Homemade Spiced Palm Oil recipe (Zomi)

How to make Zomi (Spiced Palm oil) at home. No more bland Palm oil.

INGREDIENTS 

2.4kg (3 x 800g) of Palm nut concentrate

3 whole Habanero Chillies / Scotch Bonnet/ Kasoa Pepper

15g of Cloves

2 Aidan Fruits (Prekese)

7g of Calabash Nutmeg

2.5 litres of Water

50g of optional Tomatoes 

Salt to taste

SPICED ZOMI CONCENTRATE 

1 ladle of the Spiced Concentrate

150ml of Palm oil extract

Half a teaspoon of Buy Ndudu All Purpose Holy Grail blend

1 teaspoonful of Buy Ndudu Rose Harissa 

Optional Bay leaf

METHOD

Watch how to add flavours to your Palm oil (Zomi) below;

Please don’t forget to subscribe, like the video, leave comments with your feedback, questions and share with family and friends.

For creative recipes 👉🏾 https://www.fafagilbert.com

Purchase your Aidan Fruit (Prekese), African Nutmeg, Holy Grail blend and Rose Harissa blend from https://www.buyndudu.com

CLICK HERE

Ghanaian Chocolate Popsicle Recipe/ Abele Walls/ Tso Ice Cream

If one has to talk about their childhood and Ghanaian food memories the classic Ghanaian Popsicle/Lollipop or Custard Ice Cream locally known as 'Abele Walls' or 'Tso Ice Cream' must be acknowledged. 

Please note; The Custard used in this recipe doesn't include Eggs 

Deliberately leaving a portion of your hot Chocolate in your mug, inserting it with the local chewing stick (Miswak) one will freeze it for when they returned from school to enjoy.

The local name for the Ghanaian Lollipop is Abele Walls or Tso (stick) Ice cream which is in the Ga language from Accra, Ghana. 

Due to lack of detailed documented Ghanaian Food history, I’ll assume the recipe originated from the Ga’s (due to the name), however I stand corrected. Please share any history associated with Abele Walls by leaving your comments below. 

The 3 common classic flavourings were Vanilla, Chocolate and Banana, however 

in recent times Abele Walls has made a big comeback with new flavourings including crushed Oreo biscuits. 

This recipe pays homage to the classic Chocolate flavour (since Ghana produces one of the best Cocoa in the world).

Abele Walls has a rich creamy Granita texture, meaning one can be left with ice after the flavourings have been sucked out of the Popsicle or Lollipop, a technique I mastered as a child.

Depending on how the Custard Ice cream is moulded one can refer to it as a Popsicle, Lollipop or a Chocolate Granita.

When last did you enjoy Abele Walls?

INGREDIENTS

500ml of Full Fat Milk

180g of Condensed Milk

1 heaped tablespoonful of Corn Starch

4 tablespoonful of Cocoa Powder (minimum of 80% Cocoa content) 

4 tablespoonful of Milk Powder

A pinch of Salt

METHOD

Watch how to make your own Chocolate Granita at home below

Please don’t forget to subscribe, try the recipe, leave comments with your feedback and share.

How about serving your Abele Walls with the classic Ghanaian Meat Pie

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

THE PERFECT AKARA / KOOSE RECIPE (Tricks and Hacks)

Black eyed bean fritters is a popular West African snack, which is also enjoyed by Brazilians and Cubans. The dish was introduced to West Africa by the Hausa's , who predominantly live in Nigeria and some parts of West Africa, such as Ghana, Sierra Leone, Cameroon etc

This is an improved recipe to achieve that crunchy outer layer and fluffy flesh. A recipe that mimics exactly what you buy from the Koose or Akara seller.

INGREDIENTS 

350g of peeled Black Eyed Beans

60ml of Water

2 large Banana Shallots

1 Habanero Chilli 

OPTIONAL

50g of Diced Bells Peppers

30g of chopped Spring Onions

1 medium sized diced Onion

Salt to taste

I have also shared 2 faster and favourite methods of how to peel your Black Eyed Beans below;

 

TIPS

The batter must have a textured consistency to achieve the famous crunchy outer layer

The batter must be beaten till its aerated or has a soufflé consistency 

This can be achieved easily by using your hand mixer or stand mixer.

Please note it took between 15-20 minutes to achieve the perfect aerated consistency using my stand mixer

Heat your oil for 5-7 minutes on a medium heat and maintain that heat till you’re done frying.

The advantage of having the aerated batter consistency means your Akara cooks perfectly and will not be soggy.

Now you can enjoy your homemade Akara or Koose recipe.

Please leave comments with your questions below.

METHOD 

Watch how to prepare the perfect Akara or Koose recipe below;

Please don’t forget to subscribe, try the recipe, leave comments with your feedback and share.

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

How to peel Beans faster / Ndudu by Fafa Hacks

Honestly, writing this blogpost fills me with nostalgia as I have learnt new recipes and hacks to make life in the Kitchen much easier. 

Talking about memory lanes I used to soak and peel my Black Eyed Beans individually and it took hours to complete. Time I won’t get back, however it was an experience to allow me the opportunity now to appreciate how far I’ve come.

Thank you subscribers for your appreciation and being part of this journey.

Now I’m introducing  my 2 favourite faster hacks to peeling Black Eyed Beans or any other Beans to make fritters and in this case the popular West African Koose or Akara. 

In terms of ingredients all you need is your preferred Beans and Water.

Watch how to peel any beans faster below;

Please don’t forget to subscribe, try the recipe, leave comments with your feedback and share.

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

How to make the ONLY Ghanaian Cheese called Wagashi

Yes! Ghana has Cheese thanks to the Fulani’s.

The Fulani’s (from the Northern part of Ghana) first introduced Wagashi into Ghana.

Wagashi / Wara/ Woagachi is enjoyed in Nigeria, Togo, Benin, Burkina Faso, Mali, Côte D’Ivoire etc

The Cheese is made from Cows milk and it’s  naturally delicate in taste when Salt is not added.

Traditionally hot fresh Milk is mixed with the pounded leaves of an Apple of Sodom Plant and Salt to make Wagashi.

The inclusion of the Apple Sodom Plant turns the Milk into Curd, which is then drained using a cheese cloth. The drained curd solidifies which then makes Wagashi.

In the absence of the Apple of Sodom plant, I’ve used distilled White Vinegar which mimics the traditional recipe to a ‘T’.

If you’ve tasted Halloumi before then you’ll love this as they share a similar taste.

INGREDIENTS

2.2 litres / 4 pints of Organic Whole Milk

118ml of distilled White Vinegar

2 tablespoonful of Salt

200ml of Vegetable oil for frying

TO SERVE

Serve the fried Wagashi with the West African Suya spice blend which will be available soon on BuyNdudu.

Watch how to make this incredible fried Cheese below;

Please don’t forget to subscribe, try the recipe, leave comments with your feedback and share.

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