GRILLED FIG RECIPE

A visit to my local grocer yielded amazing results as I bought Black Grapes, Heirloom Tomatoes, Watermelon, Yam, Plantain, Mushrooms, Padron Peppers and of course a box of Figs.

The Grocer echoed Figs were in season and I had to try a box (which he sold for £3.00).

BENEFITS 

*Great antioxidant 

*High in soluble fibre which keeps you fuller for longer

* Natural laxative 

*Rich in Potassium which lowers blood pressure 

*Contains prebiotics which promotes good bacteria in the gut

*Good source of calcium 

INGREDIENTS 

6 quartered whole Figs

6 slices of Salami/ Prosciutto 

6 diced Mozzarella / Goats cheese

2 tablespoonfuls of Honey

A pinch of Lavender flowers (optional)

A pinch of Aniseed 

Mint flowers (optional)

2 tablespoonfuls of Garlic infused Olive oil

Salt and Pepper to taste

METHOD 

Watch how to prepare this quick and equally tasty Grilled Fig recipe below;

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RECIPES TO TRY👇🏾

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

STICKY COCONUT RICE WITH BACON MARMALADE STUFFING

Imagine a dish that can be enjoyed on its own or as a stuffing. This sweet sticky Coconut rice recipe will get your taste buds excited. I used this stuffing for my Guinea Fowl at Christmas and it was a hit.

Starting with the stuffing you’ll need the following ingredients;

INGREDIENTS 

4 large sliced Onions

3 tablespoonfuls of Olive oil

150g of smoked Bacon Lardons

1 teaspoonful of chopped Thyme/Rosemary/Oregano 

1 teaspoonful of Brown Sugar

2 tablespoonfuls of Dark Soy Sauce

Salt to taste 

STICKY RICE

150g of Sticky Rice washed till the water runs clear

125ml  of hot water

 2 Kafir lime leaves

100ml of Coconut milk

Salt to taste

METHOD 

Watch how to prepare this amazing Sticky Rice and Bacon Marmalade stuffing below;

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HOW TO COOK AND SPICE GUINEA FOWL PERFECTLY

This recipe is dedicated to David and Eithne Sarginson who are in their 80’s and survived the Corona Virus. I got a message from their daughter  Jane, asking for the written recipe as her parents wanted to treat themselves this Easter Sunday to a Guinea fowl. 

Wishing you both continuous good health, love and happiness always.

Jane, thank you very much for reaching out and virtual hugs your way.

Happy Easter!

With love,

Fafa

INGREDIENTS 

1 whole dressed Guinea Fowl

1 bulb of Garlic

40g of fresh Rosemary 

50ml of Olive oil

Juice of half a Lemon

30g of fresh grated Ginger

1 teaspoonful of Ancho chillies or chilli flakes

Salt and Pepper to taste

METHOD 

Rub the skin of the Guinea fowl with the juice of the grated Ginger and stuff the cavity of the Guinea fowl with the fibre of the Ginger

Squeeze the juice of half the Lemon over the Guinean fowl

In a frying pan add the olive oil and place it over a medium heat. 

Gently fry the sliced Garlic and Rosemary leaves for about 3-4 minutes on a lower heat

Leave the oil to cool down for about 5 minutes 

Then pour half of the oil over the Guinea fowl 

Sprinkle the Guinea fowl with the Ancho chillies or chilli flakes 

Allow the Guinea fowl to marinate for at least 2 hours or better still overnight in the fridge.

TO ROAST

Remove your marinated Guinea fowl from the fridge and bring it to room temperature for about 20 minutes 

Preheat your oven to 200*c

Add the remaining infused oil to the Guinea fowl

Sprinkle salt and pepper over the Guinea fowl

Place your marinated Guinea fowl in a heavy buttoned oven proof pan with its lid . Best to use a Claypot or Dutch oven pan. 

Roast the Guinea fowl for 30 minutes and reduce the heat to 170*c for a further 15-25 minutes (depending on the size of your Guinea fowl)

Allow the Guinea fowl to rest for about 15 minutes before serving.

Find more exciting Guinea fowl recipes below;

Do you have any leftover Guinea fowl? Why not try this fried rice recipe?

EASY CHORIZO AND GARLIC SOUP

Just as I opened my fridge  I knew I had to create more recipes and refrain myself from buying more food.

In the end I created 7or 8 recipes over the weekend starting with this moorish and flavour packed Chorizo soup.

INGREDIENTS 

80g of peeled and diced Chorizo 

2 tablespoonfuls of Olive oil

1 teaspoon of smoked Paprika 

1 green Chilli (optional)

1 large Onion 

1 bulb of peeled Garlic

50g of chopped Celery 

2 peeled and diced medium sized Potatoes 

1 Bayleaf (optional)

Zest of half a Lemon

1 litre water

Salt and Pepper to taste

TOPPINGS 

30g of Chorizo sliced lengthways 

1 small sliced Onion

1 teaspoon of chopped fresh Thyme

METHOD 

Watch how to prepare this delicious soup below;

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

THE YAM AND SALTED CARAMEL TART RECIPE YOU NEED TO TRY

How about this inventive way of enjoying Yam as a pudding. This recipe will get your guests talking and they’ll be surprised with how easy it is to emulate. Do share the recipe with your family and friends 😘 Enjoy and share your experience by leaving comments below.

INGREDIENTS 

250g of thinly sliced Yam (best to use a mandolin)

400ml of Coconut milk or any Milk of your choosing 

80g of butter

3 tablespoonfuls of Brown Sugar or Jaggery

SALTED CARAMEL

250ml of double cream

200g of Granulated Sugar

60ml of water

Pinch of Salt

TO SERVE 

Serve with any Ice Cream of your choosing or natural Yoghurt 

Learn how to make your own Yoghurt to serve with the Yam pudding below;

METHOD 

Watch how to prepare this incredible recipe below;

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KOOBI (SALTED FISH) STOCK RECIPE

I placed the salted fish in the pot as I grabbed whatever spices and herbs I could find to make the stock, whilst thinking of what to make with the Fish. I transferred the stock and fish into individual bowls and placed them in the fridge. The next day I had an idea which I’ll share tomorrow.

INGREDIENTS 

1 large dried salted Fish (Koobi)

2 litres of Water

6 shallots or 1 medium sized Onion

3 cloves of Garlic

1 Habanero chilli

3 Rosemary stalks 

20g of Thyme

2 Grains of Selim pods (Hwentia)

METHOD 

Watch how to prepare this salted Fish stock below;

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FENNEL RICE RECIPE

How many recipes can I create using this fragrant Fennel rice recipe?

Please subscribe to my YouTube channel ‘Ndudu by Fafa’ for more creative recipes 

INGREDIENTS 

Fennel Rice

350g of Basmati rice

2 tablespoonful of butter

1 tablespoonful of Fennel Seeds

3 Star Anise

1 Cinnamon stick

3 dried Red Chillies

3 Black Cardamom pods

2 Bay leaves

500ml of water

Salt to taste

METHOD 

Watch how to create this fragrant and easy to follow recipe below;

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

THE WEST AFRICAN SOUP FOR COLDS & FLU

It’s that transitional weather period of the year where Coughs,Colds and Flu are abound. There’s nothing more comforting than a hot bowl of soup to keep you warm and nourished during this period. Why not try 

this classic healthy West African spicy and smoky Tomato soup today?

INGREDIENTS 

1 litre of water

30g of dried smoked Herrings

20g of dried smoked Shrimps

1 large Onion

2 tablespoonfuls of Tomato purée 

5-10 Green chillies of your choosing 

300-500g of smoked Fish

1 large sliced Onion

10g of Salted Fish

30g of Lima Beans (Adua)

150g of fresh Prawns

3 sliced mild Green chillies 

Salt to taste

SPICE BLEND 

2 cloves of Garlic 

1 large Onion

30g of Ginger

1 teaspoonful of Aniseed 

Watch how to prepare this amazing soup below;

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

THE AUTHENTIC ASAANA/ LIHA RECIPE ( CARAMELISED CORN DRINK)

I finally found the most authentic way of making the famous West African fermented corn drink known as Asaana, Liha,Tchakpalo, Dolo or Aliha.

The fermented and germinated corn kernels are milled, mixed with water, fermented further and added to Caramel for that distinctive dark brown to black look. 

The inclusion of Salt in this recipe is optional as it helps reduce the amount of Sugar used.

 The amount of Sugar used should suit your personal preference. When next you are in Ghana, Togo or Benin do enjoy a calabash full of this ‘goodness’.

Watch how to germinate your corn kernels here;

INGREDIENTS 

250g of milled fermented & germinated corn

100g of granulated Sugar

1.8 litres of Water 

4 Grains of Selim (Hwentia)

Pinch of Salt

METHOD 

Watch how to prepare this authentic gluten free West African drink below;

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

MUMS AUTHENTIC EGG STEW RECIPE

In the second episode of ‘Cooking with Mum’, Mum shares her classic Egg stew recipe which was a firm favourite every Friday for dinner during my childhood.

The stew was usually served with thinly sliced Yam pieces but can also be served with Rice, Plantain, Kenkey, Banku etc.

INGREDIENTS;

3 large blended Tomatoes

3 large sliced Onions

10 Kasoa Pepper (reduce / increase the amount to your personal preference)

3 tablespoonful of Coconut oil or your preferred oil

6 large Free range / Organic Eggs

1 diced Green Pepper

SPICE BLEND;

30g of fresh Ginger

1 medium sized Onion

1 teaspoonful of Aniseed

30g of dry smoked Shrimps

3 Green Chillies / Kasoa Pepper

METHOD;

Watch how to prepare this authentic Ghanaian Egg stew recipe kind courtesy of my Mum below;

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

MY SIGNATURE PRAWN SPAGHETTI RECIPE

This is my favourite dish and a secret recipe I am happy to share. 

Each ingredient has been carefully selected for their amazing natural flavours and cooked perfectly to enhance their flavours.

Leave comments below when you try the recipe.

INGREDIENTS 

2 large Red peppers 

2 large Onions

30g of Ginger

3 cloves of Garlic

30ml of Olive oil

250g of 

Baby Plum Tomatoes

40g of Tomato paste

30g of Butter

1 Bay leaf 

1 tsp of Aniseed

400g of peeled Prawns

20g of Basil

30g of Rosemary

Pinch of grated Nutmeg 

Salt & Pepper to taste 

METHOD 

Watch how to prepare my signature Spaghetti recipe below;

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THE TASTIEST WEST AFRICAN RED CURRY SAUCE RECIPE

Are you looking for a quick and easy to follow recipe for lunch or dinner?

Why not try this naturally flavour packed West African Red curry recipe with either Coconut Rice it Sticky Rice.

INGREDIENTS 

800g of Lamb chops 

1 sliced Green Pepper

7 fresh Basil leaves / Akukomesa 

400ml of Coconut milk

Salt to taste 

RED CURRY PASTE

2 large Red Peppers

2 large Onions

30g of fresh Ginger

1 whole lemongrass stalk

1 Habanero Chilli or 8 Thai Chillies

2 tablespoonfuls of Peanut butter or Groundnut purée 

1 teaspoonful of Fish sauce  or Half a teaspoon of fermented locust beans powder / Dawadawa

METHOD 

Watch how to prepare this flavour packed West African Red curry below;

TO SERVE 

Enjoy this amazing curry with the plethora of creative rice recipes 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.

CRISPY BEEF RECIPE

INGREDIENTS 

250g of Sirloin steak cut into thin strips

650ml of water

1 tablespoonful of salt

400g of Corn starch

1 teaspoonful of milled black peppercorns 

1 tablespoonful of Onion powder (optional)

A pinch of salt 

(Mix the corn starch, peppercorns, onion powder and salt together and divide into two equal portions).

1 large egg

70g of chopped spring onions (you can also add a few fresh leaves of Coriander).

600ml of your preferred oil

DRESSING 

1 tablespoonful of icing sugar

2 tablespoonfuls of Dark Soy sauce

1.5 teaspoonful of Fish sauce

3 tablespoonfuls of Sesame oil

2 tablespoonfuls of Sesame seeds

1 tablespoonful of Chilli flakes

Salt to taste

TIPS

1. Ensure each Beef strip is coated in the corn starch mixture 
2. Do not overload your pot/wok with the Beef strips to prevent an oil filled crispy Beef.
3. Best to use a Wok or a bigger pot 

METHOD 

Watch how to. Relate this amazing snack packed with flavours and textures below;

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

HOW TO USE BLACK VELVET TAMARIND (YORYEE) IN 3 WAYS

Black Velvet Tamarind popularly known as ‘Yor-Yee’ in Ghana is a favourite fruit across West Africa, particularly when it’s in season.

I purchased a few on my last visit to Ghana and froze them in an airtight container. I decided to make a quick juice out of it when I read about it’s nutrient contents. The Black Velvet Tamarind is rich in Pottasium, Folic acid, Vitamin A and C but to mention a few.

I love using natural ingredients to create recipes that heals and replenishes my body with their respective nutrient contents.

The outer black shell of the Tamarind has a velvety feel hence its name and the fruit has a powdery consistency which wraps around its seed. By immersing the peeled fruit into liquid, the powdery flesh dissolves and one can create their respective juices out of it.

I have compiled three different recipes (2 juices and one served with Yoghurt) on my YouTube channel, ‘Ndudu by Fafa’ .

For the list of ingredients you will need;

TAMARIND JUICE

150g of peeled Black Velvet Tamarind 

300ml of water

100g oh crushed ice (optional)

TAMARIND & GINGER JUICE

150g of peeled Black Velvet Tamarind 

300ml of water

15g of Ginger 

1 teaspoonful of Honey (optional)

100g oh crushed ice (optional)

HOMEMADE YOGHURT RECIPE 

TAMARIND & YOGHURT 

150g of peeled Black Velvet Tamarind 

85ml  of water

200g of homemade Yoghurt 

30g of Almond flakes or Granola 

METHOD

Watch how to prepare the three different recipes below;

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THE WEST AFRICAN PILAU/PILAF RICE RECIPE

The conversation geared towards her favourite dish , which she revealed as Pilau or Pilaf rice, as I sipped on my hot cup of tea. A colleague at work (from Uganda), engaged me in a conversation of the varied African dishes and influences. The very next day, she brought me a special bark that was used in making the Ugandan Pilau rice. Sadly she couldn’t tell me the English name. The bark had a sweet and  Cinnamon scented  smell, which I aptly named ‘The African Cinnamon’.

This conversation had me intrigued as I started to investigate the dish further. The origin of Pilau or Pilaf is controversial since both the Middle East and India lay claim to its creation. 

Pilau or Pilaf is basically rice cooked in a spiced broth. 

Pilau or Pilaf rice was introduced to the Eastern part of Africa by the Indians and it’s enjoyed in most households.

Most West African soup recipes include the steaming of Meat or Fish which generates a stock that can be used for this recipe .

After my research, I decided to create my own version of the dish, subject to the ingredients I had available.

As I carefully chose my alternative ingredients, based on the similarities in flavours, I knew I had to name this particular Pilaf or Pilau the ‘West African Pilau rice.

Most of the spices used for this recipe are readily available in most West African countries, African shops and online.

INGREDIENTS

400g of long grain or Basmati rice

1kg of diced Lamb, Mutton, Goat Meat or Chicken 

1 large Onion 

30g of Tomato paste

4 tablespoonful of dark soy sauce or Tamarind paste

250ml of Water 

Salt to taste

GINGER BLEND

30g of peeled Ginger

1 large Onion

1 levelled tablespoon of Aniseed 

1 Habanero chilli

SPICE BLEND

10 Grains of Selim pods (Hwentia)

Half a teaspoon of grated Nutmeg 

3 pods of African Nutmeg 

10 clove pieces

GARNISHING

Chopped Green Chillies or Jalapeños 

Chopped Spring Onions or Coriander 

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THE FLAVOUR PACKED EGG STEW RECIPE EVER

As recipes go, this is the ultimate best in terms of natural flavours, textures and cost. It’s an easy to follow recipe that can feed a family of 6 with your preferred carbohydrates.

The inclusion of ‘One Mouth Thousand’ (fried baby fish in Coconut oil) a delicacy amongst the Ewe tribe of Ghana gives this stew an incredible flavour. In the absence of ‘One Mouth Thousand’ you can use salted Anchovies. If you’re using the salted Anchovies ensure you add it before the including the Tomatoe purée for extra flavour.

This stew can be enjoyed with boiled Yam, Plantain, Rice, Potatoes or as a sandwich.

A perfect day to try this recipe. Please leave comments below with your feedback when you try the recipe.

INGREDIENTS 

10 Eggs

20ml of Groundnut / Coconut oil

4 large sliced Onions

8 chopped Green Chillies or 1 Habanero chilli 

30g of Tomato Paste or Purée 

1 levelled teaspoon of dried Rosemary 

150 of Organic Carrots cut into sizeable chunks 

350g of baby Plum Tomatoes 

1 large Red Pepper

20g of Ginger

2 cloves of Garlic

30g of fresh Basil

20g of chopped Spring Onions

2 tablespoonfuls of One Man Thousand or 2 salted Anchovies 

Half a teaspoon of milled White Peppercorns 

Half a teaspoon of grated Nutmeg

Salt to taste

METHOD 

Watch how to prepare this amazing flavour packed stew 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.

AGBELI KAKLO PANCAKE RECIPE (CASSAVA & COCONUT ) GLUTEN FREE

In commémoration of Shrove Tuesday or Pancake day, a day for repenting and building one's spiritual growth enjoy this Gluten free pancake made from Cassava and Coconut flour.

The ingredients used are similar to one which is used for the ever popular Ghanaian snack known as Agbeli Kaklo.

See recipe below;

This is a must try recipe and the list of ingredients are below;

INGREDIENTS

 Tapioca flour (readily available in most Asian Grocers)

Half a cup of desiccated Coconut

3 tablespoonfuls of Coconut oil - Add tablespoonful to the pancake mixture and use the rest to fry the pancakes.

1 egg

1 medium sized Onion blended with half a cup of water

Optional (half a teaspoon of bicarbonate soda) for a fluffy pancake.

Salt to taste

Optional for texture 

Finely diced 1 small red onion

1 finely diced and de-seeded mild red chilli 

METHOD 

Watch how to prepare this creative pancake recipe below;

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GARI PIÑON and ADEME DETSI (TOGOLESE DISH)

Ademe , Jute or Molokhia leaves are very nutritious and have a high Iron content. It’s great for your digestive system and bloating due to the mucilaginous structure of the plant. 

During my childhood, Mum and I were at the market at dawn to get the freshest leaves from the market ladies. 

Mum advised Ademe was at its best when used immediately especially after it was plucked.

Mum always had specific ladies she bought specific ingredients from, with clear instructions and the Ademe had to be less than 12 hours old from picking when she purchased it.

 

My grocery shopping experience with Mum during my childhood has shaped my way of handpicking the best of ingredients. Mum insisted on the small like looking Ademe leaves (which I believe were the Organic ones) and were the tastiest. 

Immediately we got home, we had to pick the stalks from the leaves, which can be time consuming, considering how small they were. 

During the process of picking (which if you’re lucky involves a few people), we had our chats including how painstaking the process of cooking was, ensuring we kept the same pace and looking forward to the dish.

GARI PIÑON 

Gari is made out of  grated Cassava that's fermented and roasted. Gari has a Couscous consistency and most West Africans use it just as you would Couscous and more. 

'Gari Piñon', is basically Gari cooked in a hot and perfectly spiced Tomato broth. This is a popular dish in Togo, Benin and the Ewe's of Ghana. 

Gari Pinon has a soft and light texture which is packed with flavours and can be enjoyed with your favourite Meat, Fish or Poultry.

Gari can be enjoyed both in a savoury or sweet way. 

Watch how to prepare both dishes for a perfect lunch below;

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