Sometime last year I visited my local Garden centre and found a Chocolate Mint herb plant. I was intrigued by this unusual herb and I had to buy it. I added the unusual herb to my potted herb garden when I got home and use it for most dishes including making a nice cup of tea.
Inspired by the English Steak and Kidney Pie, I decided to make this Goat Meat Turnover with my unusual twists of flavours. I hope you enjoy it?
INGREDIENTS
PIE
500g of Plain flour
1 levelled tablespoon of baking powder
(Alternatively use self raising flour)
1 teaspoonful of dried Rosemary
250g of cold butter
1 Egg yolk
1 teaspoonful of Salt to taste
60ml of cold water
GOAT MEAT
500g of diced Goat Meat without the bones
20g of Ginger
1 large Onion
1 teaspoonful of Aniseed
3 Cloves of Garlic
Salt to taste
FILLING
500g of diced steamed and tender Goat Meat
2 large chopped Ramiro Peppers
1 medium sized and roughly chopped White Onion
1 medium sized and roughly chopped Red Onion
1 tablespoonful of Coconut oil
2 tablespoonful of natural Yoghurt
20g of Chocolate mint leaves or Mint
Salt and Pepper to taste
METHOD
Watch how to make this flavour packed Goat Meat recipe and more on my YouTube channel, ‘Ndudu by Fafa’ below;
GHANAIAN MEAT PIE RECIPE
Don't forget to subscribe, try the recipe, like the video and leave comments with your feedback.
All photos, recipes and videos are by the owner of this blog.
The art of creating a recipe goes hand in hand with educating and introducing your palette to new flavours. When I’m about to create a recipe, I search for a distinctive flavour (which usually happens when I crave for something different).
The process of elimination and recipe testing can take up to 3 attempts till I get the desired flavour. Once I achieve that, I quickly write the winning recipe down and share with you all, both on my blog and YouTube channel, ‘Ndudu by Fafa’.
This particular day when I created this recipe, I wanted something aromatic with hints of residual heat. Guided by the an aromatic taste I wished for, I decided to include Fennel seeds for the liquorice taste, Cloves for that added heat, Guinea Peppers for that aromatic heat , Star Anise for that aromatic and slightly earthy flavour and Cinnamon for its added sweetness.
After blending the spices into a powdery form I was excited since the smell was aromatic and rather heady.
INGREDIENTS
1 tablespoonful of Grains of Paradise/ Alligator Peppers/ Guinea Peppers
6 Star Anise or 1 teaspoonful of Aniseed
1 tablespoonful of Fennel seeds
1 teaspoonful of Cinnamon Powder
8 prices of cloves
1 dressed Duck (Marks and Spencer’s)
1 tablespoonful of Sesame oil
METHOD
Watch how to prepare this flavour packed crispy Duck below ;
Don’t forget to subscribe, like the video, try the recipe and share ❤️
All photos, recipes and videos are by the owner of this blog.
Paying homage to my tribal, Ewe dish of Banku and Okra soup (traditionally known as Akple and Fetri Detchi ).
Okra soup can be made with either Seafood, Fish, Poultry or meat. My favourite is with seafood and fish, hence I made a decadent, smoky soup to pay homage to my tribal dish.
This is an over indulgent and inspiring recipe hence you can omit some of the fish options and use what's readily available to you.
Watch another way of making Okro soup on my YouTube channel.Don't forget to subscribe, like the video and share.
I prefer to hand cut my Okra , hence you can use bicarbonate soda or edible potash, (when it's readily available). Adding the bicarbonate soda increases the mucilagenous characteristic of the Okra.
One can pulse the Okra with water, using a food processor , to activate the mucilagenous texture of the Okra and omit the edible potash or bicarbonate soda.
There are various Okra recipes on my blog and YouTube page, including one version made with no oil.
Okra soup or stew is a versatile dish, where the recipe can easily be adapted to a Vegetarian, Vegan or a Pescetarian one. Try adding garden eggs, aubergines, mushrooms or your preferred vegetables to the recipe.
3 tablespoonfuls of Zomi (spiced Palm oil) or Groundnut oil
2 Habanero chillies
Half a teaspoon of edible potash or 1 teaspoon of bicarbonate soda
1 litre of Fish stock or Vegetable stock
1 Shrimp stock cube
300g of Kale of Spinach
3 large blended tomatoes
Salt and pepper to taste
Fish & Seafood
150g of Shitake Mushrooms or your preferred Mushrooms
2 large grilled Mackerel
150g of smoked Haddock pieces
150g of cubed Salmon
150g of cubed Cod fillets
200g of shelled medium sized crabs
150g of smoked Tilapia
150g of Prawns
Method
Sauce;
Pour the oil in a large saucepan and place on a medium heat.
Add 1 finely diced onions and fry gently for 2 minutes
Slice 1 habanero chilli into thin strips.
Add the chillies to the onion and fry for a further 2 minutes
Add 30g of the blended Ginger and fry for 3 minutes .
Add the blended tomatoes and cook gently for 3 minutes.
Add the smoked Tilapia and cook for another 5 minutes.
Okra
In a separate saucepan, on a medium heat, add the Onions, Okra, Stock cube, remaining 20g of the blended Ginger and Habanero chilli.
Dry fry whilst stirring for 3 minutes and add the stock.
Cook for 2 minutes and add the edible potash (Kaun) or bicarbonate soda and stir vigorously (careful not to spill). Cook for another minute and take it off the heat.
Add the Okra, mushrooms and crab to the sauce, mix and cook for 2 minutes. Add the washed Kale, Cod, Salmon and Haddock.
Cook for a minute, taking care not to break the fish when stirring.
Add the grilled Mackerel, chopped Onions and Prawns.
Turn the heat off, cover the saucepan with a lid and let it steam for 5 minutes.
Tip;
The prawns will be juicy and tender.
Serve on its own or with Rice, Banku, Akple or Kenkey. (Steamed fermented corn dumplings).
Watch how to make Akple on my YouTube channel, 'Ndudu by Fafa'.
Watch how to make Okra soup on my YouTube channel,'Ndudu by Fafa'.
All photos and recipes are by the owner of this blog.
Waakye or Ayimolu is black eyed beans cooked together with rice and Millet leaves.
I've written a few recipes about Waakye or Ayimolu on my blog, however this recipe is my favourite, due to the moist and soft texture you achieve.
The secret lies in the type of rice used for this recipe. Waakye is a typical Saturday brunch or lunch dish in Ghana and it's served with an assortment of meat cooked in a rich Tomatoes stew, fried Fish, Shito (black chilli sauce) or various accompaniments like Spaghetti, Green salad, Avocado, fried Plantain, Eggs or Gari Fortor.
Waakye can be had in a simple way or decadent way, depending on your choice of toppings.
I was inspired to make this dish after a friend teased me with a picture from Ghana , with her Waakye purchase.
This time round I wanted my Waakye to be moist and almost pliable to taste, hence I needed to use the type of rice with more starch content. Jasmine rice became the ideal choice for my recipe to achieve my desired texture.
The use of Millet leaves are a must, as they give the Waakye or Ayimolu its distinctive deep purple colour . I've tried using Hibiscus flowers in the absence of Millet leaves (however it gave the rice a slight bitter taste).
You can omit the Millet leaves if you don't have access to it and cook the rice and beans in Coconut milk. (Then again purists would frown at referring to the above as Waakye).
The use of Akaun or Potash in this recipe helps the beans to soften quicker (failing to soak your beans overnight) and it gives the Waakye or Ayimolu its soft and moist texture, coupled with the use of the right rice.
Ideally soaking your beans overnight quickens the cooking time, however as I made this recipe on the whim, I used Akaun to quicken the process.
Akaun can be purchased at most African Grocers.
Let's start cooking...
Ingredients
400g of Black eyed Beans
250g of washed Jasmine rice
2.2 litres of water
6 strands of Red Millet leaves
Half a teaspoon of Potash or Akaun (Optional)
Salt to taste
Method
Place your beans and 1 litre of water into a saucepan on a medium heat.
Cook for 25 minutes and add the Akaun (if you're using it).
Remember you can omit using the Akaun if you soaked the beans overnight.
Cook till the water runs dry and add another litre of water.
Cook the beans for another 15 minutes and add the washed Millet leaves and cook for 5 minutes.
(It's best to add the Millet leaves at this stage to infuse its colour into the dish).
Add the washed Jasmine rice and stir everything together.
Seal with a crunched up grease proof paper ,cover with the lid and cook on a low heat.
Cook for 15 minutes and stir to ensure the colour of the Millet leaves permeates through every grain of rice.
Add 200ml of water and
seal the rice again with the grease proof paper lid.
Cook for 25 minutes and voila you have your perfectly moist Waakye or Ayimolu.
Remove and discard the Millet leaves when cooked.
For a less moist recipe, try my other recipe where I used Basmati rice or Ghanaian brown rice.
This Waakye was enjoyed with a Lamb chops & Green Peppers stew which is coming up next.
Find more inspiring recipes on my Youtube page, like this Waakye Fried Rice recipe.
All photos and recipes are by the owner of this blog.
Imagine seating in a rustic English Pub watching Chef Fafa rustle each individual dish, that is presented to you?
Imagine the waitress explaining the concept of the experience as each dish is presented to you beautifully.
Imagine exploring familiar flavours, different textures and new flavours as you polish off each plate.
Turn your imagination into a reality and join Chef Fafa on (27th of August, 2016) an elaborate 8 course meal in a four hour seating.
The Lunch experience starts from 1pm till 5pm and Dinner starts at 7pm till 11pm.
You've followed my recipes, cookery show, YouTube page, now book a ticket and enjoy dishes like Koobi Bocconcini , Cocoyam & Orange soup and more creative African dishes.
Waking up at 05:00hrs on a Saturday morning is not my ideal routine. Grumpy and irritated I sipped the hot builders tea my husband made for me.
Stretching and mentally going through my holiday list of items filled me with dread (the anticipation of leaving behind some essentials).
I've always kept a basic holiday list and depending on the type of holiday, I top it up appropriately with its essentials.
A sip of the tea was a welcomed distraction to my grumpiness, as I began to envision my day ending up in Ghana. Hmm Ghana, A.C.C.R.A... memories of Reggie Rockstones tune ....la la la
The warm feeling of hugs, laughter and unconditional love from my family and friends made me rush for the shower, as my irritating alarm bell went off...arghh!!
The smell of Ginger and Rosemary extract from my shower gel filled the shower which was invigorating (I'm obsessed with smells and how they make me feel).
I checked my list with the items packed and I was ready to go. My cat knew something was amiss, as she kept crying and rubbing her body across my leg. A quick pat on her head and a gentle rub behind her ears meant I could escape before the next purr and knowing she is in good hands with the neighbour.
Phew, I'm at the airport with at least an hour to spare (thanks to my husband for the ride).
Thanks to KLM Ghana for sponsoring the African Chefs tour, the journey to Schipol airport was short and fun. I had the dreaded 3 or more hours to wait for my connecting flight to Accra. After walking for what seemed like eternity to the designated stand for my flight, I settled down to reply to the many emails I had.
A lovely lady approached me , calling me 'Ndudu' ( most people assume that's my name rather than that of my business) , she had a warm smile, very beautiful and well mannered when she continued to address me.
She introduced herself as an avid fan of my cookery show, Instagram page and was complimentary. She excused herself after we exchanged a few pleasantries to tend to her children. I was about to continue with my emails when I got approached again. This happened a few times and I realised the impact of following my passion for cooking and creating recipes was already having in my life.
It was time to board my flight to Ghana and I settled in my seat comfortably. I started reminiscing about how this trip was made possible.
'Cooking for all my Ghanaian peeps , seeing my family, access to all the fresh natural ingredients.. Yes ... I'll love to partake in this experience'.
My quick response to Melissa Mensah (CEO of ACCRAPREMIUM) as I read her email of invitation to Ghana to partake in the African Chefs Tour 2016.
Ghana is my heart and the last time I visited was in 2012. The lovely memories with my family, friends, the laughter, fun and teasing of each other made me smile.
I felt ready to reconnect with my motherland, share some of my creative recipes, cook and explore the markets.
Honestly, I've never flown with KLM however the difference was clear in the warmth, patience and good service the air hostesses offered. Thanks for making the flight a memorable one.
I woke to the Pilots announcement that we'll be landing in 15 minutes. I thought I was watching a movie after a long chat with my 'Bromie Friend'. Anyhow, we landed safely, I quickly said my goodbye to my 'Bromie friend' with the notion she would try to make it to the event.
'Welcome home' my sentiments as the heat kissed my face and I was thankful for everything. I couldn't wait to taste all the authentic varied dishes of my beloved country Ghana. I woke up in London and will be sleeping in Ghana for the next 10 days.
I quickly grabbed my cases ,from the conveyor belt into the arms of my family and Melissa.
Over a year ago, I was gifted Cassava and Plantain by my sweet Aunt. My excitement of receiving these African ingredients was short lived, as all I wanted was Fufu.
Fufu and Lamb light soup
You might wonder , why it was a problem and not proceed to boil the Plantain and Cassava, pound them separately and then together to achieve the traditional soft Fufu from Ghana (a traditional Ashanti dish).
Cassava and Plantain
My dilemma, was I had no pestle or mortar as I reside in the UK, hence the possibility of borrowing the utensils from a neighbour wasn't an option.
I craved the taste of freshly pounded Fufu and the powdered Fufu mix I had, didn't fit into my crave of 'Fresh Fufu'.
My inspiration came from the powdered Fufu and Kokonte ( Cassava flour steamed into a dumpling ).
Cassava
My understanding and interpretation of my inspiration was rather simple. If the Cassava, Cocoyam and Plantain could be processed naturally into flour and mimic the texture of Fufu, it might work if steamed and cooked, like one would Banku.
Un-ripened Plantain and Cassava I love experimenting with ingredients and I was excited about this prospect.
This recipe was featured on my cookery show 'Ndudu by Fafa' on ABNTV, Sky 235 or Freeview 252.
Serves 4
Ingredients:
300g of peeled un-ripened Plantain cut into cubes.
460g of peeled Cassava, scraped, de-stringed and cut into cubes.
500ml of water for a soft Fufu or 400ml for a firmer Fufu.
Method
Tip:
It's important, you use a very good blender. I used Vitamix (which blends everything into a silky smooth paste).
Transfer the Cassava and Plantain into your blender and add 450ml of water.
Blend into a silky smooth paste.
Blended Fufu mix
Transfer the contents into a saucepan and place on a medium heat.
Tip:
It's very important you stir the mixture consistently, to avoid any lumps.
Using a wooden spatula, keep stirring till you have a smooth, thick steamed paste. This should take about 8-10min.
Warning!
Please don't be tempted to leave it alone when you're in the process of thickening the batter. This is to avoid having lumps in your 'Fufu'.
Add the remaining 50ml of water to the Fufu, cover the saucepan with it's lid, reduce the heat to a lower setting and steam for 8-10min
Information:
Steaming the Fufu, cooks the mixture further and eliminates the raw taste.
Increase the heat to a medium fire and stir the mixture till well combined.
Tip:
Please don't be alarmed, if your Fufu looks too soft at this stage, it gets firmer once it's cooled down.
Pour the Fufu into a bowl, smear the surface with a teaspoon of water ( to prevent any film forming on the surface and leave to cool down completely.
Once cooled, shape into your preferred ball and serve with your favourite soup.
This recipe works with Cocoyam and Yam. Enjoy fresh Fufu without the hassle of pounding.
'Ndudu by Fafa', always pushing the boundaries with African cuisines. Watch the video on my YouTube page
Try the recipe, #NopoundingFufu on Instagram to be featured, share the recipe, don't forget to leave a comment and subscribe.
All photos and recipes are by the owner of this blog.
