THE 30 SECONDS CHOCOLATE PUDDING RECIPE

I made this moist Chocolate pudding recipe in under 3 minutes which included 30 seconds of cooking time for my guests on Sunday.

Excerpts of the dishes made were featured on my Instagram stories where I had countless of requests for this quick recipe. 

Tip

It’s best eaten whilst hot and straight away. Please do not microwave for more than 30 seconds. Best to microwave it for 20 seconds and a further 10 seconds.

Enjoy!

Serves 1

INGREDIENTS 

3 heaped teaspoonful of good quality Cocoa Powder 

1.5 teaspoonful of self raising flour

1 teaspoonful of Brown sugar

20g of dark chocolate (preferably a minimum of 70%)

10g of your preferred nuts (Pistachios, Macadamia, Cashews, Walnuts etc)

1.5 tablespoonfuls of melted butter

I medium Egg

Optional pinch of salt

METHOD 

Watch how to prepare this quick Chocolate cake below;

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

THE HEALTHIEST MOLOKHIA/ ADEME/ EWEDU/JUTE SOUP RECIPE EVER

Ademe or Molokhia leaves are rich in Folic Acid, Beta-Carotene , Vitamin C and has over 30 vitamins and minerals. It’s great for your digestive system and reduces bloating due to its mucilaginous nature.

Ademe or Molokhia leaves dates back to 5000BC , where it was and still is consumed by Egyptians and named as the ‘Food for Gods’, due to its high nutritional content. 

The leaves are also enjoyed in Sudan, Ghana, Togo, Nigeria , Sierra Leone and the Middle East. The Ewe tribe of Ghana  and Togo do make Ademe Detchi or Dessi with the leaves and the Northerners of Ghana do use it making Tuo Zaafi. 

Nigerians also use it to prepare Ewedu soup with the leaves which is usually served with Ggegiri (a thick Bean soup).

This is a Pescetarian recipe using all natural ingredients. The inclusion of various smoked Fish and an aromatic spice blend gives this dish a smoky and well spiced flavour. It’s a must try and can be enjoyed on its own for a Keto diet or with your favourite carbohydrate.

Use whatever Fish or Seafood you have access to for an equally creative version. In the absence of smoked Fish you can grill your fresh fish as a substitute.

INGREDIENTS

1kg of picked fresh Ademe / Molokhia leaves 

1kg of Smoked or Grilled Tilapia or Mackerel (use any Fish you have access to)

500g of Smoked Barracuda (Known as Lizzy)

150g of smoked dried Herrings or powder (Optional)

300g of fresh Crabs

150g of smoked Prawns/ Shrimps or 300g of fresh Prawns

700ml of Water

1 large sliced Onions

1 Habanero chilli or 10 green Pettie Belle chillies (Kpakposhito)

1 teaspoon of Bicarbonate Soda or Akaun (Optional) - for a healthier alternative blend the Jute leaves to a textured consistency to activate it mucilaginous structure)

Salt to taste

SPICE BLEND

20g of Ginger

1 large Onion

1 Habanero chilli 

1 teaspoonful of Aniseed (Nkitinkiti)

2 cloves of Garlic

METHOD 

Watch how to prepare this 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 MOST FRAGRANT THAI STICKY RICE RECIPE

‘I can’t wait to see you later’ as the conversation between my girlfriend and I ended . I looked at the time and had an hour to prepare something for us to enjoy. 

Gosh it was a good idea to soak the sticky Rice the night before as it just came in handy. Phew!

I had a perfectly spiced Red chilli sauce in the fridge and Coconut milk in my larder to make a quick Red Curry sauce to accompany the Rice.

I wanted to surprise my girlfriend with one of her favourite dishes given the short notice.

I bought a packet of sticky rice from Sainsbury’s for £1.25 that can easily serve a family of 4.

Naturally I could not help myself by infusing the sticky Rice with aromatic flavours with the inclusion of Coconut oil, Lemon Balm and steaming it in Waakye leaves.

 In the absence of Waakye leaves you can use Banana leaves. 

Traditionally a woven bamboo basket is used in steaming the Rice. In the absence of that you can use your fine strainer instead. If your strainer has bigger holes best to cover the hole with a Cheese cloth or perforated Banana or Waakye leaves for that extra fusion of flavours.

For the list of ingredients, you will need;

300g of sticky Rice (readily available online or in most supermarkets)

1 litre of water to soak the rice the night before 

1 tablespoonful of Coconut oil

1 Lemongrass stalk or 4 fresh Lemon Balm leaves (optional)

Banana or Waakye leaves

Salt to taste

METHOD 

Watch how to prepare this fragrant rice below;

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

MAFE (A SENEGALESE PEANUT OR GROUNDNUT STEW RECIPE)

Western Africa is made up of 16 countries and each country inhabits different tribes, cultures and food. The beautiful thing about Western Africa (when it comes to food) is the similarity in ingredients and differences in taste and cooking methods.

Today I’m inspired by the Senegalese Peanut or Groundnut stew known as Mafe.

In Ghana and Togo they have something similar called Groundnut soup which has a nutty and creamy flavour, whereby the Senegalese Mafe stew has a nutty, caramelised and tangy flavour. The consistency of each dish also heightens their differences with the similar ingredient of Groundnut or Peanut paste.

This recipe used fish sauce (which is readily available in most supermarkets across the UK) for that umami flavour, however in the absence of that you can use either any dried salted fish or Dawadawa (fermented locust beans.

Use the remaining oil for browning your meat for this dish.

I served the dish with the steamed Waakye leaf infused Jasmine rice (recipe is available on my YouTube channel, ‘Ndudu by Fafa’).

Let’s start!

INGREDIENTS 

2 tablespoonfuls of Peanut butter or Groundnut paste

2 large Lamb shanks or your preferred meat

5 chopped Green chillies

1 Habanero chilli

4 large fresh Tomatoes 

2 tablespoonfuls of Tomato purée 

2 large peeled and sliced Onions

8 tablespoonfuls of Coconut oil (use half for roasting your potatoes and remaining half for browning the meat£

8 cloves of Garlic

20g of Ginger

2 tablespoonfuls of Fish sauce or Lemon juice (substitute - half a teaspoon of Dawadawa or 10g of dried salted Fish)

150g of peeled Potatoes cut into chunks 

750ml of water 

Salt and pepper to taste 

Watch how to prepare this incredible dish below;

Don’t forget to subscribe, try the recipe and share with your family and friends.

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

TASTIEST COD RECIPE EVER

The ultimate Cod recipe that you need to try. The recipe also touches on how to plate your dish beautifully. See video below;

Tips 

1. Rendering the fat off the Bacon lardons takes between 8-12 minutes on a medium to low heat
2. Preheat your oven grill to 180*c
3. Best to use Organic Carrots for this recipe 
4. Let the fish sit for at least 3 minutes before serving.

INGREDIENTS 

500g of Cod fillets 

Half a teaspoon of dried Rosemary 

Half a teaspoon of smoked Paprika 

5 tablespoonfuls of Olive oil

3 large Organic Carrots

1 large finely diced Red Onion or Shallot

200g of smoked Bacon Lardons

5 Bayleaves (optional)

1 teaspoon of Chilli sauce or half a teaspoon of Cayenne pepper 

10 Basil leaves

100ml of White Wine

Salt and Pepper to taste 

METHOD 

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

Don’t forget to subscribe, try the recipe and share with your family and friends.

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

SECRET TO ACHIEVING A MOIST, FLAVOUR PACKED AND CRISPY CHICKEN RECIPE

Imagine bitting into a crispy outer layer of a well spiced fried Chicken and savouring it’s juicy meat. This recipe guides you on how to achieve that juicy and flavour packed fried Chicken each time. 

This is a cost effective recipe as the Chicken pieces I used here did cost £4.00

Using the Ghanaian method of frying Chicken (where the Chicken is gently steamed in its marinade and then fried) enjoy this improved recipe.

INGREDIENTS 

1kg of Chicken pieces (preferably the drumsticks and thighs)

2 tablespoonfuls of cold pressed organic virgin Coconut oil

2 Habanero chillies (reduce the amount to your personal preference)

500ml of your preferred oil for frying ( I used Groundnut oil)

2-3 tablespoonfuls of natural Yoghurt 

1 levelled teaspoon of Salt to taste 

SPICE BLEND 

30g of Ginger 

1 large Onion

2 cloves of Garlic

1 tablespoonful of Aniseed (Nkitinkiti). You can also be creative and use Cumin seeds instead.

Watch how to prepare this flavour packed and juicy fried Chicken below;

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

SPICY SALSA SAUCE (A MUST TRY RECIPE)

This recipe is inspired by both the Ghanaian raw pepper recipe and my Mums advise of using Char grilled Tomatoes for cooking.

This is my ‘go to’ sauce that keeps for up to a weak in the fridge, in an airtight container. You can include Beef stock cube for a meaty flavour or omit it altogether for a vegetarian version.

Charring the Tomatoes enhances its natural sweetness and incorporates a smoky flavour to your sauce. You can enjoy the sauce without frying it, however frying it in Coconut oil gives the sauce a distinctive taste.

Ingredients

3 large charred Tomatoes

1 tablespoonful of Chilli flakes (You can reduce the amount to your heat tolerance).

1 large Onion

20g of peeled and chopped Ginger

1 teaspoonful of Aniseed

1 small Beef stock cube (optional)

1 tablespoonful of Coconut oil

Salt to taste.

 Method

Add the Ginger, Aniseed , Beef stock cube and  half the Onion to a blender. Blend into a silky smooth consistency.

Add the remaining Onion, Chilli flakes , Charred Tomatoes and half a teaspoon of salt. Using the medium to lowest setting of your blender, blend everything into a rough consistency.

Place a saucepan on a medium heat and melt the Coconut oil. Add the spicy Tomato mixture and fry on a medium to low heat for about 15-18 minutes or until the oil separates from the mixture.

Leave it to cool down and reserve it in an airtight container for at most 7 days and use when a recipe requires it.

Watch how to make this sauce on my YouTube channel, ‘Ndudu by Fafa’  below;

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

STICKY JOLLOF OMURICE RECIPE

Everything about this recipe screams WHAT! Sticky Jollof rice (which in it self will make ‘purists’ frown) coupled with wrapping it in an omelette. Oya! Let’s see what I’m talking about;

OMURICE 

Omurice is a Japanese Fish where fried rice is wrapped in Omelette. Inspired by this I decided to wrap my sticky Jollof rice (a must try recipe) in Omelette to create my own recipe.

STICKY JOLLOF RICE RECIPE

The sticky and candy like nature of this Jollof rice recipe is a must try, particularly when you scrape through the flavour packed bottom of the pan.

Be warned you might just be addicted to this sticky , candy like savoury crunch.

Watch how to prepare this fusion of cultures 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.