RICE AND BEANS RECIPE

'Waakye'is made from boiled black eyed beans and rice which is infused with millet leaves for its distinctive brown colour. The Carribeans have their version of 'rice and peas'.  Waakye is a popular street food in Ghana, that's readily available mid morning till lunch time. 

Waakye is usually served with a spicy slow cooked tomato sauce, black pepper sauce (Shito), Spaghetti tossed in the spicy tomato sauce, Gari (made from cassava) tossed in the spicy tomato sauce, fried fish, fried meat, Eggs, Avocado, green salad with onions and fried Plantain.

 It's rather a decadent and flavourful dish , which encourages indulgence, hence the varied toppings. 

Try making your own with this easy to follow recipe.

Serves 6

Ingredients; 

600g black eyed beans soaked overnight 

1.2 litres of water

1 teaspoon of bicarbonate soda (optional)

300g of washed basmati or long grain rice

1 teaspoon of salt

5 stalks of washed dried millet leaves ( this lends the Waakye a burgundy colour)

6 cleaned Waakye leaves for serving (optional)

You can get most ingredients from your local supermarket or specialist African grocers.

Soaked black eyed beans

Method;

Add the beans and water to a saucepan. 

Place the saucepan on a medium heat and cook the beans for 40 minutes or until el dente ( meaning the bean still has a bite).

(The beans needs to be el dente as it will cook further with the rice).

 Millet leaves 

Add the washed rice, millet stalks , bicarbonate of soda (optional) and salt. 

Cover the saucepan and bring everything to a boil. Once it's boiled , reduce the heat to a low setting, cover with a grease proof paper and the lid. 

Cook for a further 25 minutes and turn the heat off. 

Typically Waakye is served in leaves, which adds an aromatic flavour to the dish. 

This is a perfect family sharing dish which is best  eaten together from the same bowl or leaves. Best with an iced cold water and a slither of lemon . 

De constructed Waakye

Watch the full video for Waakye Fried Rice on my Youtube page, Ndudu by Fafa. Click on the link below,

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

THE GHANAIAN DOUGHNUT RECIPE

The Ghanaian doughnut, 'Bofrot', Togbei or 'Boflot', as it's commonly known is a popular breakfast snack which accompanies either a corn meal or millet porridge. There are 2 variations of this snack. There is a dry version, which is made from a bread mix and the other variation which is this recipe. See the full video on my Youtube page, Ndudu by Fafa.

Ingredients:

225g of plain flour

150ml of warm water

50g of butter

1 teaspoon full of yeast

1 teaspoon of baking powder

Half a teaspoon full of vanilla bean paste

3/4 teaspoon of grated nutmeg

4 teaspoon of sugar 

1 free range egg, beaten

A pinch of salt

1 litre Sun flower oil for deep frying

Method:

Mix the warm water, half the sugar and yeast together and leave for about 15 minutes in a warm area or until it froths at the top. 

Add the vanilla paste and the remaining sugar

In a bowl sift the flour, salt, nutmeg and baking powder

Make a well in the middle of the mix and gently add the flavoured yeast warm water.

Melt the butter and pour into the flour mix, add the beaten egg and yeast mix

Combine everything together , making sure your paste has no lumps

Cover your mixture with a damp cloth or cling film and leave to rest in a warm environment for at least an hour or when doubled in size.

Using a deep pan, pour the sunflower oil and place on a medium heat.  I advise of medium heat,  to avoid crispy looking and under cooked doughnuts.

Using a tablespoon or your hands, spoon the soft mixture into the oil

Please do not overload the oil, as the temperature will drop and the doughnuts will be filled with oil. (not a nice taste)

Once golden, crispy and hollow when tapped, it's ready. Sit the cooked doughnuts on a blotting paper to get rid of excess oil.

I omitted the sugar, when I made this, as I prefer to dunk it in a sauce (Blackcurrant sauce). 

Now I am ready to create another variation of this Ghanaian street food classic.

THE VARIATION
Doughnuts with chocolate ganaché  with hazelnuts and pistachio

Watch the full video on my YouTube page, 'Ndudu by Fafa' and subscribe. Click below



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

OKRA SOUP

In response to the high demand for my quick Okra soup, here is a recipe to tingle your taste buds. 

Ingredients:

500g Chopped Okra

1 litre Chicken stock / Vegetable stock 

2 medium sized onions

I teaspoon of coconut oil or vegetable oil

1 teaspoon of cumin

1 whole Habanero/ Scotch Bonnet Chilli

30g of peeled ginger

1 smoked chipotle chilli (optional)

1 large bag of fresh spinach

2 large diced sun-ripened tomatoes

1 teaspoon of Bicarbonate of Soda (optional )

Salt

 

The exciting thing about this dish is, you can create a variation with different flavours by using the following or combining them ( an indulgent act).

 Choose;

Seafood medley ( Prawns, Crabs, mussels)

Mixed fish or Fish balls ( smoked fish, fresh fish, fried fish)

Meat or meat balls (Goat,Lamb,Beef)

Poultry ( smoked Turkey, Chicken, Guinea Fowl, Duck, Pheasant )

Vegetable Medley

For a vegetarian option you can add Cauliflower and Aubergine.

Okra (Ladies Fingers, Bhindi, Fetri)

Method;

Blend together the ginger, 1 whole onion and cumin. Add a bit of water and blend to a silky smooth consistency.

In a saucepan on a medium heat add the oil till it's warm. Add the cumin and ginger mix and cook slowly for about 8 minutes or until you have a a thick paste. (The reason I slow cook the the mix is, the onion caramelises which lends it's sweetness to the dish. It's all about flavour remember)

Using another saucepan on a medium heat warm your preferred stock and add the chopped okra. 

Add the bicarbonate of soda which activates the Okra's mucilage. This is optional, as some prefer the soup without it's slimy characteristic.

A chicken and vegetable mix Okra Soup

Cook for 2 minutes then add your cumin and ginger paste. 

Cut your medium sized onions in two and slice sideways and add to the okra mix. 

I used prawns and left over cooked meatballs for this recipe. I added the raw prawns  (cooked for 2 minutes) and then added the meat balls.

Add the chipotle (for a smoky flavour) and salt to taste.

Cook for a further 3 minutes and turn the heat off. 

Add the chopped tomatoes and spinach. Cover the soup  to allow the spinach to wilt and the flavours to infuse for 5 minutes. 

Okra soup with meat balls and prawns

Voila your Okra Soup is ready. Best eaten with Banku ( steamed corn and cassava dumpling , rice, yam)

Traditionally Palm oil is used for a rather earthy taste. When cooking with Palm oil it's best to use smoked fish or meat, for poultry and seafood it's best to use vegetable oil, coconut oil or unrefined Shea butter. 

Okra soup cooked with Palm oil (Made by my Mum)

The perfect way of enjoying Banku and Okra soup.

Watch the full video on my Youtube page, Ndudu by Fafa. Click on the link below;

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

Mint flat bread recipe

Try this  crunchy homemade flat bread and I promise you won't buy any from the shops again. This is a perfect accompaniment to the lamb kofta recipe. 

Enjoy!

Ingredients 

4 tablespoons of extra virgin oil

200g of strong flour or all purpose flour

1 teaspoon of dry yeast

1 teaspoon of caster sugar 

Half a teaspoon of salt

150g of chopped fresh mint

125ml of warm water 

Method;

In a cup, add the yeast, sugar,  salt  and warm water. 

Mix everything together till well combined and leave for about 10-15minutes or till a froth forms. 

Using a mixer

Add the flour, mint and olive oil 

Mix till you have a breadcrumb consistency. 

Add the frothy yeast mixture  and mix till you have an elastic dough. This should take about 7 minutes.

Using your hand

Wash your hands clean.

In a bowl sift the flour , add the olive oil and mint. 

Mix well till you have a breadcrumb consistency.

Add the frothy yeast mixture and mild into a ball. 

On a clean floured surface knead the bread mix for about 10-15 minutes or until you have an elastic texture. 

Place the bread in a bowl or leave it in the mixer bowl. Cover with a cling film and leave to rise for an hour and a half. Once the bread has doubled in size, knead it for 2 minutes and cut into 4 equal parts. 

On a floured surface roll your bread flat as shown below

Place a non stick frying pan on a high heat and add your flat bread. 

Cook for a minute and a half on each side 

Serve immediately with your favourite Burger or Kofta. 

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

Enjoy!

LAMB KOFTA RECIPE

This recipe was inspired by a friend, Ayesha, who made delicious Lamb Kofta's for me.  The 'foodie' in me couldn't resist asking for the recipe, as it was delicious.  After a taste of her Kofta's I quickly thought of ways to add my little 'Ndudu' twist to the recipe.  She told me about her secret spice of 'carom seeds' added the slight tangy taste to the Kofta and the baking powder made it fluffy. I omitted the baking powder, gram flour and ginger, instead I added pomegranate seeds and parsley to the mix. 

 Serves 6

Ingredients;

1kg of minced lamb

150g of chopped mint

1 teaspoon of ginger (optional)

2 Large finely chopped shallots

2 finely diced green chillies

2 large eggs

3 large grated potatoes

1 tablespoon of gram flour (optional)

1 teaspoon of baking powder (optional)

1 tablespoon of pomegranate seeds (Easily sourced in most Indian shops)

1 tablespoon of slightly roasted carom seeds (Easily sourced in most Indian shops)

70g of chopped parsley

Salt and pepper to taste. 

Tomato salad

7 large diced tomatoes

70g of chopped parsley

70g of chopped mint

1 large finely diced shallots

2 tablespoons of olive oil

150g of yoghurt 

2 tablespoons of lemon juice

Salt and pepper to taste. 

Method; 

In a bowl add the minced lamb, grated potatoes, diced green chillies,  pomegranate seeds, carom seeds, chopped shallots, mint, parsley, the two cracked eggs, salt and pepper to taste (as shown above).

Using your clean, washed hands mix everything together till well combined. Leave it to rest in the fridge, for at least 30 minutes, to enable the flavours of the herbs and spices to infuse the meat. 

Using your cleaned, washed hands, scoop a handful of the spiced meat mixture into a ball, place it on a tray and press it down slightly to form a disk , as shown above. 

To fry; 

Place a frying pan on a medium heat and add the sunflower oil. Let the oil heat up gently for about 1 minute. 

Add the lamb and fry for 3 minutes on each side. 

To grill;

Pre heat your grill to 170*c

Place the lamb on an oiled baking tray and grill for 8 minutes.

To serve;

Mix your chopped tomatoes, shallots, mint, parsley, yoghurt, olive oil, lemon juice, salt and pepper to taste, together. 

Best with flat bread (Click here for, homemade flat bread recipe) and a crispy glass of Riesling. 

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