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;

Please don’t forget to subscribe, try the recipe, share and like the video. All photos, recipes and videos are by the owner of this blog 

THE BEST TASTING SALTED BEEF RECIPE (TOLO BEEF)

Salted Beef is used in flavouring most Ghanaian dishes. The recipe for the Ghanaian salted Beef is elusive, however it’s usually pink in colour due to the inclusion of food dye. 

This recipe has been trialed and tested multiple times to achieve the perfect taste. 

The inclusion of spices into the curing process of the meat , gives the meat a musky and aromatic taste. 

The process took a month and it was worth the effort.

Enjoy!

INGREDIENTS 

350g of Sirloin steak

50g of Sea Salt

10 Grains of Selim pods

5 Star Anise or 1 teaspoonful of Aniseed.

METHOD 

Watch how to prepare your own salted Beef below;

Don’t forget to subscribe and share.

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

MY PERFECT COCONUT RICE RECIPE (ITV, THIS MORNING).

Quenching your thirst with Coconut water under the hot sun of Accra , with your neck extended backwards, eyes squinted (shading from the sun rays), enjoying every soothing gulp of sweet juice in your throat, is a feeling one has to enjoy whenever you visit Ghana. 

It's mesmerising and toe curling at the same time watching young men climb the Coconut tree to pluck a few to trade. They pack the Coconut skilfully in a wheelbarrow as they roam the streets of Accra for customers. 

Coconut plays a huge role in most Ghanaian snacks, sweets and the oil is used for  cooking, hair and moisturising the skin.  

The classic Coconut rice doesn't include Kaffir Lime; however if you've been following my methods of cooking, you'll know my love for incorporating new flavours, in creating new recipes.  Kaffir lime is used in this recipe for it's aromatic flavour and the slight 'tanginess' it adds to this dish. Try it and thank me later. 

This recipe is inspired by the popular Ghanaian Coconut rice, known as  Angwa Mo, which is rice fried and cooked in a spiced oil with salted Beef.

I made this Coconut rice on ITV 'This Morning' and had everyone complementing me about the smell, texture and taste.

I preferred using Basmati rice for this recipe, as it gives the dish a fluffier texture. Watch the video below;

Ingredients 

200g of Jasmine rice , Long grain rice or Basmati rice 

250ml of Coconut milk

60ml of Coconut water or Water

1 small finely diced Onion

1 tablespoonful of Coconut oil

2 fresh Kaffir Lime leaves or 1 teaspoon of Lime Zest.

Half a teaspoon of Salt

Method 

Pour your rice into a colander and run it under a warm tap for 3-4 minutes or until the water runs clear.

Place a saucepan with the Coconut oil on a medium heat for 2 minutes.

Add the Onions and fry gently for 3 minutes and add the Kaffir Lime.

Add the washed rice and stir, till well combined.

Add the Coconut milk and water, and turn the heat up. Once the rice starts to boil, reduce the heat to its lowest setting. Cover the rice with a grease proof paper and the lid of the saucepan to trap in the heat. 

Cook the rice in its steam for about 20-25minutes. (Don't be tempted to lift the lid off the rice when it's steaming). 

Watch the full recipe with another twist on my YouTube channel, 'Ndudu by Fafa'. Don't forget to subscribe and share. 

Serve your rice with your favourite stew, sauce or soup and better still use the leftovers for fried rice, which will be my next recipe on my YouTube channel. Have you subscribed yet? 

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