HOW TO BAKE BREAD IN LEAVES and A CLAYPOT

Infused with a smoky and aromatic flavour (from the leaves and claypot the bread is baked in) is this must try recipe.

A perfect day to bake this loaf for your sandwiches.

Enjoy this recipe with your own homemade churned butter below;

In the absence of a Kitchen mixer, form the dough in a bowl and transfer it onto a clean oiled surface and knead by hand till the dough is stretchy.

You can be creative with how you shape your loaf for this recipe. In the absence of Waakye leaves used Banana leaves instead. Most of the ingredients are readily available in most supermarkets and online.

INGREDIENTS 

250g of strong Bread flour

250g of Granary Bread flour

1 levelled teaspoon of Salt

1 tablespoonful of Sugar

Half a teaspoon of Vitamin C powder

Half a teaspoon of grated African Nutmeg or a quarter of a teaspoon of grated normal Nutmeg.

10g of Fast Instant Dried Yeast

30ml of extra Virgin Olive oil

3 tablespoonfuls of all natural Yoghurt 

280ml of lukewarm water

UTENSILS REQUIRED

2 large Waakye or Banana leaves

Bread basket 

3 tablespoonfuls of Cornmeal, Semolina or Polenta flour

Claypot 

METHOD

Watch how to prepare this aromatic and smoky Artisanal Bread recipe 

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

HOMEMADE GLUTEN FREE GRANOLA RECIPE

BANANA & COCONUT 

I've chosen to add egg whites to this recipe, as it enables the Granola to have it's distinctive light clusters.

 If you're not a fan of eggs, why not use the juice of a fruit, an Apple purée or Tiger nut milk, maybe? (Imagining the flavour with the Tiger nut milk now)...hmm, moving on swiftly.

If it's difficult to get maple syrup, why not use honey ,the juice of Sugar cane or freshly blended sweet Pineapple as alternatives. 

INGREDIENTS 

300g Gluten free Oats

300g of puffed Rice

200g of desiccated Coconut

70g Pumpkin seeds

100g of Cashew nuts

200g of Brazillian nuts

120ml of Maple syrup or Honey

250g of hydrated Banana chips or any dry fruit of your choosing

40g of cold pressed organic Coconut oil

4 large beaten and frothy egg white

This recipe is incredibly nutty, however you can reduce the nuts, (use whatever nuts you prefer) and add coconut shavings or dried fruits, if you so wish. This recipe is adaptable, hence get your creative juices going and make your own version.

A NUTTY AFFAIR (VEGAN / VEGETARIAN FRIENDLY)

INGREDIENTS 

300g Gluten free Oats

300g of puffed Rice

200g of desiccated Coconut

70g Pumpkin seeds

150g of Pecan nuts

100g of Cashew nuts

200g of Brazillian nuts

200ml of Maple syrup or Honey

50ml of Water

40g of cold pressed organic Coconut oil

METHOD 

Watch how to prepare these 2 different types of Granola below;

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

THE ULTIMATE WAY OF FRYING PLANTAIN

I had this crispy and fried Plantain coated in Cornflakes at a restaurant in Barbados (Tides) and since preferred to enjoy my fried Plantain this way. 

The waiter was kind enough to get me the recipe and naturally I’ve tried it with Breadcrumbs and Corn meal.

You can get Plantain in most ethnic shops or from selected Supermarkets. Treat yourself to this amazing vegetarian dish. Serve with Guacamole, Houmous etc

INGREDIENTS

Serves 4

2 large peeled and sliced Plantains to your preferred shape

300ml of your preferred oil 

4 tablespoons of Panko breadcrumbs /Ground cornflakes or Corn meal

1 large beaten Egg

Salt to taste

METHOD

Watch how to prepare this incredible recipe below;

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

HOW TO COOK RICE PERFECTLY WITH LEAVES

Thaumatococcus Daniellii leaves (Waakye leaves/ Ewe Eran as known in Nigeria) are used for wrapping food across West Africa. 

In Ghana it is used in serving Red Red(a popular Vegetarian dish made with Plantain and Beans), Rice, Waakye (made by cooking Black Eyed Beans and Rice together)etc and in Nigeria it is used in preparing Moin Moin (a spicy steamed Black Eyed Bean cake).

 In recent times the use of the leaves in Ghana has declined due to the unhygienic ways they are kept by most street vendors. 

The leaves are usually wiped with an unclean towel which forced most customers to opt for the plastic bag which has subsequently polluted the environment. This was rather unfortunate considering the leaves are biodegradable,offer a distinctive flavour to any dish 

  and are recyclable. 

The leaves should be a clear choice as a the food wrapper and a campaign on how to keep it clean will encourage its patronage. 

 The leaves are so versatile and one could bake, grill and steam their meals in. I have a few recipes available and upcoming on how to use the leaves on my YouTube channel, ‘Ndudu by Fafa’.

 Please subscribe and click the notification button below 

If most street food vendors are trained on how to keep the leaves clean, then customers confidence in requesting for the leaves as food wrappers will grow. 

Tips:

Rinsing each leaf in salty water helps eradicate most bacteria.

Place leaves in an airtight container after washing to serve the general public.

You can refrigerate the leaves to keep its freshness for longer.

You can also dry the leaves and revive them later when you need it. 

Use food gloves when serving food 

Try recycling the leaves after use.

 

The leaves hold a distinctive flavour that permeates through any hot dish served in it.

The oils of the leaves  have a woody lemongrass taste that works perfectly with Jasmine rice or any Rice.

Ingredients 

1 cup of Jasmine Rice 

1.5 cups of Water 

1 tablespoonful of Coconut oil

Half a teaspoon of Salt 

2 broad Thaumatococcus Daniellii / Banana leaves (readily available in most African grocers across the UK). Try Brixton or Shepherds Bush market in London.

METHOD 

Watch how to prepare Rice perfectly each time and infusing the natural oils of the Thaumatococcus Daniellii leaves into the Rice below;

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HOW TO USE BLACK VELVET TAMARIND (YORYEE) IN 3 WAYS

Black Velvet Tamarind popularly known as ‘Yor-Yee’ in Ghana is a favourite fruit across West Africa, particularly when it’s in season.

I purchased a few on my last visit to Ghana and froze them in an airtight container. I decided to make a quick juice out of it when I read about it’s nutrient contents. The Black Velvet Tamarind is rich in Pottasium, Folic acid, Vitamin A and C but to mention a few.

I love using natural ingredients to create recipes that heals and replenishes my body with their respective nutrient contents.

The outer black shell of the Tamarind has a velvety feel hence its name and the fruit has a powdery consistency which wraps around its seed. By immersing the peeled fruit into liquid, the powdery flesh dissolves and one can create their respective juices out of it.

I have compiled three different recipes (2 juices and one served with Yoghurt) on my YouTube channel, ‘Ndudu by Fafa’ .

For the list of ingredients you will need;

TAMARIND JUICE

150g of peeled Black Velvet Tamarind 

300ml of water

100g oh crushed ice (optional)

TAMARIND & GINGER JUICE

150g of peeled Black Velvet Tamarind 

300ml of water

15g of Ginger 

1 teaspoonful of Honey (optional)

100g oh crushed ice (optional)

HOMEMADE YOGHURT RECIPE 

TAMARIND & YOGHURT 

150g of peeled Black Velvet Tamarind 

85ml  of water

200g of homemade Yoghurt 

30g of Almond flakes or Granola 

METHOD

Watch how to prepare the three different recipes 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 WEST AFRICAN PILAU/PILAF RICE RECIPE

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 

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THE FLAVOUR PACKED EGG STEW RECIPE EVER

As recipes go, this is the ultimate best in terms of natural flavours, textures and cost. It’s an easy to follow recipe that can feed a family of 6 with your preferred carbohydrates.

The inclusion of ‘One Mouth Thousand’ (fried baby fish in Coconut oil) a delicacy amongst the Ewe tribe of Ghana gives this stew an incredible flavour. In the absence of ‘One Mouth Thousand’ you can use salted Anchovies. If you’re using the salted Anchovies ensure you add it before the including the Tomatoe purée for extra flavour.

This stew can be enjoyed with boiled Yam, Plantain, Rice, Potatoes or as a sandwich.

A perfect day to try this recipe. Please leave comments below with your feedback when you try the recipe.

INGREDIENTS 

10 Eggs

20ml of Groundnut / Coconut oil

4 large sliced Onions

8 chopped Green Chillies or 1 Habanero chilli 

30g of Tomato Paste or Purée 

1 levelled teaspoon of dried Rosemary 

150 of Organic Carrots cut into sizeable chunks 

350g of baby Plum Tomatoes 

1 large Red Pepper

20g of Ginger

2 cloves of Garlic

30g of fresh Basil

20g of chopped Spring Onions

2 tablespoonfuls of One Man Thousand or 2 salted Anchovies 

Half a teaspoon of milled White Peppercorns 

Half a teaspoon of grated Nutmeg

Salt to taste

METHOD 

Watch how to prepare this amazing flavour packed stew 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.