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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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 later😘. 
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’.



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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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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; 


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Monday, 5 March 2018

SMOKY GRILLED CHICKEN WITH SWEET POTATOES

A typical day for me starts at 5am, where I edit my videos and write a recipe before setting off for work. During my mad rush in the morning, I tend to prepare a marinade for either my Chicken or Meat dish for dinner. When my day ends, I quickly upload a video and start working on another recipe, whilst my dinner cooks.


This recipe was borne out of my mad rush and it was delicious when baked, hence sharing the recipe. I hope you’re inspired to try the recipe and like the video on my YouTube channel, ‘Ndudu by Fafa’.

INGREDIENTS 

MARINADE
20g of Ginger
1 teaspoonful of Aniseed
1 large Onion
2 Cloves of Garlic 
50g of natural Yoghurt 

2 large Sweet Potatoes 
1 tablespoonful of Coconut Oil 
1 tablespoonful of Olive Oil 
1 teaspoonful of Oregano 
1 tablespoonful of smoked Paprika 
Salt to taste 


TIPS
The fibres of the Chicken softens when it’s marinated in Yoghurt.
This allows the Chicken to absorb all the flavours and makes for a moist Chicken when cooked. 
Preheat your oven to 180*c 
The Sweet Potatoes depending on the size should be ready after 25 minutes, however cook for a further 10 minutes for a crunchier version.

METHOD 
Watch how to create this easy to follow recipe on my YouTube channel, ‘Ndudu by Fafa’.




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Sunday, 4 March 2018

AGBELI KAKLO (CASSAVA OR YUCA FRITTERS)


Agbeli Kaklo or Bankye Krakro as known in the Ewe and Ashanti language respectively is made from grated Cassava and Onion. The juice of the grated Cassava is extracted (reserve for making starch) and then mixed with the blended Onion and deep fried. In Ghana this is enjoyed with Coconut pieces and as a snack. 


Cassava is also known as Yuca or Manioc and it’s enjoyed across South America , Asia and West Africa. Cassava has a tougher outer layer that needs to be peeled and best soaked overnight to rid it off any toxins, before cooking. 


Using the sharp edge of a knife make a deep slit into the tough skin of the Cassava. Proceed by using the blunt edge of the knife to peel the outer skin. Please take all necessary precautions when dealing with a sharp object.

Once peeled leave it to soak overnight in water and you can proceed to grating the Cassava. Please note you can divide the Cassava lengthwise and remove the inedible string in the middle.


Alternatively you can grate the Cassava till you reach the inedible string  part and stop.


Using a fine grater proceed to grate the Cassava into a finely textured consistency, as shown below;


It’s a rather easy recipe to follow, however there are a few tips you need to follow; 

- Fry at a constant medium heat to avoid an undercooked croquettes 
- Don’t overcrowd your pan with the croquettes. This will reduce the temperature of the oil, subsequently filling your croquettes with oil (not a pleasant taste).


- Ensure to extract as much moisture from your grated Cassava. This will make a crunchy outer layer and a moist interior. I love my Agbeli Kaklo to have a little kick, hence I do add Green chillies (This is optional). 


INGREDIENTS 
1 large Cassava
1 large Onion
Sunflower or Coconut oil for frying
1 Green Chilli (Optional)
15g of chopped Spring Onions (optional)
Salt to taste



MORE TIPS
- If you prefer a softer version extract all the juice from the grated Cassava and allow it to dry for an hour. The blended Onion will add moisture. 


- For a harder and crunchier version , extract as much juice from the grated Cassava and leave to dry for at least 5 hours


Once you follow the above tips, you should always end up with a perfect tasting Agbeli Kaklo. 

METHOD 
Watch how to make this delicious Agbeli Kaklo recipe on my YouTube channel, ‘Ndudu by Fafa’ below;




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Friday, 2 March 2018

THE TASTIEST GHANAIAN POTATO SALAD


Potato salad is a popular dish across the world and enjoyed by many.
In Ghana, Potato salad is usually served at events as a side dish, however it’s my go to dish when I have limited ingredients in my fridge to use up.
This recipe offers  a balanced the flavour packed dish by cutting through the creaminess with Cider Vinegar.
I prefer to have my hard boiled Eggs in big chunks for the added texture. 
I introduced sweetness to this dish by adding Onion marmalade (which is easy to make) and the added crunch from my finely diced mixed Peppers and Onions. You can also add your preferred protein to create a meal.
Enjoy this dish with a perfectly grilled Fish or Chicken.


For the list of ingredients, you will need the following;
250g of peeled or unpeeled cubed Potatoes (Best to use any waxy Potato)
1 large sliced Onion
20g of finely diced mixed Peppers 
1 small finely diced Onion
20ml of Olive oil
30g of Mayonnaise 
1 tablespoonful of Cider Vinegar 
Finely diced steamed Carrots (Optional)
Finely chopped Coriander or Parsley (Optional)
3 large hard boiled Eggs cut into chunks 
1 teaspoon of milled Black Peppercorns
Half a teaspoon of salt to taste

METHOD 
Watch how to prepare this tasty Salad on my YouTube channel, ‘Ndudu by Fafa’, below;




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Wednesday, 28 February 2018

TASTIEST GHANAIAN YAM BALLS RECIPE

Yam balls (Croquettes) are popular snacks enjoyed both in Ghana and Nigeria. Leftover boiled Yams are used in making this snack, which is enjoyed by all. Recipe varies from each household as it depends on what is leftover. The snack can be made into an indulgent affair or a simple tasty dish. This recipe is inspired by my Mum's creativity in using what is leftover. 




INGREDIENTS 
Boiled Yam
250g of peeled as diced Yam or Potatoes 
500ml of water
Half a teaspoon of Salt 

100g of roughly shredded smoked Mackerel 
1 finely diced medium Onion
30g of finely diced mixed Peppers (Red, Green and Yellow)
Yolk of 1 Egg
3 tablespoonfuls of Milk or stock
1 tablespoonful of Butter
Quarter of a teaspoon of freshly milled Black or White Peppercorns 

FRYING
1 litre of Sunflower , Groundnut or Rapeseed oil
100g of Panko Breadcrumbs or any Breadcrumbs 
2 beaten Eggs


METHOD 
Watch how to create this textured and flavour backed Ghanaian Yam balls recipe on my YouTube channel, ‘Ndudu by Fafa’, below;


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Tuesday, 27 February 2018

GHANAIAN GARDEN EGGS STEW RECIPE

Garden Eggs (Egg Plant or Aubergines) are rich in Pottasium Thiamin, Vitamin B1 and a good source of fiber to mention but a few. Garden Eggs do have a slight bitter taste and pairs well with boiled Yam, Plantain , Rice etc. It is a popular vegetable in West Africa including Ghana, Nigeria and at times are eaten raw. I try to use Garden Eggs as of the as I can and include it in most of my recipes, particularly when I prepare soup. This recipe is inspired by my Mum, using clear, unscented oil, Tomatoes, Fish and spices. You can be creative and use any Meat, Poultry or Seafood that you prefer, it's a must try.  



INGREDIENTS 


400g of Garden eggs
20ml of Rapeseed / Groundnut oil/ Sunflower oil
1 large sliced Onion 
30g of Tomato purée 
1 Habanero chilli 
1 stock cube
Blended 5 large Tomatoes
1 tablespoonful of a blend of Ginger, Onion, Garlic and Aniseed 
2 tinned Pink Salmon or any Fish of your choice 
2 chopped Green chillies
Salt to taste

METHOD 
Watch how to make this classic Ghanaian stew on my YouTube channel, ‘Ndudu by Fafa’ below;




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Monday, 26 February 2018

TASTIEST GARI PINON RECIPE


Gari is made out of  grated Cassava that's fermented and roasted. Gari has a Couscous consistency and most West Africans use it just as you would Couscous and more. 
Gari can be enjoyed both in a savoury or sweet way. 





'Gari Piñon', is basically Gari cooked in a hot and perfectly spiced Tomato broth. This is a popular dish in Togo, Benin and the Ewe's of Ghana. Gari Pinon has a soft and light texture which is packed with flavours and can be enjoyed with your favourite Meat, Fish or Poultry.



Whenever I try to recreate a recipe, I do so with the knowledge that food is Art. Backed with this view, I try to incorporate new textures, flavours and colours to achieve an artistic view. This reflects in the type of recipes I make and in the pictures I take. 

With this Gari Piñon recipe I used my Chicken stew recipe as the base for my broth and added finely diced Peppers for colour and added crunch. 
Watch how to make the Chicken stew below;



For this recipe you will need;
300g of Chicken stew. Use 200g for the broth and leave 100g with the Chicken. Best to shred the Chicken in the remaining stew for garnishing and serving. 
150g of Gari or try using CousCous.
150g of finely diced mixed Peppers. (Red, Green and Yellow).
1 finely diced medium Onion
Salt to taste

Watch how to create this recipe on my YouTube channel, ‘Ndudu by Fafa’, below;



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Sunday, 25 February 2018

AHAYOE RECIPE (CANDIED PLANTAIN FROM TOGO)

'Ahayoe' is a popular snack from Togo, made from finely diced ripened Plantain and Onion.
The mixture is fried till you either have a crunchy CoCo Pop type of texture or remove it immediately it starts to brown for a softer version.
This recipe makes for a crunchy version and is a firm favourite of mine. 

This dish is also popular amongst the Ewe’s of Ghana and it’s a must try. 
It’s imperative to rid of the excess oil by using a colander and transferring into a mould tin to shape it perfectly.


To make this dish you’ll need the following;

2 ripened Plantain 
1 medium Onion
1 litre of Oil
Half a teaspoon of Salt

METHOD
Watch how to make this dish on my YouTube channel, ‘Ndudu by Fafa’ below;





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