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.
Quenching your thirst with Coconut water under the hot sun of Accra , with your neck extended backwards, eyes squinted (shading from the sun rays), enjoying every soothing gulp of sweet juice in your throat, is a feeling one has to enjoy whenever you visit Ghana.
It's mesmerising and toe curling at the same time watching young men climb the Coconut tree to pluck a few to trade. They pack the Coconut skilfully in a wheelbarrow as they roam the streets of Accra for customers.
Coconut plays a huge role in most Ghanaian snacks, sweets and the oil is used for cooking, hair and moisturising the skin.
The classic Coconut rice doesn't include Kaffir Lime; however if you've been following my methods of cooking, you'll know my love for incorporating new flavours, in creating new recipes. Kaffir lime is used in this recipe for it's aromatic flavour and the slight 'tanginess' it adds to this dish. Try it and thank me later.
This recipe is inspired by the popular Ghanaian Coconut rice, known as Angwa Mo, which is rice fried and cooked in a spiced oil with salted Beef.
I made this Coconut rice on ITV 'This Morning' and had everyone complementing me about the smell, texture and taste.
I preferred using Basmati rice for this recipe, as it gives the dish a fluffier texture. Watch the video below;
Ingredients
200g of Jasmine rice , Long grain rice or Basmati rice
250ml of Coconut milk
60ml of Coconut water or Water
1 small finely diced Onion
1 tablespoonful of Coconut oil
2 fresh Kaffir Lime leaves or 1 teaspoon of Lime Zest.
Half a teaspoon of Salt
Method
Pour your rice into a colander and run it under a warm tap for 3-4 minutes or until the water runs clear.
Place a saucepan with the Coconut oil on a medium heat for 2 minutes.
Add the Onions and fry gently for 3 minutes and add the Kaffir Lime.
Add the washed rice and stir, till well combined.
Add the Coconut milk and water, and turn the heat up. Once the rice starts to boil, reduce the heat to its lowest setting. Cover the rice with a grease proof paper and the lid of the saucepan to trap in the heat.
Cook the rice in its steam for about 20-25minutes. (Don't be tempted to lift the lid off the rice when it's steaming).
Watch the full recipe with another twist on my YouTube channel, 'Ndudu by Fafa'. Don't forget to subscribe and share.
Serve your rice with your favourite stew, sauce or soup and better still use the leftovers for fried rice, which will be my next recipe on my YouTube channel. Have you subscribed yet? All photos ans recipes are by the owner of this blog.
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!
Cut the heads and tips off the okra and cut
lengthways
Place the Okra in a bowl, drizzle with 2 tablespoons
of olive oil.
Place a griddle pan on a medium heat.
Grill the Okra on each side for about 3-4 minutes and set aside.
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.
To serve;
Add the sauce to a bowl and cover it with the grilled Okra. Drizzle the Okra with olive oil and serve with an optional Green chilli and Ginger blend
To make your Green chilli/ Ginger blend;
Roughly blend 50g of green Chilies/Ginger, 1 medium onion and a pinch of salt. Add a tablespoon of olive oil, mix and serve.
All photos ad recipes are by the owner of this blog. Seek permission before you use and always reference back to my page.
Cooking a full meal on Fridays, after a busy week can be stressful to say the least.
This recipe is designed to save you the hassle and equally allow you to enjoy a tasty dish.
You can include any vegetable of your choosing, however I prefer Carrots as it lends its sweetness to the dish.
Shitake mushrooms are my preference for this recipe as it gives the dish more depth of flavours. You can get Shitake mushrooms from most Supermarkets or your local grocers.
Adding the Sesame oil to the mixture makes it moist when cooked.
Try the recipe and feel free to leave your comments about your feedback.
Happy Friday!
Chef Fafa
Ingredients
250g of minced Pork
1 medium sized finely diced Onion
20g of peeled and grated Ginger
1 large clove of grated Garlic
2 tablespoonfuls of Sesame oil
20g of finely chopped Coriander
2 finely diced Green or Red Chillies
40 g of chopped Shitake or Oyster Mushrooms
40g of grated Carrots (optional).
Salt to taste
Extra 2 tablespoonfuls of Sesame oil.
Method
Place the minced Pork into a bowl and add all the remaining ingredients, apart from the mushrooms.
Mix everything together till well combined.
Add the Mushrooms and mix till combined.
Preheat your grill to 200*c
Roll a golf size ball of the mixture in between your cleaned hands, dipped into the Sesame oil.
Apply pressure in between your hands to form a disc with the Pork mixture and place it on your baking tray.
Keep doing this till you have used up the mixture.
You can reserve some for later by freezing it for about a week.
You can choose to fry the disc 3 minutes on each side using Sesame oil (this lends the dish a unique flavour).
Place your baking tray in the grill for 10-15 minutes or until browned.
Check it's cooked through by opening one up. It shouldn't have a pink colour but instead a light brown colour and a clear juice.
Serve immediately with your preferred salad and a sweet chilli dip.
Enjoy!
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All photos and recipes are by the owner of this blog.
'World Jollof rice' day was celebrated recently , where everyone was encouraged to prepare Jollof rice, share a picture, and if possible a recipe. Naturally, I uploaded a video of a Jollof rice recipe on my YouTube page, 'Ndudu by Fafa', to honour the day. Well done to the organisers!
I had leftover Jollof sauce after making my Biltong Jollof (which I shared on my Instagram page 'Ndudu by Fafa' and that of a slow cooked Lamb. These two main ingredients inspired my next recipe and it's perfect for the very busy family.
The recipe for the Jollof sauce is also on my YouTube page, 'Ndudu by Fafa'.
The Jollof sauce I used on this occasion is rich and darker. The darker colour is achieved when the tomato sauce is cooked for a further 20 minutes (making sure you stir consistently to avoid any burns).
450ml of Chicken / Vegetable stock or boiled salted water
Method;
Using the pointy part of a knife, make little insertions by stabbing the meat gently to create slit pockets.
Rub the Lamb with 1 teaspoon of olive oil (this will help the spice to stick to the Lamb)
Rub Baharat spice over the Lamb until it's completely covered.
Insert the Garlic and Rosemary into the small pockets and leave to marinade for a few hours (for a more flavourful Lamb, it's best to marinade it overnight).
Tip
Remove your Lamb from the fridge and bring it to room temperature, before placing it in your preheated oven.
Preheat your oven to 150*c
Cut 2 peeled large Banana shallots / Red Onions in half
Place the onions at the bottom of the Claypot or Casserole dish
Place the Lamb on top of the Onions in the Claypot / Casserole dish.
Add the stock, cover and slow cook it for 5hrs in the oven.
Once cooked, remove the Lamb from the oven.
Leave the Lamb to rest for 8 minutes, before serving.
The Lamb will be moist, soft and will break off easily and still pink inside.
Couscous
Add 1 teaspoon of olive to a frying pan and place on a medium heat.
Add 1 thinly sliced shallots and fry gently for 4 minutes , add the Garden Peas and fry for a further 3 minutes. (Take care not to over cook the peas)
Boil your stock or water till it's hot.
Pour the Couscous and hot stock / salted water in a bowl
Stir and cover with a cling film for 8-10 minutes or until the stock is absorbed.
If you're using leftover Lamb ( like I did), using the same frying pan as before, add the Lamb ,sprinkle about a tablespoon of water over it and warm it through.
Warm the Jollof sauce and take the cling film off the Couscous.
Use a fork to stir the Couscous and add the Jollof sauce
Stir till well combined.
Add the onion and peas to the salad and mix well.
Try adding Feta cheese ( if you have any) for that added kick.
Sprinkle with Coriander and serve immediately.
This is a perfect Monday night dinner, if you prepared Lamb for Sunday lunch.
All photos and recipes are by the owner of this blog.
Waakye is the 'Ghanaian' Rice and Beans cooked infused with Millet leaves. It's a popular dish in Ghana for brunches and lunches.
Waakye
I personally think 'Waakye' is an extravagant street food ( not only can it be time consuming, it has many accompaniments , including 2 types of sauces (Waakye sauce and Shito, the black chilli sauce), Spaghetti, Salad, Gari Fortor, Fried Plantain, assortment of meat and fish to mention but a few.
The Waakye sauce is somewhat an open secret especially amongst the 'Northener's' of Ghana, who specialise in this sauce. I hold a personal belief the Northerner's of Ghana are the best, when it comes to cooking with spices (can't wait to explore).
I remember this recipe from my Hairdresser, Hajia about how to achieve the dark intense flavour of the Waakye sauce. I've added my own tweak to it for that Ndudu twist.
Add the tomatoes to the saucepan and stir till well mixed.
Reduce the heat to a low setting and cook for 25 minutes, by which time the sauce has reduced by half .
Add the mixed spice and shrimp stock.
Cook for a further 15 minutes and constantly stir. Watch the sauce turn into a dark rich colour.
I prefer not to add salt to the sauce at this stage. The sauce is at it's best, 24hrs after cooking. This allows all the spices to infuse naturally. The Waakye sauce is time consuming, hence I make a large portion to last a few weeks. Place the Waakye sauce in an airtight container and place it in the fridge.
After 24hrs or when I'm ready to use the sauce , I then add the required salt.
All the photos and recipe are by the owner of this blog. Subscribe to my YouTube page for more recipes.
'Jollof rice', is a popular West African dish which originated from the Wolof tribe of SeneGambia. Over the years, Ghana and Nigeria have dominated in it's consumption , therefore sparking a healthy debate, to who makes it better (that in itself depicts the different methods of cooking Jollof rice).
Jollof rice, is a one pot dish, with a spiced tomato stew base, which the rice is cooked in (it's most likely to be served at West African's social gatherings or restaurants).
During the famine years (between 1983-84) of Ghana, Jollof was a staple dish in my household, with Mum cooking it with spiced dried meat (biltong) or corned beef.
Mums Jollof had this smoky, perfectly spiced taste which I loved scraping the saucepan with a spoon (much to her disapproval) for the flavoursome crunchy bits (Kanzo).
I prefer my Jollof, at most 10hrs after cooking, as I believe the flavours intensify then. However, one has to refrigerate the rice no more than an hour after cooking (to prevent food poisoning) and steam it till it's piping hot before consumption. Please refrain from re-heating the rice again and consume within 24hrs.
There are countless variations and flavours to this dish. One can change the Jollof's taste by the type of herbs and spices they incorporate, but one can't change the colour and call it Jollof.
Jollof has always caused a stir, with purist holding unto the traditional methods of cooking and the distinctive dark orange colour.
Check out my Buka Jollof (made from the ever popular Nigerian stew 'Buka'.
Add the spiced tomatoes mix and cook the sauce till it thickens to a paste. (This should take about 40-45minutes).
The reason for the slow cooking, is to intensify the natural flavours of the sauce.
Add the thyme leaves and stir.
Wash the rice till the water is clear and soak it for about 15 minutes.
Tip
The washing reduces the starch content of the rice. This helps in achieving the perfect, separated and fluffy rice.
The soaking cuts the cooking time in half and helps the rice to absorb the flavours of the sauce.
Add the washed rice to the sauce and stir fry for 5-7 minutes (making sure the rice has absorbed the sauce and it's well coated).
Add your preferred stock and stir. Once it starts to boil, lower the heat, cover with scrunched up baking paper, grease proof paper or foil and finally cover with the lid.
The whole point of this is to trap the steam in the saucepan and allow the rice to cook with little water. This will also intensify the flavour of the rice.
Cook for 20-22 minutes, till fluffy and el dente ( I prefer my rice to have a little bite). This is optional and you can steam it till it's completely soft but not soggy.
Turn the heat off and leave the rice to continue cooking in it's steam for 7-8 minutes.
Serve with your preferred meat, poultry or fish and salad or steamed vegetables.
In this instance I paired my Jollof with grilled Tilapia. Recipe coming up soon on my YouTube page, 'Ndudu by Fafa'.
Enjoy with chilled bottle of beer or a Pineapple & Ginger juice.
All photos and recipes are by the owner of this blog.
