo Pepper or half a habanero chilli
2 Juniper berries (Optional)
4 Pineapple Sage leaves (Optional)
10g of fresh Thyme (Optional)

Place the above in a blender.
Add a little water if required (helps with blending) 
Blend till smooth and set aside.

Half a teaspoon of red chilli powder 
Half a teaspoon of mixed spices (with a clove and pimento base) or (Ghana mixed spice.
Salt to taste
2 large ripened Plantain cut into cubes
600ml of Groundnut oil. 

Add the cubed Plantain to a bowl
Add the chilli powder and mixed spice
Add 2 tablespoonful of the Ginger mix
Salt to taste and mix till well combined. 
See below;

Pour the oil into a saucepan and place on a medium heat for 3 minutes

Add the spiced Plantain cubes and fry for about 7-8 minutes ( making sure you stir to allow an even cook)

Using a slotted spoon, remove the golden coloured Plantain nuggets 'Kelewele' into a colander, covered with kitchen blotting paper, to absorb any excess oil.

Serve with roasted Peanuts and savour each nugget with a glass of freshly blended Pineapple juice. 

Click on the link below and watch the full video on my YouTube page, Ndudu by Fafa. 

All photos and recipes are by the owner of this blog.