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.

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

KOOBI ANGWA MO - ARANCINI BALLS RECIPE ( Rice and Cheese balls)

Arancini Balls are Sicillian balls of Rice that are usually filled with Meat sauce, Mozzarella, coated in breadcrumbs and deep fried.  

'Angwa Mo', a popular Ghanaian Rice dish which translates to 'Oiled Rice', is usually made with salted Beef and served with Sardines and an Omelette. 

This recipe has fused two different cultures together without loosing the varied authentic flavours both dishes have.

I made the classic Ghanaian Angwa Mo with salted Fish instead of salted Beef on this occasion. 

See recipe link below👇🏾

KOOBI ANGWA MO

I’ve used the left over  'Koobi Angwa Mo' which includes the crunchy bottom bits known as 'Kanzo' for this recipe.

Watch how I managed to use Thai Hom Mali Rice, which has less starch content to the classic Risotto rice which Arancini is made from. 

How did I manage to get the mixture in a pliable way to form a ball? 

First let’s tackle the ingredients you need for this recipe.

INGREDIENTS 

100g of Koobi Angwa Mo rice or any leftover rice

100g of grated Mozzarella 

3 Eggs

40g of Panko Breadcrumbs 

1 tablespoonful of Corn starch

40g of chopped Spring Onions

3 or more chopped Green Chillies (optional)
Salt to taste

300ml of your preferred oil for deep frying

METHOD 

Watch how to prepare this flavour packed Arancini balls below;

Learn how to make the authentic Angwa Mo version below;

CLASSIC ANGWA MO RECIPE👇🏾

Do you have any leftover Jollof Rice? Why not try this👇🏾

JOLLOF RICE ARANCINI RECIPE

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

THE MICROWAVEABLE JOLLOF RICE RECIPE

Jollof Rice has over the years risen in its popularity across the globe thanks to the Naija and Ghana friendly competitiveness and the infamous ‘botched’ attempts (as frowned by the purists) by international companies and famous individuals.

I’ve partaken in reinventing Jollof Rice by the plethora of recipes I’ve created over the years including Jollof Arancini, Sticky Jollof Rice, Omurice etc

A perfect Jollof Rice recipe requires a flavour packed Tomato based sauce which you can find by clicking the link below;

This quick recipe is perfect for students and for individuals who only have microwaves.

Share your thoughts by leaving comments below.

INGREDIENTS 

200g of Basmati/ Jasmine Rice 

350g of Jollof sauce

500ml of hot water

Salt to taste 

METHOD 

Watch how to prepare this quick and equally tasty recipe below;

Don’t forget to subscribe, try the recipe and share ❤️.

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

A SPECIAL JOLLOF RICE RECIPE

Jollof rice is to a West African what Pasta is to an Italian. There are two basic elements in the making of Jollof rice that one can never deviate from, which are;

1. It has to have its distinctive deep Orange colour which is derived from using a Tomato and or Red Pepper sauce.
2. The Tomato and or Red Pepper sauce has to packed with flavours as the Rice absorbs those flavours.

This recipe has respected those two basic principles and has included some herbs and a slight different way of cooking the Jollof Rice for that much added flavour. 

Naturally Jollof rice must have a smoky flavour which is derived from the slight burn crust at the bottom of the pan.

 Usually Jollof rice is cooked in an open coal fire with a heavy bottomed pan to achieve that smoky flavour.

This recipe uses Waakye leaves ( Thaumatococcus Danielli) which gives this Jollof rice a distinctive aromatic flavour. The sauce used for this dish is the residue of the Egg stew recipe.

See below for the recipe (a must try recipe).

INGREDIENTS

400g of a Tomato based stew (I used the Egg stew recipe for this)

250g of Extra Long Grain Basmati rice

250ml of Water

20g of fresh Thyme or 1 levelled teaspoon of dried Thyme

Salt and Pepper to taste

EXTRA

Waakye or  Banana leaves

Thyme stalks

METHOD

Watch how to create this naturally flavour packed Jollof rice below;

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.

HOW TO ADD THAT SMOKY FLAVOUR TO YOUR JOLLOF RICE

Facts about Jollof;

1. Jollof originated from the Wolof tribe of SeneGambia 
2. Jollof must have a deep Orange colour when cooked
3. Jollof should have a smoky taste 
4. Each rice grain must hold its shape when cooked 
5. It’s served at any West African event 
6. Jollof has to be flavour packed 
7. Best part is the crunchy bottom known as Kanzo
8. Ghana and Nigeria still argue about who makes the best Jollof
9. You can prepare a Vegetarian, Pescetarian or Meat versions. The choice is yours!

Click the picture link below for detailed information about Jollof  Rice.

Ingredients 

350g Jasmine Rice

150ml of water or your preferred stock 

280g of Beef stew or Jollof Rice stew

JOLLOF STEW RECIPES 

3 Bay leaves 

Salt to taste

Utensil

Clay pot or a heavy bottomed pot

Watch how to incorporate flavour and smokiness to your Jollof below;

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.

TASTIEST SMOKY JOLLOF RICE RECIPE EVER

Jollof rice', is a popular West African dish which originated from the Wolof tribe of SeneGambia. Over the years, Ghana and Nigeria have dominated in it's consumption , therefore sparking a healthy debate, to who makes it better (that in itself depicts the different methods of cooking Jollof rice).

Jollof rice, is a one pot dish, with a spiced tomato stew base, which the rice is cooked in (it's most likely to be served at West Africans social gatherings or restaurants). 

During the famine years (between 1983-84) of Ghana, Jollof was a staple dish in my household, with Mum cooking it with spiced dried meat (biltong) or corned beef. 

Mums Jollof had this smoky, perfectly spiced taste which I loved scraping the saucepan with a spoon (much to her disapproval) for the flavoursome crunchy bits (Kanzo).

I prefer my Jollof, at most 10hrs after cooking, as I believe the flavours intensify then. However, one has to refrigerate the rice no more than an hour after cooking (to prevent food poisoning) and steam it till it's piping hot before consumption. 

Please refrain from re-heating the rice again and consume within 24hrs. 

 There are countless variations and flavours to this dish. One can change the Jollof's taste by the type of herbs and spices they incorporate, but one can't change the colour and call it Jollof. 

Jollof has always caused a stir, with purist holding unto the traditional methods of cooking and the distinctive dark orange colour. 

I have used Jasmine Rice for this recipe as it adds its aromatic flavour to the dish. 

This recipe will surely be approved by the purists since it has the three main components of Jollof Rice . A deep Orange almost red like colour, smoky and flavour packed with natural ingredients.

The base for my Jollof is the flavour packed 48hr Waakye stew which you can emulate below

INGREDIENTS 

350g of Jasmine Rice 

650g of Waakye Stew or Jollof Stew

150ml of Water or your preferred Stock

1 teaspoonful of powdered African Nutmeg or half a teaspoon of normal Nutmeg

4 Bay leaves

Salt and Pepper to taste

Watch how to prepare this smoky and aromatic Jollof Rice Recipe below;

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.

HOW TO MAKE COUSCOUS FROM SCRATCH

The time on the clock was 05:30hrs as I sipped my black coffee and started researching about Millet Couscous. The constant request for Brukina (a Ghanaian drink made from Millet and Milk) by my subscribers inspired my early rise.

The outcome of my research meant one had to use CousCous Millet and  not the Millet in its natural form. I could place an order for the Millet Couscous however that will delay my filming for another week.

I had all the ingredients needed to make my own Millet Couscous apart from the Muslin cloth needed for steaming.

During my childhood Mum made a dish known as ‘Korklui’ where the fermented Corn dough was turned into granules using a flat wooden sieve known as ‘Agbadze’ and boiled into a porridge.

I knew  Agbadze (as known in the Ewe language) was  used in Ghana and Togo, however I was curious to know if any other country also used it and it’s local name. My question read…

‘Good morning folks. What would you call this in your local language and in English?  Do you use this in your country? Tell me more.

*Responses*

Elibri

*I guess it can be called Sranui*. ‘Ewe language from the Ho area of Ghana’ as explained by Amadebrah

Qwesi_gentry

*We call it Agbaedzea in Angola and we use it for sieving’

Freda Muyambo (CEO of Tarts & Crumble based in Nigeria).

**Used for winnowing? I guess it is called a winnower or winnow’**

Lyon

**Used by the Ga people for the preparation of Kpokpoi**

Chayilediyie

*It’s called Ukeng in my dialect (Akwa Ibom State in Nigeria)**

Thank you folks for your contribution to my research. In the name of sticking to the recipe for the Millet Couscous  find the list of ingredients below;

680g of Millet flour

227g of Rice flour

200ml of cold water

Jollof

250g of Jollof stew

340g of Millet Couscous

METHOD

Watch how to make your own Gluten free Couscous below;

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

 

STEP BY STEP GUIDE TO MAKING THE BEST JOLLOF STEW

Tomato stew is to a Ghanaian, what Passata is to an Italian. The Ghana Tomato stew recipe calls for the use of both fresh Tomatoes, Tomato purée and spices. The mixture is cooked and fried in oil, till the oil separates from the Tomatoes.

I've opted to use Groundnut oil for this recipe, however use whatever oil you can afford. 

This classic sauce accompanies various dishes including boiled Yam, Kenkey, Banku, Waakye, Rice to mention but a few.

It's also the base for making the best Ghanaian Jollof rice, Gari Piñon, Gari Fortor, Spaghetti Egg or Cabbage stew etc.

The flavour of the stew can be changed depending on the type of spices and herbs you incorporate into the dish. 

 Shallots are best used for this stew however you can use any other Onions instead.

The Shallots from Ghana are much smaller, sweeter and  they lend this stew its distinctive flavour. They're fiddly to peel, however they're worth the addition.

Most people add stock cubes to their Jollof  stew, however I omitted it from this recipe and used Aniseed (Sukoni) instead. If you're using stock cubes, this recipe works perfectly with the Shrimp cube. 

The best chilli to use for this sauce is locally known as 'Kpakpo shito'(Pettie Belle). The chilli adds a perfumery and distinct taste to the stew. It's not as hot as Habanero chillies. In the absence of the Pettie Belle chilli, I've used Habanero for this recipe. Adjust the chilli quantity to your taste preference. 

You can use any type of fresh Tomatoes you prefer, however I prefer to use Plum Tomatoes.

 Plum Tomatoes have less water content and allows for a quicker cooking time. 

The best Tomatoes are the sun ripened types, which are readily available in Ghana. You can use Tin Tomatoes if you don't have access to fresh Tomatoes for this recipe. 

This recipe requires extended cooking times for each addition, till the oil separates. It's imperative this method is followed for the perfect stew. 

The slow cooking of the Onion and Ginger mix, intensifies its flavours, which in turn infuses into the Tomato purée.

 The sweetness of the Onions will take away any metallic taste (that Tomato purée in a tin) usually has, away from the stew. 

Please ensure you cook on a medium heat at all times and keep stirring to prevent the stew from burning. 

Tip

When using Tomato purée, mix it with a little water and fry till it separates from the oil.

I find the stew is more flavoursome after 24hrs.  This allows the flavours to infuse naturally.

 You can change the flavour of the stew by adding fresh herbs like Thyme, Marjoram, Coriander, Parsley etc or spices such as Curry powder, All mixed spice with a Pimenton spice base, smoked Paprika, African Nutmeg etc.

Preparing and making this Tomato stew is time consuming and can be a messy affair.

 It's best to double or triple the recipe measurements when making the Tomato stew to save you from the repeated hassle. 

 Once cooked, portion it into individual containers and freeze till when a recipe requires it.

Ingredients 

400g of fresh Plum tomatoes

80g of Tomato purée 

2 large Ramiro Peppers or Red Peppers

1 Habanero chilli or 10 Kpakpo Shito

1 tablespoonful of Aniseed (Sukoni)

30g of peeled and chopped Ginger

4 large roughly chopped Shallots or 2 large Onions

30ml of Groundnut oil/ Rapeseed oil/ Coconut oil

Half a teaspoon of ground Mace, African Nutmeg or Nutmeg 

1 tablespoonful of dried Oregano 

3 bay leaves 

3 Grains of Selim (Hwentia)

2 shrimp stock cube (optional).

Salt to taste 

Watch how to create this naturally flavour packed dish on my YouTube channel, ‘Ndudu by Fafa’ below;

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.

GHANAIAN CHICKEN STEW RECIPE

INGREDIENTS 

ROASTED TOMATO PASTE

700g of baby Plum Tomatoes 

1 large Onion 

2 Large diced Red Peppers

STEW

2 large sliced Onions 

10 Pettie Belle Chillies (Kpakpo Shito) or 1 Habanero Chilli 

80g of Tomato purée or paste

20ml of Vegetable oil/ Rapeseed oil/ Coconut oil or Olive oil

20g of finely diced salted Beef (Tolo Beef)

Chopped Spring Onions for garnishing

Salt to taste

CHICKEN 

1kg of Chicken pieces

20g of Ginger

1 clove of Garlic 

1 teaspoon of Aniseed 

1 large Onion 

1 Optional stock cube

1 litre of oil for frying

Salt to taste.

METHOD 

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

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

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

STICKY JOLLOF RICE RECIPE

The sticky and candy like nature of the rice, as I scrapped through the bottom of the pan, licking my spoon(a sight that will stay private)enjoying my handiwork, activated my cheeky smile. I immediately called my cousin to drool over my creation and the need for a visit to test my handiwork

 My cousin visited a week later as he gave me the seal of approval for using sticky rice for Jollof.

Enjoy this easy and equally creative recipe and thank me later. 

Ingredients 

350g of Jollof stew

225g of sticky Rice

250ml of water

1 tsp of Curry powder

1 tsp of Jaggery or brown sugar

1 tsp of salt

JOLLOF STEW RECIPE

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

Don't forget to subscribe, like the video and share with your family and friends. 

Find more inspiring Jollof recipes on my YouTube channel, 'Ndudu by Fafa'. 

CORNED BEEF JOLLOF RICE

PARTY JOLLOF RICE

SMOKY JOLLOF RICE RECIPE

(Find out why this recipe has over 200,000 views).

JOLLOF & PLANTAIN ARANCINI

It's 30 minutes past midnight, Macy Grays 'Finally made me happy' is playing in the background, as I sip and savour the cooling effects of my fresh mint tea, whilst scrolling through my drafts of uncompleted recipes.

 I decided to complete this Jollof Arancini recipe before I retired to bed. 

Ever since I created this recipe and shared a picture on my Instagram page, 'Ndudu by Fafa', it's inspired many people which is encouraging in itself. A perfect reason to try this recipe then. Leave your comments and feedback about your experience.

 

This recipe is unique in flavour ,as the Jollof rice is made with corned Beef stew, the Halloumi adds its saltiness, the green Peas and Plantain adds a sweet and candy like texture to the dish. 

Corned beef Jollof rice was a big deal during my childhood, especially when paired with fried Chicken and Mums amazing salad.

 'Charley, my Mum can cook ooh'!

Just got an idea, I'll write about my Mums corned beef  Jollof rice for Mother's Day.

Until then you can find various Jollof recipes on my blog and YouTube channel.

It's imperative to use soft ripened Plantain for this recipe, as its sweeter and lends its creamy texture to the dish.

Ingredients 

400g of cooked corned Beef Jollof rice or Plain Jollof rice

150g of diced Halloumi cubes

150g of diced fried Plantain

60g of peas

150g of Jollof sauce or roasted pepper sauce

1 free range egg

15g of lemon thyme (optional).

For frying

600ml of Sunflower oil

Panko breadcrumbs 

2 beaten eggs

To start

Place the corned Beef Jollof rice, Peas, diced Halloumi, fried Plantain, Tomato, any left over Tomato stew and the egg.

 Mix everything together till well combined. 

Using your clean hands scoop a handful of the Jollof mixture and roll into six individual balls.

Pour the oil into a saucepan and place on a medium heat.

Test the oil is hot by dropping in a few breadcrumbs. If it sizzles the oil is ready for frying. 

Place the beaten egg and breadcrumbs in 2 separate bowls. 

It's imperative you have the eggs and breadcrumbs close to your frying station to minimise the mess. 

Place the rolled Jollof Arancini into the beaten egg

Remove the Jollof Arancini from the egg mixture and roll it into the Panko breadcrumbs.

Drop the Jollof Arancini into the frying basket and lower it into the oil. You can fry the Jollof Arancini without using the basket. Fry for 3-4 minutes or until the Jollof Arancini has a golden colour. 

Continue the process until everything is fried. 

You can enjoy the Jollof Arancini, hot, warm or cold , either with roasted Vegetables, Salad or on its own.

If you're in Ghana, try using 'Wagashie', (the Ghanaian cheese)instead of Halloumi. 

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

Find the Jollof rice recipe on my YouTube page. Don't forget to subscribe and share