THE TASTIEST WEST AFRICAN BEANS YOU NEED TO TRY

Bambara nuts also known as Bambara beans, Congo Goober,

Earth Pea, Hog Peanut or Ground Bean originates from West Africa by the Bambara people of southern Mali, Guinea, Burkina Faso and Senegal. Bambara beans are also cultivated in the southern part of Africa and can be used in making dips and beverages.

When cooked Bamabara Beans has a creamier and nutty taste in comparison to any other beans. It’s a must try ingredient and recipe which is readily available in most African grocers. A perfect reason to visit and support their business. 

If you own an African grocer in the diaspora please leave comments below.

Also leave comments below on how you call Bambara beans in your local dialect.

INGREDIENTS 

250g of Bambara nuts or beans (readily available in most African grocers)

3 litres of water (use 1.5 litres to simmer the beans and discard, as shown in the recipe video)

4 Bay leaves

5 cloves

4 whole dried red chillies (you can use any fresh chillies you have available)

4 whole African nutmegs (substitute by using a pinch of grated Nutmeg)

30g of sliced fresh Ginger

1 tablespoonful of Jaggery or Brown sugar

5 Grains of Selim (Hwentia)

4 tablespoonfuls of Organic Cold presses Coconut oil 

Optional 10g of Basil for garnishing

Salt and Pepper to taste 

METHOD 

This is best served with Tatale (Ripened Plantain pancake). Traditional recipe coming up next.

Watch how to prepare this incredible West African Vegetarian dish 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.

THE PERFECT HOMEMADE MAYONNAISE RECIPE

I promised sharing my flavour packed Mayonnaise recipe when I made the Coleslaw video a couple of weeks of ago, so here you go...Enjoy!

Tip:

Best to use any neutral oil for this recipe like Canola, Grape seed, Peanut oil  Sunflower etc.  This will allow you to add more flavours to your Mayonnaise. If you prefer not to include any flavours to your Mayonnaise it is best to use Olive oil.

INGREDIENTS

1 organic Egg Yolk

Half a teaspoon of Apple Cider Vinegar

Juice of 1 Lemon

Salt and Pepper to taste

FLAVOURED OIL

250 ml of unscented oil

1 Bulb crushed Garlic

2 Green Chillies (Optional)

1 teaspoon of Caraway seeds (Optional)

TIP:
You can omit flavouring your oil altogether or be creative and infuse it with your favourite spice. 

METHOD 

Watch how to create this incredibly flavour packed Mayonnaise below; 

Don't forget to subscribe, try the recipe, leave comments with your feedback and share the video. 
Why not try using your Mayonnaise in making this quick and delicious Coleslaw below; 

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

TASTIEST GRILLED CHICKEN KEBAB RECIPE

In the first episode of how to 'Create New Flavour' Rosemary, Sumac, Lavender, Mint and Bay leaf were used in a creative way to marinate and infuse flavours into Lamb shanks. 

The Lamb shanks were then used to prepare a stew in the second episode. The stew was flavoured with Black Lime, Cumin and Shiitake Mushrooms. 

In this concluding episode, I have used the stew as a marinade for this grilled Chicken recipe and served it with a warm, tangy Red/ Purple Cabbage Salad

INGREDIENTS

2 large Chicken breast with the skin taken off and cut into sizeable chunks

3 tablespoonful of the Lamb stew (without the Lamb)

Juice of 1 Lime

1 teaspoonful of Smoked Paprika

I teaspoonful of Chinese Five Spice Mix

2 tablespoonfuls of Olive oil

1 teaspoonful of Chilli powder (reduce the quantity to suit your personal preference)

PURPLE CABBAGE SALAD

200g of shredded Purple or Savoy Cabbage

1 medium sized sliced Onion

3 cloves of thinly sliced Garlic

2 tablespoonfuls of Olive oil

1 tablespoonful of Apple Cider  Vinegar 

1 teaspoonful of Honey (optional)

Salt and Pepper to taste 

METHOD

Watch how to prepare this incredible grilled Chicken recipe with a Warm Purple Cabbage Salad 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.

THE UNBELIEVABLY TASTY LAMB SHANK STEW RECIPE

In the second episode of the 3 part series of ‘How to create new flavours’, I have incorporated my perfectly spiced and infused aromatic Lamb shanks in this stew.

Personally this Lamb shank stew is the most challenging and equally fulfilling recipe I’ve created from scratch.

The first of its kind where I have balanced both a sour , aromatic and smoky flavour together. The challenge is in using the right ingredients for their natural flavours and quantity to achieve the perfect taste this stew required.

The main ingredient and challenge was including the Black Lime in a Tomato stew which increased the level of acidity already present (honestly I haven’t used the Black Lime before). You need to watch the recipe video to see how I ‘conquered’ the acidity and created a naturally flavour packed stew. 

BLACK LIME

Black/Dried Lime is literally Lime dried in the sun which has lost all its water content.

The flavour has a slightly smoky taste inclusive of the natural Lime flavour, which is used in most Middle Eastern dishes. It’s readily available in specialist independent grocers, online and Waitrose. I can’t wait to create more recipes using the Black Lime. 

INGREDIENTS 

1kg of Lamb shanks/ Goat Meat/ Beef Short Ribs 

250g of Passata (Spiced and cooked down Tomato sauce)

2 large sliced Onions

10 Pettie Belle Chillies 

2 tablespoonfuls of Coconut oil

1 tablespoonful of salted Butter

1 tablespoonful of Tomato purée or paste

1 black Lime (readily available in Waitrose and online)

Salt to taste

METHOD 

Watch how to prepare this incredible stew 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 CREATE NEW FLAVOURS USING HERBS and SPICES (A LAMB SHANK RECIPE)

Over the years my style of cooking is fixated on improving classic flavours and creating new ones. This has improved my knowledge bank of the different flavours there are and how to combine them. Using herbs and spices for both their nutritional content and flavour, I’ve created this 3 part series where my skills and knowledge have been put to test.

I hope you enjoy this creative journey. Life is to short to eat boring dishes. 

Please note the recipes are easy to follow and most of the ingredients used are readily available online, specialist grocery shops and supermarkets. In the unlikely event you’re struggling with an ingredient, do leave comments below and I’ll suggest an alternative.

INGREDIENTS 

1kg of Lamb shanks 

1 teaspoonful of dried or fresh Rosemary 

1 teaspoonful of Sumac (readily available in most supermarkets, online or Middle Eastern grocers)

A bunch of dried or Fresh Mint leaves

A bunch of dried or Fresh English Lavender leaves

4 dried or fresh Bay leaves

100ml of water

SUMAC

Sumac is a spice mix synonymous with Middle Eastern cooking and has a tart and lemony taste. This pairs well with most Lamb dishes. The tart and lemony flavour cuts through the fatty flavour of Lamb. It great for most Salads and I love including it to my Za’atar (a Middle Eastern flat bread sprinkled with a tangy spice mix)

Click below for the recipe 👇🏾

LAVENDER 

It’s best to use the English Lavender for this recipe as the French Lavender is to strong.

The stems of the English Lavender has a similar taste to Rosemary. In the absence of the English Lavender use Rosemary as an alternative.

METHOD 

This recipe has omitted salt from it, as I’ll be using the meat for an incredible stew. The next recipe to be featured. 

Watch how to infuse Lavender, Mint and Bay leaves into your meat 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.

TASTIEST RICE PUDDING and PORRIDGE RECIPE

In the concluding part of my Lemongrass series, I present 2 incredible recipes that you need to try.

PS - The Rice pudding has a thicker consistency and should be served with a dollop of Ice cream.

INGREDIENTS 

80g of Jasmine Rice

500ml of water

1 bashed Lemon grass stalk

6 tablespoonfuls of Condensed Milk

Salt to taste

Fresh Lemon Balm leaves or the Ghanaian Basil (optional)

METHOD 

Watch how to prepare these 2 incredible recipes 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.

GRILLED LAMB CHOPS, TABBOULEH & WATERMELON LEMONADE RECIPE

Enjoy this flavour packed Middle Eastern inspired recipe packed with amazing natural flavours. A perfect Sunday lunch idea.

Happy Sunday folks!

INGREDIENTS 

1kg of Lamb chops

30g of fresh Rosemary 

20g of Mint leaves

Zest of 1 Lemon and juice of half a Lemon

2 tablespoonfuls of Olive oil 

6 sliced cloves of garlic

Cumin seeds

Salt to taste

CHILLI SAUCE RECIPE 👇🏾

I served this with a portion of Tabbouleh and Watermelon Lemonade.

Watch both recipes below👇🏾

Watch how to spice and grill the perfect Lamb Chops 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. 

ABOLO SALAD (THE FIRST EWE SALAD RECIPE)

A quick message on my phone this morning stated a parcel will arrive for me. Before I could reply to the message the Postman was at my door, as I held a smile and signed for this surprise.

To my dismay @roseline_blewusi sent Abolo, One Mouth Thousand , fried tiny Tilapia fish , Koobi (Salted Tilapia) , Kpakposhito (Pettie Belle Chillies) etc. Wow! What a thoughtful gesture, thank you 'novinye' (Sister). 

I was rather emotional whilst unwrapping my surprise as each ingredient sourced was carefully thought of. 

In the process of refrigerating and freezing the respective ingredients I was wondering what to have from my brunch. Hmm!  

Traditionally Abolo which is either made from Corn and or Rice flour mixed with baking soda and yeast is steamed in Vine or Banana leaves, is served with the Ghanaian Raw Pepper (a spicy Salsa)and fried tiny fish known as ‘One Mouth Thousand’. 

The sweet and slightly fermented steamed Abolo pairs well with the Tomato, Onion and Kpakposhito slices (which are components that make a traditional Ghanaian raw pepper sauce).

Watch how make your own Abolo recipe below;

 The inclusion of Basil leaves is for that aromatic taste that compliments the dish. I’ve melted some Coconut oil and gently fried it with finely chopped Onions and Kpakposhito for the dressing. 
The Coconut oil inclusion is to enhance the flavour of the One Mouth Thousand as it’s fried in Coconut oil.

THE OFFICIAL AYIGBE SALAD

With this in mind, let me introduce you to the first of its kind the ‘official Ayigbe salad’. The reason for this apt description is because Abolo, One Mouth ‘man’ Thousand with Raw Pepper are synonymous to the Ewe tribe.

INGREDIENTS 

200g of diced Abolo 

Deseeded and sliced 2 large Tomatoes 

1 thinly sliced medium sized Onion

6 sliced Kpakposhito (Pettie Belle Chillies)

150g of One Mouth Thousand or your preferred fried fish

Salt to taste

COCONUT OIL DRESSING 

1 large tablespoonful of cold pressed and Organic Coconut oil

1 small finely diced Onion

2 finely diced Kpakposhito (Pettie Belle Chillies)

Half a teaspoon of Vinegar

METHOD 

Melt your Coconut oil on a medium to low heat

Add the finely diced Onion and chilli 

Fry gently for 3 minutes and leave to cool down to room temperature.

In a salad bowl add all the ingredients and mix till it’s well combined.

Serve immediately. 

Keeping to the traditional ingredients and a few aromatic infusions I’ve created this gluten free Salad recipe.

Enjoy with a warm cup of Lemongrass tea or Watermelon Lemonade for brunch.

RAW PEPPER RECIPE 

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

THE 3 FLAVOURS THAT PAIRS WELL WITH WATERMELON (A WATERMELON LOLLY RECIPE)

In a previous recipe I created the ultimate refreshing Watermelon Lemonade recipe. 

In the concluding part of my Watermelon series, I have created 3 flavoured Watermelon lollies by incorporating some herbs and spice. This recipe plays on both familiar and unusual flavours, which will get your tongue wagging and asking for more.

INGREDIENTS 

400g of deseeded and diced fresh Watermelon 

20g of fresh Mint / Peppermint 

20g of fresh Basil leaves (Akuko Mesa/Koklo Gbe)

1 teaspoonful of Fennel seeds or Aniseed

METHOD 

Watch how to prepare this flavour packed Watermelon lollies below;

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

AMAZING LEMONGRASS RECIPES

During my childhood in Ghana I enjoyed Lemongrass Tea with milk or mixed with Pineapple skins when one was unwell.

I noticed Lemongrass was not available in the local markets but rather in individual homes because they had it growing in their garden.

The use of Lemongrass in our local dishes was non existent hence I decided to create various ways we can incorporate this aromatic ‘lemony’ smell and taste into a few recipes.

Stay tuned for some amazing twists 

INGREDIENTS 

6 Lemongrass stalks or 200g of fresh Lemongrass leaves

500ml of water or Milk

Sugar to taste (optional)

METHOD 

Watch how to use Lemongrass in the first 3 part recipe series  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 GET RID OF GREASY SMELLS IN YOUR OVEN and KITCHEN

Do you want a know a natural way of getting rid of greasy smells from your Oven and Kitchen?

Watch the video below for tips, tea and more;

Don’t forget to subscribe and share.

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

THE BEST GHANAIAN STREET FOOD RECIPE (SWEET POTATOES & FRIED FISH)

The simple things in life I find gives the most pleasure and equally can be challenging to do. 

The simplicity of this recipe is heightened with the careful balance of both the sweet and spicy flavour making this meal my favourite. 

The perfect fusion of flavours is derived from the quality of ingredients one uses as listed below;

INGREDIENTS 

FRIED FISH

2 large Seabass/Mackerel/Red Snapper/Tilapia 

1 teaspoonful of dried Rosemary 

3 tablespoonfuls of Corn flour

400ml of oil for deep frying 

Salt to taste

RAW PEPPER 

2 large sun ripen Tomatoes 

1 large Shallot/Onion

10g of Ginger

1 clove of Garlic

1 Habanero chilli/ 10 Pettie Belle Chillies/ 5 Kasoa Pepper

Salt to taste 

GARNISH 

2 tablespoonfuls of Coconut oil

1 medium sized sliced Shallots 

1 chopped Green Chilli

SWEET POTATOES 

2 large peeled Sweet Potatoes 

2 tablespoonfuls of Extra Virgin Organic Coconut oil

Salt to taste

METHOD 

Watch how to prepare this incredible dish 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.

REFRESHING WATERMELON LEMONADE RECIPE

Enjoy this refreshing, healthy and easy to follow recipe for Summer. Best to buy your Watermelon from your local grocer.

INGREDIENTS 

400g of diced frozen Watermelon 

1 zest and juice of Lemon 

Half a Lemon for garnishing

20g of fresh Mint / Peppermint 

50g of cubed frozen Watermelon 

METHOD 

Watch how to prepare this refreshing and healthy drink 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.

A SPECIAL JOLLOF RICE RECIPE

Jollof rice is to a West African what Pasta is to an Italian. There are two basic elements in the making of Jollof rice that one can never deviate from, which are;

1. It has to have its distinctive deep Orange colour which is derived from using a Tomato and or Red Pepper sauce.
2. The Tomato and or Red Pepper sauce has to packed with flavours as the Rice absorbs those flavours.

This recipe has respected those two basic principles and has included some herbs and a slight different way of cooking the Jollof Rice for that much added flavour. 

Naturally Jollof rice must have a smoky flavour which is derived from the slight burn crust at the bottom of the pan.

 Usually Jollof rice is cooked in an open coal fire with a heavy bottomed pan to achieve that smoky flavour.

This recipe uses Waakye leaves ( Thaumatococcus Danielli) which gives this Jollof rice a distinctive aromatic flavour. The sauce used for this dish is the residue of the Egg stew recipe.

See below for the recipe (a must try recipe).

INGREDIENTS

400g of a Tomato based stew (I used the Egg stew recipe for this)

250g of Extra Long Grain Basmati rice

250ml of Water

20g of fresh Thyme or 1 levelled teaspoon of dried Thyme

Salt and Pepper to taste

EXTRA

Waakye or  Banana leaves

Thyme stalks

METHOD

Watch how to create this naturally flavour packed Jollof rice 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.

THE PERFECT COLESLAW RECIPE

Coleslaw is basically the Dutch dish known as Koolsa (Kool~ Cabbage and ‘Sa’~ Salad). I have tried various Coleslaw recipes and decided on this recipe taking into account the following points. The inclusion of the superfood Kale is for its dense nutritional contents, colour and crunchiness. A must try inclusion.

Type of Cabbage

Red, White or Green?

I prefer to use Red Cabbage as it gives the Coleslaw a vibrant colour and added nutritional benefit of 

Why Red/Purple Cabbage?

In comparing the Red Cabbage to the Green Cabbage, the Red Cabbage tend to have;

1. More anthocyanins because of its Red/Purple colour
2. Higher Iron content
3. MorePotassium 
4. 10 times more Vitamin A
5. More Vitamin C

Red or Purple Cabbage also lends a slightly earthy taste to the Coleslaw.

GREEN CABBAGE  

Has a higher Vitamin K content in comparison to Red Cabbage.

 The Cut

Hand cut - my preferred choice.

This prevents both the Onion and Cabbage from being mushy whilst maintaining their crunchiness. 

Food processor/Grater

I prefer to grate my Carrots as they still maintain their crunchiness.

Flavour

Mustard - An everyday choice

Horseradish - my preferred choice as the peppery heat works better with the Coleslaw

INGREDIENTS 

150g of grated Carrots

200g of thinly sliced Red Cabbage 

1 thinly sliced Onion

150g of finely chopped Kale

1 tablespoonful of Horseradish 

2 tablespoonfuls of Mayonnaise 

1 tablespoonful of Sugar

1 tablespoonful of Salt

2 tablespoonfuls of Extra Virgin Olive oil

Half a teaspoon of freshly milled Black Peppercorns 

METHOD 

Watch how to prepare this amazing Coleslaw 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.