HOMEMADE GLUTEN FREE GRANOLA RECIPE

BANANA & COCONUT 

I've chosen to add egg whites to this recipe, as it enables the Granola to have it's distinctive light clusters.

 If you're not a fan of eggs, why not use the juice of a fruit, an Apple purée or Tiger nut milk, maybe? (Imagining the flavour with the Tiger nut milk now)...hmm, moving on swiftly.

If it's difficult to get maple syrup, why not use honey ,the juice of Sugar cane or freshly blended sweet Pineapple as alternatives. 

INGREDIENTS 

300g Gluten free Oats

300g of puffed Rice

200g of desiccated Coconut

70g Pumpkin seeds

100g of Cashew nuts

200g of Brazillian nuts

120ml of Maple syrup or Honey

250g of hydrated Banana chips or any dry fruit of your choosing

40g of cold pressed organic Coconut oil

4 large beaten and frothy egg white

This recipe is incredibly nutty, however you can reduce the nuts, (use whatever nuts you prefer) and add coconut shavings or dried fruits, if you so wish. This recipe is adaptable, hence get your creative juices going and make your own version.

A NUTTY AFFAIR (VEGAN / VEGETARIAN FRIENDLY)

INGREDIENTS 

300g Gluten free Oats

300g of puffed Rice

200g of desiccated Coconut

70g Pumpkin seeds

150g of Pecan nuts

100g of Cashew nuts

200g of Brazillian nuts

200ml of Maple syrup or Honey

50ml of Water

40g of cold pressed organic Coconut oil

METHOD 

Watch how to prepare these 2 different types of Granola below;

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

HOW TO SMOKE CHICKEN OR ANY MEAT WITHOUT A SMOKER

How many times have you thrown your somewhat old herbs in the bin? 

This recipe was created whilst I was cleaning out my fridge and found Spring Onions and Thyme that were drying out. My conscience will not allow me to throw the ingredients away as I’m a great advocate for ‘no food waste’.

I began placing the somewhat dry spring onions into my clay pot, followed by the drying Thyme and fresh Bay leaves.

The Chicken legs were placed on top of the herbs, covered with the clay pots lid  and activated the smokiness by lighting the gas fire underneath it. 

This took about 15 minutes and placed the clay pot in a preheated heated oven for 1hr at 165*c

The Chicken legs used for this recipe were pre-marinated in a spicy smoky paprika blend, which added an aromatic taste to the dish.

You can be creative with the type of herbs you use for this recipe. Try using Rosemary, Sage, Oregano etc

INGREDIENTS 

2 Chicken legs 

Spring Onions

Bay leaves

Thyme (Rosemary)

Orange or Clementine Peel

3-4 Green chillies

Salt to taste

Smoky Spice mix

1 tablespoonful of smoked Paprika or blended charred Red Peppers

30g of Ginger

1 medium sized Onion

2 cloves of Garlic

1 tablespoonful of Cumin seeds

Watch how to herb smoke your Chicken without a smoker below;

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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.

THE NDUDU GLUTEN FREE MAC AND CHEESE RECIPE

The first time I made this dish was due to using up my leftovers and little did I know it will be a hit in my household.

I have used both Cream Cheese and Cheddar for this recipe, however you can use your preferred Cheese. This is a creative recipe hence you can replace the Yam with Cauliflower if you’re following a Keto diet.

In the absence of Horseradish you can use my spice blend of Onion, Ginger, Garlic and Aniseed.

I entertained a few guests during the Christmas festivities and yet again it was a firm favourite. Gina a fried of mine requested for the recipe as I echoed ‘watch out for it on my YouTube channel, ‘Ndudu by Fafa’.

I have finally filmed and uploaded the said video recipe and below are the list of ingredients and measurements.

INGREDIENTS 

BOILED YAM

Yam is readily available in most African and Asian Grocers. A few selected supermarkets do stock them also like Tesco.

400g of peeled and diced Yam

1 litre of water

I teaspoon of Salt

BACON & ONION MIX

2 packs of smoked Bacon lardons

1 large peeled and sliced Onion 

GINGER SPICE BLEND or 1 tablespoonful of Horseradish 

20g of Ginger

1 large Onion

1 teaspoonful of Aniseed 

2 cloves of Garlic

CHEESE SAUCE

250g of grated Extra Mature Cheddar or any Cheese of your choosing.

60g of Cream Cheese (optional)

2 tablespoonfuls of Corn flour

400ml of Milk 

1 teaspoonful of Mustard

1 teaspoonful of Horseradish (optional)

Half a teaspoon of grated Nutmeg (optional)

1 large Egg

Salt and pepper to taste 

METHOD 

The beauty about this dish is, it can be enjoyed both hot and cold with either steamed Vegetables or Salad. A perfect lunch idea. Try it😘

Watch how to prepare this creative and flavour packed dish below;

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

3 MUST HAVE GHANAIAN CHILLI SAUCES

The 3 main Chilli sauces consumed by most Ghanaian households are the Green Chilli sauce made from Pettie Belle Chillies locally known as KpaKposhito. 
'Shito' translated from the Ga language (spoken by most Ghanaians, particularly by the Ga tribe from Accra, the capital of Ghana) means 'Chilli'. 

In Ewe (language spoken by the Ewe tribe from the Volta region) Chilli is 'Atadi' and the Ashanti's also refer to it as 'Meko'. 

How do you describe 'Chilli' in your language? Please share by leaving comments below. 

 Red Chilli Sauce 
 A spicy Salsa  made from Red Chillies, Onions, Tomatoes and Salt which are grounded (using the Ghanaian earthern clay bowl with internal ridges, known as 'Asanka' and its accompanying wooden pestle) into a textured smooth consistency. 
The inclusion of Garlic and Ginger (apart from their great nutritional content) to the salsa has gently crept into the recipe and its a welcome distraction. 

For that smoky flavour, why not try to char grill your Tomatoes? 

GREEN CHILLI SAUCE
Using the aromatic Green chillies from Ghana (Kasoa Pepper or Kpakposhito)Onion, Garlic, Ginger and salt to taste(which are grounded into a textured consistency) this sauce is cooked to intensify it’s flavours. Most individuals do include Aroma or Shrimp stock to this sauce which is optional for that added flavour. My recipe excludes the aforementioned food enhancers but instead incorporates Green Peppers and Coconut oil for that added flavour. Most Green sauces loose their bright Green colour and instead have an Olive green colour when cooked. I microwave my sauce to ensure I retain the bright Green colour of the sauce.
  This particular sauce is enjoyed with Kenkey, boiled Yam, Banku, Akple etc 

A must try sauce

BLACK CHILLI SAUCE (SHITO)

The ultimate Chilli sauce is the slow cooked Black Chilli sauce popularly known as 'Shito' which is made with Chillies , Spices, Onions, Shrimp powder and Herring Powder. Each household has its own version hence the flavours can be varied. The sauce can have either a smooth or textured consistency depending on each individuals preference. 

I have a few friends who cannot enjoy a meal without incorporating any of the above sauces  to their dish. 

Find the step by step video guide on how to make these 3 incredible sauces below; 

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

THE TASTIEST GOAT MEAT STEW INFUSED WITH PREKESE

PREKESE (Tetrapleura tetraptera)

Native to Western Africa (particularly in Ghana and Nigeria) where it’s readily used, Prekese as known in Ghana or Uhio in Nigeria is part of the Pea plant family.

The fruit has a sweet fragrance that can be lost if not stored properly and doubles up as a spice. Prekese is usually used in making drinks and soup such as (Palm nut soup, Banga soup or Light soup) and it is rather unusual to use it in stews. 

The idea behind this recipe is to create other inspiring ways to using our local spices, create new flavours and recipes.  The inclusion of Prekese to the traditional Tomato based stew in this case was to infuse its sweet flavour to the dish.

 Prekese is rich in protein, lipids, potassium, iron, magnesium, phosphorous, and vitamin C hence its inclusion also in stews can only benefit the eater. 

Bulgar Wheat Jollof

I made this recipe for my Mum, portioned it into little containers, froze them which gave her the flexibility of using it as and when a recipe requires it. 

It is a perfect sauce for making something different for Christmas and a must try. 

Be adventurous and use the stew as a base for your Jollof rice. Try using the Ghanaian Brown Rice for that nutty flavoured Jollof rice.

INGREDIENTS

1kg of Goat meat

2 large Onions

10g of Ginger

10 fresh Green Chillies (Any chillies of your choosing)

1 teaspoon of dried Rosemary

1 teaspoon of Cumin seeds (optional)

1 large Prekese

150ml of water (Steam the Goat meat on your lowest setting for 45 minutes)

600g of fresh blended Tomatoes or make your own Passata as shown below;

80g  of Tomato puree

1 stock cube (Optional) This was omitted from the video recipe. 

100 ml of your preferred oil

Salt to taste

Spice blend

1 large Onion

1 tablespoonful of Aniseed

2 cloves of Garlic

30g of Ginger

Do you prefer Lamb? Why not try this recipe below; 

Don't forget to like the videos, try the recipe and share. 

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

HOW TO COOK THE TASTIEST WREWRE SOUP (MUSKMELON SEEDS)

WreWre (Muskmelon or Cantaloupe seeds) soup is rich in Vitamin A, C, Folic acid potassium to mention but a few nutritional contents..

It has no fat, cholesterol or saturated fat and helps boost one’s immune system especially during the cold months.

Wrewre (as it’s locally known in Ghana) can be used for various recipes and it can be found in some Indian cuisine.

The taste is similar to Groundnut or Peanut soup, however it has a slightly delicate nutty flavour to Peanuts.

Stay tuned for more recipes using this nutrient dense seeds.

For a healthier soup use leaner meat, fish or seafood.

INGREDIENTS

80g of Wild Melon seeds (WreWre seeds) Readily available at most African grocers or online.

4 Lamb shanks

1 tablespoonful of Organic cold pressed Coconut oil

60g of Tomato purée

1 large Tomato

1 large Onion

2 litres of Water

200g of smoked Fish (optional) or 1 teaspoonful of powdered dried Shrimp

2 large Aubergines

10 whole Green Chillies

Salt to taste

SPICE BLEND

30g of Ginger

1 large Onion

3 Green chillies

2 cloves of Garlic

1 teaspoonful of Aniseed

Watch how prepare this flavour packed WreWre soup and more on my YouTube channel, ‘Ndudu by Fafa’, below;

Enjoy this with Rice, Yam, Plantain etc (basically any carbohydrates of your choosing).

Don’t forget to subscribe, like the videos, leave comments with your feedback and share.

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

CUMIN RICE (JEERA RICE)

INGREDIENTS

250g of Basmati Rice with a minimum age of 10yrs

30g of butter

3-4 pods of Balck Cardamom

1 Cinnamon stick

3-4 Green Chillies

3 Bay leaves

1 heaped tablespoonful of Cumin seeds

120 ml of water

20g of chopped Parsley to garnish

Salt to taste

METHOD 

Watch how to prepare this fragrant rice on my YouTube channel, ‘Ndudu by Fafa’ below;

Don’t forget to subscribe, like the videos and share.

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

BIRYANI SPICED LAMB KOFTA RECIPE

As quick mid week dishes go, this is a quick recipe that’s ready under 25 minutes. 

I served this dish with Cumin Rice (a recipe that’s also available on my YouTube channel, ‘Ndudu by Fafa’).

INGREDIENTS

2 leveled tablespoons of Biryani Spice mix or Suya Spice

400g of minced Lamb /Goat /Beef

2 large sliced Onions

20g of chopped Coriander

300ml of your preferred unscented oil for frying

250ml of natural Yoghurt

Salt to taste

2 tablespoonful of Extra Virgin Olive oil

Picture below is tagged with the Biryani spice mix recipe. 

BIRYANI SPICE MIX 

Watch how to prepare this dish on my YouTube channel, 'Ndudu by Fafa' below; 

GREEN BANANA FUFU RECIPE

‘The Banana has to be green and hard’ as I listened to the instructions from Tina. With raised brows I emphasised Tina’s statement, as we both burst into laughter. I was rather intrigued by Tina’s suggestion of Green Bananas, after following my ‘Fresh Fufu in a pot’ recipe. 

You can watch my informal conversation with Tina below on my YouTube channel, ‘Ndudu by Fafa’;

INGREDIENTS 

5 Green Bananas 

150ml of water

Salt to taste

METHOD 

Inspired by my fresh Fufu in a pot recipe, where you can enjoy the traditional Ghanaian Fufu recipe without the hassle of pounding is this Green Banana Fufu.

Watch how to prepare this creative Green Banana Fufu recipe on my YouTube channel, ‘Ndudu by Fafa’ below;

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

THE GHANAIAN YAM PORRIDGE RECIPE, MPOTOMPOTO

Yam Porridge (MPOTO-MPOTO) or Yam Pottage is a tasty one pot dish (popular in both Ghana and Nigeria), made with either Yam, Cocoyam, Plantain, Hannah Sweet Potatoes or Japanese Sweet Potatoes. I have made different creative versions of this recipe, however I kept to the authentic recipe this time.

An authentic Yam Porridge recipe is smoky in flavour (derived from the inclusion of smoked Fish) and has a distinctive mustard colour due to the inclusion of Palm oil or Zomi.

Please ensure your Palm oil is sustainably produced and it is best to use  Zomi for this recipe.

Zomi is Palm oil infused with secret spices which adds a fragrant nutty taste to the dish.

Let’s start

INGREDIENTS

2 large smoked Fish

1 large Onion

5 Green chillies

400g of peeled and cubed Yam pieces

700ml of Water

Salt to taste

GARNISH

6 whole Green chillies

1 sliced Onion

Watch how I made this authentic recipe on my YouTube channel, ‘Ndudu by Fafa’ below,

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Please leave comments with your feedback below.

THE TASTIEST GRILLED MACKEREL RECIPE

Mackerel is one of the most popular fishes enjoyed in Ghana, particularly when it is chargrilled.

Inspired by the Ghanaian ‘Shito Lo’ which means spiced and chargrilled is this flavour packed recipe whic is a must try.

Traditionally the chargrilled Mackerel is enjoyed with Kenkey (a fermented pliable milled corn, which is  steamed in the husk of the corn) and served with either any of the popular Ghanaian chilli sauces.

(Kpakposhito - Green Chilli sauce), (Raw Pepper - Red spicy and smoky Salsa) or (Shito - The Black Chilli sauce).

You will find each recipe for the sauces on my YouTube channel, ‘Ndudu by Fafa’ below;

INGREDIENTS 

1 small charred Red Pepper

2 cloves of Garlic

1 large Onion

1 teaspoonful of Aniseed 

20g of Ginger

Optional sprig of Rosemary 

2 tablespoonfuls of Olive oil

2 large fresh Mackerel cleaned and gutted by your Fishmonger 

TIP

In the video the Ginger blend was separate from the roasted Pepper salsa, however you can blend the Ginger, Garlic, Onion, Charred Pepper and Aniseed together into a marinade.

Reserve any leftover marinade in the freezer for when a recipe requires it.

METHOD 

Watch how to create this no hassle tasty dish below;

Don’t forget to subscribe, like the videos and share. Please share your feedback when you try the recipe by leaving comments below. 

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