HOW TO MAKE AN AUTHENTIC PEANUT ABOM RECIPE (NKATIE ABOM)

 After making the Spinach Abom recipe, I decided to try my hands in the Peanut version. Enjoy!

INGREDIENTS 

1 large charred Tomato 

2 medium sized Shallots or Onions

1 Habanero Chilli or 10 Pettie Belle Chillies (Kpakposhito) or any Chilli you have available 

50g of roasted Peanuts or  2 tablespoonfuls of Peanut butter / Groundnut paste

100g of boiled Salted Fish (to get rid of the excess Salt)

4 tablespoonfuls of spiced Palm Oil (Zomi)

1 tin Sardine in oil (optional)

2 boiled Eggs (optional)

4 chopped Green chilled for garnishing (optional)

Salt to taste

SPINACH ABOM RECIPE 

TO SERVE

Best served with boiled Green or Ripened Plantain, Cocoyam or Yam.

METHOD 

Watch how to prepare this authentic Ghanaian Peanut stew below;

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

Watch all the various Abom recipes below;

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

COD YASSA RECIPE

Imagine bitting into a sweet, tangy and perfectly spiced Onion sauce with a flaky Cod fish. I just did that by making this Senegalese inspired Yassa sauce with the limited ingredients I have.

The ingredients to make the sauce are readily available in most homes and it’s a must try. You can use Chicken for this recipe, however you need to brown it and it’s best to include mustard for that kick.

INGREDIENTS 

1 large Lemon

2 large sliced Onions 

2 bulbs of Garlic 

1 teaspoonful of chilli flakes

Salt and Pepper to taste 

3 tablespoonfuls of Olive oil

1 tablespoonful of Butter

2 Cod fillets

1 tablespoonful of blended Ginger

2 tablespoonfuls of Peri Peri sauce

4 tablespoonfuls of Olive oil

Watch how to make your own Peri Peri sauce below;

PERI PERI SAUCE RECIPE 

METHOD 

Watch how to prepare this Senegalese classic dish below;

Don’t forget to subscribe, try the recipe, leave comments with your feedback and share.

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

THE SENEGALESE CAFÉ TOUBA with THE NDUDU TWIST

’Café Touba’, named after the Senegalese city of Touba, is a famous spiced Coffee drink from Senegal and Guinea Bissau.

Coffee beans are roasted with spices such as Grains of Selim (Etso/Hwentia), Guinea Peppers, Cloves and at times Ginger. The open secret recipe 

This spicy Coffee drink is Senegal’s best kept secret recipe. I researched and trialled different methods of creating this incredible recipe and I’m happy with this flavour packed recipe.

INGREDIENTS 

150g of roasted Coffee Beans

1 levelled tablespoon of Guinea Peppers

1 African Nutmeg

5 Cloves

5 Grains of Selim pods (Hwentia/Etso)

10g of fresh Ginger (optional)

METHOD 

Watch how to prepare this amazing spiced Coffee drink from Senegal below;

Don’t forget to subscribe, try the recipe, leave comments with your feedback and share.

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

MASA - THE AFRICAN GLUTEN FREE CRUMPET RECIPE

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

This recipe is perfect for your Hors d’oeuvre or Canapés 

Are you looking for a Gluten Free snack that can be enjoyed with a sprinkle of Sugar or Honey or in a savoury way? 

Then grab the following ingredients and prepare this incredible recipe.

I enjoyed my Masa with Chicken Curry and it was an amazing combination of flavours.

INGREDIENTS

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

120g of cooked rice 

1 tablespoon of Sugar

7g of instant dry yeast

Half a teaspoon of salt

100ml of water

Half a teaspoon of bicarbonate soda (optional).

METHOD 

Watch how to prepare this amazing gluten free recipe below;

Don’t forget to subscribe, try the recipe and share. 

OTHER MASA RECIPES

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

THE EVERGREEN OKRO SOUP - A PESCATARIAN RECIPE

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.

THE MOST AMAZING CHILLI SAUCE AND MARINADE RECIPE

Introducing a series of budget sensitive recipes starting with this must try Chilli sauce which doubles up as a marinade. It’s imperative to try this recipe as subsequent recipes will refer to this sauce as a base. You can incorporate any spices to the base of the sauce for a different flavour. 

TIP

Best kept in an airtight container and refrigerated for not more than 14 days.

INGREDIENTS

2-3 large Ramiro Red Peppers (Any Red Peppers)

6 large mild Red chilies (Optional)

50g of fresh Ginger

4 Habanero Chillies or African Birds Eye Chillies  (The quantity of chillies used should be to your personal preference)

3 large cloves of Garlic

I large Onion

1 tablespoonful of Aniseed

1 tablespoonful of Chilli flakes

1 tablespoonful of Chipotle chilli flake (optional)

1 Cinnamon stick

3 Bay Leaves

4 pods of Grains of Selim (Hwentia)

3 tablespoonful of White Wine Vinegar

1 tablespoonful of dark Brown or Brown sugar

70g of cold pressed Organic Virgin Coconut oil

Salt to taste

SECOND SAUCE

1 tablespoonful of Caraway seeds

SHITO

Have you tried the ever popular Black Ghanaian chilli sauce known as ‘Shito’? Click recipe video below👇🏾

METHOD

Watch how to prepare this incredible sauce that doubles up as a marinade below;

Don’t forget to subscribe, try the recipe, like the video and leave comments. All photos, videos and recipes are by the owner of this blog.

THE SMOKY JOLLOF FRIED RICE RECIPE

‘Jollof Rice has over the years risen in its popularity thanks to the Nigeria and Ghana’s friendly competitiveness and the infamous ‘botched’ attempts (as frowned upon 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 (all available on my YouTube channel, ‘Ndudu by Fafa’).

 A perfect Jollof Rice recipe requires a flavour packed Tomato based sauce and must have that distinctive deep orange colour.

INGREDIENTS 

250g of Smoked Bacon lardons 

2 Eggs

20g of chopped Peppers

I’ve just added to the existing controversy of Jollof making by microwaving it (in honour of prepackaged Jollof Rice available in some supermarkets across the UK)

Verdict - It works however it misses the distinctive smoky flavour that’s achieved when cooked in a pot, especially over coal. A great recipe for students and for a quick recipe (provided you have made your Jollof stew)’.

No sooner had I left the above lengthy statement  on my post did a few followers highlight the lack of ‘smokiness’ and ‘crispy bottomed’ part of the rice known as ‘Kanzo’.

 With this in mind I’ve used the leftover Jollof for this smoky Jollof Rice recipe. 

To start making your Jollof Rice you’ll need your Jollof stew, find the recipe below;

JOLLOF STEW RECIPE 

Learn how to cook your Jollof Rice perfectly and quickly below;

MICROWAVEABLE JOLLOF RICE RECIPE 

METHOD 

Watch how to prepare this smoky and delicious Jollof fried rice below;

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

THE SMOKY GUINEA FOWL & SPINACH SOUP

On a rainy and cold Saturday morning in London, as I watched droplets of rain splash to the ground, the idea of cuddling up with a steaming bowl soup filled me with warmth particularly as I had smoked Guinea fowl in the freezer thanks to Mum and a dear friend of mine, Tina.

As I ‘patiently’ waited for the Guinea fowl to defrost I decided to write my thoughts around creating this recipe. 

During my childhood when a spent hen was killed and dressed the meat will include some eggs (specifically the yolk) which will be carefully preserved and added to the soup at a later stage. The flavour of the fresh free range and organic hen meat in the light, spicy tomato soup was incredible. 

Filled with nostalgia I decided to prepare this smoky Spinach soup with the Guinea fowl and by introducing an Umami flavour in the form of Koobi (salted & dried Tilapia) to the soup.

Traditionally the Ghanaian Spinach soup has a strong ‘gamey’ and umami flavour thanks to the inclusion of snails, mushrooms, smoked Fish and at times ‘bush meat’.

Inspired by the delicate flavour of a spent Hen and the strong ‘gamey’ flavour of a traditional Spinach soup I created this recipe. A smokey, light, somewhat ‘gamey’ Spinach soup that will please any palette.

INGREDIENTS 

1.5kg of smoked Guinea fowl/ Chicken or Turkey

20ml of Koobi stock or 20g of salted Fish

1.5 litres of water 

1 large Onion

1 Habanero chilli or 10 Kasoa peppers 

3 teaspoonfuls of Ginger and Garlic blend

Salt to taste

Chopped red mild chillies to garnish 

KOOBI STOCK 

METHOD 

Watch how to prepare this incredible healthy soup below;

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 AUTHENTIC SWEET POTATO POTTAGE (MPOTOMPOTO) RECIPE

Autumn beckons and as such comfort dishes are a must. Starting with this authentic Ghanaian Sweet Potato Pottage or Mpotompoto recipe.

INGREDIENTS 

1 large diced Japanese Sweet Potatoes 

2 large sliced Onions

5-10 Green chillies 

1 clove of Garlic 

4 strands of Grains of Selim (Hwentia)

2 cloves

2 African Nutmegs

1 ladle of Palm oil

1-2 large smoked Fish

800ml of water

1 ladle of blended Tomatoes 

Salt to taste

SPICE BLEND

30g of Ginger 

1 clove of Garlic

1 large Onion 

METHOD 

Watch how to prepare this authentic and equally tasty dish below;

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.

YAM MEAT PIE (TURNOVER) RECIPE

Finally I have the Yam Meat Pie (Turnover) recipe including the video up on my YouTube channel, ‘Ndudu by Fafa’.

I am taking my Mum out for a quick Autumn like picnic to enjoy these beauties. 

A must try GlutenFree recipe as part of the ‘New West African Recipe’ movement. Enjoy!

INGREDIENTS 

225g of Yam Shortcrust Pastry

30g of Corn starch 

50g of Corn flour

FILLING

250g of minced Beef

2 large sliced Onions 

5 chopped green chillies (Kasoa Pepper)

3 tablespoonfuls of your preferred oil

1 tablespoonful of smoked Paprika 

Half a teaspoon of Caraway / Aniseed 

180g of all natural yoghurt 

30g of chopped Parsley 
1 Egg Yolk

30g of chopped Spring Onions

Optional grated pinch of Nutmeg

Salt and pepper to taste

HOW TO PREPARE YAM SHORTCRUST PASTRY 

METHOD 

Watch how to prepare this amazing gluten free pie recipe below;

Don’t forget to subscribe, try the recipe, leave comments with your feedback and share. All photos, recipes and videos are by the owner of this blog.

5 WEST AFRICAN BREAKFAST IDEAS THAT ARE GLUTEN FREE

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.

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 PERFECT OKRO and GARDEN EGG STEW RECIPE

The Garden eggs and Okra looked inviting and fresh, resulting in me buying some from my local grocer. 

My drive home included what I'd make out of my purchases. The decision to prepare Okra and Garden egg stew was quick, since I had some crabs and precooked spiced Lamb pieces left in my freezer.

The cooking time in making this dish was cut in half due to me precooking some elements of the dish, eg;

Tomato Passata and Steamed meat.

INGREDIENTS 

350g of chopped Okro

350g of Garden Eggs

1 large diced Onion

250g of Crabs

GINGER BLEND 1 (Crabs)

30g of peeled Ginger

1 large Onion

1 teaspoonful of Aniseed

1 Habanero chilli 

NDUDU’s PASSATA 

300g of Tomatoes 

2 cloves of Garlic 

20g of Ginger 

GINGER BLEND 2 (Lamb)

30g of peeled Ginger

1 teaspoonful of Aniseed 

1 teaspoonful of Carom seeds

1 large Onion 

500g of diced Lamb, Goat meat, Fish, Seafood  or any Poultry of your choosing 

20g of Tomato paste

4 tablespoonfuls of Vegetable oil or your preferred oil.

Salt to taste

Optional chopped Coriander for garnishing.

Method 

PASSATA

Blend the Tomato, Garlic and Onion into a smooth paste. 

Transfer the blended Tomato into a saucepan and place on a medium heat to simmer. Cook for about 30 minutes or until you have a thick double cream consistency.

Once cooled down, transfer the mixture into a container with a lid and use it when a recipe requires it.

STEAMED LAMB

Blend the Ginger. Onion, Aniseed and Carom seeds into a smooth paste.

Marinade the Lamb pieces for a minimum of 3 hours.

Transfer the meat into a saucepan and place on a medium to low heat. 

Cook on a low heat for an hour and use when a recipe requires it. 

Watch the full recipe on how to make this stew below;

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

GRILLED TILAPIA WITH SUKONI

Tilapia is a fresh water fish, hence you find them in lakes, ponds, shallow streams etc. Mackerel, Tilapia, Herrings and Tunas are readily available in Ghana, however Tilapia is a personal favourite and for most. It's a meaty fish that grills, roasts, steams,bakes and smokes perfectly. 

Tilapia when salted is known as 'Koobi', (the Ghanaian salted fish) and it's delicious when added to stews and soups. The many uses of Tilapia makes it a popular and diverse fish. Freshly caught Tilapia, marinated in spices and chargrilled is the best you could ever have. 

When next in Ghana, visit the market and buy freshly caught Tilapias from the beautiful and  hardworking ladies.  Char grill using this recipe and thank me later. 

For this recipe, I've named it 'Sukoni' infused , because I used aniseed ,(Sukoni, means Aniseed in my tribal dialect), however you can use cumin as I did in my cookery show. 

Be creative and try using Cardamom, 'sparingly', as it can overpower the flavour of the fish. 

Most of my recipes do suggest alternatives, however if you need 

further suggestions, leave a comment below. 

Tilapia

Ingredients 

4 medium sized Tilapias (cleaned and gutted by your fishmonger)

50g peeled ginger cut into chunks 

1 large white onion, peeled and cut into chunks

4 tablespoonfuls of olive oil / Coconut oil

1 tablespoonful of vinegar 

3 green chillies

1 large clove of garlic 

1 teaspoon in aniseed / cumin / anjwan seeds. 

50g of Coriander (optional)

Half a teaspoon of salt

Method;

Blend the ginger, garlic, onion, aniseed, chillies and coriander into a rough paste. 

Transfer the spice mixture to a bowl 

Add the vinegar and olive oil and mix well. 

Add half a shrimp stock cube (if you're using) and salt to taste. Please use salt sparingly, especially if you're using a stock cube. 

Cumin seeds 

Pre heat your grill to 180*c 

Use a knife to slice the skin of the fish. (Be careful not to cut through)

Pour the marinade over the fish and rub it  through every crevices. 

Marinate for at least an hour in the fridge. 

Remove from the fridge and leave it out for 15 minutes. This brings the fish to room temperature and encourages it to cook evenly. 

This will guarantee you a nice and moist fish. 

Place the fish in an oven proof dish and into the middle part of the oven. 

Grill on each side for 7 minutes. If you're using a charcoal grill, oil your griddle (to avoid the fish sticking into the griddle) or better still wrap it in Banana leaves and chargrill for 6 minutes on each side. 

Serve your grilled Tilapia with Attiéké, Banku, Kenkey, Fried Yam or roast vegetables. 

Wash it down with freshly tapped Palm wine and savour the flavours. 

Recipe for the Attiéké is also available on my blog. 


Click on the link below

http://ndudu-by-fafa.blogspot.co.uk/2015/09/attieke.html

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