AHAYOE RECIPE (CANDIED PLANTAIN FROM TOGO)

'Ahayoe' is a popular snack from Togo, made from finely diced ripened Plantain and Onion.

The mixture is fried till you either have a crunchy CoCo Pop type of texture or remove it immediately it starts to brown for a softer version.

This recipe makes for a crunchy version and is a firm favourite of mine. 

This dish is also popular amongst the Ewe’s of Ghana and it’s a must try. 

It’s imperative to rid of the excess oil by using a colander and transferring into a mould tin to shape it perfectly.

To make this dish you’ll need the following;

2 ripened Plantain 

1 medium Onion

1 litre of Oil

Half a teaspoon of Salt

METHOD

Watch how to make this dish on my YouTube channel, ‘Ndudu by Fafa’ below;

Don’t forget to subscribe, like the video and share.

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;

Don’t forget to subscribe, share and try the recipe.

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

TATALE (PLANTAIN PANCAKES).

'Tatale' is a popular pancake made from overripened Plantain and spices  in Ghana. It's usually served with Bambara nuts or Beans and fried in Palm oil or Zomi. In my quest of recreating African recipes I incorporated the flavours of spices used for Kelewele (for a nostalgic kick) in creating a savoury, gluten free and equally healthy breakfast option.

Traditionally, Tatale is mixed with flour to bind the mixture, however I omitted the flour altogether. Add millet flour for a gluten free option. 

Frying the Tatale in Coconut oil introduces a different flavour to this recipe and a perfect choice for breakfast.

An upload earlier on my 

Instagram page received comments of anticipation, complements and a rather memorable one. 😂

'The little girl looked at my screen n asked "who is this Aunty Abigail"? I answered Fafa, she said I want to eat Fafa'.😳😂😂😘

Serves 4

Ingredients 

3 over ripened Plantain

1 egg yolk

1 finely diced green chilli

1 finely diced Banana shallots (your preferred onion)

30g of chopped green parts of Spring onions or Onion flowers.

10g of grated Ginger

10g of Lemon thyme ((Optional)

1 tablespoon of Coconut oil

3 tablespoons of honey.

Kelewele spice mix

1 teaspoon of All spice berries (Pimento all spice) Available in most supermarkets or specialists shops

Half a teaspoon of cloves

1 teaspoon of Aniseed (Sukoni)

Method  

Kelewele spice mix

Using a coffee grinder, add the Pimento All spice, Cloves and Aniseed and grind to a smooth powder. 

Peel the Plantain and place the soft mixture into a bowl 

Add the onions, a teaspoon of the spice mix, egg yolk, Ginger, Chillies , Salt and Thyme (as shown below).

 

Mash and mix everything together as shown below

 

Melt the Coconut oil in a frying pan on a low heat

Scoop a tablespoonfull of the mixture into the frying pan. Using the back of the spoon, spread the mixture as shown above. Fry gently for 3 minutes on each side.

 

Drizzle the pancake with honey and sprinkle with Onion flowers or Spring Onions. 

Enjoy!

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

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Ndudu_by_Fafa for up to date information.