Sunday, 27 May 2018

THE TASTIEST PEPPERED GOAT MEAT RECIPE


The second episode for the ‘Spice series’ on my YouTube channel, ‘Ndudu by Fafa’ talks about the spice ‘Carom or Ajwain’, the benefits and how to incorporate it in a recipe. 
The video also includes how to marinate and steam your Meat (a popular request from my followers). If you are new to cooking (a beginner),foodie, home cook or a Chef, then these series will inspire you.
 Learn how to use spices and create new flavours by subscribing to my YouTube channel, ‘Ndudu by Fafa’and watch the educational series.


Carom seeds (more of a seed like fruit), helps with reducing acidity in the gut, improves digestion, is anti-inflammatory (reduces pain) including headaches, toothaches, sore throats, used as an Insect repellent etc however one shouldn’t consume more than 10g a day. 

Side effects:
Excessive consumption (10g a day) can cause mouth ulcer, burning sensations etc
Please consult your Doctor before consumption.

Please avoid if you suffer from Stomach Ulcer, Internal bleeding, Ulcerative colitis and Mouth Ulcer.

INGREDIENTS 
1kg of Goat Meat

Marinade:
20g of Ginger
1 medium sized Onion
Half a teaspoon of Carom seeds
1 teaspoonful of Aniseed
15g of smoked Red chillies
2 pod of African Nutmeg 
1 whole Habanero Chilli

PEPPERED GOAT MEAT
1 tablespoonful of cold pressed Organic Coconut oil
1 large Onion
1 teaspoonful of Red Chilli flakes
6 Chocolate mint leaves (Optional)
Salt to taste 


CHOCOLATE MINT HERB (My next blogpost will be about this wonderful herb).

Please note this is a spicy recipe and its best served with Yoghurt, Lime or Lemon wedges. Best served with boiled Jasmine riceπŸ‘ŒπŸΎ

Watch how to prepare this dish below and don’t forget to leave a comment with your experience.



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Thursday, 24 May 2018

AFRICAN NUTMEG INFUSED GRILLED CHICKEN RECIPE


The first in the series of ‘How to incorporate spices into your dishes’ (available on my YouTube channel), ‘Ndudu by Fafa’ starts with this crispy skinned and moist grilled Chicken recipe, with the African Nutmeg been the spice of the day.



African Nutmeg,(also known as,Calabash nutmeg,Jamaican nutmeg, Ehuru, Ariwo, Awerewa, Ehiri, Airama, African orchid nutmeg, Muscadier de Calabash and Lubushi) smells and tastes like Nutmeg, however it has more of an aromatic undertone in its flavour. 

African Nutmeg which originates from West Africa can also be found in Angola, West Kenya and of course Jamaica due to the slave trade. 

The African Nutmeg tree as a whole has many benefits including being used for household joinery, the bark for medicinal purposes such as treating Hemorrhoids, leaves as an insect repellent and the seeds are used to treat headaches, constipation, diabetes, jewellery to mention but a few.
In conclusion the African Nutmeg is a perfect replacement to Nutmeg and can be used the same way one would use Nutmeg.
 
Please note excessive consumption of Mace, Nutmeg and the African Nutmeg can lead to nausea and in a worst case scenario death. Please seek your Doctors advice before consumption, especially if you have any underlining ailments.


In preparation for this spice series I asked my followers on both Instagram and Facebook which spice grinder they preferred. Resoundingly the ‘Ghana Asanka ‘ was chosen, which I found bizarre due to the tedious nature of grinding most dried spices in it. 
Personally, I think the Asanka (Ghanaian clay bowl with internal ridges) is best for making Salsas and Marinades.
The best traditional option in my opinion is the stone grinder or better still the electric spice grinder for its ease.

Learn how to incorporate this fragrant spice to your dishes. As part of the first episode I made a crispy skinned and moist grilled Chicken recipe infused with African Nutmeg. You will need;




INGREDIENTS
6 African Nutmegs or 1 teaspoonful of blended African Nutmeg Powder 
1 tablespoonful of Aniseed
1 large Onion
5 cloves
10 Pimento spice (All Spice)OPTIONAL
2 tablespoonfuls of Olive oil
1 tablespoonful of smoked Paprika or 1 large blended char grilled Red Pepper
20g of Ginger
1 teaspoonful of Vinegar or Juice of 1 Lime or Lemon
Salt to taste





Watch how to marinade and grill a moist and crispy skin Chicken below on my YouTube channel, ‘Ndudu by Fafa’.




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

BEGINNERS GUIDE TO USING SPICES EP1





Variety they say is the ‘SPICE of life’. With this notion I’m filming a series of how to add spices and new flavours to your everyday dish.
The series covers the benefits and side effects of spices, which spice to use for whatever flavour you want and how recipes using the spice of the week in question.



On this first episode I talk about the African Nutmeg (which is an inexpensive alternative to Nutmeg) its benefits, side effects and how to incorporate it into a recipe.
 Watch how I made the famous West African nutty spice rub known as ‘Suya’ inclusive of the African Nutmeg for an aromatic and sweet taste below;



Watch how I incorporated the African Nutmeg in my grilled Chicken recipe below on my YouTube channel, ‘Ndudu by Fafa’.



Don’t forget to subscribe, like the videos, try the recipe and share. I love to hear your feedback when you do try the recipe. 
All photos, recipes and videos are by the owner of this blog.

Saturday, 19 May 2018

THE TASTIEST GHANAIAN PALMNUT SOUP RECIPE


Thanks to EZ Palmnut, I’m able to make Palmnut soup from scratch without the hassle.
In a previous post CLICK HERE I mentioned how labour intensive the process of making the Palmnut soup from scratch can be; however EZ Palmnut has the solution;




Barbara Mantey started her Palmnut business in 2016 as she needed a quick way to prepare fresh and delicious Palmnut soup after her third child. According to Barbara, she followed the notion that Palmnut soup allowed nursing mothers produce more milk and she wanted to take the hassle away from new Mums. 
The EZ Palmnut is mixed with Turkey Berries which increases ones red blood cells and aids digestion. Barbara is dedicated to her business and plans to expand it by exporting it to the rest of the world by the end of the year.



Barbara contacted me via Instagram when she heard I was in Ghana. Challenging as it might be, she managed to send me a few of her products including Palm oil. Due to weight restrictions I was only able to bring the pounded Palm fruit back to my Kitchen to prepare this Palmnut soup recipe. 

The beauty about making Palmnut soup is also been able to extract some Palm oil from the soup, which in turn can be used for Beans stew etc.
As you can see below, I’ve scooped the oil from the soup and will use it in another recipe coming soon.


Contact;
Barbara Mantey
Ez(easy) PALMNUT concentrate 
P.O.Box TN 2041
Teshie Nungua 

Palmnut soup is best served with Fufu. Watch how to prepare an all natural fresh Fufu in a pot without pounding below;




For the list of ingredients 

1 packet of EZ Palmnut
1.5 litres of warm water
3 large Onions
2 large Tomatoes 
150g of Okra (Optional)
100g of Garden Eggs (Optional)
3 Habanero chillies
10g of Pettie Belle Chillies
3 whole Grains of Selim pods ( Hwentia)
3 tablespoonful of Shrimp powder
1 tablespoon of Dawadawa powder (Nere seeds)
1 teaspoonful of blended African Nutmeg 
1 tablespoon of smoked Paprika (Optional)
1kg of Goat Meat 
3 tablespoonful of blended Ginger, Onion and Aniseed
1kg of assorted smoked Fish (Cat Fish, Smoked Tuna)
150g of Mushrooms 
Salt to taste


Watch how to prepare this naturally flavour packed soup on my YouTube channel, ‘Ndudu by Fafa’ below;




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



Sunday, 13 May 2018

TASTIEST ABOMU RECIPE ( SPINACH SAUCE IN AN EARTHEN CLAY BOWL)

Happy Mother’s Day! 
In commemoration of Mother’s Day (for the rest of the world), since Mother’s Day in the UK was in March and my Mums second Mothers Day celebration, here is a classic Ghanaian recipe, ABOM.
ABOM is made from Cocoyam leaves, Chillies, Onions, Salted fish and Palm oil. 
It’s an easy to follow recipe which is equally healthy (if you limit the amount of Palm oil you use). 






This recipe has an unusual twist, which is the inclusion of Pinenuts. What? Pinenuts! Get out of here😜
Whenever I prepare my ABOM, I do include a few roasted Peanuts for that creamier and slight nuttier taste. In the absence of roasted Peanuts I settled for Pinenuts, which worked incredibly well. Trust me, your Mum will appreciate the newish flavour πŸ‘ŒπŸΎπŸ˜˜

The challenges one faces for living in the diaspora includes the difficulty in sourcing authentic Ghanaian produce, hence one has to be creative and improvise. In place of Cocoyam leaves, Spinach was used for this recipe which is readily available at most local grocers.



INGREDIENTS 

For this recipe you will need the following ingredients;
400g of Organic Spinach or Cocoyam leaves
1 sliced large Onion
20g of Pettie Belle Chillies (Kpakposhito)
10g of Peanuts or Pinenuts (Optional)
185g of Salted Fish (Koobi)
150g of tinned Sardines in Tomato sauce
30ml of Zomi or Palm oil
Salt to taste


METHOD 
Watch how to prepare this delicious Ghanaian dish below on my YouTube channel, ‘Ndudu by Fafa’.




On this day, spare a thought for those who’ve lost their children, Mums or are struggling to conceive. Why not create this recipe and invite the aforementioned individuals, if you know of any to put a smile on their faces. Equally enjoy this dish with your Mum and make her feel special. 

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All photos, videos and recipes are by the of this blog.

Saturday, 12 May 2018

GRILLED AROMATIC and SMOKY PRAWNS RECIPE


Fresh Prawns, marinated in an aromatic and spicy marinade, which is then grilled or char grilled is a must try recipe for this summer. The flavours are intoxicating coupled with the smokiness from the grill.
Don’t take what I say as gospel, however try it and I’m more than happy to accept the ‘thank you’s’ 😜

I’ve omitted Garlic from this recipe as I didn’t want the burnt flavour when grilled, however I’ve replaced it with Chimichurri sauce which was incredible. 
Recipe below for the Chimichurri sauce;




This recipe was created on an evening of a week day for dinner as I made Tapas. It’s an easy to follow recipe , packed with flavours and a must try. 





To try this recipe you will need the following;

INGREDIENTS 
500g of Fresh Prawns
1 large Onion
30g of Ginger
1 teaspoonful of Aniseed 
Juice of 1 Lemon
Salt to taste

Watch how to prepare this delicious recipe in my YouTube channel, ‘Ndudu by Fafa’.





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Friday, 4 May 2018

CRISPY DUCK INFUSED WITH ASIAN AND WEST AFRICAN SPICES


The art of creating a recipe goes hand in hand with educating  and introducing your palette to new flavours. When I’m about to create a recipe, I search for a distinctive flavour (which usually happens when I crave for something different).
The process of elimination and recipe testing can take up to 3 attempts till I get the desired flavour. Once I achieve that, I quickly write the winning recipe down and share with you all, both on my blog and YouTube channel, ‘Ndudu by Fafa’.
This particular day when I created this recipe, I wanted something aromatic with hints of residual heat. Guided by the an aromatic taste I wished for, I decided to include Fennel seeds for the liquorice taste, Cloves for that added heat, Guinea Peppers for that aromatic heat , Star Anise for that aromatic and slightly earthy flavour and Cinnamon for its added sweetness. 
After blending the spices into a powdery form I was excited since the smell was aromatic and rather heady. 


INGREDIENTS
1 tablespoonful of Grains of Paradise/ Alligator Peppers/ Guinea Peppers
6 Star Anise or 1 teaspoonful of Aniseed 
1 tablespoonful of Fennel seeds
1 teaspoonful of Cinnamon Powder 
8 prices of cloves 
1 dressed Duck (Marks and Spencer’s)
1 tablespoonful of Sesame oil

METHOD 
Watch how to prepare this flavour packed crispy Duck below ;

Don’t forget to subscribe, like the video, try the recipe and share ❤️
All photos, recipes and videos are by the owner of this blog.

Thursday, 3 May 2018

TASTIEST SPATCHCOCK GRILLED CHICKEN RECIPE

Learn how to spice, Spatchcock or Butterfly your Chicken for an even and moist cook on my YouTube channel, ‘Ndudu by Fafa’.

This recipe is easy to follow and packed with all natural flavours . The smoky Red Chillies coupled with the Caraway seeds gives this dish a smoky and aromatic taste. 
Best to serve this smoky and grilled Spatchcock Chicken with a bowl of crunchy Green Salad.
Don’t forget to like the videos in my YouTube channel, try the recipes and leave comments with your feedback.





INGREDIENTS 
1.5kg or Corn fed free range or Organic Chicken 
3 tablespoonful of Olive oil
1 large zest and juice of Lemon





MARINADE
50g of smoked dried Red Chillies 
1 large Onion
2 cloves of Garlic 
1 teaspoonful of Caraway seeds (Alternatively use Aniseed or Cumin seeds)
Salt to taste

SERVE
Thinly sliced 1 large Onion
15g of shredded fresh Basil (Alternatively you can use Parsley or Coriander)



METHOD 
Watch how to create this tasty grilled Spatchcock Chicken on my YouTube channel, ‘Ndudu by Fafa’ below;


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

Tuesday, 1 May 2018

THE TASTIEST WATERLEAF STEW RECIPE


The last time I enjoyed Water Leaves stew was over 20 years ago. During my childhood, Mum and I had the Water Leaves stew at least once a week with either boiled Yam, Plantain or Rice. 


Originally from West Africa, Water leaves are rich in Vitamin E, C , Omega 3 fatty acids, low in calories, high in fibre and are great antioxidants (to mention but a few). 
I promised myself to source and cook dishes I had during my childhood, when I visited Ghana. 




The main reason for visiting Ghana was to reconnect and create new memories with Mum. 
Naturally, I handed my list of ingredients to Mum as we headed to Mallam Atta Market to source the ingredients. Mallam Atta Market has always been my favourite Market to source fresh ingredients and I’m particularly fond of the market ladies; I find them warm, welcoming and helpful. 


This recipe is inspired by my how my Mum prepared this stew during my childhood. You can cut the leaves into pieces or use them whole as per your choosing. 

Please leave comments below if you know where one can get fresh Water Leaves from in the diaspora.

INGREDIENTS 
450g of Water leaves 
30ml of Zomi or Palm oil
1 large Onion
1 Habanero chilli 
2 tablespoonful of Shrimp powder 
Half a teaspoon of ground African Nutmeg (Optional)
2 tablespoonful of blended Ginger, Onion and Aniseed 
250g of blended fresh Tomatoes 
500g of smoked or grilled Mackerel 
150g of blended Melon seeds (Egusi/Agushi)
Salt to taste



METHOD 
Watch how to prepare this delicious and creative recipe on my YouTube channel, ‘Ndudu by Fafa’ below;




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

WAGASHI (GHANAIAN CHEESE) SALAD RECIPE




The Fulani’s (from the Northern part of Ghana) first introduced Wagashi into Ghana.
The Cheese is made from Cows milk and it’s naturally delicate in taste. 
Milk is mixed with the pounded bark of a Sodom Plant tree and Salt to make Wagashi.  The mixture is then drained and boiled till it solidifies. 




The Salt acts as a preservative and in some cases the cheese is soaked into a Millet leaf brine for a pinkish colour.
Unlike most Cheeses, Wagashi does not melt at high temperatures, however when fried it has a soft and fluffy texture.
Wagashi is popular and readily available in Nima (a suburb of Accra) which is inhabited my most Northerners of Ghana.
Wagashi can be fried or grilled, added to Stews, Soups , Jollof rice and Salads. 
It’s the only cheese made in Ghana and a must try. 
During my visit to Ghana, I couldn’t help but indulge in this Cheese including making this recipe. I hope you’re inspired to try it. This recipe omits Salt as the Cheese has a salty taste. 





INGREDIENTS
300g of Wagashi cheese or Indian Paneer
Groundnut oil

SALAD
200g of Green Salad leaves 
2 sliced Cucumbers 
1 thinly sliced Red or White Onion
1 teaspoonful of Chipotle chillies or any Chilli flakes.

SALAD DRESSING 
3 tablespoonfuls of Olive oil
1 teaspoonful of Honey
Pinch of milled Black Peppercorns 





METHOD 
Watch how to make this simple and equally delicious on my YouTube channel, ‘Ndudu by Fafa’. 




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

Wednesday, 18 April 2018

FRESH PLANTAIN FUFU RECIPE

Plantains are rich in fibre (which is good for your digestive system), Potassium, ( which regulates your heart beat and helps your muscles to work effectively) Vitamin A (which is good for eyes), Vitamin C (helps boost your immune system) to mention but a few. Plantains are similar in calories to Potatoes, however they contain more nutrients to Potatoes. 



Try switching your Potatoes to Plantains the next time you visit your local grocer. Plantains can be enjoyed when unripened (Green), ripened (when it's Yellow) and Over ripened (when it turns black). 
This recipe used the unripened Green Plantain which served with any soup of your choice. 


INGREDIENTS
2 Green peeled and cubed Plantains
150ml of Water

UTENSILS
A very good blender like a Vitamix.
A flat wooden ladle
Heavy bottomed saucepan 

METHOD 
Watch how to prepare the fresh Plantain Fufu recipe below;




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Tuesday, 17 April 2018

GHANAIAN BLUE CRAB CURRY RECIPE


All I could think of were the dishes I wanted to cook, when the Captain announced we’ve arrived at Accra Kotoka International Airport. 
The usual heat that embraces everyone when they get off the plane kissed my face. I run into the arms of my Mum and cousin as we chatted and drove home.
The next morning I was greeted by the crow of the neighbours Cockerel as I stretched and walked lazily into my Mums room. I decided to make Mum breakfast and settled on a savoury and spicy French toast. 
We planned our day which included visiting the Market for fresh groceries and I had to grab some fresh Blue Crabs.




Blue Crabs are my absolute favourite crustacean as I grew up eating them but scared of them when they were alive. Mum giggled and challenged me to touch one whilst it was alive. That was not going to happen since I still carried that fear but enjoyed eating them. She placed them in the freezer when we got home (as it was the humane way to kill them)and for me to use later. 




Mum was taken aback briefly , when I described what I would prepare, however she  supported my choice❤️.
I quickly went downstairs and decided to use the coal pot to prepare this dish. 

INGREDIENTS 
15 Blue Crabs
40ml of water
4 Lemongrass stalks
20g of fresh Basil
Coconut oil
1 large sliced Onion



CURRY MARINADE 
30g of smoked, dried Red Chillies
1 tablespoonful of Shrimp powder 
4 Cloves of Garlic 
15g of Ginger
1 teaspoonful of Aniseed 


Method
Watch how to prepare this creative and equally delicious recipe on my YouTube channel ‘Ndudu by Fafa’ below;




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


Wednesday, 11 April 2018

PESHWARI NAAN (COCONUT & ALMOND STUFFED FLAT BREAD) RECIPE

Peshwari Naan is one of my favourite must have side dish with most Indian cuisine. 
This recipe was inspired by a friend of mine, Ayesha, when she described the real Peshwari Naan not being as sweet as those sold at most restaurants (due to the inclusion of Sugar).
I decided to test her recipe to ensure I had the right balance of flavours. I liked the final product as it tasted just right and accompanied my Lamb Sagwala and Chicken Karahi perfectly. 
Watch how to prepare Chicken Karahi below, which accompanies the Peshwari Naan perfectly.



TIP
If you’re using Coconut flour it’s best to include Virgin Coconut oil for that added Coconut flavour.

INGREDIENTS 

BREAD
1.5 teaspoonful of Salt 
330g of Bread flour 
7g of Yeast
1 tablespoonful of Sugar
2 tablespoonful of natural Yoghurt 
30ml of Olive oil
75ml of lukewarm water
30g of flour for dusting 

FILLING 
100g of Coconut flour or desiccated Coconut 
100g of your preferred soaked Raisins
150g Almond flour
1 tablespoonful of Coconut oil

METHOD 
Watch how to  prepare your own authentic Peshwari Naan and enjoy it with your Chicken Karahi below;




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

Tuesday, 10 April 2018

SUYA BREAD SWIRLS RECIPE


Suya spice is a peanut based, dry mixed rub from West Africa (Ghana and Nigeria). It’s best used for marinating Meat, Fish or Poultry for the grill.
Imagine freshly baked Butter or Agege bread filled with grilled Suya sandwich, add some Avocado slices & thank me later😘. 
Suya spices are readily available in most African shops and online, however you can make your own as shown below;



INGREDIENTS 
1.5 teaspoonful of Salt 
330g of Bread flour 
7g of Yeast
1 tablespoonful of Sugar
2 tablespoonful of natural Yoghurt 
30ml of Olive oil
75ml of lukewarm water
30ml of Olive oil for rolling the dough.
60ml of water for the Oven.


SPICES
30g of Suya spice mix
10g of Cumin seeds
10g of Caraway seeds
Optional Onion or Garlic flour 

METHOD 
Watch how to prepare this recipe below on my YouTube channel, ‘Ndudu by Fafa’.



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