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 rice👌🏾

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

Don’t forget to subscribe, like the videos, try the recipes and share. 

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

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’.

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

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.

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 

Tel: 0246 539120

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;

Don’t forget to subscribe, like the videos, leave comments with your feedback and share.

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

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 👌🏾😘

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. 

Don’t forget to subscribe, like the video, leave comments and share. 

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

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’.

Don’t forget to subscribe, like the video and share with family and friends.

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

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.

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;

Don’t forget to subscribe, like the videos, leave comments and share.

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

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;

Don’t forget to subscribe, like the videos, comment and share. 

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’. 

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

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