ZOMI INFUSED OKRO SOUP RECIPE

Zomi is basically spiced Palm oil which is popular in Ghana and Togo.

Just the same way as Olive oil has its grade in quality and taste so does Palm oil. The best way to identify the best Zomi is by placing it in a cold environment and it shouldn’t solidify. It’s creamy and can be enjoyed on its own.

In Ghana the best Red Red (Beans and Palm oil) seller will use Zomi and if you’re lucky a portion of the settled bottom part of the oil (which is packed with natural flavours)

For this recipe I used my pre chopped and frozen Okra and in place of GBOMA (Garden Egg leaves) I substituted it with Kale.

It’s important you buy your Zomi from a sustainable source where Palm nut trees are replanted.

INGREDIENTS 

500g of chopped Okro

150g of Kale

30g of blended Ginger

250g of Smoked Fish

250 of mixed Fish (available in most UK supermarkets or any Fishmonger)

500g of Tilapia fillets

1.5 litres of water 

10 Green Chillies

2 large Onions 

1 teaspoonful of bicarbonate soda

Salt to taste

METHOD 

Watch how to prepare this amazing Okro soup below;

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Find more Okro soup recipes below;

HOW TO PREPARE THE PERFECT BATTERED FISH - SERVED WITH MASHY PEAS

Having lived in England for over 20 years I quickly realised Fish and Chips is to an English as Fried Yam with Turkey is to a Ghanaian. Traditionally the fish is dipped into a beer batter, fried and served with mushy Peas, Curry sauce and of course Chips.

I’ve picked elements of the dish I prefer and created this easy to follow recipe. Leave comments below if you want me to tackle the ‘chips’ element of this dish.

The recipe includes the perfect way to create your batter (which is the daunting aspect of the dish) and I will be using the same batter to fry my Squid rings (recipe coming soon).

Watch the video recipe below and leave your feedback and comments. Please do not forget to subscribe and click the like button if you liked the recipe 😘

INGREDIENTS 

200g plain flour

80g of Corn starch 

225 ml of Beer or Indian Pale Ale (IPA)

1 teaspoonful of baking powder 

Quarter of a teaspoon of salt and milled black peppercorns 

400g of a sustainable white Fish (Cod, Hake, Haddock, Coley, Tilapia, Sea bass etc)

Preferred oil for deep frying

SEASONED FLOUR

100g of plain flour

Pinch of salt and pepper

CRUSHED PEAS

300g of frozen Peas

1 medium sized finely chopped Onion

3 crushed cloves of garlic

80g of butter

30g of chopped fresh mint

Salt to taste

TO SERVE

Horseradish sauce which is available in most supermarkets 

Lemon wedges 

Watch how to create this English classic dish below;

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

HOW TO MAKE YOUR OWN CHRISTMAS CAKE

This year I decided to make my own Christmas fruity cake incorporating elements I love like Ginger and a good Whisky. Each week till Christmas I’ll be feeding the cake with Whisky until Christmas Day to ensure it’s moist and matured in flavour. The second part of this video will show me feeding and eventually decorate the cake. 

INGREDIENTS 

300g of dried mixed fruits

150g of Candied Ginger 

150g of Crystallised Ginger

100g of optional glazed Cherries 

150g of butter

4 Eggs

175ml of Whisky 

125ml of Port

250g of Plain flour

1 teaspoonful of baking powder 

125g of Muscovado or Brown Sugar

1 teaspoonful of Chinese 5 spice mix or mixed spice

Zest of 2 Oranges

Zest of 1 Lemon

1 teaspoonful of Salt

METHOD 

Watch how to prepare this amazing Christmas cake 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 QUICKEST SUYA/YAJI SPICE MIX RECIPE - 3 NEW FLAVOURS CREATED

Suya/Yaji spice mix is a West African Peanut based spice rub which originated from the Hausa tribe from Ghana and Nigeria. It’s generally used to marinate  Meat or Poultry for the barbecue or grill.

Over the years I’ve created different ways of using this amazing spice mix including making of a curry on ITV 

Making of the Yaji/Suya spice mix from scratch can be daunting as it includes extracting the fat from the Peanut. The process involves making of an amazing snack known as KuliKuli which is then milled into flour and used for the Suya/Yaji spice mix.

You can imagine my excitement and apprehension when I came across TruNut roasted Peanut flour on Amazon and my decision to use it as a base for my homemade spice mix.

Naturally I was sceptical about achieving and maintaining the authentic Suya/Yaji spice mix taste by using Peanut flour instead of the traditional KuliKuli flour.

For this recipe I have omitted Salt and Stock cube  however that should not stop you from adding them. I’ll add salt when a recipe requires it.

Most of the ingredients used here can be purchased online.

The only way I could overcome my scepticism was by trialing the recipe. 

Did it work? Watch the recipe video below;

INGREDIENTS 

5 tablespoonfuls of TruNut Peanut flour

2 tablespoonfuls of Cayenne Pepper

1 tablespoonful of Smoked Paprika 

1 tablespoonful of Mixed/Black Peppercorns 

1 tablespoonful of Guinea Peppers

7 pods of Grains of Selim (Hwentia/ ETSO) with the seeds removed 

4 African Nutmeg pods or half a teaspoon of grated Nutmeg 

1 tablespoonful of Garlic Powder 

2 tablespoonfuls of Ginger Powder 

3 tablespoonfuls of Onion Powder 

NEW SPICE FLAVOURS

1 tablespoonful of Caraway seeds

1 tablespoonful of Chipotle chillies

1 tablespoonful of dried Rosemary 

1 tablespoonful of Nigella seeds (Onion seeds)

1 tablespoonful of Black Cumin 

Watch how to prepare 4 types of Suya/Yaji spice mix below;

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THE CREAMIEST GHANAIAN WHEAT PORRIDGE RECIPE WITHOUT MILK

Creating new recipes and reigniting memories fills me with joy, particularly one that’s riddled with fondness. 

In memory of my Aunt Kate who always prepared Wheat with a spicy chilli sauce made with Coconut oil every Thursdays and inspired by the Haitian Labouyi Ble, I present this amazing all natural, flavour packed porridge using the underrated Ghanaian Wheat.

INGREDIENTS 

150g of washed Ghanaian Wheat or Bulgar Wheat soaked for at a minimum of 2hrs in water.

800ml of water

3 pods of Grains of Selim

2 African Nutmegs or a pinch of grated normal Nutmeg 

1 tablespoonful of Organic Cold Pressed Coconut oil

Pinch of Salt to taste

2 tablespoonfuls of brown Sugar.

METHOD 

Watch how to prepare this easy and equally delicious porridge 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 HERBY LEMON GRILLED MACKEREL RECIPE

Just as I paid for the ingredients I noticed my grocery shopping this week geared towards a Pescatarian diet . I bought SeaBass, Cod, SeaBream, Salmon and of course Mackerel which is the main ingredient for my recipe today.

I created this recipe based solely on what I had purchased and in my fridge, hence in the absence of Peppadew Peppers just use Red Peppers.

A perfect recipe for a quick healthy dinner or for your Pescatarian guest at Christmas.   

INGREDIENTS 

1 large fresh Mackerel - let your fishmonger gut the fish for you

1 large sliced Onion 

4 tablespoonfuls of Avocado oil / Olive oil

Half a teaspoon of freshly milled black Peppercorns 

1 jar of Peppadew Peppers 

1 sliced Lemon

30g of fresh Mint

Salt to taste

METHOD 

Watch how to prepare this quick and equally tasty Mackerel recipe below;

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

THE TASTIEST YAM QUICHE RECIPE

I stared at the head part of my Yam (which needed to be cooked immediately or it might end in the bin), wondering what to make of it. 

A tuber of Yam has 3 different textures and taste. The head part is denser with a slight woody like starchy flavour, the tail a watery slightly sour taste, whilst the middle part is fluffier with a creamier taste when cooked. Most people prefer the middle part whilst the head and tail battles for the second position. It’s like the Ghana/Nigeria ‘who makes the best Jollof rice’ scenario. 

Anyway back to creating this recipe; I had to solve this Yam ‘head’ thing by eradicating what I didn’t like about it. What about blending it and incorporating ingredients I already have in the fridge? 

Whilst peeling the skin off the Yam, I noticed it was discolouring rapidly (usually I’ll soak it in water with a little bit of oil to slow down the discolouration process) however I was using it immediately.

I wanted to fry it but after blending it (adding too much water) I realised I had to bake it🤔

At this point I realised I was creating something new...(exactly what excites me about cooking). The rest they say is history however on this occasion the ‘history’ was documented.

You can use Potatoes in place of Yam for this recipe 

KOOBI STOCK RECIPE 

        INGREDIENTS 

200g of cubed Yam head pieces

1 large Onion

5 Kasoa Peppers or 10 Pettie Belle Chillies (Kpakposhito)

2 Cloves of Garlic

1 finely diced medium sized Onion

1 finely diced medium sized Red Peppers

30g of chopped Spring Onions

1 Egg Yolk

2 tablespoonfuls of melted Organic cold pressed Coconut oil

3 tablespoonfuls of Corn starch (available online or in most supermarkets)

Half a teaspoon of freshly milled black Peppercorns 

1 tablespoonful of Koobi stock or fermented fish stock

200g of lightly smoked Salmon from Sainsbury’s 

2 tablespoonfuls of Milk or Coconut milk

Half a teaspoon of Baking powder 

90ml of Water

150g of grated Cheddar Cheese / WAGASHI 

METHOD 

Watch how to prepare this amazing packed lunch recipe using the head part of Yam below;

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MORE CREATIVE YAM RECIPES 

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