HARD BOILED YOLK MAYONNAISE RECIPE

Introducing my Autumn Salad series by starting with my Salad dressing made out of hard boiled Egg Yolks. Please subscribe to my YouTube channel, ‘Ndudu by Fafa’ and turn on your notifications for all future videos.

The hard boiled Egg Yolk Mayonnaise is inspired by the classic Togolese Salad Dressing. You’ll need the following ingredients;

INGREDIENTS 

6 boiled Egg yolks

100g of Mayonnaise 

1 teaspoonful of Dijon Mustard

3 tablespoonfuls of Apple Cider Vinegar 

80ml of Olive or Groundnut Oil

Salt and Pepper to taste 

METHOD 

Watch how to prepare this quick Hard oiled Egg Yolk Mayonnaise which includes how to save a split Mayonnaise below;

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

QUICK MILLET & PRAWNS STIR FRY RECIPE

INGREDIENTS 

100g of Barnyard Millet ( available in most Asian grocers)

150ml of water

1 sliced Green/Red/Orange/Yellow peppers 

1 sliced large Onion

5 tablespoonfuls of Olive oil

40g of chopped Celery

1 Bayleaf 

1 tablespoonful of Oyster sauce

1 tablespoonful of light Dark Soy Sauce

Salt and Pepper to taste

METHOD 

Watch how to prepare this quick and equally 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.

QUICK OVEN GRILLED AROMATIC SEA BREAM

How about starting your week with this aromatic recipe?

What will you serve this with?

INGREDIENTS 

2 large descaled and gutted Sea Bream/ Red Snapper/ Tilapia/ Cod/Sea Bass

1 tablespoonful of Chinese 5 spice mix

2 tablespoonfuls of Sesame oil

1 teaspoonful of Fish sauce or a pinch of Dawadawa powder

Salt to taste

ANOTHER FISH RECIPE 👇🏾

DRESSING

2 tablespoonfuls of Coconut oil

1 teaspoonful of Fennel seeds / Aniseed 

3 sliced Cloves of Garlic

1 tablespoonful of julienne cut Ginger pieces

30g of chopped Spring Onions

2 chopped Green chillies (the amount should suit your personal preference)

METHOD 

Watch how to prepare this incredible and equally easy dish below;

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SEA-BASS RECIPE👇🏾

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

THE EVERGREEN OKRO SOUP - A PESCATARIAN RECIPE

Gosh! The weather is changing here in the UK as it’s freezing. Phew! This requires a healthy spicy soup to boost ones immune system. I’ve been craving for a Pescatarian Evergreen Okro soup this week and had to treat myself to it. No sooner had I finished preparing this soup and asking everyone the recipe they will love to see next on my YouTube channel, ‘Ndudu by Fafa’, (a choice between the Monkfish Red Curry and this Okro soup), did a resounding vote go to the Okro soup. 

Considering the plethora of Okro recipes I have created, I thought the Monkfish curry would win.

So here you have it my lovelies. Enjoy!

INGREDIENTS 

600g of chopped fresh Okra 

1.5 litres of water

800g of Tilapia fillets

1 Red Mullet or Red Snapper fish

500g of Crabs

250g of Smoked Fish

1 large sliced Red Onion

2 Habanero Chillies

6 large mild Green Chillies

250g of Chopped Garden Eggs leaves/ Spinach/Kale

1 levelled teaspoon of Bicarbonate of Soda

2 tablespoonful of a Ginger, Garlic, Onion & Aniseed blend

Salt to taste

SPICE BLEND 

40g of Ginger

1 large Onion 

3 cloves of Garlic 

1 levelled tablespoon of Aniseed 

50g of smoked dried Shrimps

METHOD 

Watch how to prepare this amazing and equally healthy soup below;

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

THE CREAMIEST GHANAIAN WHEAT PORRIDGE RECIPE WITHOUT MILK

Creating new recipes and reigniting memories fills me with joy, particularly one that’s riddled with fondness. 

In memory of my Aunt Kate who always prepared Wheat with a spicy chilli sauce made with Coconut oil every Thursdays and inspired by the Haitian Labouyi Ble, I present this amazing all natural, flavour packed porridge using the underrated Ghanaian Wheat.

INGREDIENTS 

150g of washed Ghanaian Wheat or Bulgar Wheat soaked for at a minimum of 2hrs in water.

800ml of water

3 pods of Grains of Selim

2 African Nutmegs or a pinch of grated normal Nutmeg 

1 tablespoonful of Organic Cold Pressed Coconut oil

Pinch of Salt to taste

2 tablespoonfuls of brown Sugar.

METHOD 

Watch how to prepare this easy and equally delicious porridge below;

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

STUFFED YAM RINGS RECIPE (THE AMAZING THINGS YOU CAN CREATE WITH YAM)

In the second episode of ‘The many ways to enjoy Yam’ I present this creative way of enjoying Yam and Eggs.

A perfect addition to your canapés or picnic baskets. Serve with your favourite stew, chilli sauce or protein 

To start you will need;

INGREDIENTS 

Serves 2

6 thin disc shaped sliced Yam pieces 

1 large Egg

20g of finely diced Peppers 

4 finely diced Green Chillies

1 small finely diced Onions

1 teaspoonful of Corn starch/flour

Salt to taste 

METHOD 

Watch how to create this incredible recipe below;

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

STUFFED YAM RECIPE (BEST WAY TO USE YOUR LEFTOVER YAM)

Imagine bitting into a crunchy and fluffy Yam cake stuffed with gooey Mozzarella.

 What is ‘Yam’ , you might ask?

'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.

INGREDIENTS

200g of boiled Yam (best to use your left over Yam)

30g of melted butter

150g of sliced Mozzarella

A pinch of freshly grated Nutmeg

1 teaspoonful of Corn starch or flour 

TO SERVE 

Be adventurous and serve this with your favourite stew including the popular Egg stew below;

METHOD

Watch how to create this amazing Yam recipe stuffed with Mozzarella below;

Don’t forget to try the recipe, leave comments with your feedback and share. All photos, videos and recipes 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.

THE TASTIEST WEST AFRICAN BEANS YOU NEED TO TRY

Bambara nuts also known as Bambara beans, Congo Goober,

Earth Pea, Hog Peanut or Ground Bean originates from West Africa by the Bambara people of southern Mali, Guinea, Burkina Faso and Senegal. Bambara beans are also cultivated in the southern part of Africa and can be used in making dips and beverages.

When cooked Bamabara Beans has a creamier and nutty taste in comparison to any other beans. It’s a must try ingredient and recipe which is readily available in most African grocers. A perfect reason to visit and support their business. 

If you own an African grocer in the diaspora please leave comments below.

Also leave comments below on how you call Bambara beans in your local dialect.

INGREDIENTS 

250g of Bambara nuts or beans (readily available in most African grocers)

3 litres of water (use 1.5 litres to simmer the beans and discard, as shown in the recipe video)

4 Bay leaves

5 cloves

4 whole dried red chillies (you can use any fresh chillies you have available)

4 whole African nutmegs (substitute by using a pinch of grated Nutmeg)

30g of sliced fresh Ginger

1 tablespoonful of Jaggery or Brown sugar

5 Grains of Selim (Hwentia)

4 tablespoonfuls of Organic Cold presses Coconut oil 

Optional 10g of Basil for garnishing

Salt and Pepper to taste 

METHOD 

This is best served with Tatale (Ripened Plantain pancake). Traditional recipe coming up next.

Watch how to prepare this incredible West African Vegetarian 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.

THE PERFECT HOMEMADE MAYONNAISE RECIPE

I promised sharing my flavour packed Mayonnaise recipe when I made the Coleslaw video a couple of weeks of ago, so here you go...Enjoy!

Tip:

Best to use any neutral oil for this recipe like Canola, Grape seed, Peanut oil  Sunflower etc.  This will allow you to add more flavours to your Mayonnaise. If you prefer not to include any flavours to your Mayonnaise it is best to use Olive oil.

INGREDIENTS

1 organic Egg Yolk

Half a teaspoon of Apple Cider Vinegar

Juice of 1 Lemon

Salt and Pepper to taste

FLAVOURED OIL

250 ml of unscented oil

1 Bulb crushed Garlic

2 Green Chillies (Optional)

1 teaspoon of Caraway seeds (Optional)

TIP:
You can omit flavouring your oil altogether or be creative and infuse it with your favourite spice. 

METHOD 

Watch how to create this incredibly flavour packed Mayonnaise below; 

Don't forget to subscribe, try the recipe, leave comments with your feedback and share the video. 
Why not try using your Mayonnaise in making this quick and delicious Coleslaw below; 

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

TASTIEST GRILLED CHICKEN KEBAB RECIPE

In the first episode of how to 'Create New Flavour' Rosemary, Sumac, Lavender, Mint and Bay leaf were used in a creative way to marinate and infuse flavours into Lamb shanks. 

The Lamb shanks were then used to prepare a stew in the second episode. The stew was flavoured with Black Lime, Cumin and Shiitake Mushrooms. 

In this concluding episode, I have used the stew as a marinade for this grilled Chicken recipe and served it with a warm, tangy Red/ Purple Cabbage Salad

INGREDIENTS

2 large Chicken breast with the skin taken off and cut into sizeable chunks

3 tablespoonful of the Lamb stew (without the Lamb)

Juice of 1 Lime

1 teaspoonful of Smoked Paprika

I teaspoonful of Chinese Five Spice Mix

2 tablespoonfuls of Olive oil

1 teaspoonful of Chilli powder (reduce the quantity to suit your personal preference)

PURPLE CABBAGE SALAD

200g of shredded Purple or Savoy Cabbage

1 medium sized sliced Onion

3 cloves of thinly sliced Garlic

2 tablespoonfuls of Olive oil

1 tablespoonful of Apple Cider  Vinegar 

1 teaspoonful of Honey (optional)

Salt and Pepper to taste 

METHOD

Watch how to prepare this incredible grilled Chicken recipe with a Warm Purple Cabbage Salad 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 BEST GHANAIAN STREET FOOD RECIPE (SWEET POTATOES & FRIED FISH)

The simple things in life I find gives the most pleasure and equally can be challenging to do. 

The simplicity of this recipe is heightened with the careful balance of both the sweet and spicy flavour making this meal my favourite. 

The perfect fusion of flavours is derived from the quality of ingredients one uses as listed below;

INGREDIENTS 

FRIED FISH

2 large Seabass/Mackerel/Red Snapper/Tilapia 

1 teaspoonful of dried Rosemary 

3 tablespoonfuls of Corn flour

400ml of oil for deep frying 

Salt to taste

RAW PEPPER 

2 large sun ripen Tomatoes 

1 large Shallot/Onion

10g of Ginger

1 clove of Garlic

1 Habanero chilli/ 10 Pettie Belle Chillies/ 5 Kasoa Pepper

Salt to taste 

GARNISH 

2 tablespoonfuls of Coconut oil

1 medium sized sliced Shallots 

1 chopped Green Chilli

SWEET POTATOES 

2 large peeled Sweet Potatoes 

2 tablespoonfuls of Extra Virgin Organic Coconut oil

Salt to taste

METHOD 

Watch how to prepare this incredible dish below;

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

TASTIEST VEGETARIAN AYAMASE (GREEN PEPPER) SAUCE RECIPE

"Ayamase" sauce is a popular Nigerian stew made with Green Peppers, Chilli, bleached Palm oil and assorted meat.

Inspired by this stew I set myself a challenge to create both a Vegetarian and Lacto-ovo Vegetarian version using assorted Mushrooms for flavour and texture.

The recipe also includes Dawadawa (fermented Locust Beans) which has a pungent smell but similar in taste to Truffles. 

In keeping with the Vegetarian theme it’s best to use Truffle oil as a substitute for the fermented locust beans (Dawadawa).

Be creative and try including either Tofu or Paneer Cheese to the stew.

This stew works as a perfect base for fried rice or can be enjoyed with either Cumin or Dawadawa rice. You will find both Rice recipes on my YouTube channel, ‘Ndudu by Fafa’.

INGREDIENTS 

3 large Green Peppers

3 bunches of Spring Onions

10 Kasoa Peppers or 1 Habanero Chilli

3 cloves of Garlic

1 teaspoonful of Aniseed (optional)

1 teaspoonful of Dawadawa powder or 3 tablespoonfuls of Truffle oil

2 large sliced Onions

20ml of Coconut oil

3 Grains of Selim (Hwentia) or 1 levelled teaspoonful of milled Black Peppercorns 

3 whole African Nutmeg or half a teaspoon of grated Nutmeg 

1kg of mixed Mushrooms (Shitake Mushrooms, Chestnut Mushrooms, Oyster Mushrooms etc)

Salt to taste

4 boiled Eggs

METHOD 

Watch how to prepare this flavour packed West African Vegetarian 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.

TASTIEST GOAT MEAT & TILAPIA OKRO SOUP

How many Okra recipes and varied methods of cooking are there? Find out by watching the video at the bottom of this post.

INGREDIENTS 

1kg of Goat Meat

2kg of cleaned and gutted Tilapia

3 Habanero Chilli

1kg of Chopped Okra

4 tablespoonful of Coconut oil

20g of Tomato purée 

2 large Onions

Half a teaspoon of Bicarbonate Soda

1 litre Water

100g of Prawns (Optional)

Salt to taste

SPICE BLEND 

30g of Ginger

1large Onion

1 teaspoonful of Aniseed 

METHOD 

Watch how to prepare this creative and equally delicious recipe 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 NDUDU GLUTEN FREE MAC AND CHEESE RECIPE

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.

PERFECT FISH STEW RECIPE

Fish stew is a versatile dish, that accompanies many Ghanaian carbohydrates including Kenkey, Rice, Yam , Plantain etc

This recipe is inspired by the famous Kenkey House’s (at Adabraka, a suburb of Accra) Fish stew. 

I’ve used Sea Bream for this recipe, however you can use Tilapia, Red Snapper, Sea Bass or any preferr d firm fish.

Ingredients 

4 large, cleaned and gutted Sea Bream, divided in two.

1 teaspoonful of dried Rosemary 

3 tablespoonfuls of flour 

1 litre of Vegetable/ Sunflower/ Rapeseed oil 

2 large peeled and sliced Onions

1 Habanero chilli or 10 Pettie Belle chillies 

700g of blended fresh Tomatoes 

40g of Tomato purée 

2 Bay leaves 

1 large diced Green Pepper

Ginger Blend

20g of peeled Ginger cut into pieces

1 large peeled Onion cut into chunks 

1 teaspoon of Aniseed 

Method 

Watch how to make this amazing dish below;

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

THE PERFECT GROUNDNUT SOUP RECIPE (NKATIE KWAN)

I urge every Ghanaian to promote Ghana positively to the rest of the world and support more local businesses. Whilst you're deliberating on how to show your support, why not enjoy this classic Ghanaian recipe.  In paying homage to a classic Ghanaian Sunday lunch, enjoy this Groundnut soup recipe with either 'Omo Tuo' (steamed rice balls), boiled Yam, Cocoyam, Plantain or Fufu. 

 

Groundnut soup is one of the best tasting Ghanaian dishes and its versatility with what one accompanies it with, makes it a firm favourite in most Ghanaian homes.

I've used a mixture of Peanut and Almond butter to make this dish before and it was incredible. I'll share that recipe soon.

I've also noticed the addition of cooked black eyed beans,boiled eggs, various vegetables etc been served alongside the dish. Inspired by adding a touch of colour I served mine with steamed Okra. 

The Groundnut or Peanut butter soup can be made with Chicken, Lamb, Mutton, Goat, Beef, Fish or Vegetables. Be creative and enjoy this recipe. 

 Nigerians refer to the rice balls as 'Tuwon Shinkafa' and the similarities of ingredients for both countries(Ghana & Nigeria) fills me with intrigue, even though different methods of cooking are involved.

Serves 6

Ingredients:

Spiced Groundnut paste

400g of Peanut butter / Groundnut paste

1 large fresh Tomatoes

1 medium onion

20g of peeled Ginger

600ml of water / stock

Soup

2 litres of Chicken stock

1 Habanero chilli or Scotch Bonnet

1 large red Onion

2 medium tomatoes

2 tablespoons of Tomato purée 

12 steamed Okra (heads and tails cut off)

Chicken

1.4 kg of Chicken, cut into sizeable chunks. 

30g of freshly peeled Ginger

2 cloves of Garlic

1 large onion

3 Green Chillies 

100ml of water

1 Habanero chilli / Scotch Bonnet.

Rice

350g of ground rice or rice flour 

150g of rice

800ml of water

1 teaspoon of salt

Method: 

Spicy Peanut butter paste;

In a blender add the Peanut paste, Ginger, Onion, Tomatoes and stock or water. 

Blend everything together till smooth. Transfer the contents to a saucepan and place on a medium heat. 

Cook gently for 30 - 45  minutes, stirring frequently or till you have a thick and oily paste. (see below)

Chicken

Blend together the Ginger, Onion, Garlic and Green chillies together. 

Marinade the Chicken with the Ginger and chilli mix for at least an hour. 

Transfer the marinated Chicken into a saucepan and place on a medium heat.

 Add the whole Scotch Bonnet and steam the Chicken in its own juices for 10 minutes, on a low heat. 

Add 100 ml of water and cook for a further 5 minutes and set aside. 

Soup

Add 1 litre of Chicken stock to the spicy peanut paste and mix till well combined. 

Using a fine strainer, pass the spicy peanut mixture through into a saucepan and place on a medium heat. 

Add the tomato paste and mix well. 

Add the 2 medium tomatoes , Scotch bonnet and red onion. 

Cook gently on a medium heat for 30 minutes or until the onion and tomatoes are soft. 

Remove the tomatoes, onion, chilli and place in a blender 

Add the remaining litre of Chicken stock and blend to a smooth consistency. 

Pass the tomato mixture through the fine strainer into the Peanut soup. 

Cook the soup gently (still on a medium heat) for 10 minutes. 

Add the steamed Chicken to the soup and cook further for 10-15 minutes. 

 Tip:

The soup is done when the peanut oil settles on the surface

Rice:

Mix the rice , salt and water in a saucepan and place on a medium heat. 

Place the lid over the saucepan and steam the rice for 25 minutes, on a medium heat. 

Tip:

The texture of the rice ball should be moist and firm. 

Using a wooden spoon, stir the rice mixture to release the starch of the rice. 

The rice is done once it's soft to taste. 

Scoop a ladle of the rice into a bowl and shape into a ball. (See above).                

   

To serve

Scoop 3 ladles of the peanut butter soup into a bowl, add a rice ball or Fufu, some chicken pieces and the optional steamed Okra. 

Best served with a chilled beer or Riesling wine. 

Find more inspiring recipes, like this grilled Peri Peri Chicken on my YouTube channel, 'Ndudu by Fafa' and don't forget to subscribe and share. 

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