THE YAM AND SALTED CARAMEL TART RECIPE YOU NEED TO TRY

How about this inventive way of enjoying Yam as a pudding. This recipe will get your guests talking and they’ll be surprised with how easy it is to emulate. Do share the recipe with your family and friends 😘 Enjoy and share your experience by leaving comments below.

INGREDIENTS 

250g of thinly sliced Yam (best to use a mandolin)

400ml of Coconut milk or any Milk of your choosing 

80g of butter

3 tablespoonfuls of Brown Sugar or Jaggery

SALTED CARAMEL

250ml of double cream

200g of Granulated Sugar

60ml of water

Pinch of Salt

TO SERVE 

Serve with any Ice Cream of your choosing or natural Yoghurt 

Learn how to make your own Yoghurt to serve with the Yam pudding below;

METHOD 

Watch how to prepare this incredible recipe below;

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TRY THIS QUICK BORLOTTI BEANS, COCONUT MILK & JASMINE RICE RECIPE

Imagine the sweet taste of Coconut and Jasmine rice mixed with a woody flavour of Borlotti beans; which can be used as a base for a Vegetarian salad or served with your preferred stew.

Why not try this quick and flavour packed recipe with the ingredients below;

INGREDIENTS 

100g Borlotti Beans

150g of Jasmine Rice

250ml of Coconut oil

Salt to taste

BEST SERVED WITH;

Enjoy this Borlotti beans and Jasmine rice recipe with this amazing Chicken stew below;

METHOD 

Watch how to prepare this amazing Vegetarian side dish below;

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SLOW COOKED DRUNKEN CHICKEN RECIPE WITHOUT USING AN OVEN

Imagine biting into a sweet and slightly sour moist Chicken, with an after kick of Chillies whilst licking your fingers after each bite. Hmm! Don’t say I didn’t warn you ooh! A must try recipe...

INGREDIENTS 

4 legs of Chicken 

1 litre of of sweet dessert Wine/ Palm Wine or for an alcohol free experience use SuperMalt or Coca Cola

1 tablespoonful of Chilli flakes

1 Bitter Kola ( Michi Goro)

30g of fresh Thyme/ Rosemary/ Oregano

30g of Spring Onions

4 Bayleaves

3 tablespoonfuls of Olive oil

4 tablespoonfuls of Honey

1 large sliced Onion / Leek

40g of sliced fresh Ginger

5 cloves of smoked or normal Garlic

8 Green Chillies

Salt and Pepper to taste

Serve this amazing Chicken recipe with this sticky Coconut Rice below;

METHOD 

Watch how to prepare this amazing dish below without using an Oven;

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DECONSTRUCTED ABOM RECIPE

This recipe here spells ‘growth’ as I’ve continually challenged myself to do better each day. The journey so far has been incredible whilst I feature this Ghanaian classic dish in a different way. All the elements and flavours of a typical ABOM is represented in this recipe and should make your Christmas menu.

INGREDIENTS 

400g of mashed Yam/Potatoes/Plantain

80g of chopped Spring Onions

1 tablespoon of shredded salted Fish (Koobi)

2 tablespoonful of chopped Green chillies

1 Egg Yolk

1 tablespoonful of Zomi (Spiced Palm Oil)

2 cloves of Garlic 

1 tablespoonful of Horseradish or grated Ginger

30g of tinned Sardine(optional)

TO FRY

400ml of your preferred oil

1 Egg

100g of breadcrumbs  

SPINACH SAUCE

150ml of Chicken stock

1 green chilli 

30g of Spring Onions

1 teaspoonful of shredded Salted Fish

METHOD 

Watch how to prepare this incredible dish below;

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

Why not try the traditional ABOM recipe also below;

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

THE BEST WAY TO COOK GHANAIAN BROWN RICE RECIPE

250g of Brown Rice

500ml of water

30g of butter

4 Green Chillies

4 Grains of Selim (Hwentia) pods

Salt to taste

Serve this Brown rice with the amazing Zomi infused Chicken and Egg stew below which is inspired y the Nigerian Buka stew;

Watch how to prepare this nutritious Ghanaian brown rice recipe below;

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

HOW TO BAKE THE PERFECT POUSSIN RECIPE

Poussin is a young Chicken which is tender and equally tricky to cook as it tends to dry quickly if slightly overcooked.

If this is your first experience in cooking Poussin then this recipe will guide you even at a beginners level.

INGREDIENTS 

2 Poussin (readily available at specialist Butchers or Sainsbury’s or Waitrose)

50g of fresh Thyme

40g of Spring Onions

4 fresh Bayleaves

Sliced 1 Lemon

4 tablespoonfuls of Avocado or Olive oil

1 teaspoonful of organic dried Greek Oregano 

1 sliced Orange/ Clementine or Tangerine 

Salt and Pepper to taste

TIPS

Preheat your oven to 180*c

Bake for 25 minutes in a sealed baking tray or better still a Claypot.

Remove from the oven and add butter. Bake for a further 10-15 minutes to brown perfectly.

How about serving this with  fried Yam chips as shown below;

METHOD

Watch how to prepare this incredible dish below;

Don’t forget to subscribe, try the recipe and share. All photos, recipes and videos are by the owner of this blog. 

THE AMAZING CHICKEN STEW RECIPE MADE WITH ZOMI

Imagine the flavours of the Nigerian Buka stew fused with the Togolese Palm oil grilled Chicken together. If you’ve never tasted this before, then you must treat yourself to this goodness. The recipe is best described as an amazing fusion of West African flavours with emphasis on the Ghanaian creamy spiced Red Palm oil known as Zomi.

INGREDIENTS 

RED PEPPER BLEND 

6 Red Peppers

4-6 Habanero chillies (you can reduce the amount to suit your personal preference)

1 large roasted Red Onion

1 tablespoonful of Olive oil

30g of Ginger

40g of smoked dried Shrimps

1 ladle of the Ghanaian Zomi (Red Palm oil)

6-8 hard boiled Eggs

Salt to taste

GRILLED CHICKEN 

6-10 Chicken drumsticks 

2 tablespoonfuls of the Rosemary infused Suya spice mix (See recipe video above)

3 tablespoonfuls of Zomi (spiced Red Palm Oil)

2 tablespoonfuls of ground Ginger

2 tablespoonfuls of the Red Pepper blend

METHOD 

Watch how to prepare this flavour packed stew below;

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ZOMI INFUSED OKRO SOUP RECIPE

Zomi is basically spiced Palm oil which is popular in Ghana and Togo.

Just the same way as Olive oil has its grade in quality and taste so does Palm oil. The best way to identify the best Zomi is by placing it in a cold environment and it shouldn’t solidify. It’s creamy and can be enjoyed on its own.

In Ghana the best Red Red (Beans and Palm oil) seller will use Zomi and if you’re lucky a portion of the settled bottom part of the oil (which is packed with natural flavours)

For this recipe I used my pre chopped and frozen Okra and in place of GBOMA (Garden Egg leaves) I substituted it with Kale.

It’s important you buy your Zomi from a sustainable source where Palm nut trees are replanted.

INGREDIENTS 

500g of chopped Okro

150g of Kale

30g of blended Ginger

250g of Smoked Fish

250 of mixed Fish (available in most UK supermarkets or any Fishmonger)

500g of Tilapia fillets

1.5 litres of water 

10 Green Chillies

2 large Onions 

1 teaspoonful of bicarbonate soda

Salt to taste

METHOD 

Watch how to prepare this amazing Okro soup below;

Don’t forget to subscribe, try the recipe and share. All photos, recipes and videos are by the owner of this blog.

Find more Okro soup recipes below;

HOW TO PREPARE THE PERFECT BATTERED FISH - SERVED WITH MASHY PEAS

Having lived in England for over 20 years I quickly realised Fish and Chips is to an English as Fried Yam with Turkey is to a Ghanaian. Traditionally the fish is dipped into a beer batter, fried and served with mushy Peas, Curry sauce and of course Chips.

I’ve picked elements of the dish I prefer and created this easy to follow recipe. Leave comments below if you want me to tackle the ‘chips’ element of this dish.

The recipe includes the perfect way to create your batter (which is the daunting aspect of the dish) and I will be using the same batter to fry my Squid rings (recipe coming soon).

Watch the video recipe below and leave your feedback and comments. Please do not forget to subscribe and click the like button if you liked the recipe 😘

INGREDIENTS 

200g plain flour

80g of Corn starch 

225 ml of Beer or Indian Pale Ale (IPA)

1 teaspoonful of baking powder 

Quarter of a teaspoon of salt and milled black peppercorns 

400g of a sustainable white Fish (Cod, Hake, Haddock, Coley, Tilapia, Sea bass etc)

Preferred oil for deep frying

SEASONED FLOUR

100g of plain flour

Pinch of salt and pepper

CRUSHED PEAS

300g of frozen Peas

1 medium sized finely chopped Onion

3 crushed cloves of garlic

80g of butter

30g of chopped fresh mint

Salt to taste

TO SERVE

Horseradish sauce which is available in most supermarkets 

Lemon wedges 

Watch how to create this English classic dish below;

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

HOW TO MAKE YOUR OWN CHRISTMAS CAKE

This year I decided to make my own Christmas fruity cake incorporating elements I love like Ginger and a good Whisky. Each week till Christmas I’ll be feeding the cake with Whisky until Christmas Day to ensure it’s moist and matured in flavour. The second part of this video will show me feeding and eventually decorate the cake. 

INGREDIENTS 

300g of dried mixed fruits

150g of Candied Ginger 

150g of Crystallised Ginger

100g of optional glazed Cherries 

150g of butter

4 Eggs

175ml of Whisky 

125ml of Port

250g of Plain flour

1 teaspoonful of baking powder 

125g of Muscovado or Brown Sugar

1 teaspoonful of Chinese 5 spice mix or mixed spice

Zest of 2 Oranges

Zest of 1 Lemon

1 teaspoonful of Salt

METHOD 

Watch how to prepare this amazing Christmas cake below;

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

THE QUICKEST SUYA/YAJI SPICE MIX RECIPE - 3 NEW FLAVOURS CREATED

Suya/Yaji spice mix is a West African Peanut based spice rub which originated from the Hausa tribe from Ghana and Nigeria. It’s generally used to marinate  Meat or Poultry for the barbecue or grill.

Over the years I’ve created different ways of using this amazing spice mix including making of a curry on ITV 

Making of the Yaji/Suya spice mix from scratch can be daunting as it includes extracting the fat from the Peanut. The process involves making of an amazing snack known as KuliKuli which is then milled into flour and used for the Suya/Yaji spice mix.

You can imagine my excitement and apprehension when I came across TruNut roasted Peanut flour on Amazon and my decision to use it as a base for my homemade spice mix.

Naturally I was sceptical about achieving and maintaining the authentic Suya/Yaji spice mix taste by using Peanut flour instead of the traditional KuliKuli flour.

For this recipe I have omitted Salt and Stock cube  however that should not stop you from adding them. I’ll add salt when a recipe requires it.

Most of the ingredients used here can be purchased online.

The only way I could overcome my scepticism was by trialing the recipe. 

Did it work? Watch the recipe video below;

INGREDIENTS 

5 tablespoonfuls of TruNut Peanut flour

2 tablespoonfuls of Cayenne Pepper

1 tablespoonful of Smoked Paprika 

1 tablespoonful of Mixed/Black Peppercorns 

1 tablespoonful of Guinea Peppers

7 pods of Grains of Selim (Hwentia/ ETSO) with the seeds removed 

4 African Nutmeg pods or half a teaspoon of grated Nutmeg 

1 tablespoonful of Garlic Powder 

2 tablespoonfuls of Ginger Powder 

3 tablespoonfuls of Onion Powder 

NEW SPICE FLAVOURS

1 tablespoonful of Caraway seeds

1 tablespoonful of Chipotle chillies

1 tablespoonful of dried Rosemary 

1 tablespoonful of Nigella seeds (Onion seeds)

1 tablespoonful of Black Cumin 

Watch how to prepare 4 types of Suya/Yaji spice mix below;

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THE CREAMIEST GHANAIAN WHEAT PORRIDGE RECIPE WITHOUT MILK

Creating new recipes and reigniting memories fills me with joy, particularly one that’s riddled with fondness. 

In memory of my Aunt Kate who always prepared Wheat with a spicy chilli sauce made with Coconut oil every Thursdays and inspired by the Haitian Labouyi Ble, I present this amazing all natural, flavour packed porridge using the underrated Ghanaian Wheat.

INGREDIENTS 

150g of washed Ghanaian Wheat or Bulgar Wheat soaked for at a minimum of 2hrs in water.

800ml of water

3 pods of Grains of Selim

2 African Nutmegs or a pinch of grated normal Nutmeg 

1 tablespoonful of Organic Cold Pressed Coconut oil

Pinch of Salt to taste

2 tablespoonfuls of brown Sugar.

METHOD 

Watch how to prepare this easy and equally delicious porridge below;

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

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

THE HERBY LEMON GRILLED MACKEREL RECIPE

Just as I paid for the ingredients I noticed my grocery shopping this week geared towards a Pescatarian diet . I bought SeaBass, Cod, SeaBream, Salmon and of course Mackerel which is the main ingredient for my recipe today.

I created this recipe based solely on what I had purchased and in my fridge, hence in the absence of Peppadew Peppers just use Red Peppers.

A perfect recipe for a quick healthy dinner or for your Pescatarian guest at Christmas.   

INGREDIENTS 

1 large fresh Mackerel - let your fishmonger gut the fish for you

1 large sliced Onion 

4 tablespoonfuls of Avocado oil / Olive oil

Half a teaspoon of freshly milled black Peppercorns 

1 jar of Peppadew Peppers 

1 sliced Lemon

30g of fresh Mint

Salt to taste

METHOD 

Watch how to prepare this quick and equally tasty Mackerel recipe below;

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THE TASTIEST YAM QUICHE RECIPE

I stared at the head part of my Yam (which needed to be cooked immediately or it might end in the bin), wondering what to make of it. 

A tuber of Yam has 3 different textures and taste. The head part is denser with a slight woody like starchy flavour, the tail a watery slightly sour taste, whilst the middle part is fluffier with a creamier taste when cooked. Most people prefer the middle part whilst the head and tail battles for the second position. It’s like the Ghana/Nigeria ‘who makes the best Jollof rice’ scenario. 

Anyway back to creating this recipe; I had to solve this Yam ‘head’ thing by eradicating what I didn’t like about it. What about blending it and incorporating ingredients I already have in the fridge? 

Whilst peeling the skin off the Yam, I noticed it was discolouring rapidly (usually I’ll soak it in water with a little bit of oil to slow down the discolouration process) however I was using it immediately.

I wanted to fry it but after blending it (adding too much water) I realised I had to bake it🤔

At this point I realised I was creating something new...(exactly what excites me about cooking). The rest they say is history however on this occasion the ‘history’ was documented.

You can use Potatoes in place of Yam for this recipe 

KOOBI STOCK RECIPE 

        INGREDIENTS 

200g of cubed Yam head pieces

1 large Onion

5 Kasoa Peppers or 10 Pettie Belle Chillies (Kpakposhito)

2 Cloves of Garlic

1 finely diced medium sized Onion

1 finely diced medium sized Red Peppers

30g of chopped Spring Onions

1 Egg Yolk

2 tablespoonfuls of melted Organic cold pressed Coconut oil

3 tablespoonfuls of Corn starch (available online or in most supermarkets)

Half a teaspoon of freshly milled black Peppercorns 

1 tablespoonful of Koobi stock or fermented fish stock

200g of lightly smoked Salmon from Sainsbury’s 

2 tablespoonfuls of Milk or Coconut milk

Half a teaspoon of Baking powder 

90ml of Water

150g of grated Cheddar Cheese / WAGASHI 

METHOD 

Watch how to prepare this amazing packed lunch recipe using the head part of Yam below;

Don’t forget to subscribe, try the recipe and share.

MORE CREATIVE YAM RECIPES 

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

KOOBI (SALTED FISH) STOCK RECIPE

I placed the salted fish in the pot as I grabbed whatever spices and herbs I could find to make the stock, whilst thinking of what to make with the Fish. I transferred the stock and fish into individual bowls and placed them in the fridge. The next day I had an idea which I’ll share tomorrow.

INGREDIENTS 

1 large dried salted Fish (Koobi)

2 litres of Water

6 shallots or 1 medium sized Onion

3 cloves of Garlic

1 Habanero chilli

3 Rosemary stalks 

20g of Thyme

2 Grains of Selim pods (Hwentia)

METHOD 

Watch how to prepare this salted Fish stock below;

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THE SMOKY GUINEA FOWL & SPINACH SOUP

On a rainy and cold Saturday morning in London, as I watched droplets of rain splash to the ground, the idea of cuddling up with a steaming bowl soup filled me with warmth particularly as I had smoked Guinea fowl in the freezer thanks to Mum and a dear friend of mine, Tina.

As I ‘patiently’ waited for the Guinea fowl to defrost I decided to write my thoughts around creating this recipe. 

During my childhood when a spent hen was killed and dressed the meat will include some eggs (specifically the yolk) which will be carefully preserved and added to the soup at a later stage. The flavour of the fresh free range and organic hen meat in the light, spicy tomato soup was incredible. 

Filled with nostalgia I decided to prepare this smoky Spinach soup with the Guinea fowl and by introducing an Umami flavour in the form of Koobi (salted & dried Tilapia) to the soup.

Traditionally the Ghanaian Spinach soup has a strong ‘gamey’ and umami flavour thanks to the inclusion of snails, mushrooms, smoked Fish and at times ‘bush meat’.

Inspired by the delicate flavour of a spent Hen and the strong ‘gamey’ flavour of a traditional Spinach soup I created this recipe. A smokey, light, somewhat ‘gamey’ Spinach soup that will please any palette.

INGREDIENTS 

1.5kg of smoked Guinea fowl/ Chicken or Turkey

20ml of Koobi stock or 20g of salted Fish

1.5 litres of water 

1 large Onion

1 Habanero chilli or 10 Kasoa peppers 

3 teaspoonfuls of Ginger and Garlic blend

Salt to taste

Chopped red mild chillies to garnish 

KOOBI STOCK 

METHOD 

Watch how to prepare this incredible healthy soup below;

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

THE BLACK WAAKYE RECIPE

INGREDIENTS 

300g of Black Turtle Beans

150g of Black Venus Rice

150g of Jasmine Rice

2 litres of water

3 Bay leaves 

2 tablespoonfuls of Butter

Salt to taste

METHOD 

Watch how to prepare this creative recipe which is inspired by the popular Ghanaian Waakye (Rice & Beans) recipe below;

BLACK CHILLI SAUCE - SHITO

MORE WAAKE RECIPES 

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

GARLIC MUSHROOM FRIED RICE RECIPE

INGREDIENTS 

250g of Fennel Rice 

2 tablespoonfuls of Olive oil 

350g of Shiitake mushrooms or your preferred mushroom 

1 finely diced large Onion 

1 finely diced Yellow peppers 

3 finely diced mild fresh chillies

50g of chopped Spring Onions

6 cloves of finely chopped Garlic 

30g of Coriander 

2 tablespoonfuls of water 

Salt to taste 

FENNEL RICE RECIPE 

METHOD 

Watch how to prepare this incredible vegetarian recipe below;

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

LIME FRIED RICE RECIPE 

PINEAPPLE and GINGER STIR FRY RECIPE

Imagine the flavours of Pina Colada and Mojito (obviously without the alcohol) in your Vegetarian fried rice recipe. Now try this recipe 😘

INGREDIENTS 

300g of Fennel Rice

250g of cubed Pineapple 

2 diced Green Pepper

30g of chopped fresh Mint

Zest of 1 lime

1 tablespoonful of Coconut oil

 2 medium sized diced Carrots

1 diced Celery stick 

30g of chopped Spring Onions

METHOD 

Watch how to prepare this naturally flavour packed fried Rice recipe below;

MORE FRIED RECIPES 

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THE TASTIEST LIME RICE RECIPE

INGREDIENTS 

The zest and juice of 2 Limes

1 tablespoonful of butter

80g of raw Peanuts

1 teaspoonful of Mustard seeds

1 teaspoonful of black Sesame seeds

Half a teaspoonful of Turmeric powder

2 fresh / dried Bay leaves

200g of cooked Fennel Rice

30g of chopped Coriander

METHOD 

Watch how to prepare this flavour packed Rice below;

MORE CREATIVE RICE RECIPES 

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FENNEL RICE RECIPE

How many recipes can I create using this fragrant Fennel rice recipe?

Please subscribe to my YouTube channel ‘Ndudu by Fafa’ for more creative recipes 

INGREDIENTS 

Fennel Rice

350g of Basmati rice

2 tablespoonful of butter

1 tablespoonful of Fennel Seeds

3 Star Anise

1 Cinnamon stick

3 dried Red Chillies

3 Black Cardamom pods

2 Bay leaves

500ml of water

Salt to taste

METHOD 

Watch how to create this fragrant and easy to follow recipe below;

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

THE AMAZING WEST AFRICAN PUDDING RECIPE - GLUTEN FREE

During one of our conversations about life, Mum revealed her favourite childhood pudding that her Dad (Grandpa) made for the family particularly after they returned from the farm. 

I was intrigued because that was the first time of hearing of it and moreover from her description it meant I had to taste this.

I quickly got the 3 main ingredients required for the recipe and made it on a day that Mum and I were hosting family members from Togo.

The stories and fondness associated with this pudding meant I had to share this recipe. 

A must try recipe! It’s now my favourite pudding and guess what I made another version coming up next.

Don’t forget to subscribe to my YouTube channel folks for more creative recipes.

INGREDIENTS 

200g of raw Peanuts soaked for a minimum of 2 hrs

300g of fresh Corn kernels 

1 litre of water 

1 large ripened Papaya or PawPaw

METHOD 

Watch how to prepare this amazing healthy pudding recipe that can be enjoyed hot or cold below;

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

THE WEST AFRICAN BURGER RECIPE

INGREDIENTS 

350g of Beans Stew. Use 250g for the Burger bun and reserve the 100g for filling the burger.

70g of Gari

20g of chopped Coriander leaves (optional)

Coconut oil for molding

250ml of your preferred unscented oil for frying

KELEWELE

2 over ripened Plantain that are still firm cut into sizeable chunks 

20g of fresh Ginger

1 teaspoonful of Aniseed

3 cloves

2 African nutmeg or a pinch of grated normal nutmeg 

1 or 2 Habanero chillies

Salt to taste

GREEN PLANTAIN CHIPS

1 large peeled Green Plantain thinly sliced using a Potato peeler

Salt to taste

METHOD 

Watch how to make this creative burger with any type of Beans stew below;

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

Find other inspiring Beans stew recipes you can use for this recipe below;

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

BEANS AND SARDINES STEW

Enjoy this cost effective and easy to follow recipe.

INGREDIENTS 

250g of your preferred beans soaked overnight 

1.5 litres of Water

3 bay leaves 

3 tablespoonfuls of your preferred oil

1 large sliced Onions

1 tablespoonful of Tomato purée 

250g of chopped Tin Tomatoes or blended fresh Tomatoes 

1 teaspoonful of dried Rosemary 

3 tinned Sardines in oil

4-10 Green / Red chillies 

Salt to taste 

SPICE BLEND

20g of fresh Ginger

1 large Onion

1 teaspoonful of Aniseed

2 cloves of Garlic

(Add 2 tablespoonfuls of the spice mix and reserve the rest in the freezer till a recipe requires it).

METHOD 

Watch how to prepare this flavour packed Autumn dish which pairs well with Jacket Potatoes or Rice below;

HOW TO FRY YOUR YAM CHIPS PERFECTLY - CRUNCHY and FLUFFY

Fridays are for easy to make dishes and having a bowl of your Yam Chips with your preferred protein is a must for dinner or?

INGREDIENTS 

300g of Yam cut into your preferred shape(s)

250ml of your preferred un-scented oil for frying 

120ml of water

Salt to taste

METHOD 

Watch how to fry the perfect Yam, the varied shapes and the secret to achieving a crunchy and equally fluffy Yam chips below;

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

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