HOW TO MAKE YOUR OWN YOGHURT AT HOME. AN EASY RECIPE

Learn how to make the creamiest and silkiest Yoghurt in 24 hours.

 You will need to buy an all natural, preferably Organic Yoghurt as a starter for this recipe. 

Once you make your Yoghurt reserve at least 3 tablespoonfuls for your next Yoghurt recipe. 

The 3 tablespoonfuls of Yoghurt can make up to 5 litres of Yoghurt.

Tips 

1. Best to use whole or full fat milk (preferably Organic)
2. Bring the milk to the boil at 180*c to kill any pathogens 
3. Using a thermometer cool the hot milk down to between 100-140*c. In the absence of a thermometer taste the milk and it should be at room temperature.
4. Pre heat your oven to 100*c  and switch it off. 
5. Sterile your airtight glass Jars (by dipping them in hot water)
6. Reserve 3 tablespoonfuls of your Yoghurt to use as a starter for your next Yoghurt recipe.

INGREDIENTS 

1.5- 5 litres of Organic full fat milk

3 tablespoonfuls of Organic all natural yoghurt (starter)

WaTch the step by step guide to making Yoghurt below;

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

CHARRED PEPPERS & COCONUT INFUSED BEANS RECIPE

INGREDIENTS

250g of Black Eyed Beans soaked overnight

2 litres of Water

2 tablespoonful of cold pressed, extra virgin Coconut oil

1 sliced large Onion

1 tablespoonful of Tomato Puree

1 tablespoonful of a blend of Ginger, Onion and Cumin

350g of blended smoky Ghanaian Salsa. Watch how to create this smoky Salsa below;

SCENTED GARI

30g of fresh Basil

75g of Gari

1 tablespoonful of Coconut oil

20g of diced Onions

METHOD

Watch how to prepare this flavour packed Ghanaian inspired Vegetarian dish on my YouTube channel, 'Ndudu by Fafa',below; 

Find more creative Vegetarian recipes below; 

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

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

GHANAIAN BLUE CRAB CURRY RECIPE

All I could think of were the dishes I wanted to cook, when the Captain announced we’ve arrived at Accra Kotoka International Airport. 

The usual heat that embraces everyone when they get off the plane kissed my face. I run into the arms of my Mum and cousin as we chatted and drove home.

The next morning I was greeted by the crow of the neighbours Cockerel as I stretched and walked lazily into my Mums room. I decided to make Mum breakfast and settled on a savoury and spicy French toast. 

We planned our day which included visiting the Market for fresh groceries and I had to grab some fresh Blue Crabs.

Blue Crabs are my absolute favourite crustacean as I grew up eating them but scared of them when they were alive. Mum giggled and challenged me to touch one whilst it was alive. That was not going to happen since I still carried that fear but enjoyed eating them. She placed them in the freezer when we got home (as it was the humane way to kill them)and for me to use later. 

Mum was taken aback briefly , when I described what I would prepare, however she  supported my choice❤️.

I quickly went downstairs and decided to use the coal pot to prepare this dish. 

INGREDIENTS 

15 Blue Crabs

40ml of water

4 Lemongrass stalks

20g of fresh Basil

Coconut oil

1 large sliced Onion

CURRY MARINADE 

30g of smoked, dried Red Chillies

1 tablespoonful of Shrimp powder 

4 Cloves of Garlic 

15g of Ginger

1 teaspoonful of Aniseed 

Method

Watch how to prepare this creative and equally delicious 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 TASTIEST GHANAIAN POTATO SALAD

Potato salad is a popular dish across the world and enjoyed by many.

In Ghana, Potato salad is usually served at events as a side dish, however it’s my go to dish when I have limited ingredients in my fridge to use up.

This recipe offers  a balanced the flavour packed dish by cutting through the creaminess with Cider Vinegar.

I prefer to have my hard boiled Eggs in big chunks for the added texture. 

I introduced sweetness to this dish by adding Onion marmalade (which is easy to make) and the added crunch from my finely diced mixed Peppers and Onions. You can also add your preferred protein to create a meal.

Enjoy this dish with a perfectly grilled Fish or Chicken.

For the list of ingredients, you will need the following;

250g of peeled or unpeeled cubed Potatoes (Best to use any waxy Potato)

1 large sliced Onion

20g of finely diced mixed Peppers 

1 small finely diced Onion

20ml of Olive oil

30g of Mayonnaise 

1 tablespoonful of Cider Vinegar 

Finely diced steamed Carrots (Optional)

Finely chopped Coriander or Parsley (Optional)

3 large hard boiled Eggs cut into chunks 

1 teaspoon of milled Black Peppercorns

Half a teaspoon of salt to taste

METHOD 

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

Don’t forget to subscribe, like the video, try the recipe and share with your family and friends 😘

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

TASTIEST GHANAIAN YAM BALLS RECIPE

Yam balls (Croquettes) are popular snacks enjoyed both in Ghana and Nigeria. Leftover boiled Yams are used in making this snack, which is enjoyed by all. Recipe varies from each household as it depends on what is leftover. The snack can be made into an indulgent affair or a simple tasty dish. This recipe is inspired by my Mum's creativity in using what is leftover. 

INGREDIENTS 

Boiled Yam

250g of peeled as diced Yam or Potatoes 

500ml of water

Half a teaspoon of Salt 

100g of roughly shredded smoked Mackerel 

1 finely diced medium Onion

30g of finely diced mixed Peppers (Red, Green and Yellow)

Yolk of 1 Egg

3 tablespoonfuls of Milk or stock

1 tablespoonful of Butter

Quarter of a teaspoon of freshly milled Black or White Peppercorns 

FRYING

1 litre of Sunflower , Groundnut or Rapeseed oil

100g of Panko Breadcrumbs or any Breadcrumbs 

2 beaten Eggs

METHOD 

Watch how to create this textured and flavour backed Ghanaian Yam balls recipe on my YouTube channel, ‘Ndudu by Fafa’, below;

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

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

TASTIEST GARI PINON RECIPE

Gari is made out of  grated Cassava that's fermented and roasted. Gari has a Couscous consistency and most West Africans use it just as you would Couscous and more. 

Gari can be enjoyed both in a savoury or sweet way. 

'Gari Piñon', is basically Gari cooked in a hot and perfectly spiced Tomato broth. This is a popular dish in Togo, Benin and the Ewe's of Ghana. Gari Pinon has a soft and light texture which is packed with flavours and can be enjoyed with your favourite Meat, Fish or Poultry.

Whenever I try to recreate a recipe, I do so with the knowledge that food is Art. Backed with this view, I try to incorporate new textures, flavours and colours to achieve an artistic view. This reflects in the type of recipes I make and in the pictures I take. 

With this Gari Piñon recipe I used my Chicken stew recipe as the base for my broth and added finely diced Peppers for colour and added crunch. 

Watch how to make the Chicken stew below;

For this recipe you will need;

300g of Chicken stew. Use 200g for the broth and leave 100g with the Chicken. Best to shred the Chicken in the remaining stew for garnishing and serving. 

150g of Gari or try using CousCous.

150g of finely diced mixed Peppers. (Red, Green and Yellow).

1 finely diced medium Onion

Salt to taste

Watch how to create this 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.

YAM HASH BROWN RECIPE

Hash browns are firm favourites of most people, especially when served as an accompaniment to a full English breakfast. 

The idea of incorporating Yam into this recipe was to reinvent this classic dish with my 'Ndudu Twist'. Yam is to an African what Potatoes is to most. Yam can be boiled, roasted , baked and fried just as you would use Potatoes. Read more.

 

 Yam has a sweeter taste, it's starchier and creamier in texture to Potatoes, hence a perfect ingredient to use for a tastier hash brown version.

Naturally most Hash browns are tasteless , however by adding shallots and Jalapeños to this Yam HASH brown, you achieve a slightly sweeter flavour, with a hint of heat , a creamy and crunchy texture.

If you prefer a slightly bitter taste then use the head part of the Yam. The best part of the Yam (my preference) is the middle part, as It's sweeter and creamier when cooked. The head part of the Yam when cooked is denser and slightly bitter, whilst the tail part is equally bitter but has a slight shredded water filled texture  when boiled. 

 

Yam is also rich in Pottasium, Vitamin B6 and Vitamin C. A 100g serving  is about 118 calories and it's best served with a protein based sauce,stew or soup for a healthier dish. 

In Ghana 🇬🇭, Yam is consumed with a Spinach and Mackerel based sauce, A smoky Aubergine sauce, it's also pounded into a pliable texture which accompanies soups such as ; 'Goat and Tomato soup', 'Chicken & Peanut soup' (Nkatie Kwan), Palm nut soup with Tuna, to mention but a few. 

West Africans high consumption of Yam (particularly Nigerians 🇳🇬 and Ghanaians 🇬🇭) in the diaspora, has enabled Yam to be readily available in most Supermarkets and local grocers. When next you're shopping for your groceries, replace Potatoes with Yam and thank me later.

Watch how to make this below, on my YouTube channel, ‘Ndudu by Fafa’.

I love reading and hearing your feedback about my recipes, hence don't hesitate to leave comments below and share the recipe.

 

Shredded Yam

Ingredients 

400g of shredded Yam (Use a grater).

2 finely diced Banana shallots 

Half finely diced Jalapeño pepper

1 large whisked egg

10g of Goats butter or your preferred butter

2 tablespoonfuls of Olive oil or Coconut oil

Salt to taste

 

Method 

Peel the Yam and using a grater shred into thin pieces / julienned 

Wash the shredded Yam under lukewarm water for 3 minutes and cold water for 30 seconds (to get rid of the starch).

Transfer the shredded Yam into a tea towel and squeeze out any excess water.

 

Transfer the shredded Yam into a bowl. Add the finely diced shallots, Jalapeño chillies, egg and salt to taste. Mix everything together and set aside.

Place a frying pan on a low heat and add your preferred oil. Warm the oil up gently for 3 minutes and add your butter. Once your butter has melted add the Yam mixture and spread evenly.

 Keep stirring for 5 minutes as it gently cooks.

Using your spatula gather everything into a neat circle (as shown above).

 

Fry gently for 5 minutes on each side till each base forms a perfect crust, as shown above.

 

Toppings 

You can be creative with your toppings and a perfect opportunity to use up leftover stew, sauce, Vegetables, Meat or fish. 

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