Okra, Okro, Ladies Fingers or Gumbo is rich in Vitamin B, C, Folic acid, Pottasium and Calcium. It' has a high dietary fibre, fewer calories and it's readily available in most grocers and supermarkets.
I first made this dish in 2014 and haven't looked back since. It's crunchy, smoky, delicious and acts as a healthy snack.
I usually add it to my Omelette or Salads and enjoy the crunch it offers.
This is an easy snack to make and works perfectly with a tangy sauce. Enjoy!
In a saucepan, add the butter and Olive oil. Place the saucepan on a medium heat. Melt and heat the butter till it browns, but not burnt(Buerre noisette). Turn the heat to a lower setting and add the shallots.
Fry gently for 3 minutes (stirring frequently).
Add the Lemon zest and fry for another minute.
Add the vinegar and increase the heat. Reduce the juice by a third, which should take about 3 minutes.
Add the Greek basil / Tarragon or your preferred herbs, stir and remove from the heat.
Add salt and pepper to taste and serve.
METHOD
Watch how to prepare this incredible grilled and nutty Okra below;
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In
the second episode of ‘Cooking with Mum’, Mum shares her classic Egg stew
recipe which was a firm favourite every Friday for dinner during my childhood.
The
stew was usually served with thinly sliced Yam pieces but can also be served
with Rice, Plantain, Kenkey, Banku etc.
INGREDIENTS;
3
large blended Tomatoes
3
large sliced Onions
10
Kasoa Pepper (reduce / increase the amount to your personal preference)
3
tablespoonful of Coconut oil or your preferred oil
6
large Free range / Organic Eggs
1
diced Green Pepper
SPICE
BLEND;
30g
of fresh Ginger
1
medium sized Onion
1
teaspoonful of Aniseed
30g
of dry smoked Shrimps
3
Green Chillies / Kasoa Pepper
METHOD;
Watch
how to prepare this authentic Ghanaian Egg stew recipe kind courtesy of my Mum
below;
Don’t
forget to subscribe, try the recipe and leave comments with your feedback and
share.
All
photos, recipes and videos are by the owner of this blog.
The conversation geared towards her favourite dish , which she revealed as Pilau or Pilaf rice, as I sipped on my hot cup of tea. A colleague at work (from Uganda), engaged me in a conversation of the varied African dishes and influences. The very next day, she brought me a special bark that was used in making the Ugandan Pilau rice. Sadly she couldn’t tell me the English name. The bark had a sweet and Cinnamon scented smell, which I aptly named ‘The African Cinnamon’.
This conversation had me intrigued as I started to investigate the dish further. The origin of Pilau or Pilaf is controversial since both the Middle East and India lay claim to its creation.
Pilau or Pilaf is basically rice cooked in a spiced broth.
Pilau or Pilaf rice was introduced to the Eastern part of Africa by the Indians and it’s enjoyed in most households.
Most West African soup recipes include the steaming of Meat or Fish which generates a stock that can be used for this recipe .
After my research, I decided to create my own version of the dish, subject to the ingredients I had available.
As I carefully chose my alternative ingredients, based on the similarities in flavours, I knew I had to name this particular Pilaf or Pilau the ‘West African Pilau rice.
Most of the spices used for this recipe are readily available in most West African countries, African shops and online.
INGREDIENTS
400g of long grain or Basmati rice
1kg of diced Lamb, Mutton, Goat Meat or Chicken
1 large Onion
30g of Tomato paste
4 tablespoonful of dark soy sauce or Tamarind paste
250ml of Water
Salt to taste
GINGER BLEND
30g of peeled Ginger
1 large Onion
1 levelled tablespoon of Aniseed
1 Habanero chilli
SPICE BLEND
10 Grains of Selim pods (Hwentia)
Half a teaspoon of grated Nutmeg
3 pods of African Nutmeg
10 clove pieces
GARNISHING
Chopped Green Chillies or Jalapeños
Chopped Spring Onions or Coriander
Don’t forget to subscribe, try the recipe and leave comments with your feedback. All photos, recipes and videos are by the owner of this blog.
Enjoy these 5 handpicked Ghanaian porridge recipes that are gluten free and easy to prepare for breakfast. The next list will be the various snacks that accompany these porridge at breakfast.
KOKO (FERMENTED CORN MEAL PORRIDGE)
A smooth fermented Corn meal porridge, popularly referred to as 'Koko' or 'Kooko' in Ghana, is the quickest gluten free porridge to enjoy at breakfast.
The porridge can either be made with the chaff removed for a silky consistency or kept for its fibre content.
HAUSA KOKO (FERMENTED MILLET PORRIDGE)
Hausa Koko is a popular Ghanaian, street food porridge made from Millet (Bajra seeds) and spices. As the name suggests, it's synonymous with the Hausa's of Ghana and it's readily available across the country. Achieving the perfect consistency, texture and creaminess of the porridge can be daunting and it puts people off from making it at home. This recipe will inspire you to make it at home.
TOM BROWN (ROASTED CORN PORRIDGE)
Made from roasted corn flour is this classic smoky porridge popularly known as ‘Tom Brown’ in Ghana. It is served with Milk, Sugar and ones preferred bread.
RICE WATER (RICE PORRIDGE)
Rice Water' is basically Rice cooked in water into a mushy consistency. It is a popular choice for breakfast in Ghana, especially when prepared on a coal pot which gives the porridge a smoky flavour.
KORKLUI (FERMENTED GRANULED CORN PORRIDGE)
Made from fermented corn meal that’s turned into granules by using a traditional wooden sieve known as ‘Agbadz3’. The granules are carefully cooked in boiling water to make this textured porridge.
You can be creative with what you serve this porridge with, including nuts, fruits,chocolate shavings, herbs etc
Korklui is synonymous with the Ewe tribe from Ghana and Togo and a must try recipe.
Find the recipes for the various porridge on my YouTube channel, ‘Ndudu by Fafa’ below;
Don’t forget to subscribe, like the videos, leave comments with your feedback and share. All photos, videos and recipes are by the owner of this blog.
Brace your taste buds with this traditional Ghanaian Beef Stew recipe.
This stew has been cooked in loads of oil to allow each component to fry to perfection. Scoop the excess flavoured oil off the stew and reserve it for another recipe. Below are the list of ingredients and the recipe video.
INGREDIENTS
2 Red Peppers
5 large sun ripened Tomatoes
10 Pettie Belle Chillies (Kpakposhito)/ 6 Kasoa Peppers / Green Chillies
1 large Onion
30 mini shallots
2 Green Peppers
200ml of Groundnut oil or your preferred oil
1kg of Beef Brisket
1 teaspoonful of dried Rosemary
1 tablespoonful of Smoked Paprika
Salt to taste
Spice Mix
1 tablespoonful of Aniseed
1 large Onion
40g of fresh Ginger
2 cloves of Garlic
Watch how to prepare this flavour packed stew below;
Best base for Jollof Rice or serve with your favourite carbohydrate.
Don’t forget to subscribe, try the recipe and leave comments with your feedback.
All photos, recipes and videos are by the owner of this blog
The art of creating a recipe goes hand in hand with educating and introducing your palette to new flavours. When I’m about to create a recipe, I search for a distinctive flavour (which usually happens when I crave for something different).
The process of elimination and recipe testing can take up to 3 attempts till I get the desired flavour. Once I achieve that, I quickly write the winning recipe down and share with you all, both on my blog and YouTube channel, ‘Ndudu by Fafa’.
This particular day when I created this recipe, I wanted something aromatic with hints of residual heat. Guided by the an aromatic taste I wished for, I decided to include Fennel seeds for the liquorice taste, Cloves for that added heat, Guinea Peppers for that aromatic heat , Star Anise for that aromatic and slightly earthy flavour and Cinnamon for its added sweetness.
After blending the spices into a powdery form I was excited since the smell was aromatic and rather heady.
INGREDIENTS
1 tablespoonful of Grains of Paradise/ Alligator Peppers/ Guinea Peppers
6 Star Anise or 1 teaspoonful of Aniseed
1 tablespoonful of Fennel seeds
1 teaspoonful of Cinnamon Powder
8 prices of cloves
1 dressed Duck (Marks and Spencer’s)
1 tablespoonful of Sesame oil
METHOD
Watch how to prepare this flavour packed crispy Duck below ;
Don’t forget to subscribe, like the video, try the recipe and share ❤️
All photos, recipes and videos are by the owner of this blog.
Attiéké is dish made from Cassava that is part of the cuisine of Côte d'Ivoire in West Africa and enjoyed by the Nzema tribe in Ghana.
The dish is prepared from fermented Cassava that has been grated and steamed.
This recipe uses Gari which is fermented grated and fried Cassava and as such it’s a creative recipe.
I have included natural Yoghurt to this recipe, to mimic the slight sour taste of the traditional Attieke mixture. Best to add some Olive oil to the steamed Gari for a depth of flavour.
Alternatively you can purchase Attieke online or from specialist African Grocers, break it into crumbs, steam it and follow the rest of the recipe.
Ingredients
200g of Gari
1 tablespoonful of natural Yoghurt
2 tablespoonfuls of Water
1 tablespoonful of Olive oil
Salt to taste
Alternatively
Crumble 200g of ready made Attieke and steam.
Method
Watch how to prepare this creative recipe on my YouTube channel below;
Don’t forget to subscribe, like the video, leave a comment with your feedback and share.
Best to serve the Attieke with my Fish or Lamb stew recipe.
All photos, recipes and videos are by the owner of this blog.
Over the years I have learnt it is important for your guest to enjoy Steak the way they want it. It is a personal choice and I frown upon imposing how one is supposed to enjoy their steak.
This recipe displays the meat at a Medium, Medium rare and Rare state.
If you wish to cook your meat for longer, you can for an extra 4 minutes to guarantee you a moist meat.
Leave a comment below on how you like your meat?
INGREDIENTS:
1Kg T-Bone steak/ Siloin/ Filet Mignon/ Rib-eye
2 tablespoonfuls of Suya spice (See recipe below)
1 teaspoonful of Chipotle chilli (Optional)
1 teaspoon of Avocado oil
Half a teaspoon of Salt to taste
HOW TO MAKE YOUR OWN SUYA SPICE MIX
Method
Watch how to cook your perfect Steak below;
Don't forget to subscribe, try the recipe, leave a feedback with your comments , like the video and share.
All photos, recipes and videos are by the owner of this blog.
Fermented Corn meal porridge, popularly referred to as 'Koko' or 'Kooko' in Ghana, is the quickest gluten free porridge to enjoy at breakfast.
This recipe has the chaff removed for a silky smooth finish. Alternatively prepare the porridge without separating the chaff, which then gives the porridge its fibre content.
Even though this is a straight forward recipe, it's easy to end up with a lumpy porridge.
The only way to prevent a lumpy porridge is to constantly stir the mixture till it's cooked. Interestingly enough there's something gratifying from enjoying a bowl of hot Koko after dinner. The texture and beautiful taste derived from adding roasted Peanuts or Groundnuts to the porridge makes it addictive. My Uncle enjoys a bowl of this porridge before he goes to bed every day; it's his version of a 'warm milk'.
The level of consistency of the porridge depends on your personal preference. If you wish for a thicker consistency, then use less water and for a lighter version, you add a bit more water. You can also choose to add milk to your porridge; if so, use 25ml less of water for this recipe and replace it with 25 ml of milk.
I've served this Porridge with Bofrot/Boflot/Doughnuts which is also a popular pairing in Ghana. Find recipes for both the wet and dry Ghanaian doughnuts on my blog and YouTube channel 'Ndudu by Fafa'.
Ingredients
60g of fermented milled Corn meal
250ml of water
2 Grains of Selim (Hwentia) optional
1 tablespoonful of Sugar
Quarter of a teaspoon of salt
Method
Place the corn meal and water into a bowl. Mix till well combined.
Using a colander and another bowl, strain the corn juice off its chaff. Repeat the process of straining till you have a smooth juice.
Pour the smooth corn juice into a saucepan, add the salt and place on a medium heat.
Using a wooden spatula, continue to stir the corn juice till you have a thick double cream consistency.
Tip
It's imperative to consistently stir the mixture, till its cooked. This is to prevent a lumpy porridge.
Add the Grains of Selim and Sugar to the porridge and continue to stir for another minute.
Serve whilst hot , (discarding the Grains of Selim) with freshly made doughnut for that traditional Ghanaian breakfast or roasted Peanuts.
Watch how to make the Corn meal porridge below;
Find more inspiring recipes on my YouTube channel,'Ndudu by Fafa' like the wet version of the popular Ghanaian doughnut and don't forget to subscribe.
All photos and recipes are by the owner of this blog.
Enjoy this classic Ghanaian dish with Jollof rice, on its own, with some chips and polished with a glass of un-oaked Chablis or a chilled glass of Palm wine. Find out why this is a popular and favourite dish amongst Ghanaians by watching the recipe on my YouTube channel, 'Ndudu by Fafa'. Don't forget to subscribe, try the recipe , leave your comments and share.
Ingredients
4 pieces of Chicken
30g of fresh Ginger
3 cloves of Garlic
1 Habanero chilli or 10 Pettie Belle chillies
3 pods of Grains of Selim or Hwentia
1 large Onion
1 Chicken stock cube
450ml of Oil
1 levelled teaspoon of salt
Method
Blend the Ginger, Onion, Chilli and Stock together into a smooth paste
Marinade the Chicken in the Ginger blend for a minimum of an hour
Transfer the marinated Chicken and juice into a saucepan and steam on a low heat for 10 minutes
Add the Grains of Selim and steam for another 10 minutes
Add salt to taste and cook for another minute.
Remove the Chicken pieces from the stock into a strainer. This will dry the surface of the Chicken.
Place a Wok or Saucepan on a medium and add the oil.
Heat the oil for 4 minutes.
Carefully add the Chicken pieces and increase the heat.
Fry the Chicken pieces till its browned. This shouldn't take more than 5 minutes.
Once browned remove the Chicken from the oil into a strainer (to get rid of any excess oil).
Serve immediately with your Jollof rice or use it for a tomato stew to enjoy with Plantain, Kenkey, Banku, Yam etc.
You can also serve it with pan fried crunchy Peppers and Onions mix.
Watch the video on how to make this recipe on my YouTube channel, 'Ndudu by Fafa'. Don't forget to subscribe and share.
All photos and recipes are by the owner of this blog.
'Moinmoin' is a spiced steamed bean pudding , which is synonymous with most Nigerians.
Traditionally Moinmoin is steamed in the leaves of Thaumatococcus Daniellii (an amazing fruit that turns anything sour; sweet), which lends its unique taste to the dish. The leaves are known as Waakye leaves in Ghana or Uma in Nigeria.
The process of making Moinmoin can be time consuming, as you need to soak the beans and take the skins off.
My first experience of making Moinmoin was a painful and rewarding journey. I soaked the beans overnight and painstakingly peeled the skin off each bean.
It was a time consuming experience and one I didn't ever wish to repeat.
I remember relating this experience to my Mum, and all I could hear was the echo of her laughter, quickly followed by her stern instruction of 'grab a pen and paper'.
Mum carefully explained how I needed to roughly blend the soaked beans, transfer it into a bigger bowl and add water, which will separate the skins from the beans. This quickened the peeling and eventually the cooking process.
I tried my Mums method and understood her chuckle at my expense. I've since enjoyed preparing Moinmoin using my Mums method, till I received a parcel from the Real African Food Company in 2016.
The parcel was a sample of their Moinmoin mix and a request for my honest feedback.
I gave my honest feedback on taste, texture and packaging and was so proud to see the end results. I received a few boxes in the post and knew the painstaking, peeling shenanigans of Moinmoin was over.
If you've been following me for a while, you'll notice I love twisting 'food', hence I decided to play with flavours and textures of the Moinmoin mix.
You know what? Let's make Moinmoin Scones as one does for an African inspired 'Afternoon Tea'.
Let me explain the reasoning behind the flavours. The Moinmoin mix has an earthy taste with accents of Paprika which works well with the Cheese and aromatic taste of the Rosemary.
The Moinmoin mix is gluten free as it's made from ground beans and it's a great addition to your picnics. The Moinmoin Scones can be refrigerated and used within a week. You can warm it up again in the oven either by wrapping it in foil or steam it in the oven (check method later in the recipe).
Traditionally when making Scones, one is advised against working the dough to activate the gluten in the flour. With this recipe this isn't a problem as the beans flour doesn't contain gluten.
To make this you need;
Ingredients
200g of Moinmoin mix
140g of grated Cheddar cheese
30g of grated cold butter
20g of finely chopped fresh Rosemary
1 levelled tablespoon of Baking powder
50ml of Milk or Water
1 beaten free range or organic egg
Salt to taste
To start
Pour the Moinmoin mix , salt and baking powder into a bowl. Mix everything together.
Add the grated butter and cheese
Now add the chopped fresh Rosemary
Mix everything together till you have a breadcrumb consistency, as shown below
I've used less butter for the recipe as the cheese also contains fat.
Add the milk and egg to the mixture. Using a fork mix everything together gently till well combined.
Cover the bowl with a cling film and refrigerate the mixture for about 10-15 minutes.
Preheat your oven to 180*c
When ready to cook, flour the surface of a chopping board (using the beans flour for a gluten free option)and roll the mixture out.
Tip
You can use plain flour for the surface, if you don't have any gluten allergy.
Using a round cutter, cut the Moinmoin mixture into sizeable portions.
Grease a baking tray or use a great proof paper to line your tray.
Place the tray in the middle of the oven.
Place a separate tray filled with 100ml of water at the bottom of the oven.
This will steam and bake the Scones at the same time, ensuring an even cook and a surface crust.
Bake for 25 minutes and remove from the oven.
You can enjoy the Scones either hot or cold.
This recipe works perfectly as a snack , starter or add a meaty sauce for a main dish.
All photos and recipes are by the owner of this blog. Find more inspiring recipes on my YouTube channel, 'Ndudu by Fafa', like this party Jollof rice recipe. Don't forget to subscribe and share.
