HOW TO PREPARE THE PERFECT WAAKYE TUO RECIPE

Imagine having a ball of Rice with Groundnut soup and a side of boiled Beans. Now imagine having both the Rice and Beans infused with the super healthy Sorghum leaves as a ball with the same soup. Similar flavours but cooked differently. 

To make this innovative dish which is a first by the way (you heard it here first), you’ll need the following ingredients;

INGREDIENTS 

300g of Black Eyed Beans

200g of Jasmine Rice or any Rice with a high starch content.

700ml of Sorghum infused Water

Half a teaspoon of Bicarbonate Soda or Kaun

Salt to taste

SORGHUM WATER RECIPE

To make the Sorghum Water

6 strands of Sorghum leaves

1 litre of Water

METHOD 

To prepare this delicious Waakye Tuo or Balls below;

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

QUICK LEMON PORRIDGE RECIPE

The first time I heard of this porridge was from a friend I call a sister from Zimbabwe. I was preparing my Peanut butter porridge whilst having a conversation when she mentioned the Lemon porridge.

The first thing that came to mind was sourness and when she added it’s almost like a flavoured Sadza (a thickened Corn meal porridge) I became intrigued.

The conversation ended there and on a later date I decided to experiment. I made it how I would like it and asked her opinion afterwards. She enthused it’s done differently where hot water is added but liked my method, as a novice can achieve the perfect consistency.

Fellow creatives I present to you my first Lemon porridge and guess what I love it.

I usually prefer Brown Sugar but I had to use White Sugar to ensure I got the perfect mellow yellow colour. I’ll try the recipe again today!

Verdict

The taste is similar to the Ghanaian fermented milled Corn porridge known as Kooko.

INGREDIENTS 

250ml of Water

1 zest and juice of a medium sized Lemon

Sugar and Salt to taste

METHOD 

Watch how to prepare this refreshing Lemon porridge below;

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MORE PORRIDGE RECIPES TO TRY👇🏾

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QUICK SALTED and SPICED CARAMEL CANDY RECIPE

Inspired by a childhood Caramel Candy sweet is this salted and spiced version.

Honestly this is addictive as the Salted Caramel pairs really well with that Licorice taste.

Watch what my secret spice is  and leave comments below please.

This recipe makes for a chewy and flavour packed sweet.

INGREDIENTS 

350g of Condensed milk

Half a teaspoon of Salt

Half a teaspoon of Aniseed

30g of butter

10g of butter for greasing your surface

Watch how to prepare this spiced Salted Caramel Toffee below;

OTHER CARAMEL CANDY RECIPES TO TRY

CARAMEL CANDY👇🏾

CHEWY CARAMEL CANDY RECIPE 👇🏾

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GARDEN EGGS and PLANTAIN WRAP RECIPE

The new norm (where majority of us work from home) means one will need a quick hot lunch. I made this Garden Eggs and Halloumi wrap in less than 10 minutes as I already had the perfectly spiced Waakye Tomato stew.

 It’s in planning that we save time hence the Waakye stew series. Waakye is a popular Ghanaian Rice and Beans dish which is enjoyed with a slow cooked Tomato stew. The Tomato stew can last up to 3 weeks in the fridge in a sterilised airtight container.

WAAKYE TOMATO STEW RECIPE 

In the absence of Halloumi use the Ghanaian Wagashi or Indian Paneer cheese.

You can substitute the Garden Eggs for Aubergines or Egg Plants. Enjoy!

EGG MAYONNAISE DRESSING 

INGREDIENTS 

250g of Garden Eggs/Egg Plant stew

150g of Halloumi cut lengthwise 

1 medium sized ripened Plantain, peeled and cut lengthwise 

4 tablespoonfuls of Egg Mayonnaise 

4 Tortilla wraps (available in most supermarkets across the UK)

30ml of your preferred oil for frying

Salt and Pepper to taste 

Learn how to make a quick Garden Eggs stew below; 

METHOD 

Watch how to prepare this quick recipe below;

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

GARDEN EGGS AND OKRA STEW RECIPE - Quick and tasty

Waakye stew is a perfectly spiced, slow cooked Tomato stew synonymous with the Northerners from Ghana. The stew is usually served with a Rice and Beans dish cooked in Sorghum leaves called Waakye, hence the apt description ‘Waakye Stew’.

WAAKYE TOMATO STEW RECIPE 

The first episode covered the Garden Egg stew recipe, which is easy and quick to emulate. In the absence of Garden Eggs you can use Aubergines instead.

QUICK GARDEN EGGS STEW RECIPE 

In the second episode of the Waakye Stew series, (where I will be creating as many dishes as I can with the perfectly spiced Tomato stew), is this Okra and Garden Eggs stew recipe.

To make this quick Okra and Garden Eggs stew you will need the following ingredients;

INGREDIENTS 

300g of chopped Okra

200ml of Water

300g of smoked Haddock or Mackerel 

1 large Onion

3 chopped mild Red Chillies or 1 Habanero Chilli for a hotter

Quarter of a teaspoon of Bicarbonate Soda

300g of Garden Eggs stew

Watch how to prepare this quick Okra and Garden Eggs stew recipe which is nutritious and budget friendly below;

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RECIPES TO TRY👇🏾

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

QUICK GARDEN EGGS ( AUBERGINE) STEW RECIPE

Inspired by the current pandemic and the effects of loss of income, I decided to create quick, healthy and nutritious dishes in the next few weeks. The recipes will require a slow cooked Waakye (The Ghanaian Rice and Beans) Tomato stew. It’s best to cook a large batch of the stew; portion into individual airtight containers and freeze them till a recipe requires it.

Watch the video Waakye Tomato stew recipe below;

INGREDIENTS 

200g of Waakye Tomato Stew

400g of diced Garden Eggs soaked in salty water

400 ml of water to boil the Garden Eggs

200g of smoked fresh Haddock 

1 large sliced Onion

6 chopped Green Chillies

3-4 Basil leaves (optional)

METHOD 

Watch how to prepare this quick Garden Eggs stew below;

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THE POPULAR TOGOLESE SPAGHETTI SALAD RECIPE

Introducing this classic Togolese Spaghetti recipe which is a must try!

A meal on its own packed with both sweet and sour flavours! Serve it with freshly baked Baguette and thank me later.

I prefer to add the Lettuce just before I serve the Salad to retain its crunchiness.

INGREDIENTS 

200g of cooked and sliced Beetroot 

150g of cooked Spaghetti 

3 peeled and diced medium sized Organic Carrots

1 diced Green / Red Pepper

1 large thinly sliced White Onion

500g of washes Lettuce

6-10 Basil or 20g of Parsley

Salt and Pepper to taste 

6 boiled Eggs. (Remove the Yolk and use it for the Egg Mayonnaise dressing)

150ml of Egg Mayonnaise

EGG MAYONNAISE RECIPE 

 

METHOD 

Watch how to prepare this amazing Togolese classic Spaghetti salad below;

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SERVE WITH 👉🏾 Hot or Cold Sobolo 

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HARD BOILED YOLK MAYONNAISE RECIPE

Introducing my Autumn Salad series by starting with my Salad dressing made out of hard boiled Egg Yolks. Please subscribe to my YouTube channel, ‘Ndudu by Fafa’ and turn on your notifications for all future videos.

The hard boiled Egg Yolk Mayonnaise is inspired by the classic Togolese Salad Dressing. You’ll need the following ingredients;

INGREDIENTS 

6 boiled Egg yolks

100g of Mayonnaise 

1 teaspoonful of Dijon Mustard

3 tablespoonfuls of Apple Cider Vinegar 

80ml of Olive or Groundnut Oil

Salt and Pepper to taste 

METHOD 

Watch how to prepare this quick Hard oiled Egg Yolk Mayonnaise which includes how to save a split Mayonnaise below;

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

NO KNEADING EASY BAGUETTE RECIPE - BEGINNERS LEVEL

Inspired by my childhood trips to Togo (A West African country that shares a border with Ghana), is this Togolese French Baguette recipe.

It was my first experience of making baguettes at home and I’ve shared my experience.

The recipe is makes for an easier Baguette particularly as this version requires no kneading and the advantage of using limited ingredients.

HOMEMADE BUTTER RECIPE 

INGREDIENTS 

700g of strong bread flour

503ml of lukewarm water

1 and a half teaspoons of Salt

10g of dry yeast 

30g of flour for dusting 

2 tablespoonfuls of Corn meal (optional)

500ml of Water

METHOD 

Watch how to prepare this classic Togolese French Baguette below;

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

COCONUT INFUSED BAMBARA BEANS & JASMINE RICE

Bambara nuts or beans originates from the Bambara people of West Africa.

‘Bambara’ means ‘unbeliever’ as history dictates the ethnic group resisted  Islam when it was introduced in 1854 by Tukulor conqueror, El had Umar Tal.

The Bambara ethnic group are spread across West Africa ( in countries such as Guinea, Senegal, Mali and Burkina Faso) particularly now in Mali where they make up the majority of the  Mande ethnic group.

Bambara pods ripens underground (just like Peanuts), hence they’re referred to as nuts, even though it’s popularly known as Bambara Beans.

Bambara beans / nuts do have a high protein content and it’s perfect to enjoy as a snack or a meal. In Ghana, Bambara Beans are slow cooked with the inclusion of Sugar, Spices known as Aboboi and served with a spicy Plantain Pancake known as Tatale.

Bambara Beans nutrients includes Protein, Fat, Fiber, Vitamins, Minerals such as Calcium, Iron, Copper, Selenium, Potassium etc

Bambara beans is also enjoyed in African countries such as Zimbabwe, Zambia, Nigeria and South Africa. Do leave comments below if you also enjoy Bambara beans in your country.

This recipe is a fusion of 2 of Ghana’s most famous dishes Aboboi and Angwa Mo (Coconut Rice).

The Bambara Beans Waakye was served with a sour crunchy Cabbage Salad that makes this recipe a must try.

INGREDIENTS 

300g of Bambara Beans

220g of Jasmine Rice

2 litres of Water

400ml of Coconut milk

2 tablespoonfuls of Organic Cold pressed Coconut oil

1 Bay leaf

4 Kasoa peppers / 1 Habanero chilli / 7 Kpakposhito 

2 large peeled and thinly sliced Onions

Salt to taste

SALAD

200g of thinly shredded Cabbage

2 thinly sliced Onions

2 tablespoonfuls of Apple Cider Vinegar ( you can use any White or Malt Vinegar)

3 tablespoonfuls of Extra Virgin Olive oil

Salt and Pepper to taste

TIPS

1. Best to soak your Bambara beans overnight 
2. Change the water twice
3. Wash the Bambara beans before you use it
4. Best to keep your uncooked Bambara Beans in an airtight container and freeze it
5. You can cook the Bambara beans into a very soft texture before adding the Rice. This will ensure a softer Waakye texture 
6. Cook the Bambara beans on a medium heat for an hour
7. Add salt when the Bambara beans is cooked
8. Use any Rice that’s available to you
9. You can be creative with the kind of herbs you use for a different flavour

METHOD

Watch how to prepare this Vegetarian, Coconut infused Bambara beans Waakye below; 

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