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

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.

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.

SUYA BREAD SWIRLS RECIPE

Yaji spice (which is used in making the ever popular Suya) is a peanut base dry mixed rub from West Africa (Ghana and Nigeria). It’s best used for marinating Meat, Fish, Vegetables or Poultry for the grill in making your personalised Suya.

Inspired by the Nigerian sandwich I created these bread swirls.

Imagine freshly baked Butter or Agege bread with Avocado butter, grilled Suya and Onion slices for a sandwich. You can turn this dream into a reality ooh!

 Thank me later for the inspiration 😘. 

Yaji (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 (optional )

Half a teaspoon of Vitamin C powder

30ml of Olive oil or 30g of butter

75ml of lukewarm water

30ml of Olive oil for rolling the dough.

60ml of water for the Oven.

SPICES

30g of Yaji (Suya) spice mix

10g of Cumin seeds (optional)

10g of Caraway seeds (optional)

Optional Onion or Garlic flour 

METHOD 

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

Don’t forget to subscribe, like the video and share. Try the recipe and leave comments with your feedback 😘

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

MOIN MOIN (GLUTEN FREE BEAN PUDDING) RECIPE

Moin-Moin is a gluten free, spiced bean pudding from Nigeria. Ghana has a similar recipe known as Tubani.

Moin-Moin traditionally is steamed in Banana or Waakye leaves , which tends to give the pudding a distinctive flavour. 

It’s a must try especially since it’s Gluten free and packed with natural flavours. 

Ingredients 

150g of peeled black eyed beans 

70g of Karahi Chicken stew

65ml of water 

1 large egg

1 Red Pepper

1 Habanero Chilli 

1 teaspoonful of Shrimp powder 

Salt to taste

Method 

Watch how to prepare this famous Nigerian pudding and thank me later.

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

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