EASY HOMEMADE BANKU MIX RECIPE

Banku traditionally is made with fermented milled Corn and Cassava dough. The mixture is then cooked and steamed into a pliable dumpling texture.

Banku is enjoyed with Okro soup, Spicy Salsa, Stew and Groundnut soup.

This is an innovative recipe where the extracted starch from Cassava/ Yuca/ Manioc is used in place of the fermented Cassava dough. A great substitute.

To make this recipe you’ll require the following ingredients;

500g of Corn flour

350g of Tapioca flour

450ml of cold Water

1 tablespoonful of Salt for preservation 

METHOD 

Watch how to prepare this easy to follow recipe below;

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AUTHENTIC OKRA SOUP RECIPE (The best kept secret of the Ewe tribe)

INGREDIENTS 

300g of deseeded and chopped Okra

Quarter of a teaspoon of Bicarbonate Soda / Akaun

1kg of Chicken Thighs 

2 tablespoonful of Tomato Purée 

400g of blended Tomatoes 

3 large sliced Onions

2 Bay Leaves or 30g or Basil 

1 Habanero Chilli

6 Green Chillies

6 tablespoonful of your preferred Cooking Oil

750ml of Water

Salt to taste

SPICE BLEND 

30g of Ginger

1 large Onion

1 tablespoonful of Aniseed 

2 cloves of Garlic 

METHOD 

Watch how to make this classic Ewe Okra dish from the Volta Region of Ghana below;

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AROMATIC CURRY OIL RECIPE

INGREDIENTS 

400ml of Garlic Butter Oil

1 large Banana Shallots

1 tablespoonful of Curry Powder

2 large cloves of Garlic

1 Lemongrass Stalk

6 Cardamom pods

1 Lime

1 teaspoonful of Pink Himalayan Salt

METHOD 

Watch how to make this incredibly delicious Aromatic Oil which I used for my whole baked Cauliflower below;

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GARLIC BUTTER OIL RECIPE

The tastiest Garlic Butter oil recipe to use for your Pizzas, Potatoes, Vegetables, Sauces and soup.

An inexpensive and great gifting idea.

INGREDIENTS 

250g of Butter

1 whole, large bulb of Garlic

300ml of Olive oil

Salt to taste

METHOD 

Watch how to make this easy Garlic infused Butter oil below;

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LEMON GUINEA FOWL WINGS RECIPE

INGREDIENTS 

500g of Guinea fowl Wings/ Chicken Wings or Chicken breast

1 tablespoonful of grated Ginger 

1 teaspoonful of Aniseed 

Half a teaspoon of milled Black Peppercorns 

Quarter of a teaspoon of Salt

2 tablespoonful of Oil

300ml of your preferred oil for frying

LEMON SAUCE

2 large Zest and juice of Lemons 

Quarter cup of Sugar

1 tablespoonful of Honey

1 tablespoonful of Corn Starch

350ml of Water

A pinch of Turmeric powder 

Salt to taste

METHOD 

Watch how to prepare this incredible Lemon infused Guinea Fowl Wings recipe below:

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HOW TO COOK CRISPY PORK BELLY

Imagine bitting into a crunchy and equally soft Pork Belly which has a smoky and sweet aftertaste. That imagination can be turned into reality by grabbing these few ingredients.

INGREDIENTS 

1kg of Pork Belly

3 tablespoonful of Apple Cider Vinegar 

2 tablespoonful of Sea Salt flakes 

2 tablespoonful of cooking to brush the skin of the Pork

SPICE BLEND

1 heaped tablespoonful of Smoked Paprika 

1 teaspoonful of Thyme

1 teaspoonful of mixed spice blend which has an AllSpice or Nutmeg base

1 tablespoonful of Muscovado Sugar or dark brown sugar

METHOD 

Watch how to make this easy and straightforward crispy Pork Belly below;

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How to roast a Whole Cauliflower recipe

Looking for a Vegetarian themed Christmas meal? How about this smoky and aromatic roasted Cauliflower recipe?

INGREDIENTS 

1kg whole Cauliflower 

50g of Aromatic Curry Oil

2 litres of Vegetable stock ( preferably a Garlic based stock)

2 tablespoonful of Salt

1 medium sized Radicchio 

AROMATIC CURRY OIL RECIPE 

CASHEW NUT DRESSING 

50g of Cashew Nuts

200g of the roasted Cauliflower stalks

20ml of Vegetable stock 

1 tablespoonful of Horseradish (substitute with grated Ginger and natural Yoghurt)

Salt to taste

Make your own Garlic Butter Oil to drizzle over the served roast

Watch how roast and spice the perfect Cauliflower below;

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JAPANESE and GHANAIAN inspired FRIED RICE RECIPE

The first time I discovered the secret ingredient used in making Japanese, I was baffled.

I decided to try the inclusion of Kewpie (the Japanese Mayonnaise) to my fried Rice and it was the best decision I ever made.

The difficulty though was making of the Kewpie. I attempted on 3 occasions and finally got the hang of it. I’ll upload the recipe soon, however you can use your normal Mayonnaise for now.

INGREDIENTS 

450g of Garlic Rice

4 tablespoonful of Garlic Butter

250g of diced chopped Ham from M&S/ Chorizo or any smoked Sausages

6 beaten eggs

2 tablespoonful of Kewpie (the Japanese Mayonnaise) or normal Mayonnaise 

30g of chopped fresh Basil

50g of sundries Tomatoes (optional)

Salt and Pepper to taste

You can also be adventurous by using Jollof Rice or Pilaf Rice for this recipe.

Watch how to prepare this incredible fusion of Ghanaian and Japanese fried Rice recipe below;

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SHOULD YOU BRINE YOUR FISH BEFORE FRYING?

Have you ever tried brining your Fish before frying?

Grab the respective ingredients below and watch what happens when you brine your Fish before frying.

INGREDIENTS 

2 large descaled and gutted Sea Bream or any Fish of your choosing

300ml of your preferred oil for frying

1 teaspoon of Allspice  

Salt to taste

BRINE

1 litre of hot boiling 

150g of Kosher Salt

150g of Sugar

1 teaspoon of whole Black Peppercorns 

2 Bay Leaves 

Half a lemon thinly sliced

30g of thinly sliced Ginger

1 Lemongrass stalk 

SPICE BLEND

30g of Ginger

2 cloves of Garlic

1 large Onion

1 teaspoonful of Aniseed 

1 optional Habanero Chilli 

Watch how to prepare and decide which recipe you will prefer when frying your Fish below;

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

TRIPLE GARLIC FLAVOURED FRIED RICE RECIPE

INGREDIENTS 

450g of washed and soaked long grain Rice 

550ml of Vegetable stock

5 tablespoonfuls of Garlic Butter Oil

3 large cloves of Garlic 

6 large slow roasted cloves of Garlic 

3 cloves of Black Garlic 

2 Star Anise

3 dried Red Chillies 

3 Bay leaves 

Salt to taste

SLOW ROASTED GARLIC RECIPE 

Watch how to prepare this incredible Garlic Rice recipe below;

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SPINACH, EGG & EGUSI STEW

In my previous recipe I shared Mums Egg and Egusi stew recipe. A must try recipe that’s packed with flavours and nutrients. 

Using the leftover of the Egusi and Egg stew I made this classic Egusi and Spinach stew.

Enjoy this with either boiled Plantain, Yam or Rice.

INGREDIENTS 

400g of wilted Spinach

1 large Banana Shallots 

1 Habanero Chilli 

4 tablespoonful of Palm Oil / Zomi

1 tinned Sardines in Tomatoes sauce

Salt and Pepper to taste

SPICE BLEND RECIPES 

Watch how to prepare this classic Spinach and Egusi stew below;

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How to cook the tastiest Eggs and Melon seeds stew

Sharing one of my Mum’s classic nutrient packed recipe. Enjoy!

INGREDIENTS 

300g of blended Melon seeds/ Egusi 

4 tablespoonfuls of Coconut Oil

3 large Banana Shallots or 2 large Onions

1 Habanero Chilli

1 tablespoonful of Shrimp Powder 

350g of Smoked Haddock 

300g of Smoked Mackerel 

6 Eggs

300g of Cherry Tomatoes or any Tomatoes you have available 

1 tablespoonful of smoked Paprika 

Salt and Black Peppercorns to taste

GARNISHES 

2 sliced large Onions 

40g of chopped Spring Onions 

Optional Golden Blush Tomatoes 

SPICE BLEND

30g of Ginger 

1 large Onion 

3 cloves of Garlic 

1 teaspoonful of Aniseed 

4 Allspice pods

4 Green Chillies 

METHOD 

Watch how to prepare this quick and healthy Eggs and Melon seeds stew below;

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

Secrets to making the tastiest Egg Mayonnaise Sandwich

How about this easy to follow and quick lunch recipe? All you need are the following;

INGREDIENTS 

6 hard boiled Eggs refrigerated overnight 

1 teaspoonful of Horseradish / half a teaspoon of grated Ginger 

1 medium sized finely diced Banana Shallots or Onions

20g of chopped Parsley 

2 tablespoonful of Extra Virgin Olive oil

Salt and Pepper to taste

In the absence of Horseradish you can substitute with French Dijon Mustard 

METHOD 

Watch how to make this incredible Egg Mayonnaise recipe for your sandwiches below;

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

NIGERIAN COCONUT RICE RECIPE

Inspired by the classic Nigerian Coconut Rice is this easy to follow and flavour packed recipe.

This recipe should make your Christmas menu if you want something different from Jollof Rice.

INGREDIENTS 

400g of Basmati Rice (you can use any Long Grain Rice)

400ml of Coconut Milk

140ml of Water or Chicken Stock

1 large thinly sliced Onion

20g of Coconut oil

1kg of Chicken thighs

350g of slow roasted Baby Plum Tomatoes or sun dried Tomatoes  (you can use any Tomatoes you have available)

Optional- 50g of smoked Pancetta or Bacon Lardons (substitute with any smoked Sausages or you use Chorizo)

4 mild Green Chillies or 1 Habanero chilli

100g of frozen mixed Vegetables 

Salt to taste 

SPICE BLEND

Best to make your spice blend in batches, add olive oil and reserve in an airtight container in the refrigerator. Watch how to make your own spice and herb blend below;

30g of Ginger 

3 cloves of Garlic

6 Green Chillies 

1 large Onion

1 teaspoonful of Aniseed 

METHOD 

Watch how to make this flavour packed Nigerian Coconut Rice recipe with a twist below;

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RECIPES TO TRY 

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