When next you visit Ghana just ask for the best grilled Guinea Fowl joint in town. Enjoy the nutty smoky and slightly ‘gamey’ tasting Guinea fowl with grilled Onions and Peppers. Don’t forget to thank me later. You’re welcome!
Now if you’re in the diaspora and you need that smoky flavour for your grilled Guinea Fowl, why not try this recipe using a clay pot.
INGREDIENTS
1.2 kg of Guinea Fowl (readily available in Marks &
Spencer, Sainsburys, Waitrose or specialist local Butchers)
5 tablespoonful of Suya Spice Mix (Yaji Spice mix)
5 tablespoonful of melted unrefined Shea Butter/ Coconut oil
or Groundnut oil
Dry Mint leaves
2 large peeled and sliced Onions
1 teaspoonful of Chilli flakes
1 teaspoonful of Vinegar
Salt to taste
Suya/ Yaji Spice Mix Recipe
METHOD
Watch how to prepare this smoky char grilled and flavour packed Guinea Fowl recipe below;
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All photos, recipes and videos are by the owner of this blog.
'Yam', is a tuberous root vegetable, which is synonymous but not exclusive to Africa. There are over 600 varieties, of which 95% are cultivated in Africa.
In parts of America and Canada 'sweet potatoes' are referred to as 'Yams' , however that's not the case , as the similarity ends with both been a tuberous root vegetable and cooked the same way; they differ in taste and texture.
The most popular Yams in Africa, are the yellow and white ones, with my favourite being the yellow type , 'Pona' (as commonly known in Ghana).
Pounded Yam is a firm favourite of most Nigerians and it's accompanied with Egusi (melon seeds) soup, whereby in Togo/Ghana, it's served with Chicken /Goat meat light soup.
My first experience of eating Yam Fufu was in Togo as a child. The silky and smooth texture coupled with the aromatic Goat Meat light soup has inspired this recipe.
'Ndudu by Fafa' is about creating new African flavours and exploring various spices of the world.
INGREDIENTS
350g of peeled and diced Yam
250ml of Water
Salt to taste.
TIP
The amount of water you use can increase by up to 100ml if you want a softer texture. Add the Water in bits till you have your desired consistency. The mixture should have a double cream consistency when you start cooking it.
Watch how to make this soft, silky and pliable Yam Fufu without the hassle below;
Don't forget to subscribe, try the recipe and leave comments with your feedback. All photos, recipes and videos are by the owner of this blog.
The first time I made this dish was due to using up my leftovers and little did I know it will be a hit in my household.
I have used both Cream Cheese and Cheddar for this recipe, however you can use your preferred Cheese. This is a creative recipe hence you can replace the Yam with Cauliflower if you’re following a Keto diet.
In the absence of Horseradish you can use my spice blend of Onion, Ginger, Garlic and Aniseed.
I entertained a few guests during the Christmas festivities and yet again it was a firm favourite. Gina a fried of mine requested for the recipe as I echoed ‘watch out for it on my YouTube channel, ‘Ndudu by Fafa’.
I have finally filmed and uploaded the said video recipe and below are the list of ingredients and measurements.
INGREDIENTS
BOILED YAM
Yam is readily available in most African and Asian Grocers. A few selected supermarkets do stock them also like Tesco.
400g of peeled and diced Yam
1 litre of water
I teaspoon of Salt
BACON & ONION MIX
2 packs of smoked Bacon lardons
1 large peeled and sliced Onion
GINGER SPICE BLEND or 1 tablespoonful of Horseradish
20g of Ginger
1 large Onion
1 teaspoonful of Aniseed
2 cloves of Garlic
CHEESE SAUCE
250g of grated Extra Mature Cheddar or any Cheese of your choosing.
60g of Cream Cheese (optional)
2 tablespoonfuls of Corn flour
400ml of Milk
1 teaspoonful of Mustard
1 teaspoonful of Horseradish (optional)
Half a teaspoon of grated Nutmeg (optional)
1 large Egg
Salt and pepper to taste
METHOD
The beauty about this dish is, it can be enjoyed both hot and cold with either steamed Vegetables or Salad. A perfect lunch idea. Try it😘
Watch how to prepare this creative and flavour packed dish below;
Don’t forget to subscribe, try the recipe and leave comments with your feedback.
All photos, recipes and videos are by the owner of this blog.
The Butcher skilfully diced the boneless Beef into my preferred size whilst I contemplated whether to ask for bones or not. I blurted my question out not realising l was thinking out loud. The Butcher said ‘sure’ as he used his machine to cut the bones into sizeable chunks and added it was ‘free’.
I quickly said ‘thank you’ with a smile on my face as I headed out of the shop.
My next dilemma was what to cook, Pho or Beef light soup? I decided to prepare the tastiest West African Beef soup recipe using the Vietnamese cooking method of making Pho.
VIETNAM
My first experience of having Pho was during my visit to Vietnam about 5 years ago. Every street corner had a Pho stand where a broth made from bones and spices will boil for hours.
The clear broth is then added to rice noodles, your preferred protein with oodles of fresh mixed herbs and chillies. My experience in Vietnam introduced me to charring of Ginger for that slight smoky and intense Ginger flavour.
TOGO
Another experience that influenced this soup was my first visit to Togo during my childhood.
Mum took me to a local Togolese Chop Bar where we had the most amazing Yam Fufu with Goat Meat light soup.
I watched as three women using a pestle and mortar (the type we use in Ghana for pounding Palm nut) dip the pestle into water and took turns in pounding the Yam Fufu.
The Yam Fufu was the silkiest and softest Fufu I’ve had to date coupled with the perfectly spiced and aromatic Goat Meat soup.
With the above experiences under my belt I decided to create a recipe in honour of two different cultures. I hope you enjoy this dish as much as I did and it makes it to your Christmas menu.
The next recipe is my interpretation of a silky smooth Yam Fufu. Don’t forget to subscribe and click the notification button on my YouTube channel, ‘Ndudu by Fafa’ for when I upload the video.
To start you will need the following;
Ingredients
400g of bones
1kg of diced Beef
3 medium sized salted Beef
4 Grains of Selim (Hwentia)
3 Black Cardamom (Optional)
2 Habanero Chillies
10 Kasoa Green Chillies (readily available in Ghana) or any Green chillies
2 litres of Water
80g of Tomato paste
100g of Okra/ Garden Eggs/ Aubergine
1 teaspoonful of Salt to taste
Spice blend
40g of Ginger
3 cloves of Garlic
1 large Onion
1 tablespoonful of Aniseed
Salted Beef
200g of fatty Beef
30g of Salt
2 tablespoonful of Vinegar
5 Grains of Selim and or 4 Black Cardamom (Optional)
4 Schezuan pepper (optional) Alternative: Fennel and Black Peppercorns
1 teaspoon of dried Rosemary
4 Green Cardamon pods (optional)
Method;
Watch how to prepare the most creative soup with a fusion of differing cultural cooking methods below;
Don't forget to subscribe, try the recipe, leave comments with your feedback and share.
All photos, recipes and videos are by the owner of this blog.
Where at thou hot 'Akple' (steamed pliable dumpling made out of Corn)?
That’s the question you will be asking when you make this flavour packed and healthy Okro soup. I used frozen baby Okra that I purchased from Sainsburys and blended the Okra using the lowest setting of my Vitamix blender. This makes for a quick recipe.
There are various must try Okra recipes on my YouTube channel, ‘Ndudu by Fafa’ below;
INGREDIENTS
400g of frozen or fresh Okra
150g of steamed Kale or Spinach
2 large Onions
10 green Chillies (The quantity used should suit your personal preference).
2 packs of slightly smoked Mackerel from Sainsburys
2 packs of Fish mix (readily available in most supermarkets or Fishmongers)
500ml of Water or Fish stock
50g of smoked dried Herrings or Smoked Fish
50g of smoked dried Prawns / Fresh Prawns
Coconut oil
Salt to taste
Spice blend
1 large Onion
1 leveled tablespoonful of Aniseed
30g of Ginger
3 cloves of Garlic
6 Green Chillies
You can enjoy the soup on its own or with Banku, Gari Piñon, Eba, Kenkey, Rice balls or your preferred carbohydrate.
Watch how to make this soup that has got most tongues wagging and tastebuds heighten
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All photos, recipes and videos are by the owner of this blog.
The sticky and candy like nature of the rice, as I scrapped through the bottom of the pan, licking my spoon(a sight that will stay private)enjoying my handiwork, activated my cheeky smile. I immediately called my cousin to drool over my creation and the need for a visit to test my handiwork
My cousin visited a week later as he gave me the seal of approval for using sticky rice for Jollof.
Enjoy this easy and equally creative recipe and thank me later.
