KARAHI CHICKEN STEW RECIPE

My journey of exploring new flavours by way of spices and herbs continues. My larder is literally packed with various spices, which makes it easier for me to experiment and be creative. 

A visit to my local Halal butcher, (who has Goat Meat) was one filled with knowledge. The butcher was kind to share a few family recipes, which I was appreciative of  (when he heard I was a Chef). 

The decision to make this Chicken stew was sudden as I had guests the next day.  I wanted something smoky and slightly bitter which would accompany my sweet homemade Peshwari Naan. 

I knew the dish will be great but I was slightly worried my guests might not like it.

As I lay the last cutlery my door bell went and I ushered in my guests. 

After a few pleasantries and  gifting me a beautiful bouquet of flowers with bottles of Prosecco, they were seated. I rolled the Peshwari Naan and began pan roasting them and served the Stew in small bowls. 

They tore into the hot Peshwari Naan and dipped it into the sauce. 

The kids were the first to react saying how much they loved and want a doggy bag. Their parents polished off their plates and asked for seconds. I smiled quietly because, a Chefs dream is for their creation to be accepted and understood. 

After wrapping the doggy bag , giving hugs and saying  goodbyes, I settled in front of my computer to write about this experience and also the recipe.

I hope you enjoy the recipe as much as my guests did.

INGREDIENTS

Spice Mix

1 teaspoonful of Cumin seeds

1 teaspoonful of Garlic Powder 

1 teaspoonful of smoked Paprika 

1 teaspoonful of Chilli flakes

4 Cardamom Pods

1 teaspoonful of Coriander seeds

I teaspoonful of Ginger Powder 

1 teaspoonful of Fenugreek leaves 

1 teaspoonful of dried Parsley 

1 teaspoonful of Black Peppercorns 

1 Cinnamon stick 

WET MARINADE 

20g of Ginger 

1 large Onion

1 teaspoonful of Aniseed 

2 Cloves of Garlic 

1 chopped Green Chilli

500g of skinless Chicken thighs 

250g of blended Plum Tomatoes

1 large sliced Onions

10g of finely chopped Coriander 

Salt to taste.

Beurre Noisette

100g of Butter 

1 Cinnamon stick

4 Black Cardamom 

5 Green Cardamom 

3 Bay leaves

2 Green Chillies

METHOD;

Watch how I made this flavour packed stew on my YouTube channel, ‘Ndudu by Fafa’, below;

Don’t forget to subscribe, like the video, comment with your feedback and share. 

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

THE TASTIEST GRILLED SALMON WITH SHITO (GHANAIAN BLACK CHILLI SAUCE)

Cooking at times can be tiring, depending on how complicated the recipe is or can be. I tend to steer towards easy to follow recipes which are equally delicious and fun to re create. 
This recipe is inspired by the Ghanaian 'Shito Lo', which is char grilled Fish in a spicy marinade. 

The list of ingredients are readily available in most homes and you can omit the Lemon grass altogether. 

Watch how to make your own tasty Shito , (Ghanaian Black Chilli Sauce) on my YouTube channel, 'Ndudu by Fafa' below; 

Why not try this recipe and tell me about your experience. 

INGREDIENTS

1kg of descaled and gutted wild Salmon

3 tablespoonful of black Chilli sauce (Shito)

3 stalks of bashed Lemon grass

METHOD

Watch how I prepare this simple and equally tasty meal on my YouTube channel below; 

Don't forget to subscribe, like the video, try the recipe, leave comments with your feedback and share with your family and friends. 

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

SMOKY GRILLED CHICKEN WITH SWEET POTATOES

A typical day for me starts at 5am, where I edit my videos and write a recipe before setting off for work. During my mad rush in the morning, I tend to prepare a marinade for either my Chicken or Meat dish for dinner. When my day ends, I quickly upload a video and start working on another recipe, whilst my dinner cooks.

This recipe was borne out of my mad rush and it was delicious when baked, hence sharing the recipe. I hope you’re inspired to try the recipe and like the video on my YouTube channel, ‘Ndudu by Fafa’.

INGREDIENTS 

MARINADE

20g of Ginger

1 teaspoonful of Aniseed

1 large Onion

2 Cloves of Garlic 

50g of natural Yoghurt 

2 large Sweet Potatoes 

1 tablespoonful of Coconut Oil 

1 tablespoonful of Olive Oil 

1 teaspoonful of Oregano 

1 tablespoonful of smoked Paprika 

Salt to taste 

TIPS

The fibres of the Chicken softens when it’s marinated in Yoghurt.

This allows the Chicken to absorb all the flavours and makes for a moist Chicken when cooked. 

Preheat your oven to 180*c 

The Sweet Potatoes depending on the size should be ready after 25 minutes, however cook for a further 10 minutes for a crunchier version.

METHOD 

Watch how to create this easy to follow recipe on my YouTube channel, ‘Ndudu by Fafa’.

Don’t forget to subscribe, like the video, try the recipe, leave comments with your feedback and share with family and friends.

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

AGBELI KAKLO (CASSAVA OR YUCA FRITTERS)

Agbeli Kaklo or Bankye Krakro as known in the Ewe and Ashanti language respectively is made from grated Cassava and Onion. The juice of the grated Cassava is extracted (reserve for making starch) and then mixed with the blended Onion and deep fried. In Ghana this is enjoyed with Coconut pieces and as a snack. 

Cassava is also known as Yuca or Manioc and it’s enjoyed across South America , Asia and West Africa. Cassava has a tougher outer layer that needs to be peeled and best soaked overnight to rid it off any toxins, before cooking. 

Using the sharp edge of a knife make a deep slit into the tough skin of the Cassava. Proceed by using the blunt edge of the knife to peel the outer skin. Please take all necessary precautions when dealing with a sharp object.

Once peeled leave it to soak overnight in water and you can proceed to grating the Cassava. Please note you can divide the Cassava lengthwise and remove the inedible string in the middle.

Alternatively you can grate the Cassava till you reach the inedible string  part and stop.

Using a fine grater proceed to grate the Cassava into a finely textured consistency, as shown below;

It’s a rather easy recipe to follow, however there are a few tips you need to follow; 

- Fry at a constant medium heat to avoid an undercooked croquettes 

- Don’t overcrowd your pan with the croquettes. This will reduce the temperature of the oil, subsequently filling your croquettes with oil (not a pleasant taste).

- Ensure to extract as much moisture from your grated Cassava. This will make a crunchy outer layer and a moist interior. I love my Agbeli Kaklo to have a little kick, hence I do add Green chillies (This is optional). 

INGREDIENTS 

1 large Cassava

1 large Onion

Sunflower or Coconut oil for frying

1 Green Chilli (Optional)

15g of chopped Spring Onions (optional)

Salt to taste

MORE TIPS

- If you prefer a softer version extract all the juice from the grated Cassava and allow it to dry for an hour. The blended Onion will add moisture. 

- For a harder and crunchier version , extract as much juice from the grated Cassava and leave to dry for at least 5 hours

Once you follow the above tips, you should always end up with a perfect tasting Agbeli Kaklo. 

METHOD 

Watch how to make this delicious Agbeli Kaklo recipe on my YouTube channel, ‘Ndudu by Fafa’ below;

Don’t forget to like the video, subscribe, try the recipe, comment with your feedback and share.

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

THE TASTIEST GHANAIAN POTATO SALAD

Potato salad is a popular dish across the world and enjoyed by many.

In Ghana, Potato salad is usually served at events as a side dish, however it’s my go to dish when I have limited ingredients in my fridge to use up.

This recipe offers  a balanced the flavour packed dish by cutting through the creaminess with Cider Vinegar.

I prefer to have my hard boiled Eggs in big chunks for the added texture. 

I introduced sweetness to this dish by adding Onion marmalade (which is easy to make) and the added crunch from my finely diced mixed Peppers and Onions. You can also add your preferred protein to create a meal.

Enjoy this dish with a perfectly grilled Fish or Chicken.

For the list of ingredients, you will need the following;

250g of peeled or unpeeled cubed Potatoes (Best to use any waxy Potato)

1 large sliced Onion

20g of finely diced mixed Peppers 

1 small finely diced Onion

20ml of Olive oil

30g of Mayonnaise 

1 tablespoonful of Cider Vinegar 

Finely diced steamed Carrots (Optional)

Finely chopped Coriander or Parsley (Optional)

3 large hard boiled Eggs cut into chunks 

1 teaspoon of milled Black Peppercorns

Half a teaspoon of salt to taste

METHOD 

Watch how to prepare this tasty Salad on my YouTube channel, ‘Ndudu by Fafa’, below;

Don’t forget to subscribe, like the video, try the recipe and share with your family and friends 😘

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