GHANAIAN BLUE CRAB CURRY RECIPE

All I could think of were the dishes I wanted to cook, when the Captain announced we’ve arrived at Accra Kotoka International Airport. 

The usual heat that embraces everyone when they get off the plane kissed my face. I run into the arms of my Mum and cousin as we chatted and drove home.

The next morning I was greeted by the crow of the neighbours Cockerel as I stretched and walked lazily into my Mums room. I decided to make Mum breakfast and settled on a savoury and spicy French toast. 

We planned our day which included visiting the Market for fresh groceries and I had to grab some fresh Blue Crabs.

Blue Crabs are my absolute favourite crustacean as I grew up eating them but scared of them when they were alive. Mum giggled and challenged me to touch one whilst it was alive. That was not going to happen since I still carried that fear but enjoyed eating them. She placed them in the freezer when we got home (as it was the humane way to kill them)and for me to use later. 

Mum was taken aback briefly , when I described what I would prepare, however she  supported my choice❤️.

I quickly went downstairs and decided to use the coal pot to prepare this dish. 

INGREDIENTS 

15 Blue Crabs

40ml of water

4 Lemongrass stalks

20g of fresh Basil

Coconut oil

1 large sliced Onion

CURRY MARINADE 

30g of smoked, dried Red Chillies

1 tablespoonful of Shrimp powder 

4 Cloves of Garlic 

15g of Ginger

1 teaspoonful of Aniseed 

Method

Watch how to prepare this creative and equally delicious recipe on my YouTube channel ‘Ndudu by Fafa’ below;

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

RICE AND BEANS RECIPE

'Waakye'is made from boiled black eyed beans and rice which is infused with millet leaves for its distinctive brown colour. The Carribeans have their version of 'rice and peas'.  Waakye is a popular street food in Ghana, that's readily available mid morning till lunch time. 

Waakye is usually served with a spicy slow cooked tomato sauce, black pepper sauce (Shito), Spaghetti tossed in the spicy tomato sauce, Gari (made from cassava) tossed in the spicy tomato sauce, fried fish, fried meat, Eggs, Avocado, green salad with onions and fried Plantain.

 It's rather a decadent and flavourful dish , which encourages indulgence, hence the varied toppings. 

Try making your own with this easy to follow recipe.

Serves 6

Ingredients; 

600g black eyed beans soaked overnight 

1.2 litres of water

1 teaspoon of bicarbonate soda (optional)

300g of washed basmati or long grain rice

1 teaspoon of salt

5 stalks of washed dried millet leaves ( this lends the Waakye a burgundy colour)

6 cleaned Waakye leaves for serving (optional)

You can get most ingredients from your local supermarket or specialist African grocers.

Soaked black eyed beans

Method;

Add the beans and water to a saucepan. 

Place the saucepan on a medium heat and cook the beans for 40 minutes or until el dente ( meaning the bean still has a bite).

(The beans needs to be el dente as it will cook further with the rice).

 Millet leaves 

Add the washed rice, millet stalks , bicarbonate of soda (optional) and salt. 

Cover the saucepan and bring everything to a boil. Once it's boiled , reduce the heat to a low setting, cover with a grease proof paper and the lid. 

Cook for a further 25 minutes and turn the heat off. 

Typically Waakye is served in leaves, which adds an aromatic flavour to the dish. 

This is a perfect family sharing dish which is best  eaten together from the same bowl or leaves. Best with an iced cold water and a slither of lemon . 

De constructed Waakye

Watch the full video for Waakye Fried Rice on my Youtube page, Ndudu by Fafa. Click on the link below,

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

Masa (The African crumpet)

Masa is made from rice and it's synonymous to the Hausa's in West Africa. This is a savoury recipe and it's perfect as a gluten free base for most Canapés. Enjoy!

Ingredients;

Serves 8 

1 cup of rice flour or 1 cup of soaked rice overnight 

1 cup of cooked rice 

1.5 cups of water

1 teaspoon of bicarbonate soda

1 teaspoon of dry yeast

1 tablespoon of sugar 

2 tablespoons of natural yoghurt

2 ground shallots into a smooth paste

Salt 

Rapeseed oil or vegetable oil for frying

Method :

In a bowl, add the lukewarm water, sugar,  dry yeast and bicarbonate soda and mix well. Leave the mixture for about 20min till it froths. 

Add the  soaked rice or rice flour, cooked rice and yeast mix to a blender

Blend into a smooth paste and transfer into a bowl.

Cover the bowl and leave the mixture in a warm place to proof (double or triple in size), which takes about 7-10 hrs, (where you can see bubbles forming) 

Once the Masa mix has proofed, then add the onion paste, yoghurt and salt to taste. 

Stir till well combined  and follow any of the processes 

below. 

To bake Masa

Pre heat the oven to 180*c. 

Oil muffin tins and place in the oven for 5 minutes

Take the muffin tin out of the oven and pour the Masa mix to a third full. 

Bake for 15-20 minutes or until golden and crispy on the outside and moist inside. 

Serve as an alternative to your Yorkshire pudding for a perfect Sunday roast. 

To pan fry Masa 

Add a teaspoon of oil to a frying pan and place on a medium heat. 

Pour a ladle of the Masa mix to the frying pan and fry gently for 3 minutes on each side. 

Using a round biscuit cutter, cut the pancakes into round shapes. 

The excess left should be placed in the oven for 30 minutes at 160*c. This will serve as a perfect crunchy snack. 

To serve:

This recipe makes a crunchy gluten free base for canapés and it's best served warm. 

 I used the Masa base to make this mushroom and pardon pepper canapé

All photos are by the owner of this blog.