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;

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

CHINCHINGA (THE PERFECT GHANAIAN KHEBAB RECIPE)

Chinchinga (Goat meat Khebab) is one of the popular street food in Ghana, especially at the beach or evenings in most street corners. Chinchinga is made with either Beef or Goat meat marinated in the famous Suya spice and char-grilled. 

MAKE YOUR OWN SUYA SPICE MIX 

 Enjoy making your own Suya spice and proceed to make this famous and flavour packed Ghanaian Khebab. 
Chinchinga is best enjoyed with a chilled glass of Beer or a bowl of Salad.

Be creative and try the Chinchinga with this refreshing Cucumber salad below;

Ingredients: 

Suya spice mix

350g of Sirloin steak

1 large Onion

1 large Green pepper

10 ml of Vegetable oil

Method:
Watch how to prepare this authentic Ghanaian Khebab and thank me later. 

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

GHANAIAN BLUE CRAB CURRY RECIPE

All I could think of were the dishes I wanted to cook, when the Captain announced we’ve arrived at Accra Kotoka International Airport. 

The usual heat that embraces everyone when they get off the plane kissed my face. I run into the arms of my Mum and cousin as we chatted and drove home.

The next morning I was greeted by the crow of the neighbours Cockerel as I stretched and walked lazily into my Mums room. I decided to make Mum breakfast and settled on a savoury and spicy French toast. 

We planned our day which included visiting the Market for fresh groceries and I had to grab some fresh Blue Crabs.

Blue Crabs are my absolute favourite crustacean as I grew up eating them but scared of them when they were alive. Mum giggled and challenged me to touch one whilst it was alive. That was not going to happen since I still carried that fear but enjoyed eating them. She placed them in the freezer when we got home (as it was the humane way to kill them)and for me to use later. 

Mum was taken aback briefly , when I described what I would prepare, however she  supported my choice❤️.

I quickly went downstairs and decided to use the coal pot to prepare this dish. 

INGREDIENTS 

15 Blue Crabs

40ml of water

4 Lemongrass stalks

20g of fresh Basil

Coconut oil

1 large sliced Onion

CURRY MARINADE 

30g of smoked, dried Red Chillies

1 tablespoonful of Shrimp powder 

4 Cloves of Garlic 

15g of Ginger

1 teaspoonful of Aniseed 

Method

Watch how to prepare this creative and equally delicious 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.

THE TASTIEST GHANAIAN POTATO SALAD

Potato salad is a popular dish across the world and enjoyed by many.

In Ghana, Potato salad is usually served at events as a side dish, however it’s my go to dish when I have limited ingredients in my fridge to use up.

This recipe offers  a balanced the flavour packed dish by cutting through the creaminess with Cider Vinegar.

I prefer to have my hard boiled Eggs in big chunks for the added texture. 

I introduced sweetness to this dish by adding Onion marmalade (which is easy to make) and the added crunch from my finely diced mixed Peppers and Onions. You can also add your preferred protein to create a meal.

Enjoy this dish with a perfectly grilled Fish or Chicken.

For the list of ingredients, you will need the following;

250g of peeled or unpeeled cubed Potatoes (Best to use any waxy Potato)

1 large sliced Onion

20g of finely diced mixed Peppers 

1 small finely diced Onion

20ml of Olive oil

30g of Mayonnaise 

1 tablespoonful of Cider Vinegar 

Finely diced steamed Carrots (Optional)

Finely chopped Coriander or Parsley (Optional)

3 large hard boiled Eggs cut into chunks 

1 teaspoon of milled Black Peppercorns

Half a teaspoon of salt to taste

METHOD 

Watch how to prepare this tasty Salad on my YouTube channel, ‘Ndudu by Fafa’, below;

Don’t forget to subscribe, like the video, try the recipe and share with your family and friends 😘

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

SPINACH & SEAFOOD SOUP RECIPE (ABUNUBUNU)

‘Abunubunu’ is a popular Ghanaian soup made from Cocoyam leaves, Seafood, Snails or Mushrooms. The soup is usually served with Fufu (pounded Cassava and Plantain).

This is a healthy dish packed with nutrients and it’s easy to emulate. I’ve used the remaining of my Fish mix, Salmon Fillets, Prawns and Octopus for this dish, which gives this recipe a refreshing and smoky taste. 

I hope you’re inspired to try the recipe and leave comments with your feedback.

Ingredients 

300g of blanched Spinach

300g of Fish mix

150g of Octopus 

2 Salmon Fillets

1 tablespoonful of Shrimp powder 

Half a teaspoon of DawaDawa

1 sliced large Onion

6 Green Chillies

1 litre of Fish stock

Salt to taste 

Method 

Watch how to prepare this delicious Spinach soup below;

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

GHANAIAN CHILLI BEEF and EGG FRIED RICE RECIPE

What do you mean by the ‘ Ghanaian fried Rice recipe’? With a cheeky grin, I described the recipe was inspired by the Ghanaian boarding school experience.

 One had to enjoy their black chilli sauce (Shito) with most things including boiled rice (after sneaking it out of the dinning room to our various dormitories). 

I particularly enjoyed mixing my Rice with Sardines, the Black Chilli sauce and wish I could add some sliced Onions. 

As I looked into my fridge for something quick for lunch, I decided to create this recipe. Funny how ones experience shapes their decisions for the future. I decided to also film the recipe with the limited time I had, before I went to work.

Watch how to prepare the perfect Coconut rice below, which works perfectly with this recipe.

The best tasting Black Chilli sauce (Shito) recipe is available on my YouTube channel, ‘Ndudu by Fafa’.

Don’t forget to subscribe and share.

I decided to use cured Beef for this recipe, since it’s what I had available. The Beef was cured only for 12 hours, hence wasn’t as salty. Please avoid adding Salt if you’re using cured Beef. You can use any Meat, poultry, Fish or Seafood for this recipe. Be creative!

INGREDIENTS

1 teaspoonfull of Coconut oil

250g of boiled Rice

2 tablespoonful of Black Chilli sauce (Shito)

180g of thinly sliced Sirloin steak

1 deseeded and diced Green Pepper

2 Eggs

Watch how to make this easy to follow recipe on my YouTube channel below;

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

MPOTO MPOTO (YAM PORRIDGE OR POTTAGE)

Yam Pottage (as called by Nigerians) MPOTO-MPOTO ( as called by most Ghanaians, the Akan name)or Yam porridge (perfect way for me to describe it) is a delicious and quick recipe and one that's synonymous to both Ghanaians and Nigerians. 

The creamy and lightly spiced taste would leave you wanting for another plate. The Yam Pottage gets its bright orange colour from the spiced Palm oil used. Please ensure your Palm oil is sustainably produced and for the best type go for Zomi (which is produced perfectly by the Ewe tribe of Ghana). Zomi is Palm oil infused with secret spices which packs a great flavour. A perfect choice for this dish.

Try using smoked Fish for an authentic flavour. I opted for Prawns instead as I didn't have any smoked fish, however by adding Shrimp powder it gave the dish an intense seafood flavour.

I call it making the most of what you have😜. 

Ingredients 

250g of peeled and cubed Yam

500ml of Fish stock

2 tablespoonfuls of Zomi (Spiced Palm oil).

1 large diced Onion

1 chopped green chilli

250g of shelled Prawns (or smoked Fish)

1 teaspoonful of Shrimp powder or Shrimp stock

20g of finely chopped spring onions and Green chillies(optional)

Salt to taste.

 

Method 

Place the Yam cubes and Fish stock in a saucepan on a medium heat. 

(Cubed Yams cooks quicker, however you can slice them as shown below).

Boil for 10-12 minutes.

 

In a frying pan, melt the Zomi (don't burn it as you'll loose the beautiful flavour of the Zomi).

Add the diced Onions and fry gently for 2 minutes.

Add the chilli and Shrimp powder and fry for another minute.

Transfer the oil mixture (Zomi, Onions, Shrimp powder and Chilli) to the boiling Yam. 

Add salt to taste. 

Cook for a further 8 minutes 

Add the Prawns and cook for another 2 minutes. 

The Yam at this stage will have a mushy and slightly firm consistency.

Tip

Mash the Yam further with a wooden spoon (careful not to mash into a smooth paste). It's best to have some Yam bites as this gives the dish the perfect texture.

 Cover the mixture for a further 2 minutes (the steam will cook the Prawns further). 

Serve warm and sprinkle with chopped Spring Onions (which is optional) and enjoy! 

Watch the full recipe on my YouTube channel, 'Ndudu by Fafa'. Please don't forget to subcribe, try the recipe, leave a comment with your feedback and share with family and friends. 

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

CHINCHINGA (THE PERFECT GHANAIAN KHEBAB RECIPE)

Chinchinga (Beef Khebab) is one of the popular street food, you’ll find in most streets corners across Ghana. Chinchinga is made with either Beef or Goat meat marinated in the famous Suya spice and chargrilled. It’s best enjoyed with a chilled glass of Beer.

 Enjoy making your own Suya spice and proceed to make this famous and flavour packed Ghanaian Khebab.

Ingredients: 

Suya spice mix

350g of Sirloin steak

1 large Onion

1 large Green pepper

10 ml of Vegetable oil

Method:

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

PLANTAIN SPONGE CAKE IN A MUG RECIPE

Over ripened Plantains are usually used to make Tatale (spicy and savoury pancake),a savoury Plantain cake known as Ofam in Ghana and Kaklo a savoury Plantain doughnut. I decided to create something sweet this time, since most Ghanaian recipes lack variant pudding choices. Anyway, since this was an experiment (that worked), I decided to microwave it instead of baking, as I wanted to get the right texture and then proceed to bake. However the texture was perfect and I decided to share the recipe. I hope you enjoy the recipe. I'll love to hear your comments, as it encourages me and helps me develop. Don't forget to share and subscribe. 

 

Ingredients

80g of melted butter 

80g of Self raising flour (preferably the self raising sponge flour, which is finer in texture and available in Sainsburys)

I tablespoonful of Sugar (optional)

Juice of 1 Passion fruit or 20ml of milk

1 free range or Organic Eggs

1 over ripened Plantain 

1 teaspoon of Vanilla extract or half a teaspoon of grated Nutmeg 

Salt to taste

 

Method 

Preheat your Oven to 180*c

Place the egg, over ripened Plantain and Vanilla extract or Nutmeg in a bowl.

 

Using a hand blender, blend everything into a smooth consistency.

Add the Sugar, Salt , Milk or Passion fruit juice and blend together.

 

Blend till smooth and add the self raising sponge flour. 

 

Gently mix the flour into the mixture til well combined. 

Microwave 

Grease a mug and fill it half way with the sponge mixture. Microwave for 1.5-2 minutes, until puffed up and cooked through when you insert a skewer. 

Tip

Microwaving the mixture for a few seconds more could dry the cake, hence microwave it for 30 seconds at a time till cooked

Oven

Preheat your oven to 180*c

Butter your 8x3cm muffin and pour in the cake mixture. Bake for 15-18 minutes. Insert a skewer in the middle of the cake and if it comes out clean its cooked.  

Enjoy this recipe warm with a scoop of Vanilla ice cream. 

Find more more inspiring recipes, like this Guinea Fowl fried rice on my YouTube channel, 'Ndudu by Fafa'. Don't forget to subscribe, try the recipe, leave a comment and share.  

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

THE DRY GHANAIAN DOUGHNUT RECIPE

 

Bite me! Listen to the crunch and savour the sweet softness of each bite.Be careful! Don't burn your tongue. Who doesn't like hot doughnuts? It's a firm favourite in Ghana and it's found in most street corners across the country , particularly at breakfast and lunch time. I enjoyed this on my last visit to Ghana and craved it today. Nigerians refer to the doughnuts as Puff Puff, the Congolese Mikate, Liberians as Kala, most francophone states refer to it as Beignet and there a similar versions known as Mandazi in Eastern and Southern Africa. 

There are two types of Bofrot, Boflot, Togbei (affectionately called in Ghana). I've written and videoed the recipe for the wet version. This recipe is the dry version, which has a 'bready consistency' and a beautiful outer crunch.

Enjoy!

 

Ingredients 

250g of Plain flour

20g of butter

7g of yeast

2 tablespoonful of Sugar

1 teaspoon of Vanilla extract or Grated Nutmeg

75ml of warm Water / Milk

A pinch of salt

1 litre of Sunflower oil

For a richer texture you can use an egg (this is optional), however it's my preference.

Tip 

The doughnuts brown quickly when you use milk.

Sugar

Adding too much sugar prevents your dough to rise. If you want to add more Sugar, you need to double the amount of yeast you use. 

 

Add the Salt, Flour, Yeast, grated Nutmeg, Butter and Egg to a mixing bowl.

By hand

With clean hands mix everything together and slowly add the warm water.

Keep mixing till well combined and form a ball with the dough.

Transfer the dough to a clean, floured surface and knead it with the heel of your palm (always pushing the dough away from you) for about 20 minutes. You need to achieve a glossy, smooth and shiny dough. This process is to activate the gluten in the flour, soften the dough and enable you to achieve a light and fluffy doughnut. 

This process will make you burn a few calories as you'll be using your biceps. Great way to reward yourself after the hard work 😓 

 

Using a Mixer

If you're like me and can't be bothered with exercising your biceps, then use a mixer.

Place all the ingredients in a mixing bowl, attach the bread hook and knead the dough for about 8-10minutes or until the dough has a glossy shine. 

 

Once your dough has its shine, cover it with cling film and leave it to rise in a warm place for an hour. 

Once risen transfer the dough to a floured surface. Divide the dough into 12 even balls, cover with an oiled cling film and leave it to proof for another hour.

 

Frying

Once your dough balls are risen to twice their size, pour a litre of Sunflower oil into a Wok and place on a medium heat.

Tip 

Please ensure your oil is hot enough to fry but not scorching to burn the doughnuts quickly. This should take about 4 minutes on a medium heat. 

Add the doughnuts to the oil (careful not to burn yourself); Using a long wooden skewer constantly turn the doughnuts for an even cook.

 

Once browned (this process takes about 5 minutes) use a slotted ladle and remove the doughnuts into a colander. Place the colander over a bowl for any excess oil to drip into. Alternatively transfer onto a blotting paper.

Serve warm with Hausa Kooko, Porridge, hot chocolate etc

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

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

The wet doughnut recipe

ROCK BUNS, ROCK CAKES, ROCK ON!

Rock buns were firm favourites of my Mum for special occasions, particularly on my birthday. The Rock buns were served with a chilled glass bottle of Coca Cola, Muscatella or Fanta. 
The ones Mum made were firmer than this recipe, however that can be achieved by eliminating the Baking Soda and baking it a little longer. Mum also made ones with Coconut flour which I'll update my blog with the recipe soon.

Enjoy this childhood snack which is also an old English classic snack.

This recipe will give you a crunchy exterior and a fluffy texture within. Use a fork to pick the surfaces up, which accentuates the rock like look of this snack when baked.

Enjoy!

 

INGREDIENTS

450g of self raising flour.

200g of Green Raisins 

150g of caster sugar

125g of peeled and crushed Pistachios 

1 teaspoon of baking soda

250g of butter 

2 beaten eggs

2 tablespoonful of milk (if needed)

A pinch of ground Mace or Nutmeg

2 tablespoonful of Vanilla extract. 

Salt to taste

 

METHOD 

Place your butter in the fridge or freezer to it harden up.

Sift the flour, Mace / Nutmeg and baking soda into a bowl. 

Add the Sugar and grate the butter into the mixture.

Using both hands,  rub the mixture between your Palm till you have a bread crumb consistency.

Add the crushed Pistachios and raisins and mix till well combined.

Add the beaten egg and Vanilla extract and mix everything together into lumpy dough. (If the mixture is too dry add a little milk for a wet dough).

Preheat your oven to 180*c

Scoop a tablespoonful of the mixture onto a baking sheet (making sure you space them as they spread when baked). 

Bake for 18-20 minutes or until golden brown. 

 

Let the Rock buns cool down for a minute and transfer to a wire rack.

You can store it in an airtight container if any is left .

 

Enjoy this with my Alasa Mocktail drink which is available on my YouTube page. 

Don't forget to subscribe and try the recipe.

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

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