QUICK GARDEN EGGS ( AUBERGINE) STEW RECIPE

Inspired by the current pandemic and the effects of loss of income, I decided to create quick, healthy and nutritious dishes in the next few weeks. The recipes will require a slow cooked Waakye (The Ghanaian Rice and Beans) Tomato stew. It’s best to cook a large batch of the stew; portion into individual airtight containers and freeze them till a recipe requires it.

Watch the video Waakye Tomato stew recipe below;

INGREDIENTS 

200g of Waakye Tomato Stew

400g of diced Garden Eggs soaked in salty water

400 ml of water to boil the Garden Eggs

200g of smoked fresh Haddock 

1 large sliced Onion

6 chopped Green Chillies

3-4 Basil leaves (optional)

METHOD 

Watch how to prepare this quick Garden Eggs stew below;

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GRILLED FISH STEW RECIPE

Inspired by the Adabraka Kenkey House Fish stew which had chunks of sliced Onions included, is this grilled Fish stew version.

Instead of Tilapia fish, you can use Red Snapper, SeaBream, Hake, SeaBass, Mackerel etc.

There are other incredible Fish stews I’ve made over the years, hence you’re spoilt for choice.

INGREDIENTS 

2 tablespoonfuls of Coconut oil

4 large sliced Onions 

1 sliced Celery stalk

2 tablespoonfuls of Tomato purée 

1 tablespoonful of Cayenne Pepper

450g of Tomato Passata/ Sauce

2 Bayleaves 

1 teaspoonful of Mixed Spice with a nutmeg base

2 fresh Rosemary stalks (optional)

10 Basil leaves

Salt to taste

GRILLED TILAPIA

1 teaspoonful of Chilli powder

1 teaspoonful of smoked Paprika 

2 tablespoonfuls of Coconut oil

1 teaspoonful of dried Rosemary 

SPICE MIX

40g of Ginger

1 large Onion

1 tablespoonful of Aniseed 

4 cloves of Garlic

2 tablespoonfuls of Coconut oil

Salt to taste

METHOD 

Watch how to prepare this amazing healthier Fish stew below;

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HOW TO MAKE AN AUTHENTIC PEANUT ABOM RECIPE (NKATIE ABOM)

 After making the Spinach Abom recipe, I decided to try my hands in the Peanut version. Enjoy!

INGREDIENTS 

1 large charred Tomato 

2 medium sized Shallots or Onions

1 Habanero Chilli or 10 Pettie Belle Chillies (Kpakposhito) or any Chilli you have available 

50g of roasted Peanuts or  2 tablespoonfuls of Peanut butter / Groundnut paste

100g of boiled Salted Fish (to get rid of the excess Salt)

4 tablespoonfuls of spiced Palm Oil (Zomi)

1 tin Sardine in oil (optional)

2 boiled Eggs (optional)

4 chopped Green chilled for garnishing (optional)

Salt to taste

SPINACH ABOM RECIPE 

TO SERVE

Best served with boiled Green or Ripened Plantain, Cocoyam or Yam.

METHOD 

Watch how to prepare this authentic Ghanaian Peanut stew below;

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Watch all the various Abom recipes below;

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

THE ONE POT ROASTED GUINEA FOWL RECIPE

I shared this recipe video during the Christmas period and I was prompted recently for the written recipe. During the Christmas period I uploaded daily recipes and by the time I finished with this recipe I was exhausted. Phew! Well, well it’s better late than never they say, hence here you have the recipe. I hope you’re inspired to give it a try as the Guinea fowl was stuffed with sticky Coconut Rice.

STICKY COCONUT RICE STUFFING RECIPE 

INGREDIENTS 

1 bulb of  peeled and thinly sliced Garlic

1 tablespoonful of fresh Thyme

3 tablespoonfuls of Olive oil

1 Star Anise

5 Grains of Selim pods

1 tablespoonful of blended Ginger, Onion and Garlic

200g of Sticky Coconut Rice stuffing 

2 tablespoonfuls of Sesame oil

Salt and Pepper to taste

METHOD 

Watch how to prepare this amazing one pot Guinea fowl recipe below;

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

STICKY COCONUT RICE WITH BACON MARMALADE STUFFING

Imagine a dish that can be enjoyed on its own or as a stuffing. This sweet sticky Coconut rice recipe will get your taste buds excited. I used this stuffing for my Guinea Fowl at Christmas and it was a hit.

Starting with the stuffing you’ll need the following ingredients;

INGREDIENTS 

4 large sliced Onions

3 tablespoonfuls of Olive oil

150g of smoked Bacon Lardons

1 teaspoonful of chopped Thyme/Rosemary/Oregano 

1 teaspoonful of Brown Sugar

2 tablespoonfuls of Dark Soy Sauce

Salt to taste 

STICKY RICE

150g of Sticky Rice washed till the water runs clear

125ml  of hot water

 2 Kafir lime leaves

100ml of Coconut milk

Salt to taste

METHOD 

Watch how to prepare this amazing Sticky Rice and Bacon Marmalade stuffing below;

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THE GREEN PLANTAIN PORRIDGE RECIPE

‘You must immerse yourself in your work.

You have to fall in love with your work.

You must dedicate your life to mastering your skill.

That’s the secret of success’.

 By Chef Jiro.

Over the years, I’ve continued to expand my knowledge about food, culture and it’s history; especially now that the world is in a ‘Lockdown’ to save our lives. 

Imagine my excitement and apprehension when I chanced upon the Jamaican Green Plantain porridge.

Why would I be apprehensive you may ask? In Ghana, West Africa (where I’m from), Green Plantains are either used in making Plantain chips, boiled and served with ones preferred stew, mixed with Cassava and pounded into a pliable texture into a dish called ‘Fufu’ (which is enjoyed with soup). 

 It was during my search for alternative and quicker ways of cooking Ghanaian dishes did I decide to blend Cassava and Plantain together and cook it like you would porridge. 
The only difference this time was to cook it with less water in order to achieve a thicker and pliable paste, that mimicked the traditional pounded version. 

This new process was met with mixed emotions however it has since influenced individuals and influencers to adopt this method.

 For the first time ever I understood the apprehension of most when I introduce new methods and flavours of cooking most West African dishes. Even though my stance was  ‘how would you know you don’t like it till you’ve try it’? 
It’s with this same curiosity and advise i give myself that pushed me to try this Green Plantain porridge recipe.

 I’ve shared my verdict in the recipe video.

Inspired by Chef Ricardo’s Green Plantain porridge video on YouTube, I embarked on a new way to enjoy Green Plantain.

To make this Plantain porridge you’ll need the following ingredients;

INGREDIENTS 

1 large Green Plantain

350ml of Water

250ml of Coconut Milk

Quarter of a teaspoon of Cinnamon powder 

1 tablespoonful of Vanilla Extract

3 tablespoonfuls of Brown Sugar 

Salt to taste 

METHOD 

Watch how to prepare this gluten and lactose free Green Plantain porridge below;

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HOW TO COOK AND SPICE GUINEA FOWL PERFECTLY

This recipe is dedicated to David and Eithne Sarginson who are in their 80’s and survived the Corona Virus. I got a message from their daughter  Jane, asking for the written recipe as her parents wanted to treat themselves this Easter Sunday to a Guinea fowl. 

Wishing you both continuous good health, love and happiness always.

Jane, thank you very much for reaching out and virtual hugs your way.

Happy Easter!

With love,

Fafa

INGREDIENTS 

1 whole dressed Guinea Fowl

1 bulb of Garlic

40g of fresh Rosemary 

50ml of Olive oil

Juice of half a Lemon

30g of fresh grated Ginger

1 teaspoonful of Ancho chillies or chilli flakes

Salt and Pepper to taste

METHOD 

Rub the skin of the Guinea fowl with the juice of the grated Ginger and stuff the cavity of the Guinea fowl with the fibre of the Ginger

Squeeze the juice of half the Lemon over the Guinean fowl

In a frying pan add the olive oil and place it over a medium heat. 

Gently fry the sliced Garlic and Rosemary leaves for about 3-4 minutes on a lower heat

Leave the oil to cool down for about 5 minutes 

Then pour half of the oil over the Guinea fowl 

Sprinkle the Guinea fowl with the Ancho chillies or chilli flakes 

Allow the Guinea fowl to marinate for at least 2 hours or better still overnight in the fridge.

TO ROAST

Remove your marinated Guinea fowl from the fridge and bring it to room temperature for about 20 minutes 

Preheat your oven to 200*c

Add the remaining infused oil to the Guinea fowl

Sprinkle salt and pepper over the Guinea fowl

Place your marinated Guinea fowl in a heavy buttoned oven proof pan with its lid . Best to use a Claypot or Dutch oven pan. 

Roast the Guinea fowl for 30 minutes and reduce the heat to 170*c for a further 15-25 minutes (depending on the size of your Guinea fowl)

Allow the Guinea fowl to rest for about 15 minutes before serving.

Find more exciting Guinea fowl recipes below;

Do you have any leftover Guinea fowl? Why not try this fried rice recipe?

LOCKDOWN THIS PERFECT BEANS STEW RECIPE

A recipe packed with nostalgic memories of our childhood where joy was sought from the most simplest of things yielding in this case an equally tasty dish. 

I've also shared 4 incredible kitchen hacks and would like to hear Kitchen hacks. 

What Kitchen hacks did your parents or grandparents share with you? 

Let’s start with the list of ingredients and measurements;

INGREDIENTS 

250g of soaked black eyed beans

1.2 litres of water

1 ladle of Zomi (spiced Palm Oil)

1 large sliced Onions

1 Habanero chilli

2 Bayleaves (Optional)

4 pods of Grains of Selim

A thumb sized salt fish

2 tins of Sardines or Mackerel in a rich tomato sauce

Salt to taste

TOPPINGS 

1 medium sized sliced Onions

1 tablespoonful of your preferred oil

3 chopped green chillies

1 optional Bay leaf

FRIED PLANTAIN for 2

1 large sliced ripened Plantain 

1 ladle of your preferred oil for frying

Pinch of Salt to taste

METHOD 

Watch how to prepare this simple and equally tasty Beans stew recipe below;

Please do not forget to subscribe, like the video, leave comments and share the video with your family and friends. 

EKOAGBEMI - THE GHANAIAN CORN MEAL PORRIDGE

Introducing the Ghanaian corn meal porridge called Ekoagbemi or Ekoagbemli (as corrected by Naa Kwarley Bansah) in the Ga language from Ghana, meaning ‘one dropped in’. This translates to the tiny pearls and coarse nature of the corn meal porridge.

The corn meal used in this recipe is the fine coarse texture which is readily available in Ghana, however you can also use Pan Corn meal which is readily available online or specialist grocers.

 The Pan brand has a yellow or white corn meal version. The choice is yours.

Watch how I used the Pan Corn meal for a Chocolate mint porridge below;

The best thing about this porridge is, it’s gluten free.

In a nostalgic mood I purchased a tin of milk powder (Nido), mixed it with lukewarm water and served it with this porridge. You can enjoy it on its own or use lactose free milk like Coconut milk instead.

To make this porridge you’ll need the following;

INGREDIENTS 

50g of the corn meal porridge 

450ml of water

A pinch of salt

1 tablespoonful of Sugar to taste

MILK POWDER 

2 tablespoonfuls of milk powder

30ml of lukewarm water

TO SERVE

Serve with a handful of roasted Peanuts

Use Coconut milk for a lactose free version

METHOD

Watch how to prepare this amazing gluten free porridge below;

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

QUICK AND EASY OMELETTE FOR ANYTIME OF THE DAY

Having spent most part of the day disinfecting my home, I needed a quick nutritious dish to curb my hunger and regain my energy.

I eyed the eggs whilst mopping  the floor and decided to use whatever vegetables I had in the fridge for an omelette.

You can use any vegetables that you have readily available, however to emulate recipe you’ll need the following ingredients;

INGREDIENTS 

3 large Eggs

1 small Onion / Shallot

Half a green sliced Pepper

1 grated Carrot

30g of diced Green Beans

1 sliced clove of Garlic

1 tablespoonful of Olive oil

1 teaspoonful of Butter

Salt and Pepper to taste 

METHOD 

Watch how to prepare this quick and delicious Omelette recipe below;

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TIPS FOR DISINFECTING YOUR HOME

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QUICK PERI PERI LEMON RICE RECIPE

In the name of improvising and making every ingredient go a long way, I used the Peri Peri stock in preparing this delicious Lemon rice recipe.

To make the stock you need to watch how I made it below;

INGREDIENTS 

250g of Basmati rice

350ml of Peri Peri stock

1 quartered Lemon

Half a teaspoon of freshly milled Black Peppercorns 

1 levelled tablespoon of Curry Powder

1 teaspoonful of dried Oregano 

1 teaspoonful of dried Thyme

Salt to taste

METHOD 

Watch how to prepare this incredible Lemon rice recipe below;

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THE HEALTHIEST GHANAIAN VILLAGE OKRO SOUP RECIPE

Hearing how expensive groceries are in #Ghana I created this recipe to give everyone the chance to eat nutritious dishes to boost their immune system. 

For the lucky ones who are able to put food on their table, do share a bowl with a neighbour who might be struggling by their door. 

To prepare the  healthiest Okro soup recipe served with steamed #Ghanaian Brown rice ball, you’ll need the following ingredients;

INGREDIENTS 

300g of chopped Okra

2 large Onions

40g of  Ginger

3 thinly sliced cloves of Garlic

250g of smoked fried Herrings

1 litre of Water

70g of smoked Shrimps

2-3 Habanero chillies or Kasoa Pepper

1 tablespoonful of Keta School Boys (sun-dried Anchovies)

Salt to taste

BROWN RICE BALL

250g of Brown Rice flour

350 ml of water

Salt to taste

How about this Gluten free lightly fermented steamed corn ball?

METHOD 

Watch how to prepare this healthy Okro soup recipe below;

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

POSH GARI AND SHITO

Hmm! Gari and Shito (the popular Ghanaian Black Chilli sauce) has saved many a hungry stomachs particularly at boarding school.

Come to think of it, I might as well name these quick recipe series as the ‘Chop Box series’, share your thoughts.

GARI

Gari is a popular West African ingredient made from fermented, grated and roasted Cassava (Yuca). 

Gari can last up to 2 years in an airtight container and it’s still an essential ingredient in every Chop Box a student takes to boarding school. Read more about Gari

SHITO

Shito is a popular Ghanaian Black Chilli sauce that’s made from powdered Shrimps, Herrings, spices, Chillies, Onions, Tomatoes etc, which are slow cooked till you achieve the rich black colour. 

The sauce is devoid of any moisture when it turns black meaning it does last for at least a year. 

Watch how I make my aromatic Black Chilli sauce below and see why it’s had over 100,000 views on YouTube.

Paying homage to a time lost and essential part of most Ghanaian upbringing I have included 2 new ingredients to make this dish protein rich and twisted.

Enjoy!

INGREDIENTS 

4 tablespoonfuls of Gari

3 tablespoonfuls of Water

1 teaspoonful of SHITO

20g of chopped Spring Onions (optional)

1-2 Eggs 

1 tablespoonful of oil to fry the Eggs

Salt to taste

METHOD 

Watch how to make this nostalgic and classic Ghanaian dish below;

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Gari

HOW TO GRILL THE BEST AND TASTIEST LIVER RECIPE EVER

Rich in Vitamins B12, A, Riboflavin (B2), Folate (B9), Iron to mention but a few, is this flavour packed powerhouse of grilled Lambs liver served with a sweet and sour Onion salad.

INGREDIENTS 

250g of diced Liver

4 levelled tablespoon of Suya/Yaji spice mix

4 tablespoonfuls of Olive oil

1 Green pepper cut into sizeable cubes

1 large Onion cut into sizeable cubes

1 tablespoonful of Corn starch or flour

1 litre of water

Salt to taste

ONION SALAD

1 large thinly sliced Onions

2 tablespoonfuls of Olive oil

1 levelled teaspoon of Sugar

20g of chopped Parsley

6-10 whole Green Chillies

A pinch of Salt to taste

METHOD 

Watch how make this flavour packed grilled Lambs Liver recipe which includes a secret method below👇🏾

 

MAKE YOUR OWN SUYA RECIPE 

BEST ENJOYED WITH THIS WATERMELONADE RECIPE👇🏾

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THE IMMUNE BOOSTING MEDICINAL SOUP RECIPE FROM WEST AFRICA

Inspired by the Nigerian Pepper soup recipe is this immune boosting, medicinal soup to help you combat any flu symptoms. Aptly named ‘Pepper soup’, it is a spicy soup that guarantees one a sweat you after enjoying a bowl. 

You can reduce the amount of chilli to your personal preference. 

Traditionally the Pepper soup spice mix is made using a blend of Grains of Selim, Alligator peppers and African Nutmeg, which are readily available in most African grocers.

For this recipe I’ve included Ginger, Garlic and Prekese (Tetrapleura

Description

tetraptera) as they contain great anti oxidants.

DISCLAIMER:

Even though the ingredients used are all natural products please seek medical advice if you currently taking medications for a pre existing condition. 

INGREDIENTS 

10 African nutmeg pods

10 Grains of Selim (Etso/Hwentia) with seeds removed

1 tablespoonful of Alligator pepper 

1.5kg of Goat meat/Lamb/Pork/Beef/Fish/Chicken

2 litres of Water 

3 tablespoonfuls of powdered dried Herrings or Crayfish

1 large Onion

50g of Ginger

6 cloves of Garlic 

1 Habanero chilli

1 tablespoon of Red Chilli powder

250g of Shitaake Mushrooms or any Mushroom of your choosing 

10 large Basil leaves (Scent leaves)

Salt to taste

METHOD 

Watch how to prepare this amazing soup below;

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QUICK MILLET & PRAWNS STIR FRY RECIPE

INGREDIENTS 

100g of Barnyard Millet ( available in most Asian grocers)

150ml of water

1 sliced Green/Red/Orange/Yellow peppers 

1 sliced large Onion

5 tablespoonfuls of Olive oil

40g of chopped Celery

1 Bayleaf 

1 tablespoonful of Oyster sauce

1 tablespoonful of light Dark Soy Sauce

Salt and Pepper to taste

METHOD 

Watch how to prepare this quick and equally healthy dish below;

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THE EWE BISCUIT & PISTACHIO CHEESECAKE FOOL RECIPE

Introducing an inventive way of enjoying the ever popular Ghanaian snack known as Ewe biscuit. The biscuit is made from Cassava starch and Coconut flour and clay baked, which gives it a slight smoked Coconut taste. The recipe mimics one of a Cheesecake but it’s not, hence the name ‘Cheesecake Fool’. It’s readily available in Ghana, however when I perfect the recipe, I’ll make it available on my YouTube channel,’Ndudu by Fafa’. 

INGREDIENTS 

250g of Ewe Biscuit

150g of Pistachios/Almonds

30ml of Water

LEMON POSSET

2 large Lemons

600ml of double cream

60g of icing Sugar

3 crushed Kaffir Lime leaves (optional)

Pinch of Salt to taste

EWE BISCUIT 

The Ewe biscuit, which was first introduced by a lady called Edze to Agbozume, a town in the Volta region of Ghana, is made from Coconut and Tapioca flour/Starch.

The recipe has used the biscuit as a base for this Cheesecake recipe with a twist. 

METHOD

Watch how to prepare this amazing pudding using the Gluten free popular Ewe biscuit from Ghana below;

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