HOW TO PREPARE THE BEST RED CURRY WITH MONK FISH OR ANY FIRM WHITE FISH

In continuation of my budget sensitive recipes using the amazing Ndudu Chilli sauce , I present this Monkfish Red curry sauce. This recipe can be enjoyed with boiled Rice, Yam, Plantain, Potatoes etc. You can replace the Monkfish with any firm white Fish of your choosing. What are you waiting for? Oya cook this flavour packed dish and thank me later 😊

NDUDU CHILLI SAUCE RECIPE 

Ingredients

80g of Ndudu Chilli Sauce

50g of roasted Peanuts or 2 tablespoonful of Peanut butter

500g of your preferred firm white fish (Monk Fish/ Cod/ Hake etc)

1 tablespoonful of Coconut oil

5 ladies fingers cut into sizeable chunks

1 deseeded and chopped Green Peppers

20g of roughly chopped Coriander or Spring Onions to garnish

Salt to taste

BEST SERVED WITH

Method

Watch how to prepare this amazing dish using everyday ingredients below; 

Don't forget to subscribe, try the recipe and leave comments with your feedback.

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

KETA SCHOOL BOYS (DRIED ANCHOVIES) STEW

‘Keta School Boys’ are sun dried salted Anchovies; commonly used amongst the Ewe tribe from Ghana.

The salted, dried Anchovies are usually dry roasted and had with the ever popular spicy Ghanaian Salsa (known as Raw Pepper) with a hot steamed milled corn dumpling called Akple.

Interestingly dried Anchovies are also used amongst the Thai and Vietnamese.

Dried Anchovies are readily available online, at specialist African and or Asian grocers. 

This spicy umami flavoured stew when infused with Coconut oil introduces a rather unique nutty flavour to the new recipe.

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Ingredients 

150g of  Keta School boys (dried Anchovies)

2 tablespoonfuls of Coconut oil

1 habanero chilli (10 Pettie belle chillies (Kpakposhito)

2 sliced large Onions

4 charred Red Peppers and or 6 Ramiro peppers 

1 large sliced Onion to finish the stew

1 tablespoonful of chopped Mint (optional)

Salt to taste

Spice Mix

2 cloves of Garlic

1 medium sized Onion

30g of Ginger

Aniseed 

Method 

Watch how to prepare this easy to follow flavour packed dish below;

Best used in an Omelette, Sandwich, Pizza, Rice, boiled Yam, Banku etc

Don’t forget to subscribe, try the recipe and leave comments with your feedback. All photos, recipes and videos are by the owner of this blog.

PORK PIE RECIPE

Homemade pies are my quick fix for a busy day. This is a perfect recipe for the busy family, lunch boxes, dinner and can be kept frozen for 2 weeks and bake when needed. You can substitute the filling with either fish, vegetables, poultry or meat. 

Ingredients; 

Serves 4

Short crust pastry

250g of plain flour

1 teaspoon of baking powder 

125g of cubed cold butter 

60ml cold water 

Salt to taste

Method;

Sift the flour and baking powder into a bowl.

Add the salt, cubed butter and rub between your fingers till you have a breadcrumb consistency.

Alternatively add the flour , baking powder, salt and butter to a food processor and pulse to a breadcrumb consistency. This should take less than a minute.

Add the cold water to the flour to form a dough

Please don't overwork the dough. You want it crumbly, crunchy and moist, when cooked. 

Wrap the dough in a cling film and place it in the fridge for about 45min

On a floured surface, roll your pastry out and cut into 4 squares 

or use a bowl for a circular shape.

For the filling;

150g of black pudding sausage 

200g of Chorizo sausage 

2 finely diced shallots 

2 chopped yellow peppers

40g of fresh thyme

2 finely chopped garlic

Remove the sausages from their skin and finely dice the black pudding

Place the sausages, peppers, shallots, yellow peppers, thyme and garlic in a bowl and mix well.

Leave the mixture for at least 30 minutes to allow the flavours to infuse.

A smoked fish filling

You can cut the rolled pastry into squares  or circles (using a medium sized bowl to cut into circles).

Be creative with the filling, use diced potatoes, Kale, Fish, Chicken, Turkey or meat etc (whatever you prefer).

Place a tablespoon of the filling in the middle of each cut pastry. Pick a corner of the pastry and fold to meet the opposite end (as shown below).

Use your thumb or a fork to seal the ends. Use the fork to insert 3 holes on top of each pastry (as shown below). This helps the heat circulate evenly and cooks the filling perfectly. 

A thumb sealed pastry

Pre heat your oven to 180*c

Using a silicone baking sheet (alternatively you can grease a baking tray and sprinkle with flour). 

Whisk the egg till well mixed and using a cooking brush, wash the surface with the egg. The egg wash enables the pie to brown beautifully.

Bake the pie for about 10-12 minutes or until golden. 

Baked thumb printed pork pie

Fork sealed, baked Pork pie

Serve with steamed vegetables or mixed onion and tomatoes salad. 

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

SPICED PORK CAKES

Cooking a full meal on Fridays,  after a busy week can be stressful to say the least.

This recipe is designed to save you the hassle and equally allow you to enjoy a tasty dish.

You can include any vegetable of your choosing, however I prefer Carrots as it lends its sweetness to the dish.

Shitake mushrooms are my preference for this recipe as it gives the dish more depth of flavours. You can get Shitake mushrooms from most Supermarkets or your local grocers.

Adding the Sesame oil to the mixture makes it moist when cooked.

Try the recipe and feel free to leave your comments about your feedback.

Happy Friday!

Chef Fafa

 

Ingredients 

250g of minced Pork

1 medium sized finely diced Onion

20g of peeled and grated Ginger

1 large clove of grated Garlic

2 tablespoonfuls of Sesame oil

20g of finely chopped Coriander 

2 finely diced Green or Red Chillies

40 g of chopped Shitake or Oyster Mushrooms 

40g of grated Carrots (optional).

Salt to taste

Extra 2 tablespoonfuls of Sesame oil.

 

Method 

Place the minced Pork into a bowl and add all the remaining ingredients, apart from the mushrooms. 

Mix everything together till well combined.

Add the Mushrooms and mix till combined.

 

Preheat your grill to 200*c

Roll a golf size ball of the mixture in between your cleaned hands, dipped into the Sesame oil.

Apply pressure in between your hands to form a disc with the Pork mixture and place it on your baking tray.

Keep doing this till you have used up the mixture.

You can reserve some for later by freezing it for about a week.

You can choose to fry the disc 3 minutes on each side using Sesame oil (this lends the dish a unique flavour). 

Place your baking tray in the grill for 10-15 minutes or until browned.

Check it's cooked through by opening one up. It shouldn't have a pink colour but instead a light brown colour and a clear juice.

 

Serve immediately with your preferred salad and a sweet chilli dip.

Enjoy!

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