TRY THIS QUICK BORLOTTI BEANS, COCONUT MILK & JASMINE RICE RECIPE

Imagine the sweet taste of Coconut and Jasmine rice mixed with a woody flavour of Borlotti beans; which can be used as a base for a Vegetarian salad or served with your preferred stew.

Why not try this quick and flavour packed recipe with the ingredients below;

INGREDIENTS 

100g Borlotti Beans

150g of Jasmine Rice

250ml of Coconut oil

Salt to taste

BEST SERVED WITH;

Enjoy this Borlotti beans and Jasmine rice recipe with this amazing Chicken stew below;

METHOD 

Watch how to prepare this amazing Vegetarian side dish below;

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

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 GHANAIAN FRIED RICE RECIPE (ANGWA MO)

'Angwa Mo' is simply rice fried and cooked in oil. 'Angwa Mo' is a classic favourite of most Ghanaians as it's a flavourful and quick recipe to follow.

 

The rice is usually cooked with (salted beef) and served with omelette and or tinned Sardines. The inclusion of salted beef gives the rice an umami flavour which works perfectly with the browned onions.

 

Ideally using Thai fragrant rice (popularly known as perfumed rice in Ghana) for this recipe gives the dish an aromatic flavour. You can use long grain or basmati rice as a substitute. 

 

The browning of the Onions gives the rice a golden colour and sweet flavour to the dish. Frying the diced salted beef gives the beef a nice crunch, allows the beef to take on the sweet flavour of the Onions and slight heat from the chillies. The crunchy bottom of the rice is incredible and everyone will fight for a portion.

 

In the absence of salted beef, you can use salted Ham or Fish like Koobi (dried salted Tilapia), however for that authentic Ghanaian flavour, you need your salted beef. You can find the salted beef at most African grocers in London.

Alternatively make your own salted Beef, by watching the video below;

I've used smoked Ham and Coconut oil for a creative recipe, where I served it with pan seared Duck. Recipe coming soon .

 

The amount of oil used for this dish is more than necessary and can be reduced. The quantity of oil used, is to ensure the cooked rice, maintains a perfect glossy sheen. You can  substitute the Sunflower oil for Coconut oil (for a healthier version).

If you're using the salted Beef, be mindful of the amount of salt you use. Once you add the water, taste to ensure it's perfectly seasoned. If not add a few pinches of salt at a time (not more than half a levelled teaspoon) to the recipe.

I washed my salted Beef under cold water for a few seconds to get rid of any excess salt (this enabled me to control the amount of salt I used).

 

The intoxicating smell of the oiled  rice could make your tummy rumble and send off an open invitation to your neighbors. Don't be surprised if you get a knock on your door, when you try this recipe. 

 

Ingredients

20ml of Sunflower oil

200g of washed Thai fragrant rice (Perfumed rice)

250ml of warm water

20g of diced salted Beef

6 Pettie Belle Chillies (Kpakpo shito)

Half a teaspoon of salt

WATCH HOW TO COOK COCONUT RICE 

Method 

Wash your rice till the water runs clear.

Place a saucepan with the oil on a medium heat.

Once hot, add the Onions and fry till it starts to brown.

 

Just when the Onion starts to brown add the salted Beef , Chillies and fry for 2 minutes.

 

Add the washed rice and fry for 3 minutes.

 

Add the water and increase the heat to a higher setting.

 

Once the rice starts to boil, cover it with a grease proof paper or foil.

 

Decrease the heat to the lowest setting, cover the saucepan with its lid to trap the steam.

Leave the rice to cook (don't be tempted to lift the lid) for 20-25 minutes.

 

Tip

The secret to having a fluffy and perfectly cooked rice is to let it cook in its own steam.

Watch how prepare this dish below; 

Don't forget to subscribe, try the recipe, leave comments with your feedback, share and like the video. GUINEA FOWL FRIED RICE FROM GHANA

Once cooked and perfect set aside and start preparing your Omelette.

Find the Omelette recipe here.

Serve the Angwa mo with Omelette , Sardines and enjoy it with a refreshing homemade Lemonade.

Find more inspiring recipes like the perfect party Jollof rice recipe, on my YouTube channel 'Ndudu by Fafa' and don't forget to subscribe.

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

MASA (Rice Crumpet)

Masa is an African crumpet originating from the Hausa tribe. Masa is  made from rice, which is fermented and fried. 

I first tasted Masa during my childhood when we hosted a family from the Hausa tribe. I loved the sweet and sour taste of this crumpet. I spoke to my Mum who gave me a sketchy recipe and my hairdresser (Hajia Fulera) for an authentic recipe. 

I have a Masa recipe already on my blog, where I added Yoghurt and the batter was lighter. 

This recipe is perfect for your Hors d'oeuvre or canapés. 

Personally, I think African ingredients are under rated as most African dishes are Gluten free , fresh, natural and nutritious. This morning, my mission was to incorporate a bit of Africa to my breakfast, so instead of normal pancakes I made 'Masa'. 

A lot of work, creativity, passion and research goes into perfecting a recipe, verifying the recipe and writing about it, as such, I love to hear your feedback.

  Ensure you try the recipe, share the page and leave a comment about your experience. This helps educating the world about African cuisines. 

Serves 4

Ingredients 

150g of uncooked rice soaked overnight or 150g of rice flour.

150g of cooked rice 

1 tablespoon of Sugar

1 teaspoon of dry yeast

Half a teaspoon of salt

120ml of lukewarm water

Half a teaspoon of bicarbonate soda or Kaun (edible potash)

Mushroom mix

Tip;

You can use any mushroom that's available. 

100g Enoki mushrooms

80g of Shimeji mushrooms

1 finely diced Banana shallots

2 finely sliced Garlic

1 deseeded and finely diced green chilli

Half a teaspoon of olive oil 

10g of fresh Thyme (optional)

Salt and pepper to taste. 

Egg filling

3 hard boiled diced eggs

1 teaspoon of English mustard

1 tablespoon of grated fresh Turmeric or half a teaspoon of dry Turmeric

1 teaspoon of grated Ginger

1 tablespoon of olive oil 

1 teaspoon of rice wine vinegar (you can use malt or white vinegar). Alternatively use 1 teaspoon of lemon juice. 

1 teaspoon of honey 

1 teaspoon of chopped chives or finely diced spring onions 

Salt and pepper to taste

Method;

Mix the lukewarm water in a cup with the yeast, sugar and Edible potash (Kaun) or use bicarbonate soda . 

Leave in a warm place for 12-15 minutes ( until it's frothy ). The timing might take longer during this cold period. 

Tip;

I warm my oven up and open the door. I leave the yeast mixture on top of the door for 15 minutes. 

In a blender add the cooked rice, uncooked rice and the yeast mixture. Blend till you have a thick silky smooth paste. 

Tip

It's imperative to use a very good blender (Vitamix) for the silky smooth texture. 

Alternatively use rice flour.

Leave the paste in a warm place for fermentation. The paste will rise with loads of bubbles.

Let the paste rise for about 10-13hrs and collapse. 

Once it's collapsed, you can add an optional (extra teaspoon of sugar) and stir. 

Place a frying pan on a medium heat. Spray with oil, scoop a tablespoon of the batter (form a nice disc) and fry for 1 minute on each side . 

Tip;

Let the batter brown perfectly before you turn it over. The batter is ready to turn when it comes off easily from the frying pan. 

Alternatively, scoop a ladle of batter to the frying pan for a large pancake size. 

Repeat this process until all the batter is fried and set aside. 

Mushroom mix

Using the same frying pan, add the teaspoon of Olive oil . 

Add the diced shallots and diced green chilli. Fry for 2 minutes on a medium heat. 

Add the Garlic and fry for 30 seconds (avoid burning the garlic)

Add the mushroom, toss the mixture together and reduce the heat to the lowest setting. The mushrooms will soften within 3 minutes. 

Add salt and pepper to taste and set aside. 

Egg filling

In a bowl add the grated Turmeric (dry turmeric), grated Ginger, Mustard, Vinegar, Honey, Olive oil, Salt and Pepper. 

Mix everything till well combined. Add the diced eggs , mushroom mix, chives and mix well. 

To serve

Top each Masa with a tablespoonful of the egg mixture and serve. 

Alternatively , serve in a large plate for as a sharing platter. 

Serve with a chilled smoothie of Pineapple and Ginger. 

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