ATTIÉKÉ (GARI)

 This recipe is to inspire, hence if you don't have some of the ingredients mentioned (herbs)etc, try and use what you have available. Leave your comments or questions below. 

On today's menu, we had the Attiéké with grilled Tilapia. Enjoy and leave your comments or questions below. 

Ingredients

Oil Infusion

450ml of olive oil

3 cloves of garlic

180g of washed ‘Keta School boys’ (African Anchovies).

50g of fresh mint

2 whole green chilies (Optional)

Zest of 1 lemon (Optional)

Attiéké

2 cups of Gari 

1 medium chopped red onions

1 green chili, finely chopped.

50g of chopped mint

20g of Oregano

Grilled Okra (Optional) Click below for recipe

http://ndudu-by-fafa.blogspot.co.uk/2015/09/tangy-grilled-okra.html

100g of soaked green raisins / Apricots

2 large yellow / red tomatoes (Optional)

50g of chopped spring onions

70ml of water or vegetable stock.

Salt and pepper to taste.

Shitake Mushrooms

Sautéed Mushrooms

100g of diced Mushrooms

1 finely diced shallot

Half a teaspoon of thyme

1 tablespoon of vinegar

1 tablespoon of the infused 'Keta School boys' oil

Method;

Keta School Boys

Oil Infusion

Place a saucepan on a very low heat and add the olive oil.

Add the ‘Keta school boys’ to the oil and cook for 4 minutes.

Add the Chili, zest of Lemon, Garlic, Mint or your preferred herb (Rosemary, Thyme or tarragon) to the oil and stir.

Cook for a further 2 minutes and take off the heat.

Leave the oil to cool down and infuse for at least an hour. Best to infuse the oil for at least 24hrs before using.

Soak the green raisins in lukewarm water for 

6 minutes

Mushrooms

In a frying pan, add 1 tablespoon of the infused olive oil on a low heat.

Add the shallots and fry gently for about 5 minutes, add the mushrooms and cook for 2 minutes. Increase the heat and add 1 tablespoon of vinegar and cook till the vinegar evaporates (this will take about 2 minutes).

Pour the Gari into a bowl, add the water/stock and mix well.

Add 5 tablespoonfuls of the infused oil, green raisins, red onions, shallot & mushroom mix, spring onions, mint ,yellow tomatoes or just use any left over vegetables. 

Add salt and pepper to taste. Mix well and serve

Attiéké with grilled Tilapia

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

KAFFIR LIME & LEMON POSSET

Lemon Posset

Serves 4

Ingredients; 

65ml of Lemon juice and zest of 2 lemons

600ml of double cream

120g of golden caster sugar

1 sliced Kaffir lime leaf

Decoration (Optional)

1 teaspoon of icing sugar

1 teaspoon of brandy

Zest of 1 lemon

1 finely sliced Kafir Lime leaf

Method;

Add the sugar and milk to a saucepan. 

Place the saucepan on a very low heat. 

Add 1 whole Kaffir lime and half the lemon zest. 

Mix till sugar has melted

This should take about 5-8 minutes.

Use a colander to strain the juice, whilst hot. 

Then add the lemon juice. Use a whisker and stir vigorously as the mixture thickens. 

Pour the mixture into serving glasses and leave it to cool. 

Cover the mixture and fridge it for at least 3 hrs or overnight. 

Optional

When you're ready to serve, 

Preheat the oven to 150*c. 

Mix the icing sugar, brandy, remaining lemon zest and kaffir lime leaves together. 

Spread on a baking sheet and bake for 4 minutes. 

Leave it to cool and add a few strands on top of the Lemon posset and serve. 

Be creative and serve with Ginger or short bread biscuits. 

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

KAFFIR LIME & LEMON POSSET

Lemon Posset

Serves 4

Ingredients; 

65ml of Lemon juice and zest of 2 lemons

600ml of double cream

120g of golden caster sugar

1 slices Kaffir lime leaf

Decoration (Optional)

1 teaspoon of icing sugar

1 teaspoon of brandy

Zest of 1 lemon

1 finely sliced Kafir Lime leaf

Method;

Add the sugar and milk to a saucepan. 

Place the saucepan on a very low heat. 

Add 1 whole Kaffir lime and half the lemon zest. 

Mix till sugar has melted

This should take about 5-8 minutes.

Use a colander to strain the juice, whilst hot. 

Then add the lemon juice. Use a whisker and stir vigorously as the mixture thickens. 

Pour the mixture into serving glasses and leave it to cool. 

Cover the mixture and fridge it for at least 3 hrs or overnight. 

Optional

When you're ready to serve, 

Preheat the oven to 150*c. 

Mix the icing sugar, brandy, remaining lemon zest and kaffir lime leaves together. 

Spread on a baking sheet and bake for 4 minutes. 

Leave it to cool and add a few strands on top of the Lemon posset and serve. 

Be creative and serve with Ginger or short bread biscuits. 

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

Ndudu by Fafa: Lamb & Couscous salad

Ndudu by Fafa: Lamb & Couscous salad

GHANAIAN WAAKYE STEW RECIPE

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. 

Ingredients 

125g of Tomato purée mixed with 150ml of water to a smooth paste. 

700g of fresh sun ripened Tomato cut into chunks 

3 large Red peppers cut into chunks (optional)

20g of roughly chopped peeled Ginger

10 fresh red chillies

10g of crushed Guinean pepper or Grains of Paradise. 

1 teaspoon of the Ghanaian mix spice with a Pimento base. 

3 large Red Onions

150ml of Groundnut oil

1 Shrimp stock cube

Salt and pepper to taste. 

Method;

Add the oil to a saucepan and place on a medium heat. 

Blend the onions, Grains of Paradise, Ginger and chillies into a paste. 

Add the 'Onion blend' to the oil and fry till the volume reduces in half. 

Add the tomato purée and cook till it turns into a paste. This should take about  12-15 minutes. 

Blend the tomatoes and pepper till smooth. 

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.