How to achieve the crispiest Fish skin in the Oven

Good evening creatives. Hope everyone is doing just great. Anyway I’ve got some good news for you in the form of achieving that crispy Fish skin using the Oven.

To make this you’ll need the following ingredients;

 

INGREDIENTS

2kg of Salmon Fillet

1 tablespoonful of Apple Cider Vinegar

1 teaspoon of Sea Salt

20g of Anchovies in Oil or Abobi (Keta School Boys)

1 teaspoon of Cumin seeds

3 mild Green Chillies

Half a teaspoon of Black Peppercorns

5 Cubeb spice (in the absence of this add the zest of 1 Lemon or a tablespoon of Lemon juice)

4 tablespoon of Olive Oil

 

TO SERVE

Serve the grilled Salmon with a portion of Rice and Peas and my Carrot & Orange salad

 

METHOD

Watch how to use your oven to achieve that crispy Fish skin below;

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

 

 

Delicious whole Carrot and Orange Salad

Let’s make this super refreshing and nutrient packed Carrot and Orange Salad.

For this recipe I used both the Carrot leaves (tops) and Carrot for the Salad. The flavour profile of Carrot tops is best described as a blend between Parsley and Rocket salad.

Carrot leaves are rich in Vitamin K and Potassium whilst the Carrot itself has a higher Vitamin A content making it a great choice for this nutrient packed Salad.

In the absence of Blood Orange you can use your normal Oranges.

To try this refreshing and detoxifying Salad you’ll need the following ingredients;

INGREDIENTS

500g of Organic Carrots with the tops (Carrot leaves)

250g of pre cooked Beetroot

1 medium sized sliced Red Onion

6 tablespoonful of Extra Virgin Olive Oil

1 large sliced Blood Orange or Orange segments

Half a teaspoon of freshly milled Black Peppercorns

3 tablespoonful of Organic Apple Cider Vinegar

1 tablespoonful of Orange Marmalade/Honey/Brown Sugar

Salt to taste

 

METHOD

Watch how to prepare this refreshing Carrot and Orange Salad below;

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ANOTHER WAY TO USE CARROT LEAVES


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

Creamy Brown Rice Porridge

Are you looking for a healthier porridge recipe? How about this creamy whole grain Brown Rice porridge?
The whole grain Brown Rice still has its bran and gem (which contains most Vitamins and minerals) in comparison to White Rice.

Brown rice controls your blood sugar levels as it has a low glycemic index and it does reduce your risk of developing type 2 diabetes.

The high dietary fibre of Brown Rice helps keep you fuller for longer; an essential ingredient if you’re embarking on a weight loss journey .

The high levels of magnesium and fibre also reduces your risk of any heart diseases.

The presence of phenols and flavonoids in Brown Rice means it contains antioxidant properties for a general great wellbeing.

To make this porridge you’ll need the following;

INGREDIENTS
100g of soaked Brown Rice in 400ml of water for at least an hour

3 tablespoonful of Brown Sugar

Salt to taste

100ml of Evaporated Milk

You can make your own Evaporated Milk using Whole/Full fat Organic Milk as shown below;

TO SERVE

You can serve this porridge with any fruit of your choosing like Black Berries, Strawberries, Apricot, Orange segments etc or enjoy it on its own.

For a lactose free creamy version, how about trying any of these Plant Based Milk recipes below;

METHOD

In a blender add the soaked Brown Rice and pulse it till you have a cracked Rice consistency

In a saucepan transfer the blended Rice and Salt and cook on a medium heat for 20 minutes. Ensure you stir the mixture at least every 5 minutes.

In terms of consistency you can add a little more water at a time to achieve your respective consistency.

You can also make this recipe using Wheat

15 minutes into your cooking time add the Sugar and cook for a further 5 minutes.
The Brown Rice will still have a little bite in its texture. If you prefer a mushy version then cook for a further 5 minutes.

Once cooked to your own personal preference add your preferred Milk and optional fruit and Enjoy!

If you do try the recipe please leave a feedback with your experience.

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

RECIPE TO TRY

Have you tried baking your own Ghanaian Tea Bread which has a fluffy and slightly salty taste?


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How to make the tastiest Kontomire Stew (Cocoyam leaves)

Kontomire (Cocoyam leaves) stew is a popular Vegetable stew from Ghana where one can add any protein of their choice.

To learn more about the health benefits and possible side effects of Cocoyam and its leaves including how to cook it perfectly, please click the video link below

This is a pescatarian recipe where 4 different types of Fish were used. In the absence of Cocoyam leaves you can use Spinach.

INGREDIENTS

450g of pre cooked Cocoyam leaves or blanched Spinach

500g of smoked Mackerel

500g of grilled Salmon

2 tins of Tuna

40g of dried Anchovies (Abobi)

300g of (Egusi) Melon seeds mixed with 200ml of Water

3 large sliced Banana Shallots or any Onion of your choice

30ml of Zomi (spiced Palm Oil)

70g of Baby Plum Tomatoes or any Tomatoes

1 Habanero Chilli

20g of Ginger

4-5 mild Green Chillies

1 tablespoonful of an all natural All Purpose Spice

1 teaspoon of Chilli flakes

Salt and Pepper to taste

TO SERVE

You can enjoy the stew on its own or serve with boiled Rice, Yam, Plantain etc

METHOD

Watch how to prepare this popular Ghanaian Kontomire Stew below;

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3 must make Plant based Milk recipes

In preparation for my Milkshake recipes I’m sharing 3 of my favourite plant based Milk recipes.

This is a versatile recipe which means you can use other Nuts such as Brazil Nuts, Macadamia Nuts, Almonds etc

For this recipe you’ll need;

INGREDIENTS
2 cups of TigerNut, 6 Dates and 750ml of Water

2 cups of Cashew Nuts, 4 Dates and 750ml of Water

2 cups of Pistachios, 6 Dates and 750ml of Water.

TIP

Store the Milk in a sterilised Jar with a cover in the fridge. It will last for 3 days at most.

Best to make the Milk in small batches or as and when you need it to prevent wastage.

To preserve your Milk for an extra day or two add a pinch of Salt to the recipe.

METHOD

Now watch how to make these beautiful blends below;

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

The healthier Jewelled Gari Fortor recipe

In my previous recipe I shared how to make the tastiest Tuna and Vegetables stew. A must watch and a recipe to try during this bank holiday weekend.

In the absence of Gari you can use Fonio, Quinoa or Couscous.

For the jewelled Gari Fortor recipe you’ll need the following;

INGREDIENTS

300g of Gari / Couscous

200g of the Tuna and Vegetables stew

50-70ml of cold Water

30g of chopped Spring Onions

2 sliced mild Chillies

1 tin of Tuna

Salt and Pepper to taste

This recipe can be enjoyed on its own or added to Beans, Rice, Waakye etc

Be creative and share your invention by using the hashtag #NduduMadeMeDoThis

METHOD

Watch how to make this decadent and equally healthier Gari Fortor recipe below;

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

 

Tastiest Tuna & Vegetables Stew recipe

Let’s make this quick and equally delicious Tuna and Vegetables stew for dinner.

 

INGREDIENTS 

3 tins of Tuna in Oil

150g of Tomatoes

1 Red Bell Pepper

3 mild Red Chillies or 1 Habanero chilli

1 levelled tablespoon of Cumin seeds

1 levelled tablespoon of Aniseed

3 cloves of Garlic

30g of Organic Ginger

30g of smoked Shrimps/Prawns/Crayfish

1 large White Onions

6 tablespoonful of Vegetable/Groundnut  oil

3 Bay leaves

1 teaspoon of Chilli flakes

VEGETABLES

1 medium sized Red Bell Pepper

1 medium sized Green Bell Pepper

1 medium size Yellow Bell Pepper

2 large Red Onions

2 large organic  Carrots

5-6 Basil leaves

Salt and Pepper to taste

TO SERVE

Best served with Couscous, Gari, Fonio, Millet, Quinoa, Potatoes, Yam, Plantain etc

 

METHOD

Watch how to make this flavour packed Tuna stew below;

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