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;
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All photos, recipes and videos are by the owner of this blog.
Sometime last year I visited my local Garden centre and found a Chocolate Mint herb plant. I was intrigued by this unusual herb and I had to buy it. I added the unusual herb to my potted herb garden when I got home and use it for most dishes including making a nice cup of tea.
Inspired by the English Steak and Kidney Pie, I decided to make this Goat Meat Turnover with my unusual twists of flavours. I hope you enjoy it?
INGREDIENTS
PIE
500g of Plain flour
1 levelled tablespoon of baking powder
(Alternatively use self raising flour)
1 teaspoonful of dried Rosemary
250g of cold butter
1 Egg yolk
1 teaspoonful of Salt to taste
60ml of cold water
GOAT MEAT
500g of diced Goat Meat without the bones
20g of Ginger
1 large Onion
1 teaspoonful of Aniseed
3 Cloves of Garlic
Salt to taste
FILLING
500g of diced steamed and tender Goat Meat
2 large chopped Ramiro Peppers
1 medium sized and roughly chopped White Onion
1 medium sized and roughly chopped Red Onion
1 tablespoonful of Coconut oil
2 tablespoonful of natural Yoghurt
20g of Chocolate mint leaves or Mint
Salt and Pepper to taste
METHOD
Watch how to make this flavour packed Goat Meat recipe and more on my YouTube channel, ‘Ndudu by Fafa’ below;
GHANAIAN MEAT PIE RECIPE
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Tomato stew is to a Ghanaian, what Passata is to an Italian. The Ghana Tomato stew recipe calls for the use of both fresh Tomatoes, Tomato purée and spices. The mixture is cooked and fried in oil, till the oil separates from the Tomatoes.
I've opted to use Groundnut oil for this recipe, however use whatever oil you can afford.
This classic sauce accompanies various dishes including boiled Yam, Kenkey, Banku, Waakye, Rice to mention but a few.
The flavour of the stew can be changed depending on the type of spices and herbs you incorporate into the dish.
Shallots are best used for this stew however you can use any other Onions instead.
The Shallots from Ghana are much smaller, sweeter and they lend this stew its distinctive flavour. They're fiddly to peel, however they're worth the addition.
Most people add stock cubes to their Jollof stew, however I omitted it from this recipe and used Aniseed (Sukoni) instead. If you're using stock cubes, this recipe works perfectly with the Shrimp cube.
The best chilli to use for this sauce is locally known as 'Kpakpo shito'(Pettie Belle). The chilli adds a perfumery and distinct taste to the stew. It's not as hot as Habanero chillies. In the absence of the Pettie Belle chilli, I've used Habanero for this recipe. Adjust the chilli quantity to your taste preference.
You can use any type of fresh Tomatoes you prefer, however I prefer to use Plum Tomatoes.
Plum Tomatoes have less water content and allows for a quicker cooking time.
The best Tomatoes are the sun ripened types, which are readily available in Ghana. You can use Tin Tomatoes if you don't have access to fresh Tomatoes for this recipe.
This recipe requires extended cooking times for each addition, till the oil separates. It's imperative this method is followed for the perfect stew.
The slow cooking of the Onion and Ginger mix, intensifies its flavours, which in turn infuses into the Tomato purée.
The sweetness of the Onions will take away any metallic taste (that Tomato purée in a tin) usually has, away from the stew.
Please ensure you cook on a medium heat at all times and keep stirring to prevent the stew from burning.
Tip
When using Tomato purée, mix it with a little water and fry till it separates from the oil.
I find the stew is more flavoursome after 24hrs. This allows the flavours to infuse naturally.
You can change the flavour of the stew by adding fresh herbs like Thyme, Marjoram, Coriander, Parsley etc or spices such as Curry powder, All mixed spice with a Pimenton spice base, smoked Paprika, African Nutmeg etc.
Preparing and making this Tomato stew is time consuming and can be a messy affair.
It's best to double or triple the recipe measurements when making the Tomato stew to save you from the repeated hassle.
Once cooked, portion it into individual containers and freeze till when a recipe requires it.
Ingredients
400g of fresh Plum tomatoes
80g of Tomato purée
2 large Ramiro Peppers or Red Peppers
1 Habanero chilli or 10 Kpakpo Shito
1 tablespoonful of Aniseed (Sukoni)
30g of peeled and chopped Ginger
4 large roughly chopped Shallots or 2 large Onions
30ml of Groundnut oil/ Rapeseed oil/ Coconut oil
Half a teaspoon of ground Mace, African Nutmeg or Nutmeg
1 tablespoonful of dried Oregano
3 bay leaves
3 Grains of Selim (Hwentia)
2 shrimp stock cube (optional).
Salt to taste
Watch how to create this naturally flavour packed dish on my YouTube channel, ‘Ndudu by Fafa’ 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 second episode for the ‘Spice series’ on my YouTube channel, ‘Ndudu by Fafa’ talks about the spice ‘Carom or Ajwain’, the benefits and how to incorporate it in a recipe.
The video also includes how to marinate and steam your Meat (a popular request from my followers). If you are new to cooking (a beginner),foodie, home cook or a Chef, then these series will inspire you.
Learn how to use spices and create new flavours by subscribing to my YouTube channel, ‘Ndudu by Fafa’and watch the educational series.
Carom seeds (more of a seed like fruit), helps with reducing acidity in the gut, improves digestion, is anti-inflammatory (reduces pain) including headaches, toothaches, sore throats, used as an Insect repellent etc however one shouldn’t consume more than 10g a day.
Side effects:
Excessive consumption (10g a day) can cause mouth ulcer, burning sensations etc
Please consult your Doctor before consumption.
Please avoid if you suffer from Stomach Ulcer, Internal bleeding, Ulcerative colitis and Mouth Ulcer.
INGREDIENTS
1kg of Goat Meat
Marinade:
20g of Ginger
1 medium sized Onion
Half a teaspoon of Carom seeds
1 teaspoonful of Aniseed
15g of smoked Red chillies
2 pod of African Nutmeg
1 whole Habanero Chilli
PEPPERED GOAT MEAT
1 tablespoonful of cold pressed Organic Coconut oil
1 large Onion
1 teaspoonful of Red Chilli flakes
6 Chocolate mint leaves (Optional)
Salt to taste
CHOCOLATE MINT HERB (My next blogpost will be about this wonderful herb).
Please note this is a spicy recipe and its best served with Yoghurt, Lime or Lemon wedges. Best served with boiled Jasmine rice👌🏾
Watch how to prepare this dish below and don’t forget to leave a comment with your experience.
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All photos, videos and recipes are by the owner of this blog.
The first in the series of ‘How to incorporate spices into your dishes’ (available on my YouTube channel), ‘Ndudu by Fafa’ starts with this crispy skinned and moist grilled Chicken recipe, with the African Nutmeg been the spice of the day.
African Nutmeg,(also known as,Calabash nutmeg,Jamaican nutmeg, Ehuru, Ariwo, Awerewa, Ehiri, Airama, African orchid nutmeg, Muscadier de Calabash and Lubushi) smells and tastes like Nutmeg, however it has more of an aromatic undertone in its flavour.
African Nutmeg which originates from West Africa can also be found in Angola, West Kenya and of course Jamaica due to the slave trade.
The African Nutmeg tree as a whole has many benefits including being used for household joinery, the bark for medicinal purposes such as treating Hemorrhoids, leaves as an insect repellent and the seeds are used to treat headaches, constipation, diabetes, jewellery to mention but a few.
In conclusion the African Nutmeg is a perfect replacement to Nutmeg and can be used the same way one would use Nutmeg.
Please note excessive consumption of Mace, Nutmeg and the African Nutmeg can lead to nausea and in a worst case scenario death. Please seek your Doctors advice before consumption, especially if you have any underlining ailments.
In preparation for this spice series I asked my followers on both Instagram and Facebook which spice grinder they preferred. Resoundingly the ‘Ghana Asanka ‘ was chosen, which I found bizarre due to the tedious nature of grinding most dried spices in it.
Personally, I think the Asanka (Ghanaian clay bowl with internal ridges) is best for making Salsas and Marinades.
The best traditional option in my opinion is the stone grinder or better still the electric spice grinder for its ease.
Learn how to incorporate this fragrant spice to your dishes. As part of the first episode I made a crispy skinned and moist grilled Chicken recipe infused with African Nutmeg. You will need;
INGREDIENTS
6 African Nutmegs or 1 teaspoonful of blended African Nutmeg Powder
1 tablespoonful of Aniseed
1 large Onion
5 cloves
10 Pimento spice (All Spice)OPTIONAL
2 tablespoonfuls of Olive oil
1 tablespoonful of smoked Paprika or 1 large blended char grilled Red Pepper
20g of Ginger
1 teaspoonful of Vinegar or Juice of 1 Lime or Lemon
Salt to taste
Watch how to marinade and grill a moist and crispy skin Chicken below on my YouTube channel, ‘Ndudu by Fafa’.
Don’t forget to subscribe, like the video, try the recipe and leave comments of your feedback.
All photos, recipes and videos are by the owner of this blog.
