HOW TO PREPARE THE PERFECT ADEME SOUP

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).

Now try a different way of making this nutritious soup by using the following ingredients;

INGREDIENTS 

1 litre of Water

50g of smoked Shrimps

50g of smoked Herrings

1kg of smoked Mackerel 

400g of cleaned Crabs

2 large Onions

1 ladle of Zomi (spiced Palm Oil)  or Palm Oil

750g of steamed Molokhia leaves/Ademe/Jute leaves/Ewedu

3-5 Habanero chillies 

5 mild large Green Chillies (Optional)

Salt to taste

SPICE BLEND

40g of Ginger

2 cloves of Garlic

1 large Onion

1 tablespoonful of Aniseed 

50g of smoked dried Shrimps

METHOD 

Watch how to prepare this healthy and delicious West African soup below;

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THE TASTIEST TOMATO SALAD RECIPE

Whatever you do this summer, so include this Tomato salad to your barbecue. A refreshing tasting Salad that pairs well with any Grills, Rice, CousCous, Fonio etc. All you’ll need for this recipe are;

INGREDIENTS 

250g of Tomatoes 

1 medium sized Red Onion

20g of Tomatoes 

20g of Chopped Parsley

2 tablespoonfuls of Natural Yoghurt 

Salt to taste

METHOD 

Watch how to prepare this delicious Tomato Salad below;

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HOW I PREPARE THE TOGOLESE DZONGOLI (A steamed Corn and Beans dumpling)

Chancing upon this Togolese recipe has placed a permanent smile on my face. What particularly piqued my interest was the different ways and varieties in preparing this dish. Some recipes required the roasting of the corn flour, others didn’t, the stocks used varied from plain water to a tomato based one and in my case a smoky Fish version.

This was my second attempt at this recipe and in both situations it worked out perfectly. 

On one occasion I enjoyed with some homemade Chilli sauce and Grilled Chicken.

My favourite was when I paired it with my Peanut Butter soup.

Just imagine bitting into a smoky,Fishy Corn & Beans dumpling with a silky smooth Peanut Butter soup.

Just try it and thank me later.

Today I’m serving mine with a slow cooked Lamb Shanks.

 

INGREDIENTS 

150g of Black Eyed Beans or any Beans

350g of Corn flour or Corn meal

500ml of smoked Fish stock or your preferred stock

3 tablespoonfuls of Coconut oil

Salt to taste

METHOD 

Watch how to prepare this classic Gluten free Togolese dish below;

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HOW TO MAKE SCRAMBLED EGGS WITH EXTRA FLAVOURS

INGREDIENTS 

3 large Eggs

1 Duck Egg

1 tablespoonful of Butter

1 medium sized Onion

1 tablespoonful of Sun-dried Tomatoes 

3-4 Salted Anchovies (optional)

2 chopped Green Chillies

Salt to taste 

METHOD 

Watch how to prepare this easy Scrambled Eggs recipe below;

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Salt to taste 

HOW TO MAKE CREAM CHEESE FROM SCRATCH

The decision to make my own cream cheese was random, so much so I had to make it. The process of making cream cheese is straight forward and it takes a total of 4 days. Was it worth it? Absolutely!

YOGHURT RECIPE

INGREDIENTS 

250g of all natural Yoghurt

1 levelled teaspoon of Salt

Bay leaves (optional)

UTENSILS

Muslin cloth

METHOD

Watch how to prepare this quick and tasty Homemade Cream Cheese recipe below;

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HOW TO COOK THE TASTIEST CHICKEN YASSA RECIPE (LEMON and MUSTARD CHICKEN) - A SENE-GAMBIAN DISH

Description

                            

 Imagine bitting into a soft Chicken packed with a tangy, garlicky and somewhat sweet flavour, accompanied by a mouthful of a smoky Fonio(which by the way has more nutrients than Quinoa)! 

Introducing the tastiest Chicken Yassa (Poulet Yassa) originally from SeneGambia and a specialty from the Casamance region of Southern Senegal.

I enjoyed this classic dish with Fonio, which I discovered from Chef Pierre Tham (from Senegal) and based in New York. Honestly it’s my favourite grain now as it has a nutty flavour and much better than Rice, Quinoa and CousCous. I said it!

Chef Pierre Tham has even written a book about Fonio and sells Fonio under his food brand ‘Yolele Foods’ which is available in all WholeFoods shops in the States.

For this recipe I bought my Fonio from Aduna which is also available on Amazon if you’re based in Europe.

Fonio is quick to make provided your have the stock. Talking about stock, I purposely added more stock to my Chicken Yassa as I needed the extra stock for my Fonio. 

TIP

Once you add the Fonio to your stock, reduce the fire to its lowest setting and cook slowly for 15 minutes. 

Let me I start listing the ingredients or I’ll keep talking about this amazing dish all day long!

INGREDIENTS 

1kg of skinless Chicken thighs and drumsticks 

1 large bulb of Garlic

6 large sliced Onions

1 tablespoonful of Dijon Mustard 

4 tablespoonfuls of Olive oil

50g of Butter

1 levelled teaspoon  of milled Black Peppercorns 

1 levelled teaspoon of red Chilli flakes

3 Bay leaves

300ml of your preferred oil for frying 

500ml of Chicken Stock

1 large sliced Lemon

Juice of 2 large Lemons

Salt to taste

FONIO PILAF 

200ml of Chicken Yassa stock

100ml of water

1 teaspoonful of smoked Paprika 

A sprig of fresh Rosemary or half a teaspoon of dried Rosemary 

1 Bayleaf 

180g of Fonio

Salt to taste

METHOD 

Watch how to prepare the tastiest Chicken Yassa and Fonio Pilaf below;

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HOW TO PREPARE THE MOST REFRESHING LEMONADE RECIPE

How about this refreshing easy to follow ‘How to make the best Lemonade’ recipe at home?

You only need 4 ingredients for this refreshing Lemonade.

INGREDIENTS 

4 large Organic Lemons

2 tablespoonfuls of Sugar (you can increase the amount to suit your preference)

Quarter of a teaspoon of Salt

500ml of Water

METHOD 

Watch how to prepare this refreshing Lemonade below;

Find more inspiring recipes below;

WATERMELON LEMONADE RECIPE 

PINEAPPLE LEMONADE RECIPE 

LEMON CURD RECIPE 

AMAZING WEST AFRICAN DRINKS

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HOW TO PREPARE THE PERFECT SPAGHETTI BOLOGNESE

I decided to make my signature Bolognese sauce with a little tweak and it was amazing (even if I say so).

The secret to making the best Bolognese sauce is to slow cook each ingredient to perfection, hence the entire process took 10 hours. You can use your slow cooker for this recipe.

It’s best to cook this sauce in a batch as it stores well in the freezer and use as and when a recipe requires it. Be creative in your choice of minced meat by using either  Lamb, Veal, Pork or Goat meat. During the cold months I prefer to use Red Wine and White Wine for the summer months. In this instance I used Prosecco as I had run out of White Wine.

You can cut your cooking time by using Passata. Check this homemade version below;

To replicate this sumptuous dish you’ll need the following ingredients ;

INGREDIENTS 

1 tinned Tomatoes or Passata 

1 large finely chopped Onions

2 finely chopped large Celery stalks

3 finely diced Carrots

3 tablespoonfuls of Olive oil

1 tablespoonful of Tomato Purée or Paste

4 cloves of large chopped Garlic

Half a teaspoon of freshly milled Black Peppercorns 

50g of butter

500ml of whole milk

250g of your preferred minced meat

1 good bottle of White Wine/ Prosecco 

750ml of your preferred stock or Water

Quarter of a teaspoon of grated Nutmeg

1 levelled teaspoon of Cayenne Pepper 

3 Bay leaves 

Salt and Pepper to taste

METHOD 

Watch how to prepare this slow cooked to perfection Bolognese sauce below;

You can use this sauce for your Lasagna, Meat Pies or Turnovers, Cottage/Shepherds pie depending on the type of meat you choose.

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