THE PERFECT AKARA / KOOSE RECIPE (Tricks and Hacks)

Black eyed bean fritters is a popular West African snack, which is also enjoyed by Brazilians and Cubans. The dish was introduced to West Africa by the Hausa's , who predominantly live in Nigeria and some parts of West Africa, such as Ghana, Sierra Leone, Cameroon etc

This is an improved recipe to achieve that crunchy outer layer and fluffy flesh. A recipe that mimics exactly what you buy from the Koose or Akara seller.

INGREDIENTS 

350g of peeled Black Eyed Beans

60ml of Water

2 large Banana Shallots

1 Habanero Chilli 

OPTIONAL

50g of Diced Bells Peppers

30g of chopped Spring Onions

1 medium sized diced Onion

Salt to taste

I have also shared 2 faster and favourite methods of how to peel your Black Eyed Beans below;

 

TIPS

The batter must have a textured consistency to achieve the famous crunchy outer layer

The batter must be beaten till its aerated or has a soufflé consistency 

This can be achieved easily by using your hand mixer or stand mixer.

Please note it took between 15-20 minutes to achieve the perfect aerated consistency using my stand mixer

Heat your oil for 5-7 minutes on a medium heat and maintain that heat till you’re done frying.

The advantage of having the aerated batter consistency means your Akara cooks perfectly and will not be soggy.

Now you can enjoy your homemade Akara or Koose recipe.

Please leave comments with your questions below.

METHOD 

Watch how to prepare the perfect Akara or Koose recipe below;

Please 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.

HOW TO COOK CRISPY PORK BELLY

Imagine bitting into a crunchy and equally soft Pork Belly which has a smoky and sweet aftertaste. That imagination can be turned into reality by grabbing these few ingredients.

INGREDIENTS 

1kg of Pork Belly

3 tablespoonful of Apple Cider Vinegar 

2 tablespoonful of Sea Salt flakes 

2 tablespoonful of cooking to brush the skin of the Pork

SPICE BLEND

1 heaped tablespoonful of Smoked Paprika 

1 teaspoonful of Thyme

1 teaspoonful of mixed spice blend which has an AllSpice or Nutmeg base

1 tablespoonful of Muscovado Sugar or dark brown sugar

METHOD 

Watch how to make this easy and straightforward crispy Pork Belly below;

Please don’t forget to subscribe, share, try the recipe and leave comments with your feedback. All photos, recipes and videos are by the owner of this blog.

THE ONE POT ROASTED GUINEA FOWL RECIPE

I shared this recipe video during the Christmas period and I was prompted recently for the written recipe. During the Christmas period I uploaded daily recipes and by the time I finished with this recipe I was exhausted. Phew! Well, well it’s better late than never they say, hence here you have the recipe. I hope you’re inspired to give it a try as the Guinea fowl was stuffed with sticky Coconut Rice.

STICKY COCONUT RICE STUFFING RECIPE 

INGREDIENTS 

1 bulb of  peeled and thinly sliced Garlic

1 tablespoonful of fresh Thyme

3 tablespoonfuls of Olive oil

1 Star Anise

5 Grains of Selim pods

1 tablespoonful of blended Ginger, Onion and Garlic

200g of Sticky Coconut Rice stuffing 

2 tablespoonfuls of Sesame oil

Salt and Pepper to taste

METHOD 

Watch how to prepare this amazing one pot Guinea fowl recipe 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.

EKOAGBEMI - THE GHANAIAN CORN MEAL PORRIDGE

Introducing the Ghanaian corn meal porridge called Ekoagbemi or Ekoagbemli (as corrected by Naa Kwarley Bansah) in the Ga language from Ghana, meaning ‘one dropped in’. This translates to the tiny pearls and coarse nature of the corn meal porridge.

The corn meal used in this recipe is the fine coarse texture which is readily available in Ghana, however you can also use Pan Corn meal which is readily available online or specialist grocers.

 The Pan brand has a yellow or white corn meal version. The choice is yours.

Watch how I used the Pan Corn meal for a Chocolate mint porridge below;

The best thing about this porridge is, it’s gluten free.

In a nostalgic mood I purchased a tin of milk powder (Nido), mixed it with lukewarm water and served it with this porridge. You can enjoy it on its own or use lactose free milk like Coconut milk instead.

To make this porridge you’ll need the following;

INGREDIENTS 

50g of the corn meal porridge 

450ml of water

A pinch of salt

1 tablespoonful of Sugar to taste

MILK POWDER 

2 tablespoonfuls of milk powder

30ml of lukewarm water

TO SERVE

Serve with a handful of roasted Peanuts

Use Coconut milk for a lactose free version

METHOD

Watch how to prepare this amazing gluten free porridge below;

Don’t forget to subscribe, try the recipe, leave comments, like the video and share.

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

COD YASSA RECIPE

Imagine bitting into a sweet, tangy and perfectly spiced Onion sauce with a flaky Cod fish. I just did that by making this Senegalese inspired Yassa sauce with the limited ingredients I have.

The ingredients to make the sauce are readily available in most homes and it’s a must try. You can use Chicken for this recipe, however you need to brown it and it’s best to include mustard for that kick.

INGREDIENTS 

1 large Lemon

2 large sliced Onions 

2 bulbs of Garlic 

1 teaspoonful of chilli flakes

Salt and Pepper to taste 

3 tablespoonfuls of Olive oil

1 tablespoonful of Butter

2 Cod fillets

1 tablespoonful of blended Ginger

2 tablespoonfuls of Peri Peri sauce

4 tablespoonfuls of Olive oil

Watch how to make your own Peri Peri sauce below;

PERI PERI SAUCE RECIPE 

METHOD 

Watch how to prepare this Senegalese classic dish 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.

QUICK PERI PERI LEMON RICE RECIPE

In the name of improvising and making every ingredient go a long way, I used the Peri Peri stock in preparing this delicious Lemon rice recipe.

To make the stock you need to watch how I made it below;

INGREDIENTS 

250g of Basmati rice

350ml of Peri Peri stock

1 quartered Lemon

Half a teaspoon of freshly milled Black Peppercorns 

1 levelled tablespoon of Curry Powder

1 teaspoonful of dried Oregano 

1 teaspoonful of dried Thyme

Salt to taste

METHOD 

Watch how to prepare this incredible Lemon rice recipe 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.

NDUDU GRILLED PERI PERI CHICKEN RECIPE

The adage 'when life gives you Lemon you make Lemonade' applied here when I started to clean my fridge and freezer and found 1 red pepper and a pack of Chicken. I rummaged further and found Habanero chillies, Onion, Lemon and some dry herbs. Peri Peri sauce here I come! 

I had created this recipe previously but omitted sugar and this time around I included it. The sauce will last for 14 days in an airtight container in the fridge and can be frozen for up to 3 months. 

Anyway to make th tastiest Peri Peri sauce, you need the following ingredients;

INGREDIENTS 

SAUCE/MARINADE

1 charred and quartered Red pepper

2 large peeled and quartered Onions

2 Habanero chillies 

2 bulbs of peeled Garlic

Zest and juice of 2 Lemons

40g of fresh Thyme

40g of Oregano

2 levelled tablespoon  of smoked Paprika

30ml of Olive oil

25ml of White Wine Vinegar

2 tablespoonfuls of Brown Sugar

3 fresh Bayleaves 

Salt and Pepper to taste

500g of a mixture of Chicken drumsticks and thighs

The sauce can be used to grill Fish, Goat meat, Halloumi etc and also used to flavour Rice and Couscous.

METHOD 

Watch how to prepare the tastiest Peri Peri Chicken 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 HEALTHIEST GHANAIAN VILLAGE OKRO SOUP RECIPE

Hearing how expensive groceries are in #Ghana I created this recipe to give everyone the chance to eat nutritious dishes to boost their immune system. 

For the lucky ones who are able to put food on their table, do share a bowl with a neighbour who might be struggling by their door. 

To prepare the  healthiest Okro soup recipe served with steamed #Ghanaian Brown rice ball, you’ll need the following ingredients;

INGREDIENTS 

300g of chopped Okra

2 large Onions

40g of  Ginger

3 thinly sliced cloves of Garlic

250g of smoked fried Herrings

1 litre of Water

70g of smoked Shrimps

2-3 Habanero chillies or Kasoa Pepper

1 tablespoonful of Keta School Boys (sun-dried Anchovies)

Salt to taste

BROWN RICE BALL

250g of Brown Rice flour

350 ml of water

Salt to taste

How about this Gluten free lightly fermented steamed corn ball?

METHOD 

Watch how to prepare this healthy Okro soup recipe 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.

POSH GARI AND SHITO

Hmm! Gari and Shito (the popular Ghanaian Black Chilli sauce) has saved many a hungry stomachs particularly at boarding school.

Come to think of it, I might as well name these quick recipe series as the ‘Chop Box series’, share your thoughts.

GARI

Gari is a popular West African ingredient made from fermented, grated and roasted Cassava (Yuca). 

Gari can last up to 2 years in an airtight container and it’s still an essential ingredient in every Chop Box a student takes to boarding school. Read more about Gari

SHITO

Shito is a popular Ghanaian Black Chilli sauce that’s made from powdered Shrimps, Herrings, spices, Chillies, Onions, Tomatoes etc, which are slow cooked till you achieve the rich black colour. 

The sauce is devoid of any moisture when it turns black meaning it does last for at least a year. 

Watch how I make my aromatic Black Chilli sauce below and see why it’s had over 100,000 views on YouTube.

Paying homage to a time lost and essential part of most Ghanaian upbringing I have included 2 new ingredients to make this dish protein rich and twisted.

Enjoy!

INGREDIENTS 

4 tablespoonfuls of Gari

3 tablespoonfuls of Water

1 teaspoonful of SHITO

20g of chopped Spring Onions (optional)

1-2 Eggs 

1 tablespoonful of oil to fry the Eggs

Salt to taste

METHOD 

Watch how to make this nostalgic and classic Ghanaian dish 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.

Gari

FERMENTED CORN GRANULES PORRIDGE (KORKLUI) RECIPE

'Korklui' is a gluten free porridge made from fermented milled corn, that's shaped into tiny pearl like granules and boiled. It's particularly enjoyed by the Ewe's of Ghana with roasted Peanuts. 

Korklui (fermented Corn granules porridge) versatility means you can serve it with any nuts of your choosing, fruits, herbs, Chocolate shavings etc for the adventurous or enjoy it as it is. The choice is yours to make. 

INGREDIENTS

40g of fermented milled Corn dough

400ml of Water

1 tablespoonful of Sugar

A pinch of salt to taste

TO SERVE

You can serve the porridge with the following toppings; 

Roasted Peanuts, Cashew, Brazil nuts, Pistachio, practically any nuts of your choice. 

CREATIVE TOPPINGS

Chocolate shavings

Fresh Mint

Blueberry

Milk

Yoghurt

METHOD

Watch how to prepare Korklui 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.

GARI STIR FRY RECIPE

Where have you been hiding? It’s ‘Ndudu’ again ooh! So you know the Keta School Boys stir fry recipe I did yesterday 🤓

Hmm! I like trouble ooh 😩 Okay.. I just tossed some Gari into the mix and created this Gari Stir Fry. I’m out! I’ll see you in the video recipe , but before that you’ll need the following ingredients 

INGREDIENTS 

Half a cup of Gari

4 tablespoonfuls of Jollof stew

150g of the Keta School Boys stir fry

1-2 Eggs

1 teaspoonful of your preferred oil

JOLLOF STEW RECIPE 👇🏾

KETA SCHOOL BOYS STIR FRY RECIPE 👇🏾

PS: Salt has been omitted from this recipe as the dried Anchovies are salty.

METHOD 

Watch how to prepare this quick Gari stir fry recipe 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.

KETA SCHOOL BOYS (DRIED ANCHOVIES) STIR FRY RECIPE

Whilst sipping my Pineapple Tea, my mind wandered to Ghana and how everyone was coping with the virus.  I smiled at my decision to create new recipes using cost effective ingredients, packed with nutrients and the need for portion control.

 A perfect time to follow a healthier diet starting with this Omega 3  and calcium  rich dried Anchovies (popularly referred to as ‘Keta School Boys’ in Ghana) recipe.

It’s best to prepare your Jollof stew , portion it into containers, freeze and use as and when a recipe requires it.

JOLLOF STEW RECIPE

You can enjoy this Keta School Boys recipe on its own, with Rice or as filling for a sandwich. 

You can also try the Beef stew recipe below;

INGREDIENTS 

200g of Keta School Boys (dried Anchovies) washed slightly in a lukewarm water. This rids the fish of any excess salt and tiny sand particles.

1 large thinly sliced Onions

1 sliced Green Pepper

1 sliced Orange or Red Pepper

3 cloves of sliced Garlic

1 tablespoonful of Coconut oil or your preferred oil

3 tablespoonfuls of Jollof stew

METHOD 

Watch how to prepare this incredible stir fry 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.

PAN FRIED GINGER SALMON AND VEGETABLES STIR FRY

INGREDIENTS 

200g of slightly smoked Salmon from Sainsbury’s 

1 tablespoonful of Coconut oil

30g of sliced fresh Ginger

1 sliced Green Peppers

1 sliced Orange Peppers

40g of sliced Spring Onions

Salt and Pepper to taste 

METHOD 

Watch how to prepare this quick and healthy dish 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.

HOW TO MAKE BROCCOLI STIR FRY RECIPE

Thank you to everyone that voted for this recipe via my Instagram stories ‘Ndudu by Fafa’ and YouTube Community page.

As promised enjoy this quick and nutrient packed recipe that requires a few ingredients.

TIPS

Best to steam your Broccoli than boil it

Steam for 3 minutes and stir fry for a further 2 minutes 

Reserve the Broccoli stalks and use for Stock or making Soup.

INGREDIENTS 

1 large head of Broccoli 

1 medium sized sliced Onion

5 Red Chillies (reduce the amount of Chillies to your personal preference)

2 Green Chillies

20g of thinly sliced Ginger (Julienne cut)

2 large sliced Cloves of Garlic

1 teaspoonful of Sesame seeds

3 tablespoonfuls of Sesame oil

250g of washed Oyster Mushrooms/ Shiitake Mushrooms/ Chestnut Mushrooms

20ml of Water

Salt to taste

METHOD 

Watch how to prepare this super healthy Broccoli stir fry recipe below;

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

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

THE MUSTARD & GARDEN EGG LEAVES STEW RECIPE

The fresh Mustard leaves caught my attention as I asked the Grocer how it’s prepared. Whilst answering my question, I matched my next recipe to the Nigerian Efo Riro , as I quickly got my Garden Egg leaves .

I imagined adding my smoked Fish to the recipe on my drive home, which filled me with excitement.

The peppery flavour of the mustard leaves , mixed with the slight bitter Garden Egg leaves and smoked Fish, makes this dish the ultimate flavour packed recipe.

INGREDIENTS 

400g of chopped Mustard leaves

300g of Garden Eggs leaves

2 large Red Peppers 

1 large sliced Onion

1 ladle of Zomi (Spiced Palm Oil)

2 sliced Habanero chillies 

1kg of smoked Fish

1 levelled teaspoon of Dawadawa powder (Fermented Locust Beans)

Salt to taste

SPICE BLEND 

30g of smoked Shrimps 

30g of Ginger

1 large Onion

1 levelled tablespoon of Aniseed

METHOD 

Watch how to prepare this amazing dish below;

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

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

THE SENEGALESE CAFÉ TOUBA with THE NDUDU TWIST

’Café Touba’, named after the Senegalese city of Touba, is a famous spiced Coffee drink from Senegal and Guinea Bissau.

Coffee beans are roasted with spices such as Grains of Selim (Etso/Hwentia), Guinea Peppers, Cloves and at times Ginger. The open secret recipe 

This spicy Coffee drink is Senegal’s best kept secret recipe. I researched and trialled different methods of creating this incredible recipe and I’m happy with this flavour packed recipe.

INGREDIENTS 

150g of roasted Coffee Beans

1 levelled tablespoon of Guinea Peppers

1 African Nutmeg

5 Cloves

5 Grains of Selim pods (Hwentia/Etso)

10g of fresh Ginger (optional)

METHOD 

Watch how to prepare this amazing spiced Coffee drink from Senegal 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.

THE TASTIEST RED RICE RECIPE

Enjoy this budget sensitive and equally delicious Red Rice recipe mixed with Sardines tonight. A must try recipe!

INGREDIENTS

4 tins of Sardines

2 tablespoonful of Tomato paste

1 tinned chopped Tomatoes

1 teaspoonful of Capers, Lemon or Lime juice

2 Bay leaves

1 teaspoonful of dried / fresh Rosemary (optional)

A pinch of grated Nutmeg

2 large peeled and sliced Onions

3 - 4 Kasoa pepper/ Kpakposhito (Pettie Belle chillies) or any Green Chillies

300g of washed Basmati or Jasmine Rice

250ml of water

Salt to taste

How about this amazing Jollof Rice recipe?

Spice Blend Ingredients

Ginger

Garlic

Aniseed

Onion blend

METHOD 

Watch how to prepare this budget sensitive and equally tasty Red Rice recipe below;

Don’t forget to subscribe, try the recipe and share. All photos, recipes and videos are by the owner of this blog.

THE SMOKY JOLLOF FRIED RICE RECIPE

‘Jollof Rice has over the years risen in its popularity thanks to the Nigeria and Ghana’s friendly competitiveness and the infamous ‘botched’ attempts (as frowned upon by the purists) by international companies and famous individuals.

I’ve partaken in reinventing Jollof Rice by the plethora of recipes I’ve created over the years including Jollof Arancini, Sticky Jollof Rice, Omurice etc (all available on my YouTube channel, ‘Ndudu by Fafa’).

 A perfect Jollof Rice recipe requires a flavour packed Tomato based sauce and must have that distinctive deep orange colour.

INGREDIENTS 

250g of Smoked Bacon lardons 

2 Eggs

20g of chopped Peppers

I’ve just added to the existing controversy of Jollof making by microwaving it (in honour of prepackaged Jollof Rice available in some supermarkets across the UK)

Verdict - It works however it misses the distinctive smoky flavour that’s achieved when cooked in a pot, especially over coal. A great recipe for students and for a quick recipe (provided you have made your Jollof stew)’.

No sooner had I left the above lengthy statement  on my post did a few followers highlight the lack of ‘smokiness’ and ‘crispy bottomed’ part of the rice known as ‘Kanzo’.

 With this in mind I’ve used the leftover Jollof for this smoky Jollof Rice recipe. 

To start making your Jollof Rice you’ll need your Jollof stew, find the recipe below;

JOLLOF STEW RECIPE 

Learn how to cook your Jollof Rice perfectly and quickly below;

MICROWAVEABLE JOLLOF RICE RECIPE 

METHOD 

Watch how to prepare this smoky and delicious Jollof fried rice below;

Don’t forget to subscribe, try the recipe and share. All photos, recipes and videos are by the owner of this blog.