Abobi Tadi (Dried Anchovies Recipe)

Family,

Introducing the tastiest way to enjoy your dried Anchovies at home. A rather quick and no fuss recipe which is equally packed with flavours.An original recipe from the Eweland in Ghana, West Africa.

INGREDIENTS 

150g of Dried Anchovies 

250g of Baby Plum Tomatoes or by fresh Tomatoes of your choice 

2 Habanero Chillies/ Scotch Bonnet or 5 Kasoa Chillies (increase / decrease the quantity of Chillies to suit your palette)

20g of Cold Pressed Organic Coconut oil

1 large Onion

20g of fresh Ginger

3 cloves of Garlic

1 teaspoonful of Buy Ndudu Koobi blend (optional)

Salt to taste

METHOD

Watch how to prepare this classic Abobi Tadi; an Eweland dish from Ghana below;

TO SERVE

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Moringa & Okra Fresh Fish Soup recipe

Family, 

As requested here is the Moringa & Okra Soup recipe that was paired with the Instant Fermented Banku/Amorkple recipe.

To make this Moringa and Okra Soup recipe you will need the following; 

INGREDIENTS

450g of Okra

2 Large Banana Shallots/ Onions

100g of bijou shallots/ 1 large Onion

2 Habanero Chillies

100g of dried smoked Herrings

50g of Anchovies

500g of fresh Mackerel fillets

500g of Mussels

350g of Cod Fillet

2  tablespoonfuls of Buy Ndudu Bolu blend (Smoked Shrimp Blend)

200 ml of Ginger juice and 100 ml of Water

70g of Moringa leaves

5 Red Thai Chillies

2 mild Red Peppers

1 levelled Teaspoon of Bicarbonate Soda / Potash

25ml of Zomi (Spiced Palm Oil)

Salt to taste

METHOD 

Watch how to prepare this delicious Moringa Okro soup below;

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Easy Banku recipe using a 100 year old method

Three years ago I shared a Cornmeal & Gari Banku recipe and in the comment section someone mentioned White Vinegar.

Prior to the comment left, Mum had suggested previously I add Vinegar when I had no fermented Corn dough to my mixture. The texture and flavour of the Banku remains the same.

I’ve since used this process and served many guests who have loved it.

If you’re in the diaspora and want to enjoy your Banku then this recipe is for you.

INGREDIENTS

300g of Corn Meal

160g of Tapioca Powder

420ml of Water 

Organic Apple Cider Vinegar 80ml (if you’re using White Wine Vinegar - 40ml)

Salt to taste

METHOD 

Watch how to prepare this Banku perfectly below;

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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;

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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

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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;

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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;

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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;

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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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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.