THE TASTIEST BEEF STEW YOU HAVE TO TRY

Brace your taste buds with this traditional Ghanaian Beef Stew recipe. 

This stew has been cooked in loads of oil to allow each component to fry to perfection. Scoop the excess flavoured oil off the stew and reserve it for another recipe. Below are the list of ingredients and the recipe video. 

INGREDIENTS 

2 Red Peppers 

5 large sun ripened Tomatoes 

10 Pettie Belle Chillies (Kpakposhito)/ 6 Kasoa Peppers / Green Chillies 

1 large Onion 

30 mini shallots 

2 Green Peppers 

200ml of Groundnut oil or your preferred oil 

1kg of Beef Brisket 

1 teaspoonful of dried Rosemary

1 tablespoonful of Smoked Paprika 

Salt to taste 

Spice Mix

1 tablespoonful of Aniseed 

1 large Onion

40g of fresh Ginger 

2 cloves of Garlic 

Watch how to prepare this flavour packed stew below;

Best base for Jollof Rice or serve with your favourite carbohydrate. 

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

BAKED SWEET POTATOES & PLANTAIN VEGETARIAN CAKE RECIPE

INGREDIENTS

1 large , peeled and diced Sweet Potatoes

1 over ripened peeled and mashed Plantain
500ml of water
Salt to taste

Spice Blend
20g of Ginger
1 small Onion
1 Green chilli
1 clove of Garlic

Watch how to prepare this Vegetarian snack below;

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NORTHERN GHANA STYLE SMOKY GRILLED GUINEA FOWL (AKONFEM) RECIPE

When next you visit Ghana just ask for  the best grilled Guinea Fowl joint in town. Enjoy the nutty smoky and slightly ‘gamey’ tasting Guinea fowl with grilled Onions and Peppers. Don’t forget to thank me later. You’re welcome!

Now if you’re in the diaspora and you need that smoky flavour for your grilled Guinea Fowl, why not try this recipe using a clay pot. 

INGREDIENTS

1.2 kg of Guinea Fowl (readily available in Marks & Spencer, Sainsburys, Waitrose or specialist local Butchers)

5 tablespoonful of Suya Spice Mix (Yaji Spice mix)

5 tablespoonful of melted unrefined Shea Butter/ Coconut oil or Groundnut oil

Dry Mint leaves

2 large peeled and sliced Onions

1 teaspoonful of Chilli flakes

1 teaspoonful of Vinegar

Salt to taste

Suya/ Yaji Spice Mix Recipe 

METHOD

Watch how to prepare this smoky char grilled and flavour packed Guinea Fowl recipe below; 

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

TASTIEST SMOKY JOLLOF RICE RECIPE EVER

Jollof rice', is a popular West African dish which originated from the Wolof tribe of SeneGambia. Over the years, Ghana and Nigeria have dominated in it's consumption , therefore sparking a healthy debate, to who makes it better (that in itself depicts the different methods of cooking Jollof rice).

Jollof rice, is a one pot dish, with a spiced tomato stew base, which the rice is cooked in (it's most likely to be served at West Africans social gatherings or restaurants). 

During the famine years (between 1983-84) of Ghana, Jollof was a staple dish in my household, with Mum cooking it with spiced dried meat (biltong) or corned beef. 

Mums Jollof had this smoky, perfectly spiced taste which I loved scraping the saucepan with a spoon (much to her disapproval) for the flavoursome crunchy bits (Kanzo).

I prefer my Jollof, at most 10hrs after cooking, as I believe the flavours intensify then. However, one has to refrigerate the rice no more than an hour after cooking (to prevent food poisoning) and steam it till it's piping hot before consumption. 

Please refrain from re-heating the rice again and consume within 24hrs. 

 There are countless variations and flavours to this dish. One can change the Jollof's taste by the type of herbs and spices they incorporate, but one can't change the colour and call it Jollof. 

Jollof has always caused a stir, with purist holding unto the traditional methods of cooking and the distinctive dark orange colour. 

I have used Jasmine Rice for this recipe as it adds its aromatic flavour to the dish. 

This recipe will surely be approved by the purists since it has the three main components of Jollof Rice . A deep Orange almost red like colour, smoky and flavour packed with natural ingredients.

The base for my Jollof is the flavour packed 48hr Waakye stew which you can emulate below

INGREDIENTS 

350g of Jasmine Rice 

650g of Waakye Stew or Jollof Stew

150ml of Water or your preferred Stock

1 teaspoonful of powdered African Nutmeg or half a teaspoon of normal Nutmeg

4 Bay leaves

Salt and Pepper to taste

Watch how to prepare this smoky and aromatic Jollof Rice Recipe below;

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TASTIEST AUTHENTIC WAAKYE STEW RECIPE

The Waakye sauce is somewhat an open secret especially amongst the 'Northener's' of Ghana, who specialise in this sauce. I hold a personal belief the Northerner's of Ghana are the best, when it comes to cooking with spices (can't wait to explore). 

I remember this recipe from my  Hairdresser, Hajia about how to achieve the dark intense flavour of the Waakye sauce. I've added my own tweak to it for that Ndudu twist. 

INGREDIENTS 

700g of Tomatoes 

1kg of Goat Meat/ Mutton/ Beef

80g of Tomato Purée 

2 tablespoonfuls of Moringa Powder

1 tablespoonful of powdered Dawadawa (Fermented Locust Beans) 

1 teaspoonful of powdered African Nutmeg or normal Nutmeg

1 tablespoonful of Smoky Paprika 

8 Cloves

15 Pettie Belle Chillies (Kpakposhito) / Kasoa Peppers or 2 Habanero Chillies

1 tablespoonful of Ghanaian mixed spice 

5 large Onions 

150ml of  Coconut or Groundnut Oil

2 tablespoonfuls of Shrimp Powder 

Salt to taste

SPICE BLEND

30g of Ginger

1 large Onion

1 teaspoonful of Aniseed 

Watch how to prepare this naturally flavour packed stew below;

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

CRISPY GRILLED CHICKEN WINGS WITH HEALTHY NATURAL FLAVOURS

Chicken Wings are my favourite particularly when it has a crispy skin and moist flesh. Enjoy this healthier version using all natural ingredients for flavour.
  

INGREDIENTS

1kg of Chicken Wings (£2 per pack from Marks and Spencer)

1 teaspoonful of Fennel seeds

1 teaspoonful of Chilli flakes or 4 chopped Green Chillies

Half a teaspoon of freshly milled Black Peppercorns

Salt to taste

SPICE BLEND

30g of fresh Ginger

1 medium sized Onion

2 cloves of Garlic

1 leveled tablespoon of Aniseed

20g of fresh Turmeric or 1 teaspoonful of Turmeric Powder

GARNISH

20g of chopped fresh Chillies

1 teaspoonful of Fennel seeds

30g of chopped Spring Onions

Watch how prepare this quick and equally healthy recipe below; 

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

TASTIEST VEGETARIAN AYAMASE (GREEN PEPPER) SAUCE RECIPE

"Ayamase" sauce is a popular Nigerian stew made with Green Peppers, Chilli, bleached Palm oil and assorted meat.

Inspired by this stew I set myself a challenge to create both a Vegetarian and Lacto-ovo Vegetarian version using assorted Mushrooms for flavour and texture.

The recipe also includes Dawadawa (fermented Locust Beans) which has a pungent smell but similar in taste to Truffles. 

In keeping with the Vegetarian theme it’s best to use Truffle oil as a substitute for the fermented locust beans (Dawadawa).

Be creative and try including either Tofu or Paneer Cheese to the stew.

This stew works as a perfect base for fried rice or can be enjoyed with either Cumin or Dawadawa rice. You will find both Rice recipes on my YouTube channel, ‘Ndudu by Fafa’.

INGREDIENTS 

3 large Green Peppers

3 bunches of Spring Onions

10 Kasoa Peppers or 1 Habanero Chilli

3 cloves of Garlic

1 teaspoonful of Aniseed (optional)

1 teaspoonful of Dawadawa powder or 3 tablespoonfuls of Truffle oil

2 large sliced Onions

20ml of Coconut oil

3 Grains of Selim (Hwentia) or 1 levelled teaspoonful of milled Black Peppercorns 

3 whole African Nutmeg or half a teaspoon of grated Nutmeg 

1kg of mixed Mushrooms (Shitake Mushrooms, Chestnut Mushrooms, Oyster Mushrooms etc)

Salt to taste

4 boiled Eggs

METHOD 

Watch how to prepare this flavour packed West African Vegetarian stew below;

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

YAM FUFU WITHOUT THE HASSLE (POUNDED YAM)

'Yam', is a tuberous root vegetable, which is synonymous but not exclusive to Africa. There are over 600 varieties, of which 95% are cultivated in Africa. 

In parts of America and Canada 'sweet potatoes' are referred to as 'Yams' , however that's not the case , as the similarity ends with both been a tuberous root vegetable and cooked the same way; they differ in taste and texture.

The most popular Yams in Africa, are the yellow and white ones, with my favourite being the yellow type , 'Pona' (as commonly known in Ghana).

Pounded Yam is a firm favourite of most Nigerians and it's  accompanied with Egusi (melon seeds) soup, whereby in Togo/Ghana, it's served with Chicken /Goat meat light soup. 

My first experience of eating Yam Fufu was in Togo as a child. The silky and smooth texture coupled with the aromatic Goat Meat light soup has inspired this recipe. 

'Ndudu by Fafa' is about creating new African flavours and exploring various spices of the world. 

INGREDIENTS 

350g of peeled and diced Yam

250ml of Water

Salt to taste.

TIP

The amount of water you use can increase by up to 100ml if you want a softer texture. Add the Water in bits till you have your desired consistency. The mixture should have a double cream consistency when you start cooking it.

Watch how to make this soft, silky and pliable Yam Fufu without the hassle 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. 

TASTIEST GOAT MEAT & TILAPIA OKRO SOUP

How many Okra recipes and varied methods of cooking are there? Find out by watching the video at the bottom of this post.

INGREDIENTS 

1kg of Goat Meat

2kg of cleaned and gutted Tilapia

3 Habanero Chilli

1kg of Chopped Okra

4 tablespoonful of Coconut oil

20g of Tomato purée 

2 large Onions

Half a teaspoon of Bicarbonate Soda

1 litre Water

100g of Prawns (Optional)

Salt to taste

SPICE BLEND 

30g of Ginger

1large Onion

1 teaspoonful of Aniseed 

METHOD 

Watch how to prepare this creative and equally delicious recipe below;

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

YAAKE YAAKE RECIPE

Yaake Yaake is a gluten free steamed pudding made out of Cassava and it’s popular amongst the Ewes of Ghana, Ivory Coast and Togo.

The authentic recipe does require the usage of Cassava only, however I prefer to add a little bit of Corn flour for that fluffy texture. The recipe on my YouTube channel, ‘Ndudu by Fafa’ covers both recipes. List of ingredients and measurements are mentioned below;

INGREDIENTS 

1 large peeled  Cassava soaked overnight in water (this gets rid off any toxins present in Cassava)

1 tablespoonful of Corn flour

Half a teaspoon of Salt

1 litre of Water

METHOD 

Watch how to prepare this Gluten Free steamed pudding below;

Enjoy with your preferred stew or soup. Best served with the spicy Ghanaian Salsa and popular tiny fried  fish known as ‘One Mouth Thousand’.

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

THE NDUDU GLUTEN FREE MAC AND CHEESE RECIPE

The first time I made this dish was due to using up my leftovers and little did I know it will be a hit in my household.

I have used both Cream Cheese and Cheddar for this recipe, however you can use your preferred Cheese. This is a creative recipe hence you can replace the Yam with Cauliflower if you’re following a Keto diet.

In the absence of Horseradish you can use my spice blend of Onion, Ginger, Garlic and Aniseed.

I entertained a few guests during the Christmas festivities and yet again it was a firm favourite. Gina a fried of mine requested for the recipe as I echoed ‘watch out for it on my YouTube channel, ‘Ndudu by Fafa’.

I have finally filmed and uploaded the said video recipe and below are the list of ingredients and measurements.

INGREDIENTS 

BOILED YAM

Yam is readily available in most African and Asian Grocers. A few selected supermarkets do stock them also like Tesco.

400g of peeled and diced Yam

1 litre of water

I teaspoon of Salt

BACON & ONION MIX

2 packs of smoked Bacon lardons

1 large peeled and sliced Onion 

GINGER SPICE BLEND or 1 tablespoonful of Horseradish 

20g of Ginger

1 large Onion

1 teaspoonful of Aniseed 

2 cloves of Garlic

CHEESE SAUCE

250g of grated Extra Mature Cheddar or any Cheese of your choosing.

60g of Cream Cheese (optional)

2 tablespoonfuls of Corn flour

400ml of Milk 

1 teaspoonful of Mustard

1 teaspoonful of Horseradish (optional)

Half a teaspoon of grated Nutmeg (optional)

1 large Egg

Salt and pepper to taste 

METHOD 

The beauty about this dish is, it can be enjoyed both hot and cold with either steamed Vegetables or Salad. A perfect lunch idea. Try it😘

Watch how to prepare this creative and flavour packed dish 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.