3 MUST HAVE GHANAIAN CHILLI SAUCES

The 3 main Chilli sauces consumed by most Ghanaian households are the Green Chilli sauce made from Pettie Belle Chillies locally known as KpaKposhito. 
'Shito' translated from the Ga language (spoken by most Ghanaians, particularly by the Ga tribe from Accra, the capital of Ghana) means 'Chilli'. 

In Ewe (language spoken by the Ewe tribe from the Volta region) Chilli is 'Atadi' and the Ashanti's also refer to it as 'Meko'. 

How do you describe 'Chilli' in your language? Please share by leaving comments below. 

 Red Chilli Sauce 
 A spicy Salsa  made from Red Chillies, Onions, Tomatoes and Salt which are grounded (using the Ghanaian earthern clay bowl with internal ridges, known as 'Asanka' and its accompanying wooden pestle) into a textured smooth consistency. 
The inclusion of Garlic and Ginger (apart from their great nutritional content) to the salsa has gently crept into the recipe and its a welcome distraction. 

For that smoky flavour, why not try to char grill your Tomatoes? 

GREEN CHILLI SAUCE
Using the aromatic Green chillies from Ghana (Kasoa Pepper or Kpakposhito)Onion, Garlic, Ginger and salt to taste(which are grounded into a textured consistency) this sauce is cooked to intensify it’s flavours. Most individuals do include Aroma or Shrimp stock to this sauce which is optional for that added flavour. My recipe excludes the aforementioned food enhancers but instead incorporates Green Peppers and Coconut oil for that added flavour. Most Green sauces loose their bright Green colour and instead have an Olive green colour when cooked. I microwave my sauce to ensure I retain the bright Green colour of the sauce.
  This particular sauce is enjoyed with Kenkey, boiled Yam, Banku, Akple etc 

A must try sauce

BLACK CHILLI SAUCE (SHITO)

The ultimate Chilli sauce is the slow cooked Black Chilli sauce popularly known as 'Shito' which is made with Chillies , Spices, Onions, Shrimp powder and Herring Powder. Each household has its own version hence the flavours can be varied. The sauce can have either a smooth or textured consistency depending on each individuals preference. 

I have a few friends who cannot enjoy a meal without incorporating any of the above sauces  to their dish. 

Find the step by step video guide on how to make these 3 incredible sauces below; 

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

THE TASTIEST GOAT MEAT STEW INFUSED WITH PREKESE

PREKESE (Tetrapleura tetraptera)

Native to Western Africa (particularly in Ghana and Nigeria) where it’s readily used, Prekese as known in Ghana or Uhio in Nigeria is part of the Pea plant family.

The fruit has a sweet fragrance that can be lost if not stored properly and doubles up as a spice. Prekese is usually used in making drinks and soup such as (Palm nut soup, Banga soup or Light soup) and it is rather unusual to use it in stews. 

The idea behind this recipe is to create other inspiring ways to using our local spices, create new flavours and recipes.  The inclusion of Prekese to the traditional Tomato based stew in this case was to infuse its sweet flavour to the dish.

 Prekese is rich in protein, lipids, potassium, iron, magnesium, phosphorous, and vitamin C hence its inclusion also in stews can only benefit the eater. 

Bulgar Wheat Jollof

I made this recipe for my Mum, portioned it into little containers, froze them which gave her the flexibility of using it as and when a recipe requires it. 

It is a perfect sauce for making something different for Christmas and a must try. 

Be adventurous and use the stew as a base for your Jollof rice. Try using the Ghanaian Brown Rice for that nutty flavoured Jollof rice.

INGREDIENTS

1kg of Goat meat

2 large Onions

10g of Ginger

10 fresh Green Chillies (Any chillies of your choosing)

1 teaspoon of dried Rosemary

1 teaspoon of Cumin seeds (optional)

1 large Prekese

150ml of water (Steam the Goat meat on your lowest setting for 45 minutes)

600g of fresh blended Tomatoes or make your own Passata as shown below;

80g  of Tomato puree

1 stock cube (Optional) This was omitted from the video recipe. 

100 ml of your preferred oil

Salt to taste

Spice blend

1 large Onion

1 tablespoonful of Aniseed

2 cloves of Garlic

30g of Ginger

Do you prefer Lamb? Why not try this recipe below; 

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

EGUSI AND EBA RECIPE (NIGERIA)

Ingredients

500g of Goat Meat cut into sizeable chunks  

Spice Blend
30g of Ginger
1 large Onion
 1 teaspoon of Carom Seeds (optional)
1 teaspoonful of Aniseed (NkitiNkiti)

200g of blended Egusi seeds and 125ml of water

2 Red Peppers, 4 Red Chillies and 150g of Tomatoes

150 ml of Zomi (spiced Palm oil or Palm Oil

2 large Onions

1 tablespoonful of Shrimp powder

Salted dried Fish (Koobi)

Half a teaspoon of Dawadawa powder

400g of Spinach

10 fresh Green Chillies

Salt to taste 

EBA

1 cup of Gari

2 cups of hot water

Salt to taste

METHOD
Watch how to make this tastiest (best kept secret of Nigeria) recipe of Eba and Egusi on my YouTube channel below; 

Don't forget to subscribe, like the videos, try the recipes and leave comments with your feedback. 
All recipes, photos and videos are by the owner of this blog. 

THE HEALTHIEST AND TASTIEST OKRO SOUP RECIPE EVER

Where at thou hot 'Akple' (steamed pliable dumpling made out of Corn)?

That’s the question you will be asking when you make this flavour packed and healthy Okro soup. I used frozen baby Okra that I purchased from Sainsburys and blended the Okra using the lowest setting of my Vitamix blender. This makes for a quick recipe. 

There are various must try Okra recipes on my YouTube channel, ‘Ndudu by Fafa’ below;

INGREDIENTS 

400g of frozen or fresh Okra

150g of steamed Kale or Spinach

2 large Onions

10 green Chillies (The quantity used should suit your personal preference). 

2 packs of slightly smoked Mackerel from Sainsburys 

2 packs of Fish mix (readily available in most supermarkets or Fishmongers)

500ml of Water or Fish stock

50g of smoked dried Herrings or Smoked Fish

50g of smoked dried Prawns / Fresh Prawns

Coconut oil

Salt to taste

Spice blend

1 large Onion

1 leveled tablespoonful of Aniseed

30g of Ginger

3 cloves of Garlic

6 Green Chillies

You can enjoy the soup on its own or with Banku, Gari Piñon, Eba, Kenkey, Rice balls or your preferred carbohydrate.

Watch how to make this soup that has got most tongues wagging and tastebuds heighten

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

HOW TO COOK THE TASTIEST WREWRE SOUP (MUSKMELON SEEDS)

WreWre (Muskmelon or Cantaloupe seeds) soup is rich in Vitamin A, C, Folic acid potassium to mention but a few nutritional contents..

It has no fat, cholesterol or saturated fat and helps boost one’s immune system especially during the cold months.

Wrewre (as it’s locally known in Ghana) can be used for various recipes and it can be found in some Indian cuisine.

The taste is similar to Groundnut or Peanut soup, however it has a slightly delicate nutty flavour to Peanuts.

Stay tuned for more recipes using this nutrient dense seeds.

For a healthier soup use leaner meat, fish or seafood.

INGREDIENTS

80g of Wild Melon seeds (WreWre seeds) Readily available at most African grocers or online.

4 Lamb shanks

1 tablespoonful of Organic cold pressed Coconut oil

60g of Tomato purée

1 large Tomato

1 large Onion

2 litres of Water

200g of smoked Fish (optional) or 1 teaspoonful of powdered dried Shrimp

2 large Aubergines

10 whole Green Chillies

Salt to taste

SPICE BLEND

30g of Ginger

1 large Onion

3 Green chillies

2 cloves of Garlic

1 teaspoonful of Aniseed

Watch how prepare this flavour packed WreWre soup and more on my YouTube channel, ‘Ndudu by Fafa’, below;

Enjoy this with Rice, Yam, Plantain etc (basically any carbohydrates of your choosing).

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

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

CUMIN RICE (JEERA RICE)

INGREDIENTS

250g of Basmati Rice with a minimum age of 10yrs

30g of butter

3-4 pods of Balck Cardamom

1 Cinnamon stick

3-4 Green Chillies

3 Bay leaves

1 heaped tablespoonful of Cumin seeds

120 ml of water

20g of chopped Parsley to garnish

Salt to taste

METHOD 

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

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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 SPICE series covers how to choose, store and incorporate natural flavours to any meal. The series will also touch on the history, benefits and side effects of spices.

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 more below;

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

BIRYANI SPICED LAMB KOFTA RECIPE

As quick mid week dishes go, this is a quick recipe that’s ready under 25 minutes. 

I served this dish with Cumin Rice (a recipe that’s also available on my YouTube channel, ‘Ndudu by Fafa’).

INGREDIENTS

2 leveled tablespoons of Biryani Spice mix or Suya Spice

400g of minced Lamb /Goat /Beef

2 large sliced Onions

20g of chopped Coriander

300ml of your preferred unscented oil for frying

250ml of natural Yoghurt

Salt to taste

2 tablespoonful of Extra Virgin Olive oil

Picture below is tagged with the Biryani spice mix recipe. 

BIRYANI SPICE MIX 

Watch how to prepare this dish on my YouTube channel, 'Ndudu by Fafa' below;