My intention was to make Tatale with my over ripened Plantain,however that didn’t excite me enough. I decided to bake Bread for my breakfast and on a whim decided to incorporate the mashed Plantain. The rest they say is history, however this history can be repeated in your Kitchen like NOW!
I’ll love to hear your feedback when you do try the recipe by leaving comments. To start you will need the following;
INGREDIENTS
330g of Bread flour
7g of instant Yeast
1 levelled teaspoon of Salt
3 beaten Eggs
40ml of Extra Virgin Olive oil
1 large mashed over ripened Plantain
130ml of Milk
2 levelled tablespoon of light Brown Sugar
Half a teaspoon of Vanilla extract or grated Nutmeg
30g of flour for dusting
TO SERVE
Best served with a scoop of the ever tasty Ndudu Black Chilli sauce (Shito).
Recipe link below 👇🏾
METHOD
Watch how to prepare this incredible Plantain Brioche below;
Don’t forget to subscribe, try the recipe and share. All photos, recipes and videos are by the owner of this blog.
This story started with the Evergreen Okro soup (Fetri Toto) recipe and inspiration from the classic Ghanaian Tuo Zaafi dish.
Traditionally Tuo Zaafi comprises of Ayoyo (Molokhia/ Jute/ ADEME) sauce and a flavour packed stew which is served with a steamed pliable Corn and Cassava flour ball.
Since I had the Evergreen Okro soup, I thought why not add the stew and serve with Akple.
Enjoy the most amazing Goat Meat stew recipe which can be enjoyed with your favourite carbohydrates now.
INGREDIENTS
1 kg of Goat Meat
1 Habanero chilli
1 Cinnamon stick
SPICE BLEND
30g of Ginger
1 large Onion
1 levelled tablespoon of Aniseed
3 cloves of Garlic
300ml of your preferred oil for frying and creating a seasoned oil that can be reserved for other recipes
2 large Onions
30g of fresh Thyme
2 tablespoonfuls of Tomato Purée
750g of blended Tomatoes
Half a teaspoon of grated Nutmeg
20g of Rosemary
6 Bay leaves
2 chopped Green Peppers
4 chopped Green mild Chillies
2 Habanero Chillies (The amount of Chillies you add should suit your personal preference.
Salt to taste
METHOD
Watch how to prepare this amazing stew recipe below;
BEST SERVED WITH
EVERGREEN OKRA SOUP RECIPE 👇🏾
AKPLE RECIPE 👇🏾
Don’t forget to subscribe, try the recipe, leave comments and like the video😘
All photos, recipes and videos are by the owner of this blog.
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.
Jollof Rice has over the years risen in its popularity across the globe thanks to the Naija and Ghana friendly competitiveness and the infamous ‘botched’ attempts (as frowned 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
A perfect Jollof Rice recipe requires a flavour packed Tomato based sauce which you can find by clicking the link below;
This quick recipe is perfect for students and for individuals who only have microwaves.
Share your thoughts by leaving comments below.
INGREDIENTS
200g of Basmati/ Jasmine Rice
350g of Jollof sauce
500ml of hot water
Salt to taste
METHOD
Watch how to prepare this quick and equally tasty recipe below;
Don’t forget to subscribe, try the recipe and share ❤️.
All photos, recipes and videos are by the owner of this blog.
This dish is inspired by both the traditional Ghanaian Abom and Middle Eastern Baba Ganoush recipe. Fusing both cultures and methods of cooking gives this dish an incredible flavour. Flavour that a traditional Garden Egg Stew gives and more.
Why not try the recipe and leave your comments below with your experience?
‘I made this for dinner today and it tasted so good’ @akua7649 on my Instagram page ‘Ndudu by Fafa’
Mackerel is one of the most popular fishes enjoyed in Ghana, particularly when it is chargrilled.
Inspired by the Ghanaian ‘Shito Lo’ which means spiced and chargrilled is this flavour packed recipe whic is a must try.
Traditionally the chargrilled Mackerel is enjoyed with Kenkey (a fermented pliable milled corn, which is steamed in the husk of the corn) and served with either any of the popular Ghanaian chilli sauces.
(Kpakposhito - Green Chilli sauce), (Raw Pepper - Red spicy and smoky Salsa) or (Shito - The Black Chilli sauce).
You will find each recipe for the sauces on my YouTube channel, ‘Ndudu by Fafa’ below;
INGREDIENTS
1 small charred Red Pepper
2 cloves of Garlic
1 large Onion
1 teaspoonful of Aniseed
20g of Ginger
Optional sprig of Rosemary
2 tablespoonfuls of Olive oil
2 large fresh Mackerel cleaned and gutted by your Fishmonger
TIP
In the video the Ginger blend was separate from the roasted Pepper salsa, however you can blend the Ginger, Garlic, Onion, Charred Pepper and Aniseed together into a marinade.
Reserve any leftover marinade in the freezer for when a recipe requires it.
METHOD
Watch how to create this no hassle tasty dish below;
Don’t forget to subscribe, like the videos and share. Please share your feedback when you try the recipe by leaving comments below.
All photos, recipes and videos are by the owner of this blog.
The sound of pounding Fufu and the aroma of a Goat or Chicken soup, will be served in almost every household during Christmas in Ghana.
Inspired by the above, I decided to video a Palm nut soup recipe, which is also known as Banga soup in Nigeria.
I’ve used the tinned Palm nut cream for this recipe, since the traditional way of extracting the Palm nut cream can be labour intensive and time consuming.
Traditionally, one has to pick the individual fruits from the thorny casing, which can be painful.
Luckily they’re already picked when they hit the markets. I remember in the late 80’s my Mum wasn’t impressed with the introduction of the ‘Agric’ type of Palm nut, which was twice the size of the local Palm fruits. They didn’t taste as great the local one. It turned out the smaller and darker looking Palm nut fruits were the Organic type and the larger ones had ‘fertilizers’ introduced to the soil , hence the name ‘Agric’.
The Palm nut fruits are then washed and boiled till they’re soft. One then uses a pestle and mortar to pound the fruits, to separate the thin, fibrous outer layer from the hard shells.
Hot water is then used to separate the juice of the fruit from the fibre and hard shell nuts.
The fibrous part of the fruit is then dried and used to light fires. The nuts are cracked and one can enjoy it on its own or use it for Palm Kennel oil.
The leaves are also used to make brooms and the tree as firewood.
Palm nut soup is cooked differently from each tribe in Ghana. This is due to the varied ingredients used in the soup. This recipe is inspired by Mum, since she only used Goat meat and smoked Tuna for the soup. I've used herring powder in place of smoked Tuna for this recipe. Enjoy!
INGREDIENTS
800g of Palmnut flesh
1.2 litres of water
1 large Tomato
I large Onion
1kg of cubed Lamb
1 teaspoonful of Cayenne Pepper
1 tablespoon of Herring powder
100g of Garden Eggs divided in two
100g of Okra
10 individual Pettie Belle chillies ( Kpakpo Shito)
Salt to taste
GINGER BLEND
30g of Ginger
1 large Onion
1 tablespoon of Carom seeds
1 tablespoon of Aniseed
METHOD
Watch how to prepare this below
Don’t forget to subscribe, try the recipe, leave a comment with your feedback and share with your family and friends.
All photos, recipes and videos are by the owner of this blog.
What do you mean by the ‘ Ghanaian fried Rice recipe’? With a cheeky grin, I described the recipe was inspired by the Ghanaian boarding school experience.
One had to enjoy their black chilli sauce (Shito) with most things including boiled rice (after sneaking it out of the dinning room to our various dormitories).
I particularly enjoyed mixing my Rice with Sardines, the Black Chilli sauce and wish I could add some sliced Onions.
As I looked into my fridge for something quick for lunch, I decided to create this recipe. Funny how ones experience shapes their decisions for the future. I decided to also film the recipe with the limited time I had, before I went to work.
Watch how to prepare the perfect Coconut rice below, which works perfectly with this recipe.
The best tasting Black Chilli sauce (Shito) recipe is available on my YouTube channel, ‘Ndudu by Fafa’.
Don’t forget to subscribe and share.
I decided to use cured Beef for this recipe, since it’s what I had available. The Beef was cured only for 12 hours, hence wasn’t as salty. Please avoid adding Salt if you’re using cured Beef. You can use any Meat, poultry, Fish or Seafood for this recipe. Be creative!
INGREDIENTS
1 teaspoonfull of Coconut oil
250g of boiled Rice
2 tablespoonful of Black Chilli sauce (Shito)
180g of thinly sliced Sirloin steak
1 deseeded and diced Green Pepper
2 Eggs
Watch how to make this easy to follow recipe on my YouTube channel below;
Don’t forget to subscribe, try the recipe, leave a comment with your feedback, like the video, share with and friends.
All photos, recipes and videos are by the owner of this blog.
Fresh fish soup is one of the popular dishes in Ghana and it’s enjoyed with a steamed fermented Corn dumpling, called Banku or Amorkple.
This is an equally easy to follow recipe, which produces a flavour packed soup. This soup works perfectly in this cold weather and a must try for your Autumn or Winter dishes.
This recipe used Tilapia fish, however you can use any Fish of your choosing that’s firm. Try using Sea bass, Sea Bream, Red snapper etc. I love to hear your feedback when you do try the recipe. There’s a tutorial video on how to make this soup on my YouTube channel. Don’t forget to subscribe and share.
Ingredients
1 large cleaned & gutted Tilapia cut into chunks
25g of Tomato paste
150g of blended fresh Tomatoes
2 tablespoonfuls of Vegetable oil
600ml of Fish stock
10 Pettie Belle chillies or Kpakposhito
1 large sliced Onion
6 Basil leaves (Optional)
Salt to taste
Ginger Blend
30g of peeled Ginger
1 large Onion
1 Habanero chilli
1 shrimp stock cube (optional)
1 teaspoonful of Aniseed or Fennel
Method
Blend the Ginger, Onion, Habanero chilli, stock cube and Aniseed to a smooth paste.
Marinade the Tilapia in half of the Ginger blend and set aside.
Place a saucepan on a medium heat and add the oil.
Add the remaining Ginger blend and fry for about 2 minutes on a low heat.
Add the Tomato paste and fry gently for 3 minutes, ensuring you stir consistently
Tip
Best to blend fresh Tomatoes, Garlic and Onion into a smooth paste.
Cook it down till you have a double cream consistency.
Reserve the cooked Tomato in an airtight container and refrigerate or freeze it till a recipe requires it.
Add 150g of your pre cooked Tomato mixture to your spiced Tomato paste mixture.
Cook the mixture for about 2-3 minutes
Add the marinated Tilapia to the Tomato mixture and mix well.
Cook the mixture for about a minute.
Add your Fish stock or water and mix well.
Cook for about 7-8 minutes
Add your Pettie Belle Chillies or Kpakposhito and sliced Onions.
Add salt to taste (not more than 1 levelled teaspoon of salt)
Cook for about 3 minutes.
TIP
You can thicken your soup by adding blended cooked Onions.
Alternatively you can add a teaspoon of Gari as a thickener or flour
If you’re using flour, make a roux first (add the flour to the oil, then the Ginger blend and fry for 2 minutes)
This will take the raw flavour of the flour out of your dish)
Just when your soup is almost ready add your Basil leaves ( I used Greek Basil) which is more scented.
Your soup is ready! Enjoy this with with Amorkple or some crusty bread.
Watch the video on how to make this dish below;
Don’t forget to like the video, try the recipe, leave a comment with your feedback and share with your family and friends. Video for the Amorkple recipe
