HOW TO PREPARE CASSAVA CHIPS PERFECTLY (MANIOC, MUGO, YUCA)

INGREDIENTS 

250g of frozen Cassava fries (available in most Asian grocers). 

You can use fresh Cassava by peeling it, soaking it in water for 24hrs and then cut it into your desired shape.

700ml of water

1 levelled teaspoon of Salt

1 levelled teaspoon of Cayenne Pepper or half a teaspoon of red chilli powder 

1 teaspoonful of smoked Paprika. You can be creative with the kind of spices you use. Try Chinese 5 spices mix or a Pimento based mixed spice.

300ml of your preferred oil for frying.

I served the crunchy Cassava chips with my Peri Peri sauce which worked perfectly.

METHOD

Watch how to prepare this amazing Cassava snack below;

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HOW TO MAKE THE TASTIEST GARI FORTOR RECIPE

Gari Fortor , a popular Ghanaian dish is basically Gari mixed with spiced oil (which is derived from the excess oil of  stew). It is served as an accompaniment to dishes such as Waakye or Rice and can be enjoyed on its own with your preferred protein.

Gari is made from grated Cassava/ Yuca/ Manioc , which is fermented and dry fried to a crispy coarse consistency. It’s similar to Couscous and it’s gluten free.

SMOKY SALSA STEW RECIPE 

However this recipe used a smoky spiced Salsa stew for that extra flavour. Chunks of Onions were included to give the Gari it’s much needed texture and sweetness.

As mentioned you can use Couscous if your don’t have Gari for this recipe.

I have a plethora of stews to choose from as a base for this recipe;

170g of smoky Salsa sauce or Jollof stew

250g of Gari

1 large sliced Onion

Your preferred herbs or Spring Onions

4 tablespoonfuls of your spiced oil (this is derived from the excess oil you get from your Jollof stew)

20ml of cold water

JOLLOF STEW RECIPE 

METHOD 

Watch how to prepare this simple but equally tasty Gari Fortor below;

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MORE GARI RECIPES

HOW TO MAKE AN AUTHENTIC PEANUT ABOM RECIPE (NKATIE ABOM)

 After making the Spinach Abom recipe, I decided to try my hands in the Peanut version. Enjoy!

INGREDIENTS 

1 large charred Tomato 

2 medium sized Shallots or Onions

1 Habanero Chilli or 10 Pettie Belle Chillies (Kpakposhito) or any Chilli you have available 

50g of roasted Peanuts or  2 tablespoonfuls of Peanut butter / Groundnut paste

100g of boiled Salted Fish (to get rid of the excess Salt)

4 tablespoonfuls of spiced Palm Oil (Zomi)

1 tin Sardine in oil (optional)

2 boiled Eggs (optional)

4 chopped Green chilled for garnishing (optional)

Salt to taste

SPINACH ABOM RECIPE 

TO SERVE

Best served with boiled Green or Ripened Plantain, Cocoyam or Yam.

METHOD 

Watch how to prepare this authentic Ghanaian Peanut stew below;

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Watch all the various Abom recipes below;

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

THE GOAT MEAT AND PANEER CHEESE STEW RECIPE

Just imagine consuming half of your Goat meat which was intended for the stew.  Yeah! I blame the hunger, as I had spent a few hours shopping for groceries and the Goat meat was rather delicious. In a bid to make up for my 'weakness' I added the Japanese Shiitake mushrooms, Indian Paneer Cheese , Carrots and Onions to create this 'United Nations Goat Meat Stew'. 

I used my homemade Passata (Tomato sauce) for this stew, which will cut your cooking time in half. The recipe also ensures the Tomato looses its sharp taste.

TOMATO SAUCE/PASSATA RECIPE 

INGREDIENTS 

3 ladles of your Homemade Tomato sauce

2 large sliced Onions 

1 levelled teaspoon  of Chilli powder

1 teaspoonful of Smoked Paprika

1 ladle of your preferred oil (reserve the spiced oil for an omelette)

2 Bayleaves 

Salt to taste

TO BULK UP YOUR STEW

250g of Indian Paneer Cheese or the Ghanaian Wagashie cheese

250g of Shiitake Mushrooms or any Mushrooms thy are available to you. You can also use a teaspoonful of Fish sauce or DawaDawa (fermented locust beans) instead.

2 diced Carrots

60g of Shallots

GOAT MEAT

1kg of diced Goat meat which includes some bones from your butcher 

30g of Ginger

3 cloves of Garlic

1 large Onion

1 tablespoonful of Aniseed or 3 Star Anise.

2 Scotch Bonnets.

METHOD 

Watch how to prepare this United Nations Goat Stew below;

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HOW TO MAKE HOMEMADE TOMATO SAUCE and BOOST YOUR IMMUNE SYSTEM

Queues to the grocers and supermarkets do take up to an hour, hence I do stock up on basics to limit the number of trips I make. With that been said I bought loads of Tomatoes as I planned on making my own Tomato sauce, which can last up to a month in the fridge.

I did include 2 West African spices (Grains of Selim and Prekese) to the Tomato sauce. They do add both a sweet and musky black peppercorn like flavour to the sauce and helps boost ones immune system. 

You  can omit them altogether if you don’t have them.

INGREDIENTS 

2kg of fresh Tomatoes 

4 large Red Peppers 

50g of fresh Ginger

2 tablespoonfuls of Aniseed 

3 Bay leaves

5-10 Grains of Selim pods or 1 teaspoonful of freshly mulled Black Peppercorns

1 Prekese (Tetrapleura tetraptera)

20ml of Olive oil

Salt to taste 

METHOD 

Watch how to make your own Tomato sauce and learn about two amazing West African spices below;

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

HOW TO MAKE RICE AND PEAS - JAMAICAN STYLE RECIPE

Gosh I have been exploring new flavours, cultures and recipes during this lockdown period and had to share my Jamaican Rice and Peas recipe. 

INGREDIENTS 

400g of soaked Red Kidney Beans or tinned Red Kidney Beans

250g of Basmati or long grain Rice

1.5 litres of water 

400ml of Coconut milk

1 teaspoonful of freshly milled Black Peppercorns 

3 stalks of fresh Thyme or 1 levelled tablespoon of dried Thyme

3 large cloves of Garlic

2 sliced Shallots or 1 large Onion

1 Habanero chilli

Salt to taste 

METHOD 

Watch how to prepare this Jamaican Rice and Peas recipe below;

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TO SERVE

Serve the Rice and Peas with this incredible Jerk Chicken recipe below;

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

THE ONE POT ROASTED GUINEA FOWL RECIPE

I shared this recipe video during the Christmas period and I was prompted recently for the written recipe. During the Christmas period I uploaded daily recipes and by the time I finished with this recipe I was exhausted. Phew! Well, well it’s better late than never they say, hence here you have the recipe. I hope you’re inspired to give it a try as the Guinea fowl was stuffed with sticky Coconut Rice.

STICKY COCONUT RICE STUFFING RECIPE 

INGREDIENTS 

1 bulb of  peeled and thinly sliced Garlic

1 tablespoonful of fresh Thyme

3 tablespoonfuls of Olive oil

1 Star Anise

5 Grains of Selim pods

1 tablespoonful of blended Ginger, Onion and Garlic

200g of Sticky Coconut Rice stuffing 

2 tablespoonfuls of Sesame oil

Salt and Pepper to taste

METHOD 

Watch how to prepare this amazing one pot Guinea fowl recipe below;

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