The adage 'when life gives you Lemon you make Lemonade' applied here when I started to clean my fridge and freezer and found 1 red pepper and a pack of Chicken. I rummaged further and found Habanero chillies, Onion, Lemon and some dry herbs. Peri Peri sauce here I come!
I had created this recipe previously but omitted sugar and this time around I included it. The sauce will last for 14 days in an airtight container in the fridge and can be frozen for up to 3 months.
Anyway to make th tastiest Peri Peri sauce, you need the following ingredients;
INGREDIENTS
SAUCE/MARINADE
1 charred and quartered Red pepper
2 large peeled and quartered Onions
2 Habanero chillies
2 bulbs of peeled Garlic
Zest and juice of 2 Lemons
40g of fresh Thyme
40g of Oregano
2 levelled tablespoon of smoked Paprika
30ml of Olive oil
25ml of White Wine Vinegar
2 tablespoonfuls of Brown Sugar
3 fresh Bayleaves
Salt and Pepper to taste
500g of a mixture of Chicken drumsticks and thighs
The sauce can be used to grill Fish, Goat meat, Halloumi etc and also used to flavour Rice and Couscous.
METHOD
Watch how to prepare the tastiest Peri Peri Chicken below;
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All photos, recipes and videos are by the owner of this blog.
Imagine bitting into a crunchy and fluffy Yam cake stuffed with gooey Mozzarella.
What is ‘Yam’ , you might ask?
'Yam', is a tuberous root vegetable, which is synonymous but
not exclusive to Africa. There are over 600 varieties, of which 95% are
cultivated in Africa.
In parts of America and Canada 'sweet potatoes' are
referred to as 'Yams' , however that's not the case , as the similarity ends
with both been a tuberous root vegetable and cooked the same way; they differ
in taste and texture.
INGREDIENTS
200g of boiled Yam (best to use your left over Yam)
30g of melted butter
150g of sliced Mozzarella
A pinch of freshly grated Nutmeg
1 teaspoonful of Corn starch or flour
TO SERVE
Be adventurous and serve this with your favourite stew including the popular Egg stew below;
METHOD
Watch how to create this amazing Yam recipe stuffed with Mozzarella
below;
Don’t forget to try the recipe, leave comments with your
feedback and share. All photos, videos and recipes are by the owner of this
blog.
In
the second episode of ‘Cooking with Mum’, Mum shares her classic Egg stew
recipe which was a firm favourite every Friday for dinner during my childhood.
The
stew was usually served with thinly sliced Yam pieces but can also be served
with Rice, Plantain, Kenkey, Banku etc.
INGREDIENTS;
3
large blended Tomatoes
3
large sliced Onions
10
Kasoa Pepper (reduce / increase the amount to your personal preference)
3
tablespoonful of Coconut oil or your preferred oil
6
large Free range / Organic Eggs
1
diced Green Pepper
SPICE
BLEND;
30g
of fresh Ginger
1
medium sized Onion
1
teaspoonful of Aniseed
30g
of dry smoked Shrimps
3
Green Chillies / Kasoa Pepper
METHOD;
Watch
how to prepare this authentic Ghanaian Egg stew recipe kind courtesy of my Mum
below;
Don’t
forget to subscribe, try the recipe and leave comments with your feedback and
share.
All
photos, recipes and videos are by the owner of this blog.
In a previous recipe I created the ultimate refreshing Watermelon Lemonade recipe.
In the concluding part of my Watermelon series, I have created 3 flavoured Watermelon lollies by incorporating some herbs and spice. This recipe plays on both familiar and unusual flavours, which will get your tongue wagging and asking for more.
INGREDIENTS
400g of deseeded and diced fresh Watermelon
20g of fresh Mint / Peppermint
20g of fresh Basil leaves (Akuko Mesa/Koklo Gbe)
1 teaspoonful of Fennel seeds or Aniseed
METHOD
Watch how to prepare this flavour packed Watermelon lollies below;
Don’t forget to subscribe, try the recipe, leave comments with your feedback, like the video and share. All photos, recipes and videos are by the owner of this blog.
Imagine bitting into a crispy outer layer of a well spiced fried Chicken and savouring it’s juicy meat. This recipe guides you on how to achieve that juicy and flavour packed fried Chicken each time.
This is a cost effective recipe as the Chicken pieces I used here did cost £4.00
Using the Ghanaian method of frying Chicken (where the Chicken is gently steamed in its marinade and then fried) enjoy this improved recipe.
INGREDIENTS
1kg of Chicken pieces (preferably the drumsticks and thighs)
2 tablespoonfuls of cold pressed organic virgin Coconut oil
2 Habanero chillies (reduce the amount to your personal preference)
500ml of your preferred oil for frying ( I used Groundnut oil)
2-3 tablespoonfuls of natural Yoghurt
1 levelled teaspoon of Salt to taste
SPICE BLEND
30g of Ginger
1 large Onion
2 cloves of Garlic
1 tablespoonful of Aniseed (Nkitinkiti). You can also be creative and use Cumin seeds instead.
Watch how to prepare this flavour packed and juicy fried Chicken below;
Don’t forget to subscribe, try the recipe and share. All photos, recipes and videos are by the owner of this blog.
Black Velvet Tamarind popularly known as ‘Yor-Yee’ in Ghana is a favourite fruit across West Africa, particularly when it’s in season.
I purchased a few on my last visit to Ghana and froze them in an airtight container. I decided to make a quick juice out of it when I read about it’s nutrient contents. The Black Velvet Tamarind is rich in Pottasium, Folic acid, Vitamin A and C but to mention a few.
I love using natural ingredients to create recipes that heals and replenishes my body with their respective nutrient contents.
The outer black shell of the Tamarind has a velvety feel hence its name and the fruit has a powdery consistency which wraps around its seed. By immersing the peeled fruit into liquid, the powdery flesh dissolves and one can create their respective juices out of it.
I have compiled three different recipes (2 juices and one served with Yoghurt) on my YouTube channel, ‘Ndudu by Fafa’ .
For the list of ingredients you will need;
TAMARIND JUICE
150g of peeled Black Velvet Tamarind
300ml of water
100g oh crushed ice (optional)
TAMARIND & GINGER JUICE
150g of peeled Black Velvet Tamarind
300ml of water
15g of Ginger
1 teaspoonful of Honey (optional)
100g oh crushed ice (optional)
HOMEMADE YOGHURT RECIPE
TAMARIND & YOGHURT
150g of peeled Black Velvet Tamarind
85ml of water
200g of homemade Yoghurt
30g of Almond flakes or Granola
METHOD
Watch how to prepare the three different recipes 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.
In Ghana, Sunday meals are more on the celebratory side especially after church. Sunday's are for visiting family or friends and you could be a host or be hosted.
Most guests do arrive both annouced or un-announced and it’s a must to cater to them. It’s bad manners and frowned upon when you leave an un-announced guest unfed.
Most households in Ghana will cook a minimum of two types of soup for the week at the weekend. The most favoured soup includes, Light soup ( a spicy tomato based soup), Groundnut (Peanut butter) soup, (Nkatie Kwan), Palm nut soup(AbenKwan), Okra soup (Fetri/Gumbo/Ladies fingers/Bhindi etc).
The various soup are usually cooked with Goat meat, Smoked Tuna, Chicken, Beef, Lamb, Guinea Fowl, Seafood to mention but a few.
A walk through your neighbourhood on a Sunday, especially after Church will definitely include the sound of a pounding pestle and mortar (making of Fufu), the smell of a burning fermented corn mixture (cooking of Banku) or the lingering smell of fried Fish, Chicken, Meat and Jollof Rice.
Due to the time consuming nature of Fufu (made with un-ripened plantain and cassava), its usually enjoyed on a Sunday, however I have created a quicker version about 4 years ago.
Watch how to prepare your favourite Fufu below without the hassle of pounding.
‘Banku’ made with a mixture of fermented milled corn and cassava into pliable dumplings is best served with Okro soup. Each tribe in Ghana have their own way of preparing their version of ‘Banku’; where the Fantes only use the fermented corn dough for their version known as ‘Etew’ and the Ewe’s of Ghana have various types which include Akple, EwoDermi, AmorKple which are either made with only corn flour and or fermented cassava.
Watch below the various Banku recipes.
You will walk past a lady setting up to sell Rice balls with either, Groundnut or Palm nut soup to a waiting queue, shouting at her helpers to hurry up or one setting up to sell Tuo Zaafi (a popular dish with its origins from the Northern part of Ghana) .
Watch how to prepare Tuo Zaafi below;
The look of anticipation on the faces of individuals queuing can be intriguing to observe. The sense of determination exhibited whilst waiting, no matter long it takes to have a portion of their favourite Sunday meal is commendable.
Cleverly the lady has their favourite chilled local beer to quench their thirst whilst they sit on the long bench and table provided to enjoy their meal. Individuals hardly speak to each other whilst eating, however the conversation comes from those in the queue or individuals who have just finished eating.
Watch below the various recipes that makes a Ghanaian Sunday Lunch.
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.
Inspired by the Ghanaian ANGWA MO (where Rice is cooked in a spicy Coconut oil with salted Beef infusion)and the (Caribbean Rice and Peas) where Rice and Red Kidney Beans are cooked in Coconut milk, I present this ANGWA WAAKYE.
Waakye is a Ghanaian dish made from Rice, Beans and Millet leaves.
The Millet leaves gives the Waakye it’s distinctive deep indigo colour (however it has been omitted from this recipe).
This recipe can be enjoyed on its own as the Waakye is packed with natural flavours or with either my Beef, Lamb, Chicken or Fish Stew. Find all the stew recipes below;
Ingredients
300g of black eyed beans soaked for a minimum of 2 hours
175g of Jasmine Rice washed and soaked in lukewarm water
2 large peeled and sliced Onions
4 tablespoonfuls of cold pressed Organic Coconut oil
1 large Habanero Chilli
375g of Organic Coconut milk
2 large Lamb shanks or 1kg of Goat Meat
1 litre of water or your preferred stock
1 sprig of Rosemary or a teaspoonful of dried Rosemary
Salt to taste
Cumin spice mix
1 tablespoonful of Cumin seeds
30g of Ginger
1 medium sized Onion
2 cloves of Garlic
Watch how to prepare this flavour packed Rice and Beans recipe 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.
When next you visit Ghana just ask for the best grilled Guinea Fowl joint in town. Enjoy the nutty smoky and slightly ‘gamey’ tasting Guinea fowl with grilled Onions and Peppers. Don’t forget to thank me later. You’re welcome!
Now if you’re in the diaspora and you need that smoky flavour for your grilled Guinea Fowl, why not try this recipe using a clay pot.
INGREDIENTS
1.2 kg of Guinea Fowl (readily available in Marks &
Spencer, Sainsburys, Waitrose or specialist local Butchers)
5 tablespoonful of Suya Spice Mix (Yaji Spice mix)
5 tablespoonful of melted unrefined Shea Butter/ Coconut oil
or Groundnut oil
Dry Mint leaves
2 large peeled and sliced Onions
1 teaspoonful of Chilli flakes
1 teaspoonful of Vinegar
Salt to taste
Suya/ Yaji Spice Mix Recipe
METHOD
Watch how to prepare this smoky char grilled and flavour packed Guinea Fowl 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.
‘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;
Don’t forget to subscribe, like the videos and share.
All photos, recipes and videos are by the owner of this blog.
'Efie Akuko 'which translates to home reared organic Chicken in the Akan language from Ghana, was a norm in most households during my childhood. Chickens were home reared, corn fed, roamed freely which offered most households freshly laid organic eggs and meat. As part of the cooking lessons (one was given under the tutelage of their mothers), included the dreaded killing and dressing of a Chicken. You might be spared 'killing' the Chicken, but not the plucking off the feathers, dissecting and dressing of the Chicken. Mum under her strict direction taught me how to remove the bile from the Chicken without breaking it. She echoed 'the Chicken will taste sour if the bile bursts'. With careful hands and a knife I removed the bile and portioned the Chicken into chunks. I doubt if this skill and knowledge of dressing a Chicken still happens in Ghana, (as most people either buy frozen or already dressed Chicken). On a recent trip to Ghana, I came across a gentleman selling live Chickens who also 'prepared' it for you. I was excited about my purchase as I was spared the awful process of killing and preparing the Chicken.
There are two types reared Chicken, namely the layers and broilers. The 'layers' in its befitting description lay eggs and when they don't (referred to as 'spent hens')are used for their meat. Broilers are reared mainly for their meat, hence they are tender and best for roasting or barbecuing The 'spent hen' was used for this recipe, which gives this dish a unique and flavour packed soup.
Dzowoe, Dzowey, Zowey or Adaarkwa is a spicy and sweet snack made from Peanuts or Groundnuts. It’s a popular snack across Ghana, Togo, Nigeria and Benin.
Ewes
Ewes inhabit Southern Eastern part of Ghana, Southern Benin, South West of Nigeria and Southern Togo currently. The journey of Ewes to their current settlements is one that fills you intrigue and one that will make you appreciate their resilient nature. The Ewes are traced to the original settlement in the Oyo state of Western Nigeria and later to Notsie, Togo in the 17th century. Due to the harsh treatment of the Ewes, (with the help of the women weakening the walls , by the use of water) the Ewes were able to run free from their tyrant King Agorkoli. Due to this forced migration the Ewes settled across the coastal regions of Benin, Togo and the South East of Ghana.
When I decided to research the origins of Dzowoe, I was plied with conflicting and convincing stories and came to the conclusion of the Ewe Land been the originators of Dzowoe. I was particularly intrigued but not surprised when I heard Nigeria had a similar snack called ‘Donkwa’ by the Hausas in the Northen part of Nigeria.
Last year, I asked where Zowey originated from and the varied responses, including a few coupled with stories, gave a resounding response to the Ewes and Hausa’s of Ghana. Some of the responses included
Yawa Tsagli had this to say;
‘So my dad has answered. He’s my historian when it comes to our tribe
Dzowoe is purely an Ewe diet. Dzowoe was one of the few preparations our ancestors prepared as one of the seasoned food for warriors in battles who would not have time to prepare food.
Mariam Bugri-Caren said;
Growing up in tamale we always called it Dakuwa pronounced as it’s spelt Da-ku-wa. I struggled to find it in Accra but it was a common snack in tamale alongside kuli-kuli (a deep fried rolled peanut butter ring or stick- very crispy and a bit spicy but yummy)
Francesca Bakare said;
It is hausa, I grew up in the north and we sometimes use tigernuts to make it as well. The Hausa groundnuts pyramids were a wonderful sight until a couple of decades past and they had a lot of recipes using g/nuts in them. I believe in West Africa anywhere you see dakuwa you will find it has a Hausa settlement or tribe. In west Africa there are more things that connects us than separate us.
Been schooled about the Ewe language by Torgbui Yegblemenawo Kumahor 1.
The Name! “Dzowoe”; Thats again “Dzowor”, meaning: fire powder = spicy powder, since its pasty rather than powdery, The “r” in wor has to be replaced by “e” for fine tuning. #Anlo finetuning strategies. Nevertheless, its culture, its African and it has crossed borders.
RESEARCH
However upon further research it turns out it’s also popular in Togo, Nigeria and Benin. It’s fair to then say ‘Zowey, Dzowoe, Dzowey, Adaakwa, Dakuwa, Donkwa etc is a West African snack first and foremost, which has been adopted by other cultures due to the migration.
Migration of tribes across the continent has influenced similar cooking methods, using of similar ingredients and the culture of most tribes. I love to know the history of most of our dishes as it gives one an indepth knowledge into our heritage. If you know more about the history of this snack, please share by leaving comments below.
CONCLUSION
This recipe makes for a mildly spiced Dzowoe or Zowey. However you can increase the amount of spices to your preferred heat level. I’ve also reduced the amount of Sugar required but , yet again you can increase the quantity to your preference.
Zowey is a gluten free snack packed with Peanuts, spices and Sugar. It’s incredibly easy to make and must be avoided if you’ve got nut allergies.
Ingredients
150g of Groundnut paste
150g of toasted corn flour (Tom Brown flour)
1 tablespoon of Cayenne pepper or 1 teaspoon of Chilli powder
1 tablespoonful of Ginger powder
Half a teaspoon of salt (optional)
Half a teaspoon of clove powder
1 tablespoonful of Sugar
METHOD
Watch the full video including the method to make this incredible snack. Don’t forget to subscribe and share. Find more inspiring recipes on my YouTube channel, ‘Ndudu by Fafa’.
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
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