SOFTEST BROWN BREAD RECIPE EVER

INGREDIENTS 

500g of Wholemeal flour (preferably Organic)

1 levelled teaspoon of Vitamin C powder (Holland & Barrett)

2 tablespoonfuls of natural Yoghurt 

14g of dried Yeast

Half a teaspoon of grated Nutmeg 

1 tablespoonful of Dark Brown Sugar 

1 teaspoonful of Salt

400ml of lukewarm water 

METHOD 

Watch how to prepare this soft Brown Bread recipe below;

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

CHOP BAR BEEF LIGHT SOUP (A FUSION OF CULTURES)

The Butcher skilfully diced the boneless Beef into my preferred size whilst I contemplated whether to ask for bones or not. I blurted my question out not realising l was thinking out loud. The Butcher said ‘sure’ as he used his machine to cut the bones into sizeable chunks and added it was ‘free’. 

I quickly said ‘thank you’ with a smile on my face as I headed out of the shop.

My next dilemma was what to cook, Pho or Beef light soup? I decided to prepare the tastiest West African Beef soup recipe using the Vietnamese cooking method of making Pho.

VIETNAM 

My first experience of having Pho was during my visit to Vietnam about 5 years ago. Every street corner had a Pho stand where a broth made from bones and spices will boil for hours. 

The clear broth is then added to rice noodles, your preferred protein with oodles of fresh mixed herbs and chillies. My experience in Vietnam introduced me to charring of Ginger for that slight smoky and intense Ginger flavour.

TOGO

Another experience that influenced this soup was my first visit to Togo during my childhood. 

Mum took me to a local Togolese Chop Bar where we had the most amazing Yam Fufu with Goat Meat light soup. 

I watched as three women using a pestle and mortar (the type we use in Ghana for pounding Palm nut) dip the pestle into water and took turns in pounding the Yam Fufu. 

The Yam Fufu was the silkiest and softest Fufu I’ve had to date coupled with the perfectly spiced and aromatic Goat Meat soup.

With the above experiences under my belt I decided to create a recipe in honour of two different cultures.  I hope you enjoy this dish as much as I did and it makes it to your Christmas menu.

The next recipe is my interpretation of a silky smooth Yam Fufu. Don’t forget to subscribe and click the notification button on my YouTube channel, ‘Ndudu by Fafa’ for when I upload the video.

To start you will need the following;

Ingredients

400g of bones

1kg of diced Beef

3 medium sized salted Beef

4 Grains of Selim (Hwentia)

3 Black Cardamom (Optional)

2 Habanero Chillies 

10 Kasoa Green Chillies (readily available in Ghana) or any Green chillies

2 litres of Water

80g of Tomato paste

100g of Okra/ Garden Eggs/ Aubergine

1 teaspoonful of Salt to taste

Spice blend

40g of Ginger

3 cloves of Garlic

1 large Onion

1 tablespoonful of Aniseed

Salted Beef

200g of fatty Beef 

30g of Salt

2 tablespoonful of Vinegar

5 Grains of Selim and or 4 Black Cardamom (Optional)

4 Schezuan pepper (optional) Alternative: Fennel and Black Peppercorns

1 teaspoon of dried Rosemary

4 Green Cardamon pods (optional)

Method;

Watch how to prepare the most creative soup with a fusion of differing cultural cooking methods below; 

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

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

SMOKY AND AROMATIC GRILLED RED MULLET

Imagine bitting into a moist fish with crispy skin and savouring the smoky and aromatic flavour of its marinade. 

A perfect stress free meal to incorporate into your festive menu for those who maintain a Pescatarian diet. Serve with some sticky Coconut rice and your preferred steamed vegetables.

Enjoy!

INGREDIENTS

2 medium sized, descaled and gutted Red  Mullet

1 sprig of Rosemary 

1 teaspoonful of smoked Paprika 

4 tablespoonfuls of Olive oil 

Salt and Pepper to taste

HOLY GRAIL SPICE BLEND

30g of Ginger 

1 large Onion

1 tablespoonful of Aniseed 

2 cloves of Garlic 

4 Green chillies

Blend the spice mix together and use 3 tablespoonful for this recipe.

Reserve the rest in an airtight container, cover with Olive oil and reserve it in a fridge for no longer than 10 days. Use as and when a recipe requires it.

You can also serve  this fish with either Yam, Potato or Plantain chips 

Watch how make this quick and flavour packed recipe below;

Don’t forget to subscribe, try the recipe, leave comments with your feedback and share 😘

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

HOW TO MAKE COUSCOUS FROM SCRATCH

The time on the clock was 05:30hrs as I sipped my black coffee and started researching about Millet Couscous. The constant request for Brukina (a Ghanaian drink made from Millet and Milk) by my subscribers inspired my early rise.

The outcome of my research meant one had to use CousCous Millet and  not the Millet in its natural form. I could place an order for the Millet Couscous however that will delay my filming for another week.

I had all the ingredients needed to make my own Millet Couscous apart from the Muslin cloth needed for steaming.

During my childhood Mum made a dish known as ‘Korklui’ where the fermented Corn dough was turned into granules using a flat wooden sieve known as ‘Agbadze’ and boiled into a porridge.

I knew  Agbadze (as known in the Ewe language) was  used in Ghana and Togo, however I was curious to know if any other country also used it and it’s local name. My question read…

‘Good morning folks. What would you call this in your local language and in English?  Do you use this in your country? Tell me more.

*Responses*

Elibri

*I guess it can be called Sranui*. ‘Ewe language from the Ho area of Ghana’ as explained by Amadebrah

Qwesi_gentry

*We call it Agbaedzea in Angola and we use it for sieving’

Freda Muyambo (CEO of Tarts & Crumble based in Nigeria).

**Used for winnowing? I guess it is called a winnower or winnow’**

Lyon

**Used by the Ga people for the preparation of Kpokpoi**

Chayilediyie

*It’s called Ukeng in my dialect (Akwa Ibom State in Nigeria)**

Thank you folks for your contribution to my research. In the name of sticking to the recipe for the Millet Couscous  find the list of ingredients below;

680g of Millet flour

227g of Rice flour

200ml of cold water

Jollof

250g of Jollof stew

340g of Millet Couscous

METHOD

Watch how to make your own Gluten free Couscous below;

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