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;
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Native to Western Africa (particularly in Ghana and Nigeria) where it’s readily used, Prekese as known in Ghana or Uhio in Nigeria is part of the Pea plant family.
The fruit has a sweet fragrance that can be lost if not stored properly and doubles up as a spice. Prekese is usually used in making drinks and soup such as (Palm nut soup, Banga soup or Light soup) and it is rather unusual to use it in stews.
The idea behind this recipe is to create other inspiring ways to using our local spices, create new flavours and recipes. The inclusion of Prekese to the traditional Tomato based stew in this case was to infuse its sweet flavour to the dish.
Prekese is rich in protein, lipids, potassium, iron, magnesium, phosphorous, and vitamin C hence its inclusion also in stews can only benefit the eater.
Bulgar Wheat Jollof
I made this recipe for my Mum, portioned it into little containers, froze them which gave her the flexibility of using it as and when a recipe requires it.
It is a perfect sauce for making something different for Christmas and a must try.
Be adventurous and use the stew as a base for your Jollof rice. Try using the Ghanaian Brown Rice for that nutty flavoured Jollof rice.
INGREDIENTS
1kg of Goat meat
2 large Onions
10g of Ginger
10 fresh Green Chillies (Any chillies of your choosing)
1 teaspoon of dried Rosemary
1 teaspoon of Cumin seeds (optional)
1 large Prekese
150ml of water (Steam the Goat meat on your lowest setting for 45 minutes)
600g of fresh blended Tomatoes or make your own Passata as shown below;
80g of Tomato puree
1 stock cube (Optional) This was omitted from the video recipe.
100 ml of your preferred oil
Salt to taste
Spice blend
1 large Onion
1 tablespoonful of Aniseed
2 cloves of Garlic
30g of Ginger
Do you prefer Lamb? Why not try this recipe below;
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All photos, recipes and videos are by the owner of this blog.
One of Ghana’s best kept secret is this authentic complex flavoured soup, which combines 3 distinct flavours together perfectly. The soup (which is synonymous to the Kwahu tribe of the Eastern part of Ghana) has a perfect infusion of bitterness, sweetness and smokiness due to the inclusion of Lima beans (Adua), Tomatoes, Onions and Smoked Fish.
Best way to describe the soup is for you to prepare and taste it.
It’s a must try.
This soup can be enjoyed with any carbohydrates of your choosing, however I enjoyed mine with Green Banana Fufu (thanks to Tina Atiemo) for the suggestion 😘.
If you would like me to share the Green Banana Fufu recipe, please leave comments below 😘
INGREDIENTS
50g of Lima Beans or Butter Beans (locally known as Adua)
6 medium sized Garden Eggs
2 large Onions
3 large smoked Tilapia or any Smoked Fish of your choosing
300g of steamed Beef (optional)
10-15 Green Chillies (the amount of Chillies you use should be to your personal preference)
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.
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.
Learn how to spice, Spatchcock or Butterfly your Chicken for an even and moist cook on my YouTube channel, ‘Ndudu by Fafa’.
This recipe is easy to follow and packed with all natural flavours . The smoky Red Chillies coupled with the Caraway seeds gives this dish a smoky and aromatic taste.
Best to serve this smoky and grilled Spatchcock Chicken with a bowl of crunchy Green Salad.
Don’t forget to like the videos in my YouTube channel, try the recipes and leave comments with your feedback.
INGREDIENTS
1.5kg or Corn fed free range or Organic Chicken
3 tablespoonful of Olive oil
1 large zest and juice of Lemon
MARINADE
50g of smoked dried Red Chillies
1 large Onion
2 cloves of Garlic
1 teaspoonful of Caraway seeds (Alternatively use Aniseed or Cumin seeds)
Salt to taste
SERVE
Thinly sliced 1 large Onion
15g of shredded fresh Basil (Alternatively you can use Parsley or Coriander)
METHOD
Watch how to create this tasty grilled Spatchcock Chicken on my YouTube channel, ‘Ndudu by Fafa’ below;
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All photos, recipes and videos are by the owner of this blog.
Yaji spice (which is used in making the ever popular Suya) is a peanut base dry mixed rub from West Africa (Ghana and Nigeria). It’s best used for marinating Meat, Fish, Vegetables or Poultry for the grill in making your personalised Suya.
Inspired by the Nigerian sandwich I created these bread swirls.
Imagine freshly baked Butter or Agege bread with Avocado butter, grilled Suya and Onion slices for a sandwich. You can turn this dream into a reality ooh!
Thank me later for the inspiration 😘.
Yaji (Suya) spices are readily available in most African shops and online, however you can make your own as shown below;
INGREDIENTS
1.5 teaspoonful of Salt
330g of Bread flour
7g of Yeast
1 tablespoonful of Sugar
2 tablespoonful of natural Yoghurt (optional )
Half a teaspoon of Vitamin C powder
30ml of Olive oil or 30g of butter
75ml of lukewarm water
30ml of Olive oil for rolling the dough.
60ml of water for the Oven.
SPICES
30g of Yaji (Suya) spice mix
10g of Cumin seeds (optional)
10g of Caraway seeds (optional)
Optional Onion or Garlic flour
METHOD
Watch how to prepare this recipe below on my YouTube channel, ‘Ndudu by Fafa’.
Don’t forget to subscribe, like the video and share. Try the recipe and leave comments with your feedback 😘
All photos, recipes and videos are by the owner of this blog.
Agbeli Kaklo or Bankye Krakro as known in the Ewe and Ashanti language respectively is made from grated Cassava and Onion. The juice of the grated Cassava is extracted (reserve for making starch) and then mixed with the blended Onion and deep fried. In Ghana this is enjoyed with Coconut pieces and as a snack.
Cassava is also known as Yuca or Manioc and it’s enjoyed across South America , Asia and West Africa. Cassava has a tougher outer layer that needs to be peeled and best soaked overnight to rid it off any toxins, before cooking.
Using the sharp edge of a knife make a deep slit into the tough skin of the Cassava. Proceed by using the blunt edge of the knife to peel the outer skin. Please take all necessary precautions when dealing with a sharp object.
Once peeled leave it to soak overnight in water and you can proceed to grating the Cassava. Please note you can divide the Cassava lengthwise and remove the inedible string in the middle.
Alternatively you can grate the Cassava till you reach the inedible string part and stop.
Using a fine grater proceed to grate the Cassava into a finely textured consistency, as shown below;
It’s a rather easy recipe to follow, however there are a few tips you need to follow;
- Fry at a constant medium heat to avoid an undercooked croquettes
- Don’t overcrowd your pan with the croquettes. This will reduce the temperature of the oil, subsequently filling your croquettes with oil (not a pleasant taste).
- Ensure to extract as much moisture from your grated Cassava. This will make a crunchy outer layer and a moist interior. I love my Agbeli Kaklo to have a little kick, hence I do add Green chillies (This is optional).
INGREDIENTS
1 large Cassava
1 large Onion
Sunflower or Coconut oil for frying
1 Green Chilli (Optional)
15g of chopped Spring Onions (optional)
Salt to taste
MORE TIPS
- If you prefer a softer version extract all the juice from the grated Cassava and allow it to dry for an hour. The blended Onion will add moisture.
- For a harder and crunchier version , extract as much juice from the grated Cassava and leave to dry for at least 5 hours
Once you follow the above tips, you should always end up with a perfect tasting Agbeli Kaklo.
METHOD
Watch how to make this delicious Agbeli Kaklo 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 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;
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All photos, recipes and videos are by the owner of this blog.
