HOW TO PREPARE CASSAVA CHIPS PERFECTLY (MANIOC, MUGO, YUCA)

INGREDIENTS 

250g of frozen Cassava fries (available in most Asian grocers). 

You can use fresh Cassava by peeling it, soaking it in water for 24hrs and then cut it into your desired shape.

700ml of water

1 levelled teaspoon of Salt

1 levelled teaspoon of Cayenne Pepper or half a teaspoon of red chilli powder 

1 teaspoonful of smoked Paprika. You can be creative with the kind of spices you use. Try Chinese 5 spices mix or a Pimento based mixed spice.

300ml of your preferred oil for frying.

I served the crunchy Cassava chips with my Peri Peri sauce which worked perfectly.

METHOD

Watch how to prepare this amazing Cassava snack below;

Please 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 MAKE THE TASTIEST GARI FORTOR RECIPE

Gari Fortor , a popular Ghanaian dish is basically Gari mixed with spiced oil (which is derived from the excess oil of  stew). It is served as an accompaniment to dishes such as Waakye or Rice and can be enjoyed on its own with your preferred protein.

Gari is made from grated Cassava/ Yuca/ Manioc , which is fermented and dry fried to a crispy coarse consistency. It’s similar to Couscous and it’s gluten free.

SMOKY SALSA STEW RECIPE 

However this recipe used a smoky spiced Salsa stew for that extra flavour. Chunks of Onions were included to give the Gari it’s much needed texture and sweetness.

As mentioned you can use Couscous if your don’t have Gari for this recipe.

I have a plethora of stews to choose from as a base for this recipe;

170g of smoky Salsa sauce or Jollof stew

250g of Gari

1 large sliced Onion

Your preferred herbs or Spring Onions

4 tablespoonfuls of your spiced oil (this is derived from the excess oil you get from your Jollof stew)

20ml of cold water

JOLLOF STEW RECIPE 

METHOD 

Watch how to prepare this simple but equally tasty Gari Fortor 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.

MORE GARI RECIPES

HOW TO MAKE AN AUTHENTIC PEANUT ABOM RECIPE (NKATIE ABOM)

 After making the Spinach Abom recipe, I decided to try my hands in the Peanut version. Enjoy!

INGREDIENTS 

1 large charred Tomato 

2 medium sized Shallots or Onions

1 Habanero Chilli or 10 Pettie Belle Chillies (Kpakposhito) or any Chilli you have available 

50g of roasted Peanuts or  2 tablespoonfuls of Peanut butter / Groundnut paste

100g of boiled Salted Fish (to get rid of the excess Salt)

4 tablespoonfuls of spiced Palm Oil (Zomi)

1 tin Sardine in oil (optional)

2 boiled Eggs (optional)

4 chopped Green chilled for garnishing (optional)

Salt to taste

SPINACH ABOM RECIPE 

TO SERVE

Best served with boiled Green or Ripened Plantain, Cocoyam or Yam.

METHOD 

Watch how to prepare this authentic Ghanaian Peanut stew below;

Don’t forget to subscribe, try the recipe, like the video, leave a comment with your thoughts and share. 

Watch all the various Abom recipes below;

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

THE GOAT MEAT AND PANEER CHEESE STEW RECIPE

Just imagine consuming half of your Goat meat which was intended for the stew.  Yeah! I blame the hunger, as I had spent a few hours shopping for groceries and the Goat meat was rather delicious. In a bid to make up for my 'weakness' I added the Japanese Shiitake mushrooms, Indian Paneer Cheese , Carrots and Onions to create this 'United Nations Goat Meat Stew'. 

I used my homemade Passata (Tomato sauce) for this stew, which will cut your cooking time in half. The recipe also ensures the Tomato looses its sharp taste.

TOMATO SAUCE/PASSATA RECIPE 

INGREDIENTS 

3 ladles of your Homemade Tomato sauce

2 large sliced Onions 

1 levelled teaspoon  of Chilli powder

1 teaspoonful of Smoked Paprika

1 ladle of your preferred oil (reserve the spiced oil for an omelette)

2 Bayleaves 

Salt to taste

TO BULK UP YOUR STEW

250g of Indian Paneer Cheese or the Ghanaian Wagashie cheese

250g of Shiitake Mushrooms or any Mushrooms thy are available to you. You can also use a teaspoonful of Fish sauce or DawaDawa (fermented locust beans) instead.

2 diced Carrots

60g of Shallots

GOAT MEAT

1kg of diced Goat meat which includes some bones from your butcher 

30g of Ginger

3 cloves of Garlic

1 large Onion

1 tablespoonful of Aniseed or 3 Star Anise.

2 Scotch Bonnets.

METHOD 

Watch how to prepare this United Nations Goat Stew below;

Please 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. Copying is PROHIBITED 🚫.

HOW TO MAKE HOMEMADE TOMATO SAUCE and BOOST YOUR IMMUNE SYSTEM

Queues to the grocers and supermarkets do take up to an hour, hence I do stock up on basics to limit the number of trips I make. With that been said I bought loads of Tomatoes as I planned on making my own Tomato sauce, which can last up to a month in the fridge.

I did include 2 West African spices (Grains of Selim and Prekese) to the Tomato sauce. They do add both a sweet and musky black peppercorn like flavour to the sauce and helps boost ones immune system. 

You  can omit them altogether if you don’t have them.

INGREDIENTS 

2kg of fresh Tomatoes 

4 large Red Peppers 

50g of fresh Ginger

2 tablespoonfuls of Aniseed 

3 Bay leaves

5-10 Grains of Selim pods or 1 teaspoonful of freshly mulled Black Peppercorns

1 Prekese (Tetrapleura tetraptera)

20ml of Olive oil

Salt to taste 

METHOD 

Watch how to make your own Tomato sauce and learn about two amazing West African spices below;

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

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

HOW TO MAKE RICE AND PEAS - JAMAICAN STYLE RECIPE

Gosh I have been exploring new flavours, cultures and recipes during this lockdown period and had to share my Jamaican Rice and Peas recipe. 

INGREDIENTS 

400g of soaked Red Kidney Beans or tinned Red Kidney Beans

250g of Basmati or long grain Rice

1.5 litres of water 

400ml of Coconut milk

1 teaspoonful of freshly milled Black Peppercorns 

3 stalks of fresh Thyme or 1 levelled tablespoon of dried Thyme

3 large cloves of Garlic

2 sliced Shallots or 1 large Onion

1 Habanero chilli

Salt to taste 

METHOD 

Watch how to prepare this Jamaican Rice and Peas recipe below;

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

TO SERVE

Serve the Rice and Peas with this incredible Jerk Chicken recipe below;

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

THE ONE POT ROASTED GUINEA FOWL RECIPE

I shared this recipe video during the Christmas period and I was prompted recently for the written recipe. During the Christmas period I uploaded daily recipes and by the time I finished with this recipe I was exhausted. Phew! Well, well it’s better late than never they say, hence here you have the recipe. I hope you’re inspired to give it a try as the Guinea fowl was stuffed with sticky Coconut Rice.

STICKY COCONUT RICE STUFFING RECIPE 

INGREDIENTS 

1 bulb of  peeled and thinly sliced Garlic

1 tablespoonful of fresh Thyme

3 tablespoonfuls of Olive oil

1 Star Anise

5 Grains of Selim pods

1 tablespoonful of blended Ginger, Onion and Garlic

200g of Sticky Coconut Rice stuffing 

2 tablespoonfuls of Sesame oil

Salt and Pepper to taste

METHOD 

Watch how to prepare this amazing one pot Guinea fowl 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.

STICKY COCONUT RICE WITH BACON MARMALADE STUFFING

Imagine a dish that can be enjoyed on its own or as a stuffing. This sweet sticky Coconut rice recipe will get your taste buds excited. I used this stuffing for my Guinea Fowl at Christmas and it was a hit.

Starting with the stuffing you’ll need the following ingredients;

INGREDIENTS 

4 large sliced Onions

3 tablespoonfuls of Olive oil

150g of smoked Bacon Lardons

1 teaspoonful of chopped Thyme/Rosemary/Oregano 

1 teaspoonful of Brown Sugar

2 tablespoonfuls of Dark Soy Sauce

Salt to taste 

STICKY RICE

150g of Sticky Rice washed till the water runs clear

125ml  of hot water

 2 Kafir lime leaves

100ml of Coconut milk

Salt to taste

METHOD 

Watch how to prepare this amazing Sticky Rice and Bacon Marmalade stuffing below;

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

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

THE GREEN PLANTAIN PORRIDGE RECIPE

‘You must immerse yourself in your work.

You have to fall in love with your work.

You must dedicate your life to mastering your skill.

That’s the secret of success’.

 By Chef Jiro.

Over the years, I’ve continued to expand my knowledge about food, culture and it’s history; especially now that the world is in a ‘Lockdown’ to save our lives. 

Imagine my excitement and apprehension when I chanced upon the Jamaican Green Plantain porridge.

Why would I be apprehensive you may ask? In Ghana, West Africa (where I’m from), Green Plantains are either used in making Plantain chips, boiled and served with ones preferred stew, mixed with Cassava and pounded into a pliable texture into a dish called ‘Fufu’ (which is enjoyed with soup). 

 It was during my search for alternative and quicker ways of cooking Ghanaian dishes did I decide to blend Cassava and Plantain together and cook it like you would porridge. 
The only difference this time was to cook it with less water in order to achieve a thicker and pliable paste, that mimicked the traditional pounded version. 

This new process was met with mixed emotions however it has since influenced individuals and influencers to adopt this method.

 For the first time ever I understood the apprehension of most when I introduce new methods and flavours of cooking most West African dishes. Even though my stance was  ‘how would you know you don’t like it till you’ve try it’? 
It’s with this same curiosity and advise i give myself that pushed me to try this Green Plantain porridge recipe.

 I’ve shared my verdict in the recipe video.

Inspired by Chef Ricardo’s Green Plantain porridge video on YouTube, I embarked on a new way to enjoy Green Plantain.

To make this Plantain porridge you’ll need the following ingredients;

INGREDIENTS 

1 large Green Plantain

350ml of Water

250ml of Coconut Milk

Quarter of a teaspoon of Cinnamon powder 

1 tablespoonful of Vanilla Extract

3 tablespoonfuls of Brown Sugar 

Salt to taste 

METHOD 

Watch how to prepare this gluten and lactose free Green Plantain porridge below;

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

HOW TO COOK AND SPICE GUINEA FOWL PERFECTLY

This recipe is dedicated to David and Eithne Sarginson who are in their 80’s and survived the Corona Virus. I got a message from their daughter  Jane, asking for the written recipe as her parents wanted to treat themselves this Easter Sunday to a Guinea fowl. 

Wishing you both continuous good health, love and happiness always.

Jane, thank you very much for reaching out and virtual hugs your way.

Happy Easter!

With love,

Fafa

INGREDIENTS 

1 whole dressed Guinea Fowl

1 bulb of Garlic

40g of fresh Rosemary 

50ml of Olive oil

Juice of half a Lemon

30g of fresh grated Ginger

1 teaspoonful of Ancho chillies or chilli flakes

Salt and Pepper to taste

METHOD 

Rub the skin of the Guinea fowl with the juice of the grated Ginger and stuff the cavity of the Guinea fowl with the fibre of the Ginger

Squeeze the juice of half the Lemon over the Guinean fowl

In a frying pan add the olive oil and place it over a medium heat. 

Gently fry the sliced Garlic and Rosemary leaves for about 3-4 minutes on a lower heat

Leave the oil to cool down for about 5 minutes 

Then pour half of the oil over the Guinea fowl 

Sprinkle the Guinea fowl with the Ancho chillies or chilli flakes 

Allow the Guinea fowl to marinate for at least 2 hours or better still overnight in the fridge.

TO ROAST

Remove your marinated Guinea fowl from the fridge and bring it to room temperature for about 20 minutes 

Preheat your oven to 200*c

Add the remaining infused oil to the Guinea fowl

Sprinkle salt and pepper over the Guinea fowl

Place your marinated Guinea fowl in a heavy buttoned oven proof pan with its lid . Best to use a Claypot or Dutch oven pan. 

Roast the Guinea fowl for 30 minutes and reduce the heat to 170*c for a further 15-25 minutes (depending on the size of your Guinea fowl)

Allow the Guinea fowl to rest for about 15 minutes before serving.

Find more exciting Guinea fowl recipes below;

Do you have any leftover Guinea fowl? Why not try this fried rice recipe?

LOCKDOWN THIS PERFECT BEANS STEW RECIPE

A recipe packed with nostalgic memories of our childhood where joy was sought from the most simplest of things yielding in this case an equally tasty dish. 

I've also shared 4 incredible kitchen hacks and would like to hear Kitchen hacks. 

What Kitchen hacks did your parents or grandparents share with you? 

Let’s start with the list of ingredients and measurements;

INGREDIENTS 

250g of soaked black eyed beans

1.2 litres of water

1 ladle of Zomi (spiced Palm Oil)

1 large sliced Onions

1 Habanero chilli

2 Bayleaves (Optional)

4 pods of Grains of Selim

A thumb sized salt fish

2 tins of Sardines or Mackerel in a rich tomato sauce

Salt to taste

TOPPINGS 

1 medium sized sliced Onions

1 tablespoonful of your preferred oil

3 chopped green chillies

1 optional Bay leaf

FRIED PLANTAIN for 2

1 large sliced ripened Plantain 

1 ladle of your preferred oil for frying

Pinch of Salt to taste

METHOD 

Watch how to prepare this simple and equally tasty Beans stew recipe below;

Please do not forget to subscribe, like the video, leave comments and share the video with your family and friends. 

THE PURPLE CABBAGE BANKU - A STEAMED PLIABLE DUMPLING

Purple or Red Cabbage are packed with Vitamins A, C, K, B6 and acts as a great antioxidants.They’re also rich in Potassium, Iron, Calcium etc and are inexpensive to buy.

The Purple Cabbage can be steamed, eaten raw especially in Coleslaws and soup. 

Using the same ingredients for my Purple Cabbage porridge recipe, I’ve reduced the water content to achieve a thicker consistency.

PURPLE CABBAGE PORRIDGE RECIPE 

INGREDIENTS 

100g of washed, chopped Purple Cabbage and blended with 350ml of water

4 tablespoonfuls of brown  or white Rice flour 

A pinch of salt to taste 

1 tablespoonful of Coconut oil

BROWN RICE BANKU

Watch how to prepare a plain brown rice banku recipe including the oil free Okro soup below;

TIP

When steaming the rice, please ensure you turn it over without stirring after 10 minutes.

Don’t be alarmed if it fails the first time, it took me 3 attempts to get the perfect consistency 

METHOD 

Watch how to prepare this gluten free Banku 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.

EKOAGBEMI - THE GHANAIAN CORN MEAL PORRIDGE

Introducing the Ghanaian corn meal porridge called Ekoagbemi or Ekoagbemli (as corrected by Naa Kwarley Bansah) in the Ga language from Ghana, meaning ‘one dropped in’. This translates to the tiny pearls and coarse nature of the corn meal porridge.

The corn meal used in this recipe is the fine coarse texture which is readily available in Ghana, however you can also use Pan Corn meal which is readily available online or specialist grocers.

 The Pan brand has a yellow or white corn meal version. The choice is yours.

Watch how I used the Pan Corn meal for a Chocolate mint porridge below;

The best thing about this porridge is, it’s gluten free.

In a nostalgic mood I purchased a tin of milk powder (Nido), mixed it with lukewarm water and served it with this porridge. You can enjoy it on its own or use lactose free milk like Coconut milk instead.

To make this porridge you’ll need the following;

INGREDIENTS 

50g of the corn meal porridge 

450ml of water

A pinch of salt

1 tablespoonful of Sugar to taste

MILK POWDER 

2 tablespoonfuls of milk powder

30ml of lukewarm water

TO SERVE

Serve with a handful of roasted Peanuts

Use Coconut milk for a lactose free version

METHOD

Watch how to prepare this amazing gluten free porridge below;

Don’t forget to subscribe, try the recipe, leave comments, like the video and share.

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

COD YASSA RECIPE

Imagine bitting into a sweet, tangy and perfectly spiced Onion sauce with a flaky Cod fish. I just did that by making this Senegalese inspired Yassa sauce with the limited ingredients I have.

The ingredients to make the sauce are readily available in most homes and it’s a must try. You can use Chicken for this recipe, however you need to brown it and it’s best to include mustard for that kick.

INGREDIENTS 

1 large Lemon

2 large sliced Onions 

2 bulbs of Garlic 

1 teaspoonful of chilli flakes

Salt and Pepper to taste 

3 tablespoonfuls of Olive oil

1 tablespoonful of Butter

2 Cod fillets

1 tablespoonful of blended Ginger

2 tablespoonfuls of Peri Peri sauce

4 tablespoonfuls of Olive oil

Watch how to make your own Peri Peri sauce below;

PERI PERI SAUCE RECIPE 

METHOD 

Watch how to prepare this Senegalese classic 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.