Wednesday, 18 April 2018

FRESH PLANTAIN FUFU RECIPE

Plantains are rich in fibre (which is good for your digestive system), Potassium, ( which regulates your heart beat and helps your muscles to work effectively) Vitamin A (which is good for eyes), Vitamin C (helps boost your immune system) to mention but a few. Plantains are similar in calories to Potatoes, however they contain more nutrients to Potatoes. 



Try switching your Potatoes to Plantains the next time you visit your local grocer. Plantains can be enjoyed when unripened (Green), ripened (when it's Yellow) and Over ripened (when it turns black). 
This recipe used the unripened Green Plantain which served with any soup of your choice. 


INGREDIENTS
2 Green peeled and cubed Plantains
150ml of Water

UTENSILS
A very good blender like a Vitamix.
A flat wooden ladle
Heavy bottomed saucepan 

METHOD 
Watch how to prepare the fresh Plantain Fufu recipe below;




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Tuesday, 17 April 2018

GHANAIAN BLUE CRAB CURRY RECIPE


All I could think of were the dishes I wanted to cook, when the Captain announced we’ve arrived at Accra Kotoka International Airport. 
The usual heat that embraces everyone when they get off the plane kissed my face. I run into the arms of my Mum and cousin as we chatted and drove home.
The next morning I was greeted by the crow of the neighbours Cockerel as I stretched and walked lazily into my Mums room. I decided to make Mum breakfast and settled on a savoury and spicy French toast. 
We planned our day which included visiting the Market for fresh groceries and I had to grab some fresh Blue Crabs.




Blue Crabs are my absolute favourite crustacean as I grew up eating them but scared of them when they were alive. Mum giggled and challenged me to touch one whilst it was alive. That was not going to happen since I still carried that fear but enjoyed eating them. She placed them in the freezer when we got home (as it was the humane way to kill them)and for me to use later. 




Mum was taken aback briefly , when I described what I would prepare, however she  supported my choice❤️.
I quickly went downstairs and decided to use the coal pot to prepare this dish. 

INGREDIENTS 
15 Blue Crabs
40ml of water
4 Lemongrass stalks
20g of fresh Basil
Coconut oil
1 large sliced Onion



CURRY MARINADE 
30g of smoked, dried Red Chillies
1 tablespoonful of Shrimp powder 
4 Cloves of Garlic 
15g of Ginger
1 teaspoonful of Aniseed 


Method
Watch how to prepare this creative and equally delicious recipe on my YouTube channel ‘Ndudu by Fafa’ below;




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Wednesday, 11 April 2018

PESHWARI NAAN (COCONUT & ALMOND STUFFED FLAT BREAD) RECIPE

Peshwari Naan is one of my favourite must have side dish with most Indian cuisine. 
This recipe was inspired by a friend of mine, Ayesha, when she described the real Peshwari Naan not being as sweet as those sold at most restaurants (due to the inclusion of Sugar).
I decided to test her recipe to ensure I had the right balance of flavours. I liked the final product as it tasted just right and accompanied my Lamb Sagwala and Chicken Karahi perfectly. 
Watch how to prepare Chicken Karahi below, which accompanies the Peshwari Naan perfectly.



TIP
If you’re using Coconut flour it’s best to include Virgin Coconut oil for that added Coconut flavour.

INGREDIENTS 

BREAD
1.5 teaspoonful of Salt 
330g of Bread flour 
7g of Yeast
1 tablespoonful of Sugar
2 tablespoonful of natural Yoghurt 
30ml of Olive oil
75ml of lukewarm water
30g of flour for dusting 

FILLING 
100g of Coconut flour or desiccated Coconut 
100g of your preferred soaked Raisins
150g Almond flour
1 tablespoonful of Coconut oil

METHOD 
Watch how to  prepare your own authentic Peshwari Naan and enjoy it with your Chicken Karahi below;




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

Tuesday, 10 April 2018

SUYA BREAD SWIRLS RECIPE


Suya spice is a peanut based, dry mixed rub from West Africa (Ghana and Nigeria). It’s best used for marinating Meat, Fish or Poultry for the grill.
Imagine freshly baked Butter or Agege bread filled with grilled Suya sandwich, add some Avocado slices & thank me later๐Ÿ˜˜. 
Suya spices are readily available in most African shops and online, however you can make your own as shown below;



INGREDIENTS 
1.5 teaspoonful of Salt 
330g of Bread flour 
7g of Yeast
1 tablespoonful of Sugar
2 tablespoonful of natural Yoghurt 
30ml of Olive oil
75ml of lukewarm water
30ml of Olive oil for rolling the dough.
60ml of water for the Oven.


SPICES
30g of Suya spice mix
10g of Cumin seeds
10g of Caraway seeds
Optional Onion or Garlic flour 

METHOD 
Watch how to prepare this recipe below on my YouTube channel, ‘Ndudu by Fafa’.



Don’t forget to subscribe, like the video and share. Try the recipe and leave comments with your feedback ๐Ÿ˜˜
All photos, recipes and videos are by the owner of this blog.

MOIN MOIN (GLUTEN FREE BEAN PUDDING) RECIPE


Moin-Moin is a gluten free, spiced bean pudding from Nigeria. Ghana has a similar recipe known as Tubani.
Moin-Moin traditionally is steamed in Banana or Waakye leaves , which tends to give the pudding a distinctive flavour. 
It’s a must try especially since it’s Gluten free and packed with natural flavours. 

Ingredients 
150g of peeled black eyed beans 
70g of Karahi Chicken stew
65ml of water 
1 large egg
1 Red Pepper
1 Habanero Chilli 
1 teaspoonful of Shrimp powder 
Salt to taste

Method 
Watch how to prepare this famous Nigerian pudding and thank me later.



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Sunday, 11 March 2018

KARAHI CHICKEN STEW RECIPE

My journey of exploring new flavours by way of spices and herbs continues. My larder is literally packed with various spices, which makes it easier for me to experiment and be creative. 
A visit to my local Halal butcher, (who has Goat Meat) was one filled with knowledge. The butcher was kind to share a few family recipes, which I was appreciative of  (when he heard I was a Chef). 


The decision to make this Chicken stew was sudden as I had guests the next day.  I wanted something smoky and slightly bitter which would accompany my sweet homemade Peshwari Naan. 

I knew the dish will be great but I was slightly worried my guests might not like it.
As I lay the last cutlery my door bell went and I ushered in my guests. 
After a few pleasantries and  gifting me a beautiful bouquet of flowers with bottles of Prosecco, they were seated. I rolled the Peshwari Naan and began pan roasting them and served the Stew in small bowls. 
They tore into the hot Peshwari Naan and dipped it into the sauce. 


The kids were the first to react saying how much they loved and want a doggy bag. Their parents polished off their plates and asked for seconds. I smiled quietly because, a Chefs dream is for their creation to be accepted and understood. 
After wrapping the doggy bag , giving hugs and saying  goodbyes, I settled in front of my computer to write about this experience and also the recipe.
I hope you enjoy the recipe as much as my guests did.

INGREDIENTS

Spice Mix

1 teaspoonful of Cumin seeds
1 teaspoonful of Garlic Powder 
1 teaspoonful of smoked Paprika 
1 teaspoonful of Chilli flakes
4 Cardamom Pods
1 teaspoonful of Coriander seeds
I teaspoonful of Ginger Powder 
1 teaspoonful of Fenugreek leaves 
1 teaspoonful of dried Parsley 
1 teaspoonful of Black Peppercorns 
1 Cinnamon stick 

WET MARINADE 

20g of Ginger 
1 large Onion
1 teaspoonful of Aniseed 
2 Cloves of Garlic 
1 chopped Green Chilli

500g of skinless Chicken thighs 
250g of blended Plum Tomatoes
1 large sliced Onions
10g of finely chopped Coriander 
Salt to taste.

Beurre Noisette
100g of Butter 
1 Cinnamon stick
4 Black Cardamom 
5 Green Cardamom 
3 Bay leaves
2 Green Chillies

METHOD;
Watch how I made this flavour packed stew on my YouTube channel, ‘Ndudu by Fafa’, below;



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



Wednesday, 7 March 2018

THE TASTIEST GRILLED SALMON WITH SHITO (GHANAIAN BLACK CHILLI SAUCE)

Cooking at times can be tiring, depending on how complicated the recipe is or can be. I tend to steer towards easy to follow recipes which are equally delicious and fun to re create. 
This recipe is inspired by the Ghanaian 'Shito Lo', which is char grilled Fish in a spicy marinade. 





The list of ingredients are readily available in most homes and you can omit the Lemon grass altogether. 

Watch how to make your own tasty Shito , (Ghanaian Black Chilli Sauce) on my YouTube channel, 'Ndudu by Fafa' below; 


Why not try this recipe and tell me about your experience. 


INGREDIENTS
1kg of descaled and gutted wild Salmon
3 tablespoonful of black Chilli sauce (Shito)
3 stalks of bashed Lemon grass

METHOD
Watch how I prepare this simple and equally tasty meal on my YouTube channel below; 


Don't forget to subscribe, like the video, try the recipe, leave comments with your feedback and share with your family and friends. 
All photos, recipes and videos are by the owner of this blog.