HOW TO BAKE BREAD IN LEAVES and A CLAYPOT

Infused with a smoky and aromatic flavour (from the leaves and claypot the bread is baked in) is this must try recipe.

A perfect day to bake this loaf for your sandwiches.

Enjoy this recipe with your own homemade churned butter below;

In the absence of a Kitchen mixer, form the dough in a bowl and transfer it onto a clean oiled surface and knead by hand till the dough is stretchy.

You can be creative with how you shape your loaf for this recipe. In the absence of Waakye leaves used Banana leaves instead. Most of the ingredients are readily available in most supermarkets and online.

INGREDIENTS 

250g of strong Bread flour

250g of Granary Bread flour

1 levelled teaspoon of Salt

1 tablespoonful of Sugar

Half a teaspoon of Vitamin C powder

Half a teaspoon of grated African Nutmeg or a quarter of a teaspoon of grated normal Nutmeg.

10g of Fast Instant Dried Yeast

30ml of extra Virgin Olive oil

3 tablespoonfuls of all natural Yoghurt 

280ml of lukewarm water

UTENSILS REQUIRED

2 large Waakye or Banana leaves

Bread basket 

3 tablespoonfuls of Cornmeal, Semolina or Polenta flour

Claypot 

METHOD

Watch how to prepare this aromatic and smoky Artisanal Bread recipe 

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

HOMEMADE GLUTEN FREE GRANOLA RECIPE

BANANA & COCONUT 

I've chosen to add egg whites to this recipe, as it enables the Granola to have it's distinctive light clusters.

 If you're not a fan of eggs, why not use the juice of a fruit, an Apple purée or Tiger nut milk, maybe? (Imagining the flavour with the Tiger nut milk now)...hmm, moving on swiftly.

If it's difficult to get maple syrup, why not use honey ,the juice of Sugar cane or freshly blended sweet Pineapple as alternatives. 

INGREDIENTS 

300g Gluten free Oats

300g of puffed Rice

200g of desiccated Coconut

70g Pumpkin seeds

100g of Cashew nuts

200g of Brazillian nuts

120ml of Maple syrup or Honey

250g of hydrated Banana chips or any dry fruit of your choosing

40g of cold pressed organic Coconut oil

4 large beaten and frothy egg white

This recipe is incredibly nutty, however you can reduce the nuts, (use whatever nuts you prefer) and add coconut shavings or dried fruits, if you so wish. This recipe is adaptable, hence get your creative juices going and make your own version.

A NUTTY AFFAIR (VEGAN / VEGETARIAN FRIENDLY)

INGREDIENTS 

300g Gluten free Oats

300g of puffed Rice

200g of desiccated Coconut

70g Pumpkin seeds

150g of Pecan nuts

100g of Cashew nuts

200g of Brazillian nuts

200ml of Maple syrup or Honey

50ml of Water

40g of cold pressed organic Coconut oil

METHOD 

Watch how to prepare these 2 different types of Granola below;

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

THE ULTIMATE WAY OF FRYING PLANTAIN

I had this crispy and fried Plantain coated in Cornflakes at a restaurant in Barbados (Tides) and since preferred to enjoy my fried Plantain this way. 

The waiter was kind enough to get me the recipe and naturally I’ve tried it with Breadcrumbs and Corn meal.

You can get Plantain in most ethnic shops or from selected Supermarkets. Treat yourself to this amazing vegetarian dish. Serve with Guacamole, Houmous etc

INGREDIENTS

Serves 4

2 large peeled and sliced Plantains to your preferred shape

300ml of your preferred oil 

4 tablespoons of Panko breadcrumbs /Ground cornflakes or Corn meal

1 large beaten Egg

Salt to taste

METHOD

Watch how to prepare this incredible recipe below;

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

HOW TO COOK RICE PERFECTLY WITH LEAVES

Thaumatococcus Daniellii leaves (Waakye leaves/ Ewe Eran as known in Nigeria) are used for wrapping food across West Africa. 

In Ghana it is used in serving Red Red(a popular Vegetarian dish made with Plantain and Beans), Rice, Waakye (made by cooking Black Eyed Beans and Rice together)etc and in Nigeria it is used in preparing Moin Moin (a spicy steamed Black Eyed Bean cake).

 In recent times the use of the leaves in Ghana has declined due to the unhygienic ways they are kept by most street vendors. 

The leaves are usually wiped with an unclean towel which forced most customers to opt for the plastic bag which has subsequently polluted the environment. This was rather unfortunate considering the leaves are biodegradable,offer a distinctive flavour to any dish 

  and are recyclable. 

The leaves should be a clear choice as a the food wrapper and a campaign on how to keep it clean will encourage its patronage. 

 The leaves are so versatile and one could bake, grill and steam their meals in. I have a few recipes available and upcoming on how to use the leaves on my YouTube channel, ‘Ndudu by Fafa’.

 Please subscribe and click the notification button below 

If most street food vendors are trained on how to keep the leaves clean, then customers confidence in requesting for the leaves as food wrappers will grow. 

Tips:

Rinsing each leaf in salty water helps eradicate most bacteria.

Place leaves in an airtight container after washing to serve the general public.

You can refrigerate the leaves to keep its freshness for longer.

You can also dry the leaves and revive them later when you need it. 

Use food gloves when serving food 

Try recycling the leaves after use.

 

The leaves hold a distinctive flavour that permeates through any hot dish served in it.

The oils of the leaves  have a woody lemongrass taste that works perfectly with Jasmine rice or any Rice.

Ingredients 

1 cup of Jasmine Rice 

1.5 cups of Water 

1 tablespoonful of Coconut oil

Half a teaspoon of Salt 

2 broad Thaumatococcus Daniellii / Banana leaves (readily available in most African grocers across the UK). Try Brixton or Shepherds Bush market in London.

METHOD 

Watch how to prepare Rice perfectly each time and infusing the natural oils of the Thaumatococcus Daniellii leaves into the Rice below;

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HOW TO USE BLACK VELVET TAMARIND (YORYEE) IN 3 WAYS

Black Velvet Tamarind popularly known as ‘Yor-Yee’ in Ghana is a favourite fruit across West Africa, particularly when it’s in season.

I purchased a few on my last visit to Ghana and froze them in an airtight container. I decided to make a quick juice out of it when I read about it’s nutrient contents. The Black Velvet Tamarind is rich in Pottasium, Folic acid, Vitamin A and C but to mention a few.

I love using natural ingredients to create recipes that heals and replenishes my body with their respective nutrient contents.

The outer black shell of the Tamarind has a velvety feel hence its name and the fruit has a powdery consistency which wraps around its seed. By immersing the peeled fruit into liquid, the powdery flesh dissolves and one can create their respective juices out of it.

I have compiled three different recipes (2 juices and one served with Yoghurt) on my YouTube channel, ‘Ndudu by Fafa’ .

For the list of ingredients you will need;

TAMARIND JUICE

150g of peeled Black Velvet Tamarind 

300ml of water

100g oh crushed ice (optional)

TAMARIND & GINGER JUICE

150g of peeled Black Velvet Tamarind 

300ml of water

15g of Ginger 

1 teaspoonful of Honey (optional)

100g oh crushed ice (optional)

HOMEMADE YOGHURT RECIPE 

TAMARIND & YOGHURT 

150g of peeled Black Velvet Tamarind 

85ml  of water

200g of homemade Yoghurt 

30g of Almond flakes or Granola 

METHOD

Watch how to prepare the three different recipes 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 WEST AFRICAN PILAU/PILAF RICE RECIPE

The conversation geared towards her favourite dish , which she revealed as Pilau or Pilaf rice, as I sipped on my hot cup of tea. A colleague at work (from Uganda), engaged me in a conversation of the varied African dishes and influences. The very next day, she brought me a special bark that was used in making the Ugandan Pilau rice. Sadly she couldn’t tell me the English name. The bark had a sweet and  Cinnamon scented  smell, which I aptly named ‘The African Cinnamon’.

This conversation had me intrigued as I started to investigate the dish further. The origin of Pilau or Pilaf is controversial since both the Middle East and India lay claim to its creation. 

Pilau or Pilaf is basically rice cooked in a spiced broth. 

Pilau or Pilaf rice was introduced to the Eastern part of Africa by the Indians and it’s enjoyed in most households.

Most West African soup recipes include the steaming of Meat or Fish which generates a stock that can be used for this recipe .

After my research, I decided to create my own version of the dish, subject to the ingredients I had available.

As I carefully chose my alternative ingredients, based on the similarities in flavours, I knew I had to name this particular Pilaf or Pilau the ‘West African Pilau rice.

Most of the spices used for this recipe are readily available in most West African countries, African shops and online.

INGREDIENTS

400g of long grain or Basmati rice

1kg of diced Lamb, Mutton, Goat Meat or Chicken 

1 large Onion 

30g of Tomato paste

4 tablespoonful of dark soy sauce or Tamarind paste

250ml of Water 

Salt to taste

GINGER BLEND

30g of peeled Ginger

1 large Onion

1 levelled tablespoon of Aniseed 

1 Habanero chilli

SPICE BLEND

10 Grains of Selim pods (Hwentia)

Half a teaspoon of grated Nutmeg 

3 pods of African Nutmeg 

10 clove pieces

GARNISHING

Chopped Green Chillies or Jalapeños 

Chopped Spring Onions or Coriander 

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THE FLAVOUR PACKED EGG STEW RECIPE EVER

As recipes go, this is the ultimate best in terms of natural flavours, textures and cost. It’s an easy to follow recipe that can feed a family of 6 with your preferred carbohydrates.

The inclusion of ‘One Mouth Thousand’ (fried baby fish in Coconut oil) a delicacy amongst the Ewe tribe of Ghana gives this stew an incredible flavour. In the absence of ‘One Mouth Thousand’ you can use salted Anchovies. If you’re using the salted Anchovies ensure you add it before the including the Tomatoe purée for extra flavour.

This stew can be enjoyed with boiled Yam, Plantain, Rice, Potatoes or as a sandwich.

A perfect day to try this recipe. Please leave comments below with your feedback when you try the recipe.

INGREDIENTS 

10 Eggs

20ml of Groundnut / Coconut oil

4 large sliced Onions

8 chopped Green Chillies or 1 Habanero chilli 

30g of Tomato Paste or Purée 

1 levelled teaspoon of dried Rosemary 

150 of Organic Carrots cut into sizeable chunks 

350g of baby Plum Tomatoes 

1 large Red Pepper

20g of Ginger

2 cloves of Garlic

30g of fresh Basil

20g of chopped Spring Onions

2 tablespoonfuls of One Man Thousand or 2 salted Anchovies 

Half a teaspoon of milled White Peppercorns 

Half a teaspoon of grated Nutmeg

Salt to taste

METHOD 

Watch how to prepare this amazing flavour packed stew 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.

BEETROOT and WALNUT SALAD

INGREDIENTS

75g of cooked Beetroot (readily available in most supermarkets and grocers)

3 tablespoonfuls of homemade Yoghurt (See below for the recipe)

4 tablespoonfuls of Extra Virgin Olive Oil 

1 teaspoonful of Chilli flakes

1 small finely sliced Red Onion 

10g of optional chopped Spring Onions

30g of crushed Walnut

2 optional boiled Eggs 

METHOD 

Watch how to prepare this delicious and equally healthy salad below;

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

HOW TO MAKE YOUR OWN YOGHURT AT HOME. AN EASY RECIPE

Learn how to make the creamiest and silkiest Yoghurt in 24 hours.

 You will need to buy an all natural, preferably Organic Yoghurt as a starter for this recipe. 

Once you make your Yoghurt reserve at least 3 tablespoonfuls for your next Yoghurt recipe. 

The 3 tablespoonfuls of Yoghurt can make up to 5 litres of Yoghurt.

Tips 

1. Best to use whole or full fat milk (preferably Organic)
2. Bring the milk to the boil at 180*c to kill any pathogens 
3. Using a thermometer cool the hot milk down to between 100-140*c. In the absence of a thermometer taste the milk and it should be at room temperature.
4. Pre heat your oven to 100*c  and switch it off. 
5. Sterile your airtight glass Jars (by dipping them in hot water)
6. Reserve 3 tablespoonfuls of your Yoghurt to use as a starter for your next Yoghurt recipe.

INGREDIENTS 

1.5- 5 litres of Organic full fat milk

3 tablespoonfuls of Organic all natural yoghurt (starter)

WaTch the step by step guide to making Yoghurt below;

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

AGBELI KAKLO PANCAKE RECIPE (CASSAVA & COCONUT ) GLUTEN FREE

In commémoration of Shrove Tuesday or Pancake day, a day for repenting and building one's spiritual growth enjoy this Gluten free pancake made from Cassava and Coconut flour.

The ingredients used are similar to one which is used for the ever popular Ghanaian snack known as Agbeli Kaklo.

See recipe below;

This is a must try recipe and the list of ingredients are below;

INGREDIENTS

 Tapioca flour (readily available in most Asian Grocers)

Half a cup of desiccated Coconut

3 tablespoonfuls of Coconut oil - Add tablespoonful to the pancake mixture and use the rest to fry the pancakes.

1 egg

1 medium sized Onion blended with half a cup of water

Optional (half a teaspoon of bicarbonate soda) for a fluffy pancake.

Salt to taste

Optional for texture 

Finely diced 1 small red onion

1 finely diced and de-seeded mild red chilli 

METHOD 

Watch how to prepare this creative pancake recipe below;

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THE TASTIEST NIGERIAN GBEGIRI SOUP (SMOKY BEAN SOUP) RECIPE

Inspired by the Nigerian Beans soup known as ‘Gbegiri’ and the availability of ingredients, I have created this Pescatarian Bean soup recipe which is a must try.

Traditionally this soup is served with the Nigerian Ewedu soup (Molokai / Jute leaves soup), however I prefer it on its own.

Similarly in the Northern part of Ghana a dish known as Tuo Zaafi has a similar mixture of flavours with Ademe/Molokai/Jute leaves/Ewedu. 

The only difference is one is served with a rich spiced Tomato stew and the other with this smoky Beans soup.

The recipe for Tuo Zaafi is available on my YouTube channel ‘Ndudu by Fafa’ below;

I enjoyed this soup both hot and cold and it was still packed with flavours and absolutely gorgeous.

I will love to read your feedback about your experience in trying this recipe.

Watch how to peel your black eyed beans below for this recipe 

INGREDIENTS 

200g of peeled and soaked black eyed beans

1 large smoked Tilapia or your preferred smoked Fish

1 Habanero Chilli

1.5 litres of Water

1 large Onion

1 large optional Red pepper (optional)

I teaspoonful of Shrimp powder

1 tablespoonful of Palm oil

Salt to taste

SPICE MIX

20g of Ginger

1 medium sized Onion 

METHOD 

Watch how to prepare this nutritious  soup below;

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

FANTE FANTE RECIPE (A FRESH FISH SAUCE FROM THE CENTRAL REGION OF GHANA)

Enjoy this slow cooked all natural and flavour packed fresh fish sauce synonymous with the Fante tribe from Ghana.

Fante’s are known for flawlessly infusing their Fante language with English and do have a great sense of humour. 

The Fante Fante sauce is traditionally made with palm oil, spices, tomatoes and obviously fresh fish.

You can use any firm white fish of your choosing and be creative with the kind of spices you use. 

When serving please ensure you garnish it perfectly 😉

Let’s start...

INGREDIENTS 

20ml of Zomi or Palm oil

2 Habanero chillies or 10 Kpakposhito (Pettie Belle chillies)

3 pods of Grains of Selim (Hwentia) optional

3 large slices Onions

1 large Red Mullet and Wild Seabass cut into chunks. Use any preferred firm white fish of your choice eg Tilapia, Red snapper etc

1 tablespoonful of smoked Shrimp powder

1 teaspoonful of Rosemary 

300g of fresh Tomatoes

1 chargrilled Green Pepper

Salt to taste

Spice Mix

30g of Ginger 

1 medium sized Onion

1 tablespoonful of Aniseed / Fennel / Cumin seeds

1 large clove of Garlic

METHOD

Watch how to prepare this naturally flavour packed fresh fish sauce below;

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

SUNDAY LUNCH IN GHANA INCLUDING RECIPES

In Ghana, Sunday meals are more on the celebratory side especially after church. Sunday's are for visiting family or friends and you could be a host or be hosted. 

Most guests do arrive both annouced or un-announced and it’s a must to cater to them. It’s bad manners and frowned upon when you leave an un-announced guest unfed. 

Most households in Ghana will cook a minimum of two types of soup for the week at the weekend. The most favoured soup includes, Light soup ( a spicy tomato based soup), Groundnut (Peanut butter) soup, (Nkatie Kwan), Palm nut soup(AbenKwan), Okra soup (Fetri/Gumbo/Ladies fingers/Bhindi etc).

The various soup are usually cooked with Goat meat, Smoked Tuna, Chicken, Beef, Lamb, Guinea Fowl, Seafood to mention but a few.

A walk through your neighbourhood on a Sunday, especially after Church will definitely include the sound of a pounding pestle and mortar (making of Fufu), the smell of a burning fermented corn mixture (cooking of Banku) or the lingering smell of fried Fish, Chicken, Meat and Jollof Rice.

Due to the time consuming nature of Fufu (made with un-ripened plantain and cassava), its usually enjoyed on a Sunday, however I have created a quicker version about 4 years ago. 

Watch how to prepare your favourite Fufu below without the hassle of pounding.

‘Banku’ made with a mixture of fermented milled corn and cassava into pliable dumplings is best served with Okro soup. Each tribe in Ghana have their own way of preparing their version of ‘Banku’; where the Fantes only use the fermented corn dough for their version known as ‘Etew’ and the Ewe’s of Ghana have various types which include Akple, EwoDermi, AmorKple which are either made with only corn flour and or fermented cassava.

 Watch below the various Banku recipes. 

You will walk past a lady setting up to sell Rice balls with either, Groundnut or Palm nut soup to a waiting queue, shouting at her helpers to hurry up or one setting up to sell Tuo Zaafi (a popular dish with its origins from the Northern part of Ghana) .

Watch how to prepare Tuo Zaafi below;

The look of anticipation on the faces of individuals queuing can be intriguing to observe. The sense of determination exhibited whilst waiting, no matter long it takes to have a portion of their favourite Sunday meal is commendable. 

Cleverly the lady has their favourite chilled local beer to quench their thirst whilst they sit on the long bench and table provided to enjoy their meal. Individuals hardly speak to each other whilst eating, however the conversation comes from those in the queue  or individuals who have just finished eating. 

Watch below the various recipes that makes a Ghanaian Sunday Lunch.

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