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