THE TASTIEST WEST AFRICAN BEANS YOU NEED TO TRY

Bambara nuts also known as Bambara beans, Congo Goober,

Earth Pea, Hog Peanut or Ground Bean originates from West Africa by the Bambara people of southern Mali, Guinea, Burkina Faso and Senegal. Bambara beans are also cultivated in the southern part of Africa and can be used in making dips and beverages.

When cooked Bamabara Beans has a creamier and nutty taste in comparison to any other beans. It’s a must try ingredient and recipe which is readily available in most African grocers. A perfect reason to visit and support their business. 

If you own an African grocer in the diaspora please leave comments below.

Also leave comments below on how you call Bambara beans in your local dialect.

INGREDIENTS 

250g of Bambara nuts or beans (readily available in most African grocers)

3 litres of water (use 1.5 litres to simmer the beans and discard, as shown in the recipe video)

4 Bay leaves

5 cloves

4 whole dried red chillies (you can use any fresh chillies you have available)

4 whole African nutmegs (substitute by using a pinch of grated Nutmeg)

30g of sliced fresh Ginger

1 tablespoonful of Jaggery or Brown sugar

5 Grains of Selim (Hwentia)

4 tablespoonfuls of Organic Cold presses Coconut oil 

Optional 10g of Basil for garnishing

Salt and Pepper to taste 

METHOD 

This is best served with Tatale (Ripened Plantain pancake). Traditional recipe coming up next.

Watch how to prepare this incredible West African Vegetarian dish below;

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THE PERFECT HOMEMADE MAYONNAISE RECIPE

I promised sharing my flavour packed Mayonnaise recipe when I made the Coleslaw video a couple of weeks of ago, so here you go...Enjoy!

Tip:

Best to use any neutral oil for this recipe like Canola, Grape seed, Peanut oil  Sunflower etc.  This will allow you to add more flavours to your Mayonnaise. If you prefer not to include any flavours to your Mayonnaise it is best to use Olive oil.

INGREDIENTS

1 organic Egg Yolk

Half a teaspoon of Apple Cider Vinegar

Juice of 1 Lemon

Salt and Pepper to taste

FLAVOURED OIL

250 ml of unscented oil

1 Bulb crushed Garlic

2 Green Chillies (Optional)

1 teaspoon of Caraway seeds (Optional)

TIP:
You can omit flavouring your oil altogether or be creative and infuse it with your favourite spice. 

METHOD 

Watch how to create this incredibly flavour packed Mayonnaise below; 

Don't forget to subscribe, try the recipe, leave comments with your feedback and share the video. 
Why not try using your Mayonnaise in making this quick and delicious Coleslaw below; 

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

TASTIEST GRILLED CHICKEN KEBAB RECIPE

In the first episode of how to 'Create New Flavour' Rosemary, Sumac, Lavender, Mint and Bay leaf were used in a creative way to marinate and infuse flavours into Lamb shanks. 

The Lamb shanks were then used to prepare a stew in the second episode. The stew was flavoured with Black Lime, Cumin and Shiitake Mushrooms. 

In this concluding episode, I have used the stew as a marinade for this grilled Chicken recipe and served it with a warm, tangy Red/ Purple Cabbage Salad

INGREDIENTS

2 large Chicken breast with the skin taken off and cut into sizeable chunks

3 tablespoonful of the Lamb stew (without the Lamb)

Juice of 1 Lime

1 teaspoonful of Smoked Paprika

I teaspoonful of Chinese Five Spice Mix

2 tablespoonfuls of Olive oil

1 teaspoonful of Chilli powder (reduce the quantity to suit your personal preference)

PURPLE CABBAGE SALAD

200g of shredded Purple or Savoy Cabbage

1 medium sized sliced Onion

3 cloves of thinly sliced Garlic

2 tablespoonfuls of Olive oil

1 tablespoonful of Apple Cider  Vinegar 

1 teaspoonful of Honey (optional)

Salt and Pepper to taste 

METHOD

Watch how to prepare this incredible grilled Chicken recipe with a Warm Purple Cabbage Salad below ;

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THE UNBELIEVABLY TASTY LAMB SHANK STEW RECIPE

In the second episode of the 3 part series of ‘How to create new flavours’, I have incorporated my perfectly spiced and infused aromatic Lamb shanks in this stew.

Personally this Lamb shank stew is the most challenging and equally fulfilling recipe I’ve created from scratch.

The first of its kind where I have balanced both a sour , aromatic and smoky flavour together. The challenge is in using the right ingredients for their natural flavours and quantity to achieve the perfect taste this stew required.

The main ingredient and challenge was including the Black Lime in a Tomato stew which increased the level of acidity already present (honestly I haven’t used the Black Lime before). You need to watch the recipe video to see how I ‘conquered’ the acidity and created a naturally flavour packed stew. 

BLACK LIME

Black/Dried Lime is literally Lime dried in the sun which has lost all its water content.

The flavour has a slightly smoky taste inclusive of the natural Lime flavour, which is used in most Middle Eastern dishes. It’s readily available in specialist independent grocers, online and Waitrose. I can’t wait to create more recipes using the Black Lime. 

INGREDIENTS 

1kg of Lamb shanks/ Goat Meat/ Beef Short Ribs 

250g of Passata (Spiced and cooked down Tomato sauce)

2 large sliced Onions

10 Pettie Belle Chillies 

2 tablespoonfuls of Coconut oil

1 tablespoonful of salted Butter

1 tablespoonful of Tomato purée or paste

1 black Lime (readily available in Waitrose and online)

Salt to taste

METHOD 

Watch how to prepare this incredible stew below;

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

HOW TO CREATE NEW FLAVOURS USING HERBS and SPICES (A LAMB SHANK RECIPE)

Over the years my style of cooking is fixated on improving classic flavours and creating new ones. This has improved my knowledge bank of the different flavours there are and how to combine them. Using herbs and spices for both their nutritional content and flavour, I’ve created this 3 part series where my skills and knowledge have been put to test.

I hope you enjoy this creative journey. Life is to short to eat boring dishes. 

Please note the recipes are easy to follow and most of the ingredients used are readily available online, specialist grocery shops and supermarkets. In the unlikely event you’re struggling with an ingredient, do leave comments below and I’ll suggest an alternative.

INGREDIENTS 

1kg of Lamb shanks 

1 teaspoonful of dried or fresh Rosemary 

1 teaspoonful of Sumac (readily available in most supermarkets, online or Middle Eastern grocers)

A bunch of dried or Fresh Mint leaves

A bunch of dried or Fresh English Lavender leaves

4 dried or fresh Bay leaves

100ml of water

SUMAC

Sumac is a spice mix synonymous with Middle Eastern cooking and has a tart and lemony taste. This pairs well with most Lamb dishes. The tart and lemony flavour cuts through the fatty flavour of Lamb. It great for most Salads and I love including it to my Za’atar (a Middle Eastern flat bread sprinkled with a tangy spice mix)

Click below for the recipe 👇🏾

LAVENDER 

It’s best to use the English Lavender for this recipe as the French Lavender is to strong.

The stems of the English Lavender has a similar taste to Rosemary. In the absence of the English Lavender use Rosemary as an alternative.

METHOD 

This recipe has omitted salt from it, as I’ll be using the meat for an incredible stew. The next recipe to be featured. 

Watch how to infuse Lavender, Mint and Bay leaves into your meat below;

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TASTIEST RICE PUDDING and PORRIDGE RECIPE

In the concluding part of my Lemongrass series, I present 2 incredible recipes that you need to try.

PS - The Rice pudding has a thicker consistency and should be served with a dollop of Ice cream.

INGREDIENTS 

80g of Jasmine Rice

500ml of water

1 bashed Lemon grass stalk

6 tablespoonfuls of Condensed Milk

Salt to taste

Fresh Lemon Balm leaves or the Ghanaian Basil (optional)

METHOD 

Watch how to prepare these 2 incredible recipes below;

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GRILLED LAMB CHOPS, TABBOULEH & WATERMELON LEMONADE RECIPE

Enjoy this flavour packed Middle Eastern inspired recipe packed with amazing natural flavours. A perfect Sunday lunch idea.

Happy Sunday folks!

INGREDIENTS 

1kg of Lamb chops

30g of fresh Rosemary 

20g of Mint leaves

Zest of 1 Lemon and juice of half a Lemon

2 tablespoonfuls of Olive oil 

6 sliced cloves of garlic

Cumin seeds

Salt to taste

CHILLI SAUCE RECIPE 👇🏾

I served this with a portion of Tabbouleh and Watermelon Lemonade.

Watch both recipes below👇🏾

Watch how to spice and grill the perfect Lamb Chops recipe below 👇🏾

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