THE GHANAIAN SEAFOOD LIGHT SOUP RECIPE

The French have 'Bouillabaisse' and Ghanaians have Light soup, however my favourite is my Mums version with freshly caught Tilapia, 'Akpa detchi'.

I particularly love my Mums way of making this dish, as it has a delicate and refreshing taste (compared to the bold flavours of most Ghanaian dishes).

Inspired by both dishes, I created a tangy and refreshing version with a Thai and Ghanaian fusion. 

The broth has an inclusion of Ginger, Aniseed, Fish sauce, Lemon grass, Kaffir Lime , fermented Locust beans and Tomatoes . 

The ingredients listed have alternatives, which you could easily find at your local grocers or most supermarkets. 

The addition of Cocoyam cubes makes it all the more delicious with an earthy taste. I've used Sea Bream and Prawns in place of Tilapia for this recipe, however you can use any firm white fish. 

I enjoyed a bowl of my delicious creation and uploaded a picture on both my Instagram 'ndudu_by_fafa' and Facebook page (Ndudu by Fafa).
No sooner did I receive comments like;

'Considering how much you've jazzed this up, I think it qualifies for its own brand new name'  

'Please share the recipe when ready. If we keep this half decent weather, it could definitely be on my weekend agenda'

'Creativity meets culture in the Ndudu Kitchen'

I love hearing from you all, particularly with feedback on the recipes. 

Ingredients

Broth

1 tablespoon of Coconut oil

2 medium sized Banana shallots

1 large peeled and thinly sliced sweet white Onion

20g of Ginger

1 diced green chilli

Half a teaspoon of Aniseed

350g of fresh Tomatoes

700 litres of Fish/ Vegetable stock

A pinch of fermented Shrimp paste / fermented ground locust beans. 

2 stalks of Lemon stalks

1 fresh Kaffir Lime (Sainsburys) or zest and juice of 1 Lime

10g of chopped Coriander 

6 fresh individual Mint leaves

1 teaspoon of Fish sauce

3 large peeled and cubed Cocoyam / Yam/Potatoes

500g of Sea Bream / Tilapia / Red Snapper / Cod cut into sizeable chunks

250g of peeled Prawns. 

Method

Place a saucepan on a medium heat and add the Coconut oil 

Blend the Ginger, Shallots and Aniseed together. Add the Ginger blend to the Coconut oil and fry gently for 5 minutes. You should achieve a marmalade texture where the mixture will be slightly darker in colour. 

Blend the tomatoes and locust beans or shrimp paste together.

Add to the Ginger mixture, stir and cook gently for 25 minutes. 

Tip

Please ensure you stir occasionally to prevent it from burning or sticking to the bottom of your pan.

Add the stock and Cocoyam cubes to the sauce and cook for 10 minutes . 

Add the Lemon grass stalks and cook for a further 5 minutes. 

Add the thinly sliced Onions and Kaffir Lime and cook for a further 3 minutes. Add the fish sauce and taste. 

Tip

I omitted salt from this recipe, as the fish sauce provided the saltiness. Adding or omitting salt is a personal preference. 

If you're using the zest and juice of a Lime, add it now. 

Turn the heat off , add the diced green Chilli, your preferred  fish and Prawns . 

Cover the saucepan with baking paper or Kitchen foil and cover with the lid. 

Tip 

Cooking the fish in the residual heat will guarantee you a perfectly cooked , juicy Prawns and Fish. 

Leave covered for 5 minutes. Serve in a bowl and garnish with both the Mint and Coriander. 

Bonne appétit!

All photos and recipe are by owner of this blog.  

Find more inspiring recipes, like this Fresh Fufu without pounding' recipe on my YouTube channel, 'Ndudu by Fafa'.
Don't forget to subscribe and share

THE GHANAIAN FRIED RICE RECIPE (ANGWA MO)

'Angwa Mo' is simply rice fried and cooked in oil. 'Angwa Mo' is a classic favourite of most Ghanaians as it's a flavourful and quick recipe to follow.

 

The rice is usually cooked with (salted beef) and served with omelette and or tinned Sardines. The inclusion of salted beef gives the rice an umami flavour which works perfectly with the browned onions.

 

Ideally using Thai fragrant rice (popularly known as perfumed rice in Ghana) for this recipe gives the dish an aromatic flavour. You can use long grain or basmati rice as a substitute. 

 

The browning of the Onions gives the rice a golden colour and sweet flavour to the dish. Frying the diced salted beef gives the beef a nice crunch, allows the beef to take on the sweet flavour of the Onions and slight heat from the chillies. The crunchy bottom of the rice is incredible and everyone will fight for a portion.

 

In the absence of salted beef, you can use salted Ham or Fish like Koobi (dried salted Tilapia), however for that authentic Ghanaian flavour, you need your salted beef. You can find the salted beef at most African grocers in London.

Alternatively make your own salted Beef, by watching the video below;

I've used smoked Ham and Coconut oil for a creative recipe, where I served it with pan seared Duck. Recipe coming soon .

 

The amount of oil used for this dish is more than necessary and can be reduced. The quantity of oil used, is to ensure the cooked rice, maintains a perfect glossy sheen. You can  substitute the Sunflower oil for Coconut oil (for a healthier version).

If you're using the salted Beef, be mindful of the amount of salt you use. Once you add the water, taste to ensure it's perfectly seasoned. If not add a few pinches of salt at a time (not more than half a levelled teaspoon) to the recipe.

I washed my salted Beef under cold water for a few seconds to get rid of any excess salt (this enabled me to control the amount of salt I used).

 

The intoxicating smell of the oiled  rice could make your tummy rumble and send off an open invitation to your neighbors. Don't be surprised if you get a knock on your door, when you try this recipe. 

 

Ingredients

20ml of Sunflower oil

200g of washed Thai fragrant rice (Perfumed rice)

250ml of warm water

20g of diced salted Beef

6 Pettie Belle Chillies (Kpakpo shito)

Half a teaspoon of salt

WATCH HOW TO COOK COCONUT RICE 

Method 

Wash your rice till the water runs clear.

Place a saucepan with the oil on a medium heat.

Once hot, add the Onions and fry till it starts to brown.

 

Just when the Onion starts to brown add the salted Beef , Chillies and fry for 2 minutes.

 

Add the washed rice and fry for 3 minutes.

 

Add the water and increase the heat to a higher setting.

 

Once the rice starts to boil, cover it with a grease proof paper or foil.

 

Decrease the heat to the lowest setting, cover the saucepan with its lid to trap the steam.

Leave the rice to cook (don't be tempted to lift the lid) for 20-25 minutes.

 

Tip

The secret to having a fluffy and perfectly cooked rice is to let it cook in its own steam.

Watch how prepare this dish below; 

Don't forget to subscribe, try the recipe, leave comments with your feedback, share and like the video. GUINEA FOWL FRIED RICE FROM GHANA

Once cooked and perfect set aside and start preparing your Omelette.

Find the Omelette recipe here.

Serve the Angwa mo with Omelette , Sardines and enjoy it with a refreshing homemade Lemonade.

Find more inspiring recipes like the perfect party Jollof rice recipe, on my YouTube channel 'Ndudu by Fafa' and don't forget to subscribe.

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

CORN MEAL PORRIDGE ( KOKO / KOOKO)

Fermented Corn meal porridge, popularly referred to as 'Koko' or 'Kooko' in Ghana, is the quickest gluten free porridge to enjoy at breakfast. 

This recipe has the chaff removed for a silky smooth finish. Alternatively prepare the porridge without separating the chaff, which then gives the porridge its fibre content. 

Even though this is a straight forward recipe, it's easy to end up with a lumpy porridge. 

The only way to prevent a lumpy porridge is to constantly stir the mixture till it's cooked. Interestingly enough there's something gratifying from enjoying a bowl of hot Koko after dinner. The texture and beautiful taste derived from  adding roasted Peanuts or Groundnuts to the porridge makes it addictive. 

My Uncle enjoys a bowl of this porridge before he goes to bed every day; it's his version of a 'warm milk'.

The level of consistency of the porridge depends on your personal preference. If you wish for a thicker consistency, then use less water and for a lighter version, you add a bit more water. You can also choose to add milk to your porridge; if so, use 25ml less of water for this recipe and replace it with 25 ml of milk.

I've served this Porridge with Bofrot/Boflot/Doughnuts which is also a popular pairing in Ghana. 

Find recipes for both the wet and dry Ghanaian doughnuts on my blog and YouTube channel 'Ndudu by Fafa'. 

Ingredients 

60g of fermented milled Corn meal

250ml of water

2 Grains of Selim (Hwentia) optional 

1 tablespoonful of Sugar

Quarter of a teaspoon of salt

 

Method 

Place the corn meal and water into a bowl. Mix till well combined.

Using a colander and another bowl, strain the corn juice off its chaff. Repeat the process of straining till you have a smooth juice. 

 

Pour the smooth corn juice into a saucepan, add the salt and place on a medium heat. 

Using a wooden spatula, continue to stir the corn juice till you have a thick double cream consistency.

Tip

It's imperative to consistently stir the mixture, till its cooked. This is to prevent a lumpy porridge.

Add the Grains of Selim and Sugar to the porridge and continue to stir for another minute. 

Serve whilst hot , (discarding the Grains of Selim) with freshly made doughnut for that traditional Ghanaian breakfast or roasted Peanuts.

 Watch how to make the Corn meal porridge below;

Find more inspiring recipes on my YouTube channel,'Ndudu by Fafa' like the wet version of the popular Ghanaian doughnut and don't forget to subscribe.

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

THE PERFECT GHANAIAN CHICKEN SOUP

The  Ghanaian Chicken light soup is a firm favourite mostly at weekends. People  tend to enjoy it with Fufu which is labour intensive in its preparation, hence the choice of enjoying it at weekends, where one has more time.

I've taken the hassle away from making fresh Fufu, with a pounded texture but no pounding required. 

Watch the video below on how I did that and don't forget to subscribe and share.

I've tried to use various Organic Chickens for my soup to achieve the  'Efi3 Akuko' taste, that most authentic Ghanaian Chicken soup have. The closest to achieving that taste is by using the Duchy Organic Chicken from Waitrose. Please note you can use any Chicken you can afford.

Treat yourself to a bowl of fresh Fufu with light soup this weekend and hashtag #Ndudu to be featured.

Don't forget to subscribe, like the video, try the recipe and leave a comment 

Ingredients 

1.2kg of Organic Chicken

30g of Ginger

1 Habanero Chilli 

1 teaspoon of Aniseed

1 large Onion

1.5 litres of Chicken stock or 2 stock cubes with 1.5 litres of water

40g of Tomato paste or purée 

1 large fresh Tomatoes 

6 halved Garden eggs

10 Kpakposhito or Pettie belle chillies

20g of fresh Basil

3 stalks of Hwentia or Grains of Selim

Salt to taste

Method

Watch how to make this recipe in the video below;

PLANTAIN SPONGE CAKE IN A MUG RECIPE

Over ripened Plantains are usually used to make Tatale (spicy and savoury pancake),a savoury Plantain cake known as Ofam in Ghana and Kaklo a savoury Plantain doughnut. I decided to create something sweet this time, since most Ghanaian recipes lack variant pudding choices. Anyway, since this was an experiment (that worked), I decided to microwave it instead of baking, as I wanted to get the right texture and then proceed to bake. However the texture was perfect and I decided to share the recipe. I hope you enjoy the recipe. I'll love to hear your comments, as it encourages me and helps me develop. Don't forget to share and subscribe. 

 

Ingredients

80g of melted butter 

80g of Self raising flour (preferably the self raising sponge flour, which is finer in texture and available in Sainsburys)

I tablespoonful of Sugar (optional)

Juice of 1 Passion fruit or 20ml of milk

1 free range or Organic Eggs

1 over ripened Plantain 

1 teaspoon of Vanilla extract or half a teaspoon of grated Nutmeg 

Salt to taste

 

Method 

Preheat your Oven to 180*c

Place the egg, over ripened Plantain and Vanilla extract or Nutmeg in a bowl.

 

Using a hand blender, blend everything into a smooth consistency.

Add the Sugar, Salt , Milk or Passion fruit juice and blend together.

 

Blend till smooth and add the self raising sponge flour. 

 

Gently mix the flour into the mixture til well combined. 

Microwave 

Grease a mug and fill it half way with the sponge mixture. Microwave for 1.5-2 minutes, until puffed up and cooked through when you insert a skewer. 

Tip

Microwaving the mixture for a few seconds more could dry the cake, hence microwave it for 30 seconds at a time till cooked

Oven

Preheat your oven to 180*c

Butter your 8x3cm muffin and pour in the cake mixture. Bake for 15-18 minutes. Insert a skewer in the middle of the cake and if it comes out clean its cooked.  

Enjoy this recipe warm with a scoop of Vanilla ice cream. 

Find more more inspiring recipes, like this Guinea Fowl fried rice on my YouTube channel, 'Ndudu by Fafa'. Don't forget to subscribe, try the recipe, leave a comment and share.  

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

SOFT YOGHURT BREAD

 

Ingredients 

620g of strong bread flour

300g of natural Yoghurt 

30ml of extra virgin Olive oil

1 tablespoon of salt

1 tablespoon of Sugar

2 tablespoonful of dry yeast

130ml of warm water

Extra flour for dusting 

 

Method 

Add the salt to your mixer , then the flour, Sugar and dry yeast. Mix everything together and add the Yoghurt  and olive oil.

Using a Mixer

Attach the bread hook to the mixer and start mixing the dough.

Gently add the water and mix for 10-12 minutes .

Mix till you have a glossy and stretchy dough. 

By Hand

Transfer all the ingredients as per earlier instructions into a bowl. Using your clean washed hands , mix everything together till you form a soft dough. Flour a clean surface and knead the dough for about 20 minutes or until you have a stretchy, glossy and smooth dough. 

Proofing

Once you've achieved the perfect bread dough, transfer to a bowl and cover with an oiled cling film.

Place the bowl in a warm place to proof for an hour. 

Tip

For a quicker rise, place it near a warm Oven.

Once the bread dough has doubled in size, transfer it again to a clean floured surface. Knead the dough again, divide it into 2 equal parts and roll them into an oblong shape. 

Oil the bread tins and place the oblong shaped dough in each tin. Cover again with an oiled cling film (this prevents the bread dough from latching onto the cling film) and leave it to double up in size again. This should take about 45 minutes to an hour.

Pre heat your Oven, at least 10 minutes before your bread dough is ready to 180*c

Once the bread has doubled up in size, remove the cling film and place it in the middle of your Oven and bake for 25-30minutes or until you hear a hollow sound when tapped.

This soft Yoghurt bread works perfectly with extra virgin Olive oil and balsamic vinegar. Serve with a Tomato , Avocado and Onion salad. 

Find more inspiring recipes , like this Feta and Watermelon salad, on my YouTube channel, 'Ndudu by Fafa' and don't forget to subscribe.

Enjoy 

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

CHAR GRILLED MACKEREL IN WAAKYE LEAVVES

The idea of an impromptu barbecue on a Saturday afternoon, had me thinking of ways to create something different. A dash to my local fishmonger, to source fresh  Mackerel heeded a great result.   The idea of char grilling  the Mackerel filled me with both excitement and apprehension. I was apprehensive as I knew the probability of the Mackerel splitting , when cooked was high. Grilling any fish on a barbecue is always a 'tricky' situation.  A quick glance of the Waakye leaves in my fridge, made me grin silently as I knew I've found a solution. The Waakye leaf, has a distinct flavour that lends itself to any dish when served in it. I have a pet name for the leaves as my 'Natural Plate'. Enjoy the aromatic, smoky ,flavour of the 'whole' Mackerel and thank me later. Here  you have a recipe created  from problem solving.? 

Serves 4

Ingredients; 

4 large cleaned whole fresh Mackerel (you can keep the head on if you prefer)

3 tablespoons of finely chopped lemongrass 

16 individual spring onions, cleaned and halved lengthwise

250g washed Coriander 

4 teaspoons of freshly grated ginger

4 tablespoons of olive oil 

4 tablespoons of fresh lime juice. 

Freshly milled black peppercorns 

4 Waakye leaves cleaned with soap and water. (purchase from most African shops). 

String to tie the fish.

Method;

Place each string in a vertical way and leaves in a horizontal way. 

Place each Mackerel in the middle of each cleaned Waakye leaf. 

Divide the lemongrass and ginger evenly and add to each Mackerel. 

Rub the ginger and lemongrass into each mackerel well. 

Divide the spring onions and coriander evenly, to each mackerel. 

In a bowl mix the oil and lime juice together. 

Add a teaspoon each of the marinade to the Mackerel 

Season with freshly milled black pepper corns. 

I have omitted salt from this dish as I used lime juice instead, however that a personal preference. 

Bring each end of the leaves together, overlapping each other and tie the string to hold the leaves and fish together. (See below).

The mackerel needs to char grill on a medium heat for 3 minutes on each side. Disperse some of the heated charcoal to help control the heat. 

Try grilling some tomatoes as well (optional) for a smoky raw pepper salsa.

Once cooked leave for 2 minutes and serve immediately.

Best served with with steamed vegetables, Yam or sweet potato chips or the African way with hot Kenkey or Akple with a smoky raw pepper salsa.

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

Find more inspiring recipes on my YouTube channel, 'Ndudu by Fafa' and don't forget to subscribe and share.

MINI RING DOUGHNUT RECIPE

Close your eyes! Think about that gratifying feeling you get when you sink your teeth into a hot sugar coated ring doughnuts, the softness, the lightness and a sip of a cold milk shake...Did I just describe an over indulgent episode . Open your eyes, head straight for the Kitchen and lets start cooking.

 

Ingredients 

250g of Plain flour

20g of butter

7g of yeast

2 tablespoonful of Sugar

1 teaspoon of Vanilla extract or Grated Nutmeg

75ml of warm Water / Milk

A pinch of salt

1 litre of Sunflower oil

For a richer texture you can use an egg (this is optional), however it's my preference.

Tip 

The doughnuts brown quickly when you use milk.

Sugar

Adding too much sugar prevents your dough to rise. If you want to add more Sugar, you need to double the amount of yeast.

 

Add the Salt, Flour, Yeast, grated Nutmeg, Butter and Egg to a mixing bowl.

By hand

With clean hands mix everything together and slowly add the warm water.

Keep mixing till well combined and form a ball with the dough.

Transfer the dough to a clean, floured surface and knead it with the heel of your palm (always pushing the dough away from you) for about 20 minutes. You need to achieve a glossy, smooth and shiny dough. This process is to activate the gluten in the flour, soften the dough and enable you to achieve a light and fluffy doughnut. 

This process will make you burn a few calories as you'll be using your biceps. Great way to reward yourself after the hard work 😓 

Using a Mixer

If you're like me and can't be bothered with exercising your biceps, then use a mixer.

Place all the ingredients in a mixing bowl, attach the bread hook and knead the dough for about 8-10minutes or until the dough has a glossy shine. 

 

Once your dough has its shine, cover it with cling film and leave it to rise in a warm place for an hour. 

Once risen transfer the dough to a floured surface and roll into a 2cm thickness.

 

Cut 16 small discs out of the dough using a small cutter.

Using a wooden skewer, make an incision in the middle of each disc. Insert your floured little finger into each hole and swing your wrist at 360 degrees. This will expand the hole further (what a description 🙈) I hope you get the gist of my instructions.

 

Repeat the process till all the discs have holes as shown below. Place each ring doughnuts on a floured flat baking tray.

 

Cover the ring doughnuts with an oiled cling film and leave it to rise for a second time for an hour.

 

The ring doughnuts should double up in size now.

Place a Wok with a litre of Sunflower oil on a medium heat.

Tip 

Please ensure your oil is hot enough to fry but not scorching to burn the doughnuts quickly. This should take about 4 minutes on a medium heat. 

Add the doughnuts to the oil (careful not to burn yourself). 

Using a long wooden skewer constantly turn the doughnuts for an even cook.

 

Once browned (this process takes about 5 minutes) use a slotted ladle and remove the doughnuts into a colander. Place the colander over a bowl for any excess oil to drip into. Alternatively transfer onto a blotting paper to absorb any excess oil.

If you prefer a spiced sugar encrusted ring doughnuts, mix 100g of brown sugar and a levelled teaspoon of cinnamon powder together. Drop  the hot ring doughnuts into the spiced sugar and toss till well covered. 

Alternatively, serve the ring doughnuts with your favourite Marmalade, Jam or Lemon curd. 

Serve immediately with your favourite beverage as you enjoy the views of your garden or sink into reading a good book. 

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

Find more inspiring recipes on my YouTube channel, 'Ndudu by Fafa'. Don't forget to share and subscribe.