HEALTHIEST TIGERNUT MILK and CUSTARD RECIPE

During Winter I crave for comforting warm meals that feeds thy soul hence this incredible gluten and lactose free Custard made out of TigerNuts.

TigerNuts are edible tubers and not Nuts, hence the Milk is perfect for those with nut allergies.

The recipe covers how to extract the Milk from the TigerNuts , how to sweeten your milk with or without Sugar and concludes with the TigerNut custard recipe. The health benefits are also discussed hence a must watch.

Disclaimer: Please ensure you seek medical advice if you’re on medications and have any underlying illness before consuming the TigerNut

Please note excessive consumption of the TigerNut can cause diarrhoea.

INGREDIENTS 

300g of TigerNuts

2 tablespoonful of Corn Starch 

1 Egg Yolk

500ml of TigerNut Milk 

150ml of Water

3 or more Dates (for a Sugar Free option)

2 tablespoonful of Brown Sugar

A pinch of grated Nutmeg

Salt to taste 

METHOD 

Watch how to prepare this incredible gluten and lactose free custard below;

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3 must have Spice and Herb blends

Introducing a trio of nutrient packed Herb and Spice blends perfect for Fish, Seafood, Meat, Poultry and Vegetables.

Best to reserve the blends in the refrigerator or better still freeze in a covered Ice Cube container.

The 3 spice and herb blends are used in most of my recipes.

Please don’t forget to share this with your family and friends.

INGREDIENTS

SPICE BLEND 1

Perfect blend for curry dishes, Jollof Rice and most Meat dishes. 

1 tablespoonful of Aniseed

8 All spice pods

1 large Onion

6 cloves of Garlic

1 Habanero Chilli

60g of Ginger

SPICE BLEND 2

Perfect blend for SeaFood, Stews, Soup and Sauces.

2 tablespoonful of Aniseed

1 large Onion

6 cloves of Garlic

1 Habanero chilli

60g of Ginger

SPICE BLEND 3

Best used for cooking Beans, Duck, Chicken and Fish based dishes

1 tablespoonful of Caraway seeds

1 large Onion

50g of Ginger 

Green Chillies

Watch how to make these blends which includes the health benefits and alternative spices below;

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TIGER NUT PUDDING RECIPE

INGREDIENTS 

300g of Tiger Nuts soaked overnight and washed with cold water

1 litre of distilled water (boil your water and let it cook  down to room temperature)

4 tablespoonful of Rice Flour

2 tablespoonfuls of Brown Sugar

A pinch of Salt

METHOD 

Watch how to make your own Tiger Nut Pudding below;

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

How to make an Authentic Eto // Mashed Plantain recipe

INGREDIENTS 

1 semi ripened Plantain. You can use Yam or Cocoyam as a substitute 

30g of Salted Fish (Koobi) - Omit this for a Vegetarian version 

30g of roasted Peanuts 

1 Habanero Chilli

2 large Onions

1 tablespoonful of Zomi (spices Palm oil)

3 or more boiled Eggs 

Avocado slices (optional)

Salt to taste 

METHOD 

Watch how to prepare this classic Ghanaian dish below:

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

HOW TO MAKE YOUR OWN FOCACCIA RECIPE

How about this easy to follow Focaccia recipe for lunch?

INGREDIENTS 

800g of flour

600ml of lukewarm Water

1 tablespoonful of Sea Salt

1 teaspoon of Yeast

100ml of Olive oil

3 sprigs of Rosemary

3 tablespoonful of Honey 

2 large peeled and sliced Banana Shallots 

2 tablespoonful of Salt for sprinkling over the dough

150g of baby Plum or Cherry Tomatoes 

METHOD 

Watch how to make this incredible Focaccia recipe below;

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Honey & Garlic roasted Carrots recipe

I served this amazing roasted Honey and Garlic Carrots alongside a Whole roasted Lemon SeaBass which was delicious.

To make this you’ll need the following ingredients;

2kg of peeled and cut Organic Carrots

30g of Butter

4 tablespoonful of Honey

Salt to taste

20g of finely chopped Parsley for garnishing

METHOD 

Watch how to prepare this incredible side dish below;

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How to cook Wild SeaBass

How about making this SeaBass a traditional choice for this year’s Thanksgiving dinner? A simple, stress free and flavour packed dish.

INGREDIENTS 

3kg of Wild whole SeaBass. Let your fishmonger gut and descale your fish

1 large Lemon thinly sliced

3 sprigs of Rosemary 

Half a teaspoon of freshly grated Black Peppercorns

1 levelled tablespoon of Sea Salt flakes

6 tablespoonful of Olive oil

3 tablespoonful of Apple Cider Vinegar 

METHOD 

Watch how to prepare this incredible Whole SeaBass feast below;

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

TASTIEST POTATO SALAD RECIPE

INGREDIENTS 

150g of Maris Piper Potatoes 

1 large finely diced Banana Shallot

30g of Mayonnaise 

1 tablespoonful of Apple Cider Vinegar 

4 tablespoonful of Extra Virgin Olive oil

A pinch of freshly milled Black Peppercorns 

20g of chopped curly Parsley

Salt to taste

 Optional Ingredients 

Finely diced Carrots

20g of diced mixed Peppers

Diced boiled Eggs

Half a teaspoon of Horseradish 

Watch how to make this delicious Potato Salad below;

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HOW TO MAKE PLANTAIN CROUTONS

Enjoy this quick gluten free and moorish  Plantain croutons which can be used as a topping for your porridge, Salad and enjoyed as a snack.

Be creative by sprinkling it with spices or herbs for different flavours.

Please don’t forget to share the recipe with your family and friends.

INGREDIENTS 

1 large ripened diced Plantain 

1 tablespoon of Corn Starch 

200ml of your preferred oil for frying

Salt to taste

Watch how to make this easy Plantain snack  below;

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

KELEWELE (Spiced ripened Plantain )PORRIDGE

‘Mum I made ‘Kelewele’ porridge today’. Mums response was ‘how did you think of such a thing?’

 I explained I had a few over-ripened Plantain left and didn’t care to make Kakro/Kaklo. 

 The idea of mixing everything and turning it into porridge was a natural progression on Kelewele; as the flavours always work

Verdict - The inclusion of spices which are similar to those used for Hausa Koko (the fermented spiced Millet porridge) makes this porridge similar in taste to Hausa Koko.

 

The beauty about this particular recipe is you do not require any Sugar as the starch in the over ripened Plantain turns into Sugar. 

You can omit the spices altogether and make a simple and equally tasty porridge.

 WARNING ⚠️ 

Add water gradually to your porridge till you’re happy with the consistency. In the unlikely event you add too much water;

add a tablespoon of corn starch to 2 tablespoonfuls of water. Mix well and add to the porridge. Stir and cook for a further 5 minutes and Enjoy!

INGREDIENTS 

2 ripened or over ripened Plantain

1 Calabash Nutmeg or 4 All spice pod

Half a teaspoon of Red Chilli flakes or less to suit your personal preference 

4 cloves

20g or less of Ginger

200ml of Water

Salt to taste

PLANTAIN CROUTONS 

1 large ripened Plantain cut into small cubes

1 tablespoonful of corn Starch

3 thinly sliced Ginger spices

1 star Anise

Salt to taste 

200ml of your preferred oil for frying 

METHOD

Watch how to prepare this Sugar and Gluten free ripened Plantain porridge below;

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MORE PLANTAIN RECIPES TO TRY

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

QUICK CRISPY CORNED BEEF & JOLLOF RICE STIR FRY

Inspired by the Corned Beef Hash recipe is this Jollof rice version. You can use any leftover Rice, Potatoes or Yam for this quick recipe.

The recipe doesn’t require any Salt as Corned Beef is naturally salty.

Try this recipe with Coconut or Cumin Rice and thank me later.

INGREDIENTS 

350g of cooked Jollof Rice

340g of Corned Beef preferably the Marks and Spencer’s Prime Corned Beef

1 large peeled and quartered Onion

4-6 sliced cloves of Garlic

150g of frozen mixed Vegetables 

Freshly milled Black Peppercorns 

JOLLOF RICE RECIPE 

METHOD 

Watch how to prepare this quick and tasty crispy Corned Beef  stir fry below;

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

THE IMMUNE BOOSTING CHICKEN SOUP RECIPE

Over the years I’ve made a few Chicken soup recipes including the traditional Ghanaian Chicken light soup. I created this recipe by carefully selecting ingredients for their immune boosting properties. The taste of this Chicken soup is aromatic in flavour with liquorice hints due the introduction of Star Anise and Aniseed.

The inclusion of Halloumi gives this dish a creamy salty flavour which makes this a perfect Winter Warmer soup.

I later turned the soup into a Chicken & Spinach soup by adding blended Spinach which makes it a powerhouse. A 2 in one dish.

I served mine with boiled Yam, however you can serve yours with any carbohydrates of your choosing.

INGREDIENTS 

1.2kg of Corn fed Chicken. Best to use drumsticks and Chicken thighs

2 large White Onions

1 Ceylon Cinnamon stick

4 Bay leaves

1 large Tomato 

60g of whole baby Okra (optional)

1 large tablespoonful of Tomato purée 

1 stalk of Celery

2 Star Anise pods 

1.5 litres of Water 

2 Scotch Bonnets / Habanero Chillies

250g of quartered Halloumi / Paneer (Indian Cheese) or Wagashi (Ghanaian Cheese).

Salt to taste 

FOR THE SPINACH SOUP 

125g of frozen Spinach 

1 large Onion

4 hard boiled Eggs

1 teaspoonful of Fish sauce/ Half a teaspoon of DawaDawa powder or a few Kobi (salted Ghanaian fish) pieces

SPICE BLEND 

30g of Ginger

1 large Onion

7 All spice pods

1 teaspoonful of Aniseed 

4 cloves of Garlic

METHOD 

Watch how to prepare this immune boosting Chicken soup which doubles up as a Chicken & Spinach soup below;

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

THE ONE PAN EGG TOAST RECIPE

INGREDIENTS 

3 slices of Brown/White bread ( you can use any bread of your choosing)

150g of Corned Beef Filling (see recipe below)

Half a teaspoon of dry blended Aniseed and Chilli flakes

6 Eggs

4 tablespoonfuls of your preferred oil

3 tablespoonfuls of Butter

20g of chopped Spring Onions

You can be creative with the filling and use what’s readily available to you.

I used ;

Smoked Prosciutto 

Smoked Provola Cheese

Salami Ungherese 

Make your own Corned Beef filling 

Method 

Watch how to prepare this amazing and indulgent Egg toast recipe below;

Video includes a realistic account of trying a recipe for the first time.

CORNED BEEF RECIPES TO TRY

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THE WEST AFRICAN PILAU RICE RECIPE

The conversation geared towards her favourite dish , which she revealed as Pilau or Pilaf rice, as I sipped on my hot cup of tea. A colleague at work(from Uganda),engaged me in a conversation of the varied African dishes. The very next day, she brought me a special bark that was used in making the Uganda Pilau rice. Sadly she couldn’t tell me the English name. The bark had a sweet and  Cinnamon scented  smell, which I aptly named ‘The African Cinnamon’.

This conversation had me intrigued and I started to investigate the dish. The origins of Pilau or Pilaf is controversial since the Middle East lays claims to it and so do the Indians.

Pilau or Pilaf is basically rice cooked in a spiced broth. 

Pilau or Pilaf rice was introduced to the Eastern Part of Africa by the Indians and enjoyed in most households.

Whenever you have any stock left after steaming your Meat or Chicken, add some rice and voila you have your Pilau rice. 

After my research, I decided to create my own version of the dish, subject to the ingredients I had available.

As I carefully chose my alternative ingredients, based on the similarities in flavours, I knew I had to name the West African Pilau rice, due to their origin.

Most of the spices used for this recipe are readily available in most West African countries, African shops and online.

Watch how I made this on my YouTube channel, 'Ndudu by Fafa'. 

INGREDIENTS

400g of long grain or Basmati rice

1kg of diced Lamb, Mutton, Goat Meat or Chicken 

1 large Onion 

30g of Tomato paste

4 tablespoonful of dark soy sauce or Tamarind paste

250ml of Water 

Salt to taste

GINGER BLEND

30g of peeled Ginger

1 large Onion

1 levelled tablespoon of Aniseed 

1 Habanero chilli

SPICE BLEND

10 Grains of Selim pods

Half a teaspoon of grated Nutmeg 

3 pods of African Nutmeg 

10 Clove pieces

GARNISHING

Chopped Green Chillies or Jalapeños 

Chopped Spring Onions or Coriander 

METHOD:

Family One Pot minced Beef & Bulgar Wheat recipe

Working from home can sometimes be monotonous till your mind wanders to what you might have for lunch. As I added the few ingredients to the pot, listening to the simmering noise for 15 minutes I appreciated the smell and flavour of the dish. This is a quick recipe provided you have the slow cooked Waakye Tomato stew in the fridge.

INGREDIENTS 

2 tablespoonfuls of Olive oil

2 large sliced Onions

350g of Minced Beef

1 teaspoon of mixed spice

300g of Waakye Tomato stew

A pinch of grated Nutmeg

350g of Bulgur Wheat

200ml of Water

2 Bay leaves

Optional 30g of chopped Parsley 

Salt to taste

GARNISHING

Add 4 tablespoonfuls of Olive oil to a pan on a medium heat 

Add 20g of Butter

Add 1 large thinly sliced White Onion or 2 large Shallots and cook on a medium heat for 5-7 minutes or until translucent.

Add 4 thinly sliced cloves of Garlic and cook for a further 2 minutes.

Serve your dish with the above Onion and Garlic marmalade recipe.

METHOD 

Watch how to prepare this quick one pot Bulgur Wheat recipe below;

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TASTY ONE POT RICE AND CHICKEN DISH - A Persian and Ghanaian fusion ANGWA MO

Inspired by both the classic Ghanaian Angwa Mo and Persian rice recipe is this one pot Rice and Chicken dish. A meal that’s perfect for the family and easy to follow.

INGREDIENTS 

300g of washed and soaked Basmati rice

180g of Vermicelli Rice noodles (readily available online)

4 tablespoonfuls of your preferred oil or butter

2 large sliced white Onions

280ml of Water

1 Habanero chilli (optional)

Salt to taste

30g of salted Beef

I teaspoonful of Black Peppercorns 

30g of chopped Parsley to garnish

CHICKEN 

3-4 Chicken legs

1 tablespoonful of Cumin seeds

4-6 cloves of peeled Garlic 

4-6 tablespoonfuls of Olive oil

Juice of half a Lemon

I teaspoonful of Thyme

Half a teaspoon of Kosher salt

METHOD 

Watch how to prepare this fusion of both a classic Ghanaian and Persian Rice dish below;

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