Monday 30 November 2020

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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Saturday 28 November 2020

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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Friday 27 November 2020

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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Thursday 26 November 2020

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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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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Wednesday 25 November 2020

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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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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Sunday 22 November 2020

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


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Wednesday 18 November 2020

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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Sunday 15 November 2020

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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Saturday 14 November 2020

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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Friday 13 November 2020

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:





Sunday 8 November 2020

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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Thursday 5 November 2020

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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