THE PERFECT ROAST CHICKEN RECIPE

In the 3rd episode of my Perfect Chicken recipes series, I share my hacks on how I achieve a moist and perfectly roasted Chicken. 

The first episode covered 'Washing your Chicken'; ‘How to Brine your Chicken’ for more flavour was covered in the second episode. Video links have left below for your convenience.

INGREDIENTS 

1.2kg of a whole Organic or Free Range Chicken

1 litre of lukewarm water

5-10 Organic Carrots (keep the leaves as they can be used for various recipes - coming soon)

2-3 tablespoonful of Honey

1 tablespoonful of whole AllSpice

1 teaspoonful of freshly milled Black Peppercorns 

4 Bay leaves 

30g of Tarragon (you can substitute it with a tablespoonful of Aniseed or 1 teaspoonful of Caraway seeds)

2 Sprigs of Lavender flowers (optional)

20 unpeeled Garlic Cloves

4 tablespoonful of Olive oil

30g of Butter

250ml of White Wine / Prosecco / Palm Wine

500ml of Chicken stock (I omitted this as I roasted my Chicken in a ClayPot, which traps in all the juices of the Chicken)

5 large peeled whole Shallots( in the absence of Shallots you can increase the amount of normal Onions you use)

2 large peeled whole Onions 

HOW TO CLEAN YOUR CHICKEN

SPICES & HERBS FOR THE BRINE

1 Habanero Chilli 

1 tablespoonful of whole AllSpice

1 tablespoonful of whole Black Peppercorns 

4 Bay leaves 

30g of Tarragon (you can substitute it with a tablespoonful of Aniseed or 1 teaspoonful of Caraway seeds)

HOW MAKE YOUR CHICKEN BRINE

NOTES

• Use the herbs and spices in the Brine when roasting your Chicken
• Cook the Chicken for 20 minutes (breast side up), then turn it over and roast for a further 30 minutes). 
• Your cooking time depends on the weight of your Chicken
• Use a thermometer to check the temperature of thickest part of the Chicken. Its should read a minimum of 75*c
• Serve your Chicken with any vegetables of your choosing
• Please don't forget to like the video and leave your comments below. 

METHOD

Watch how to prepare the perfectly moist Chicken below; 

Please don't forget to subscribe,  try the recipe, like the video and share with your family and friends. 

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

HOW TO PREPARE THE PERFECT SPAGHETTI BOLOGNESE

I decided to make my signature Bolognese sauce with a little tweak and it was amazing (even if I say so).

The secret to making the best Bolognese sauce is to slow cook each ingredient to perfection, hence the entire process took 10 hours. You can use your slow cooker for this recipe.

It’s best to cook this sauce in a batch as it stores well in the freezer and use as and when a recipe requires it. Be creative in your choice of minced meat by using either  Lamb, Veal, Pork or Goat meat. During the cold months I prefer to use Red Wine and White Wine for the summer months. In this instance I used Prosecco as I had run out of White Wine.

You can cut your cooking time by using Passata. Check this homemade version below;

To replicate this sumptuous dish you’ll need the following ingredients ;

INGREDIENTS 

1 tinned Tomatoes or Passata 

1 large finely chopped Onions

2 finely chopped large Celery stalks

3 finely diced Carrots

3 tablespoonfuls of Olive oil

1 tablespoonful of Tomato Purée or Paste

4 cloves of large chopped Garlic

Half a teaspoon of freshly milled Black Peppercorns 

50g of butter

500ml of whole milk

250g of your preferred minced meat

1 good bottle of White Wine/ Prosecco 

750ml of your preferred stock or Water

Quarter of a teaspoon of grated Nutmeg

1 levelled teaspoon of Cayenne Pepper 

3 Bay leaves 

Salt and Pepper to taste

METHOD 

Watch how to prepare this slow cooked to perfection Bolognese sauce below;

You can use this sauce for your Lasagna, Meat Pies or Turnovers, Cottage/Shepherds pie depending on the type of meat you choose.

Please don’t forget to subscribe, try the recipe, leave comments with your feedback and share.

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

SOFTEST BROWN BREAD RECIPE EVER

INGREDIENTS 

500g of Wholemeal flour (preferably Organic)

1 levelled teaspoon of Vitamin C powder (Holland & Barrett)

2 tablespoonfuls of natural Yoghurt 

14g of dried Yeast

Half a teaspoon of grated Nutmeg 

1 tablespoonful of Dark Brown Sugar 

1 teaspoonful of Salt

400ml of lukewarm water 

METHOD 

Watch how to prepare this soft Brown Bread recipe below;

Don’t forget to subscribe, 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).

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

THE TASTIEST GRILLED SALMON WITH SHITO (GHANAIAN BLACK CHILLI SAUCE)

Cooking at times can be tiring, depending on how complicated the recipe is or can be. I tend to steer towards easy to follow recipes which are equally delicious and fun to re create. 
This recipe is inspired by the Ghanaian 'Shito Lo', which is char grilled Fish in a spicy marinade. 

The list of ingredients are readily available in most homes and you can omit the Lemon grass altogether. 

Watch how to make your own tasty Shito , (Ghanaian Black Chilli Sauce) on my YouTube channel, 'Ndudu by Fafa' below; 

Why not try this recipe and tell me about your experience. 

INGREDIENTS

1kg of descaled and gutted wild Salmon

3 tablespoonful of black Chilli sauce (Shito)

3 stalks of bashed Lemon grass

METHOD

Watch how I prepare this simple and equally tasty meal on my YouTube channel below; 

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

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.

GHANAIAN GARDEN EGGS STEW RECIPE

Garden Eggs (Egg Plant or Aubergines) are rich in Pottasium Thiamin, Vitamin B1 and a good source of fiber to mention but a few. Garden Eggs do have a slight bitter taste and pairs well with boiled Yam, Plantain , Rice etc. It is a popular vegetable in West Africa including Ghana, Nigeria and at times are eaten raw. I try to use Garden Eggs as of the as I can and include it in most of my recipes, particularly when I prepare soup. This recipe is inspired by my Mum, using clear, unscented oil, Tomatoes, Fish and spices. You can be creative and use any Meat, Poultry or Seafood that you prefer, it's a must try.  

INGREDIENTS 

400g of Garden eggs

20ml of Rapeseed / Groundnut oil/ Sunflower oil

1 large sliced Onion 

30g of Tomato purée 

1 Habanero chilli 

1 stock cube

Blended 5 large Tomatoes

1 tablespoonful of a blend of Ginger, Onion, Garlic and Aniseed 

2 tinned Pink Salmon or any Fish of your choice 

2 chopped Green chillies

Salt to taste

METHOD 

Watch how to make this classic Ghanaian stew on my YouTube channel, ‘Ndudu by Fafa’ below;

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

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

AHAYOE RECIPE (CANDIED PLANTAIN FROM TOGO)

'Ahayoe' is a popular snack from Togo, made from finely diced ripened Plantain and Onion.

The mixture is fried till you either have a crunchy CoCo Pop type of texture or remove it immediately it starts to brown for a softer version.

This recipe makes for a crunchy version and is a firm favourite of mine. 

This dish is also popular amongst the Ewe’s of Ghana and it’s a must try. 

It’s imperative to rid of the excess oil by using a colander and transferring into a mould tin to shape it perfectly.

To make this dish you’ll need the following;

2 ripened Plantain 

1 medium Onion

1 litre of Oil

Half a teaspoon of Salt

METHOD

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

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

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

EWA AGOYIN RECIPE (BLACK EYED BEANS WITH BLACK CHILLI SAUCE)

This dish is inspired by the famous 'Ewa Agoyin'. The dish originates from the 'Agoyin' people of Cotonou, Benin. It's also a popular dish amongst the Togolese and the Ewes of Ghana. 

As Benin borders Nigeria, Nigerians have subsequently adopted the dish as its a firm favourite. 

Traditionally the sauce is made with bleached Palm oil, however I've replaced it with Coconut oil for that 'Ndudu twist'.

 The black Chilli sauce is inspired by the Ghanaian 'Shito', hence this recipe is filled with inspiration. You can also add shrimp stock, however I omitted it from this recipe and increased the amount of shrimp powder I used. You can also use cray fish powder as a substitute for the shrimp powder. Try this recipe and thank me later 😜

 

Ingredients 

Beans

200g of black eyed beans soaked overnight 

1.5 litres of water

3 ripened peeled Plantains

300ml of Sunflower oil

Salt to taste

 

Black Chilli sauce 

150ml of melted cold pressed Organic Coconut oil

300g of shallots or Onions

30g of Ginger powder 

20g of fresh Ginger

2 cloves of Garlic 

1 tablespoonful of Aniseed

150g of Chilli flakes

250g of Shrimp powder 

1 shrimp stock(optional)

Salt to taste 

Watch how to prepare the best tasting Shito below;

Method 

Start by rinsing your soaked beans with cold water and place it in a saucepan.

Fill the saucepan with 1.5 litres of water and place on a medium heat for an hour (until the water runs almost dry). Soaking your beans cuts the cooking time in half. The beans are ready when they're soft to touch and the water runs almost dry. 

Using a masher, roughly mash the beans to a textured mixture and set aside. 

Watch how to boil your beans on my YouTube channel,'Ndudu by Fafa' and don't forget to subscribe and share. 

Time Management 

Whilst cooking the beans, place a saucepan on a medium heat and add the Coconut oil for about a minute.

Blend the Ginger, Aniseed , Garlic and Onions into a smooth paste and add to the melted Coconut oil. Cook this gently for 5-6 minutes,continuously stirring the mixture (to prevent the bottom from catching).

Fry gently till the oil separates from the Ginger mix and you have a thick marmalade texture. Add 1 teaspoon of salt and stir till well combined. 

(Please note I use less salt, but you can increase the quantity to your preference).

Add the Chilli flakes and powdered Ginger and fry gently for  5 minutes. 

(This will allow the flavours to infuse) .

Add the powdered shrimp and mix till well combined. 

At this stage you can add the optional Shrimp cube (I omitted it from this recipe).

Fry the mixture constantly till it's dark in colour and if it requires any extra oil, just add a tablespoonful of Coconut oil. This darkening process shouldn't take no more than 12-15 minutes. Once you achieve the dark colour, take the sauce off the heat to cool down and fry your Plantain 

You can reserve any leftover black Chilli sauce in an airtight glass container.

PLANTAIN 

Peel the skin off the Plantain and cut into your preferred shape. 

Place the diced Plantain in a bowl and add salt to taste.

Place a frying pan on a medium heat and add the sunflower oil or your preferred oil. Heat the oil for 3 minutes.

Gently add the Plantain and fry for 2 minutes on each side. 

Watch how to fry ripened plantain on my YouTube channel, 'Ndudu by Fafa' and don't forget to subscribe and share. 

To serve

Scoop a portion of your mashed cooked beans into a plate , top it up with your black Chilli sauce and fried Plantain. For a fancy dressing use any available bowl to shape your beans.

 Best to enjoy with chilled Pint of Beer or Cider and for non alcoholic drinkers enjoy with a glass of Cranberry or Pineapple juice.
Watch how to make this recipe on my YouTube channel below;

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

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

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'.
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