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