WEST AFRICAN SPICED OXTAIL CASSEROLE RECIPE

INGREDIENTS 

6 Grains of Selim ( Take the seeds out and discard)

 Roast the shells of the Grains of Selim

4 African Calabash Nutmeg 

1 tablespoonful of Grains of Paradise 

30g of Tomato paste 

2 large sliced Onions

400g of Oxtail

1 tablespoonful of Groundnut oil

1.5 litres of Chicken stock

2 tablespoonfuls of Dark Soy sauce

METHOD 

Add 300ml of Coconut milk for a creamy sauce. 

You can also add fresh Tomatoes and any vegetables of your choice. 

Best to take the seeds out of the Hwentia (Grains of Selim), as they have a bitter taste. 

Watch how to make this Oxtail Casserole with West African spices below on my YouTube channel, ‘Ndudu  by Fafa’. 

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

Best to serve this with the Ghanaian rice and beans, ‘Waakye’. Watch how to make Rice and Beans below;

SHITO RECIPE 

GARI FORTOR

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

THE GHANAIAN DOUGHNUT RECIPE

The Ghanaian doughnut, 'Bofrot', Togbei or 'Boflot', as it's commonly known is a popular breakfast snack which accompanies either a corn meal or millet porridge. There are 2 variations of this snack. There is a dry version, which is made from a bread mix and the other variation which is this recipe. See the full video on my Youtube page, Ndudu by Fafa.

Ingredients:

225g of plain flour

150ml of warm water

50g of butter

1 teaspoon full of yeast

1 teaspoon of baking powder

Half a teaspoon full of vanilla bean paste

3/4 teaspoon of grated nutmeg

4 teaspoon of sugar 

1 free range egg, beaten

A pinch of salt

1 litre Sun flower oil for deep frying

Method:

Mix the warm water, half the sugar and yeast together and leave for about 15 minutes in a warm area or until it froths at the top. 

Add the vanilla paste and the remaining sugar

In a bowl sift the flour, salt, nutmeg and baking powder

Make a well in the middle of the mix and gently add the flavoured yeast warm water.

Melt the butter and pour into the flour mix, add the beaten egg and yeast mix

Combine everything together , making sure your paste has no lumps

Cover your mixture with a damp cloth or cling film and leave to rest in a warm environment for at least an hour or when doubled in size.

Using a deep pan, pour the sunflower oil and place on a medium heat.  I advise of medium heat,  to avoid crispy looking and under cooked doughnuts.

Using a tablespoon or your hands, spoon the soft mixture into the oil

Please do not overload the oil, as the temperature will drop and the doughnuts will be filled with oil. (not a nice taste)

Once golden, crispy and hollow when tapped, it's ready. Sit the cooked doughnuts on a blotting paper to get rid of excess oil.

I omitted the sugar, when I made this, as I prefer to dunk it in a sauce (Blackcurrant sauce). 

Now I am ready to create another variation of this Ghanaian street food classic.

THE VARIATION
Doughnuts with chocolate ganaché  with hazelnuts and pistachio

Watch the full video on my YouTube page, 'Ndudu by Fafa' and subscribe. Click below



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