TASTIEST GHANAIAN , GOAT MEAT SOUP RECIPE

Light soup is a spicy tomato based soup which can be made with Poultry, Meat and or Fish. 

Light soup and Fufu (a mixture of Cassava and Plantain) is enjoyed mostly on a Saturday or Sunday in Ghana as it’s a labour intensive in its preparation. Traditionally, Cassava and Plantain are boiled and pounded to form a pliable dough,known as Fufu. Fufu can be enjoyed with any soup of your choosing. Fufu and Light soup on a Sunday is what Sunday roast is to a British. 

Watch how to prepare Fresh Fufu in a Pot without pounding on my YouTube channel, ‘Ndudu by Fafa’.

Enjoy this Ghanaian light soup recipe made with Goat Meat and thank me later.

Ingredients

1 Kg of diced Goat meat 

1 large Tomato

1 large Onion

80g of Tomato Paste or Puree

5 Garden Eggs and or 8 Okra

1 Habanero Chilli

10 Pettie Belle Chillies (Kpakpo Shito)

1 stock cube (optional)

1.5 litres of Water/ Vegetable stock or Beef Stock

Salt to taste

Marinade

1 tablespoon of Aniseed

1 large Onion

30g of Ginger

2 cloves of Garlic

Method;

Watch how to prepare this classic Ghanaian light soup with Goat meat on my YouTube channel,  'Ndudu by Fafa'. 

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

GHANAIAN CHOCOLATE ICE LOLLIES

Dinner was grilled Harissa crusted Mackerel with new potatoes and  I wanted something sweet. 

I'm not one for sweet things , however there's a time a lady will give into their  cravings for something sweet. I settled for hot Chocolate, using my Ghanaian Cocoa powder. 

I was sipping my hot Chocolate and my thoughts escaped to my childhood 

'You'll be late for school, stop playing with your Tea' (hot Chocolate made from Milo/Cocoa Powder or Bournvita'). 

'Why was every beverage named tea' and Mackerel, Salmon? Who am I kidding, I also described the above the same way , till I knew better 🙈

I had to smile at this memory, as I knew I wanted to distract my Mum to enable me freeze the rest of my hot chocolate.

Bless, I did give flimsy excuses of 'I can't find my bag or hide my school shoes etc (much to the annoyance of my Mum) to buy me enough time to freeze the 'hot chocolate'. At times one was caught in the act 🙈 most times I managed to add

the 'chewing stick' for the perfect lolly or use my spoon. 

All this kerfuffle was for one to enjoy an Ice lolly after school. 

I was half way through my hot chocolate and decided to freeze the rest in homage to my childhood. Thankfully I had some 'chewing stick ' and bingo I was looking forward to my Chocolate Ice lolly the next day. 

CHEWING STICK

Ingredients 

Indulgent option 

100ml of double cream

200ml of whole milk

3 heaped tablespoons of Cocoa powder / Milo

1 teaspoon of brown Sugar

My childhood ingredients

2 heaped teaspoonful of Milo or Cocoa Powder 

1 teaspoon of brown sugar (or more depending on your preference)

3 tablespoons of evaporated milk

200ml of hot water 

Indulgent Method 

Mix the Cream, Sugar and Milk together in a saucepan 

Place the saucepan on a medium heat and warm up for 5 minutes 

Add the Cocoa powder and mix well. 

Childhood method

Add the Milo/Bournvita/Cocoa Powder to a mug.

Add the sugar and milk and stir. 

Add the warm water and stir till smooth. 

Pour your preferred chocolate drink method into a teacup and insert a chewing stick or a lolly stick. 

Enjoy!

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

Find more inspiring recipes on my YouTube channel,'Ndudu by Fafa', like this Ghanaian doughnut recipe. Don't forget to subscribe and share

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THE GHANAIAN DOUGHNUT RECIPE

The Ghanaian doughnut, 'Bofrot', Togbei or 'Boflot', as it's commonly known is a popular breakfast snack which accompanies either a corn meal or millet porridge. There are 2 variations of this snack. There is a dry version, which is made from a bread mix and the other variation which is this recipe. See the full video on my Youtube page, Ndudu by Fafa.

Ingredients:

225g of plain flour

150ml of warm water

50g of butter

1 teaspoon full of yeast

1 teaspoon of baking powder

Half a teaspoon full of vanilla bean paste

3/4 teaspoon of grated nutmeg

4 teaspoon of sugar 

1 free range egg, beaten

A pinch of salt

1 litre Sun flower oil for deep frying

Method:

Mix the warm water, half the sugar and yeast together and leave for about 15 minutes in a warm area or until it froths at the top. 

Add the vanilla paste and the remaining sugar

In a bowl sift the flour, salt, nutmeg and baking powder

Make a well in the middle of the mix and gently add the flavoured yeast warm water.

Melt the butter and pour into the flour mix, add the beaten egg and yeast mix

Combine everything together , making sure your paste has no lumps

Cover your mixture with a damp cloth or cling film and leave to rest in a warm environment for at least an hour or when doubled in size.

Using a deep pan, pour the sunflower oil and place on a medium heat.  I advise of medium heat,  to avoid crispy looking and under cooked doughnuts.

Using a tablespoon or your hands, spoon the soft mixture into the oil

Please do not overload the oil, as the temperature will drop and the doughnuts will be filled with oil. (not a nice taste)

Once golden, crispy and hollow when tapped, it's ready. Sit the cooked doughnuts on a blotting paper to get rid of excess oil.

I omitted the sugar, when I made this, as I prefer to dunk it in a sauce (Blackcurrant sauce). 

Now I am ready to create another variation of this Ghanaian street food classic.

THE VARIATION
Doughnuts with chocolate ganaché  with hazelnuts and pistachio

Watch the full video on my YouTube page, 'Ndudu by Fafa' and subscribe. Click below



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