Sunday 27 December 2020

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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Tuesday 22 December 2020

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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Monday 21 December 2020

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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Sunday 20 December 2020

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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Thursday 17 December 2020

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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Wednesday 16 December 2020

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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Friday 11 December 2020

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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Tuesday 8 December 2020

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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Friday 4 December 2020

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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Wednesday 2 December 2020

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 


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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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