THE TASTIEST NIGERIAN GBEGIRI SOUP (SMOKY BEAN SOUP) RECIPE

Inspired by the Nigerian Beans soup known as ‘Gbegiri’ and the availability of ingredients, I have created this Pescatarian Bean soup recipe which is a must try.

Traditionally this soup is served with the Nigerian Ewedu soup (Molokai / Jute leaves soup), however I prefer it on its own.

Similarly in the Northern part of Ghana a dish known as Tuo Zaafi has a similar mixture of flavours with Ademe/Molokai/Jute leaves/Ewedu. 

The only difference is one is served with a rich spiced Tomato stew and the other with this smoky Beans soup.

The recipe for Tuo Zaafi is available on my YouTube channel ‘Ndudu by Fafa’ below;

I enjoyed this soup both hot and cold and it was still packed with flavours and absolutely gorgeous.

I will love to read your feedback about your experience in trying this recipe.

Watch how to peel your black eyed beans below for this recipe 

INGREDIENTS 

200g of peeled and soaked black eyed beans

1 large smoked Tilapia or your preferred smoked Fish

1 Habanero Chilli

1.5 litres of Water

1 large Onion

1 large optional Red pepper (optional)

I teaspoonful of Shrimp powder

1 tablespoonful of Palm oil

Salt to taste

SPICE MIX

20g of Ginger

1 medium sized Onion 

METHOD 

Watch how to prepare this nutritious  soup below;

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

WAGASHI (GHANAIAN CHEESE) SALAD RECIPE

The Fulani’s (from the Northern part of Ghana) first introduced Wagashi into Ghana.

The Cheese is made from Cows milk and it’s naturally delicate in taste. 

Milk is mixed with the pounded bark of a Sodom Plant tree and Salt to make Wagashi.  The mixture is then drained and boiled till it solidifies. 

The Salt acts as a preservative and in some cases the cheese is soaked into a Millet leaf brine for a pinkish colour.

Unlike most Cheeses, Wagashi does not melt at high temperatures, however when fried it has a soft and fluffy texture.

Wagashi is popular and readily available in Nima (a suburb of Accra) which is inhabited my most Northerners of Ghana.

Wagashi can be fried or grilled, added to Stews, Soups , Jollof rice and Salads. 

It’s the only cheese made in Ghana and a must try. 

During my visit to Ghana, I couldn’t help but indulge in this Cheese including making this recipe. I hope you’re inspired to try it. This recipe omits Salt as the Cheese has a salty taste. 

INGREDIENTS

300g of Wagashi cheese or Indian Paneer

Groundnut oil

SALAD

200g of Green Salad leaves 

2 sliced Cucumbers 

1 thinly sliced Red or White Onion

1 teaspoonful of Chipotle chillies or any Chilli flakes.

SALAD DRESSING 

3 tablespoonfuls of Olive oil

1 teaspoonful of Honey

Pinch of milled Black Peppercorns 

METHOD 

Watch how to make this simple and equally delicious on my YouTube channel, ‘Ndudu by Fafa’. 

Don’t forget to like the video, leave comments with your feedback and share with your family and friends. 

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

TASTIEST GARI PINON RECIPE

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 can be enjoyed both in a savoury or sweet way. 

'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.

Whenever I try to recreate a recipe, I do so with the knowledge that food is Art. Backed with this view, I try to incorporate new textures, flavours and colours to achieve an artistic view. This reflects in the type of recipes I make and in the pictures I take. 

With this Gari Piñon recipe I used my Chicken stew recipe as the base for my broth and added finely diced Peppers for colour and added crunch. 

Watch how to make the Chicken stew below;

For this recipe you will need;

300g of Chicken stew. Use 200g for the broth and leave 100g with the Chicken. Best to shred the Chicken in the remaining stew for garnishing and serving. 

150g of Gari or try using CousCous.

150g of finely diced mixed Peppers. (Red, Green and Yellow).

1 finely diced medium Onion

Salt to taste

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

Don’t forget to subscribe, like the video, try the recipe, comment and share with family and friends.

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

SWEET ROASTED PLANTAIN MASH

Over ripened Plantains used to make Kakro or Tatale in Ghana. Recipes are available on my YouTube channel, ‘Ndudu by Fafa’. What I love about the African way of cooking is the ingenious way of using up every part of the edible ingredients and creative ways of using the byproduct. 

The skins of the Plantain are fed to goats or used to make Akaun (African Potash).

In the spirit of finding more ways to use our ingredients, I created this simple recipe, which  pairs well with Turkey, Beef or Lamb. It’s a hassle free dish and one that should be made and served immediately . 

INGREDIENTS 

1 over ripened Plantain

Utensils

Foil

Fork

METHOD 

Watch how to prepare this recipe below on my YouTube channel, ‘Ndudu by Fafa’.

Don’t forget to subscribe, share, like the video, try the recipe, leave a comment with your feedback and share with family and friends.

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

SPINACH & MELON SEEDS (EGUSI)

'Kontomire'(Cocoyam leaves)and Egusi (Melon seeds) stew are staples in most Ghanaian homes and can be made with meat, shellfish and fish. It's best served with boiled Yam, Cocoyam, Plantain, Cassava or steamed rice. I've substituted the Cocoyam leaves for Spinach. 

Ingredients:

Serves 8

2 bags of Spinach (2 bundles of Cocoyam leaves, washed and chopped roughly)

1 large onion cut lengthways

1 Habenero pepper /10 Kpakpo shito (Popular Ghanaian chillies)

4 large diced tomatoes

2 tablespoons of Palm oil

2 large size smoked Mackerel (remove the skin, bones, head and discard)

2 perfectly ripened oily Avocado cut into chunks.

1 teaspoon of grated ginger.

2 litres of water

Half a teaspoon of salt.

125g of ground Egusi (Melon seeds)

Method: 

Place a saucepan on a medium heat and add the Palm oil

Once the oil melts, add the onion and fry gently for about 1 minute. 

Then add the chillies and fry for a further minute. 

Add the ginger and fry for 30 sec

Add the tomatoes and cook for a further 5 minutes (stir the sauce to prevent it from burning).

Then add the Mackerel to the sauce and cook for a further 3 minutes. 

In a separate bowl add 200ml of water to the Egusi (Melon Seeds) and mix till you have a double cream consistency. 

At this stage reduce the temperate to a low heat and add the Egusi sauce. 

Cover this  and allow the sauce to steam the Egusi for about 5 minutes. 

Take care in stirring the sauce as you don't want to break the Mackerel into tiny pieces. 

On a high heat boil the Cocoyam leaves for about 8 minutes or if you're using Spinach leaves, just blanch them for 30 seconds.

To blanch spinach;

Bring water to a boil in a saucepan. 

Take the saucepan off the heat and add the washed spinach. 

Mix it thoroughly for 30 seconds (till the spinach wilts).

Drain the spinach into a colander and run it under cold water, (this stops the spinach from cooking further and maintains it's green colour).

Make sure you squeeze any excess water out of the Spinach. 

Using an earthen ware pot or a food processor add the spinach, some chillies from the sauce (if using Kpakpo Shinto) and blend/grind to a smooth paste.

The traditional earthen ware clay mortar with it's wooden pestle.

Add the Spinach to the sauce and mix together evenly, still taking care not to break the Mackerel into pieces. 

Cook for a further 2 minutes and turn off the heat.

Serve with either boiled Yam,Cocoyam, Plantain, Cassava or steamed rice and Avocado. 

Best with homemade pineapple and ginger juice. Enjoy! All photos and recipes are by the owner of this blog. 

Find more inspiring recipes on my YouTube channel, 'Ndudu by Fafa'. Don't forget to subscribe and share.