WAGASHI (THE WEST AFRICAN CHEESE RECIPE)

The West African Cheese recipe
How to make the West African Cheese

The Fulani’s (from the Northern part of Ghana) first introduced Wagashi into Ghana.

Wagashi / Wara/ Woagachi is enjoyed in Nigeria, Togo, Benin, Burkina Faso, Mali, Côte D’Ivoire etc

The Cheese is made from Cows milk and it’s  naturally delicate in taste when Salt is not added.
Traditionally hot fresh Milk is mixed with the pounded leaves of an Apple of Sodom Plant and Salt to make Wagashi.
The inclusion of the Apple Sodom Plant turns the Milk into Curd, which is then drained using a cheese cloth. The drained curd solidifies which then makes Wagashi.
In the absence of the Apple of Sodom plant, I’ve used distilled White Vinegar which mimics the traditional recipe to a ‘T’.
If you’ve tasted Halloumi before then you’ll love this as they share a similar taste.

INGREDIENTS

2.2 litres / 4 pints of Organic Whole Milk

118ml of distilled White Vinegar

2 tablespoonful of Salt

200ml of Vegetable oil for frying

TO SERVE

Serve the fried Wagashi with the West African Suya spice blend which will be available soon on BuyNdudu.

Watch how to make this incredible fried Cheese below;

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AYAMASE CHICKEN CAKES

Ayamase Cakes

In my previous posts I shared how to make your own Chicken Confit,  the Nigerian Ayamase sauce and Pan Fried Chicken Pies. Using my leftovers for the aforementioned recipes, I made this quick lunch or dinner Chicken Cakes.

INGREDIENTS

200g of crushed Potatoes

400g of shredded Chicken

2 tablespoonful of the Ayamase sauce

60g of Spring Onions

Salt was omitted from the recipe as the Ayamase sauce had enough salt. If you missed the aforementioned recipes you can find the recipe links below;

AYAMASE SAUCE

CHICKEN CONFIT

METHOD
To make these amazing Ayamase infused Chicken cakes click the video link below;


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PAN FRIED CHICKEN PIES RECIPE

CHICKEN PIE

Make these quick pan fried Pies which can be refrigerated, frozen and stuffed with any protein or vegetables of your choosing.

INGREDIENTS

400g All Purpose Flour

200ml of Hot water

1 teaspoon of Salt

3 – 5 tablespoonfuls  of Vegetable Oil

FILLING

450g of shredded cooked Chicken

70g of chopped Spring Onions

1 teaspoonful of grated Ginger

200g of crushed boiled Potatoes

Half a teaspoon of milled Black Peppercorns

METHOD

Watch how to prepare this incredible Pan fried Pie recipe below;

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Chicken Confit Recipe

Nothing beats a moist, fall off the bone Chicken with crispy skin which is equally  packed with flavours. A great way to preserve your Chicken for much longer. Shred the Chicken and use it for sandwiches or stir fries. To try this recipe you’ll need the following ;

INGREDIENTS

3 Chicken Legs

2 heaped tablespoonful of Sea Salt flakes

30g of sliced Ginger

5 crushed Star Anise or 1 tablespoonful of Aniseed

8 crushed All Spice pods

4 Grains of Selim pods

4 cloves of crushed Garlic

30g of Thyme

10 Cloves

3 Bay Leaves

1 tablespoonful of Black Peppercorns

2 litres of Olive oil or Duck fat

TO SERVE

Best served with mashed Potatoes, Beans or Ratatouille.

METHOD

Watch how to preserve, spice and cook your perfect Chicken Confit below;

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The West African Designer Stew called Ayamase

AYAMASE STEW
A West African Designer Stew

Inspired by the Nigerian Designer stew known as Ayamase , is this incredible recipe which can be used for a plethora of recipes.

Traditionally bleached Palm oil, fermented locust beans and CrayFish are included in this recipe.

I’ve substituted the bleached Palm oil with Peanut Oil, Cray Fish for smoked dried Herrings and in the absence of fermented locust beans you can use Fish sauce or mix your oil with truffle oil.

If you’re in the diaspora and don’t have access to smoked Herrings you can grill Prawns and Scallops and use as substitutes.

INGREDIENTS

4 large Red Bell Peppers or Ramiro Peppers

5 Red large mild Chillies

1 Habanero Chilli

3 large Onions or Banana Shallots

5 Jalapeños or Green Chillies

350g of crushed Smoked Herrings / CrayFish powder/ Shrimp Powder

1 teaspoonful of fermented Locust Beans/ Fish sauce/ Truffle Oil

50ml of bleached Palm oil/ Peanut oil

2 optional Bay Leaves

1 tablespoonful of optional Aniseed

1 levelled tablespoon of Salt

1kg of your preferred cooked assortment of Meat. I used Lamb for this recipe

6 boiled Eggs

METHOD

Watch how to cook this incredible Nigerian Designer stew below;


TO SERVE

Traditionally the Ayamase stew is served with Ofada Rice (native Nigerian Rice) and fried Plantain (Dodo). I served mine with a bowl of Brown Rice.

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QUICK AND EASY CHICKEN STIR FRY RECIPE

Imagine bitting into this bowl of goodness within 15 minutes. Please note you can use any Vegetables of your choosing for this recipe.

Let’s go…

You’ll need ;

INGREDIENTS

2 large thinly sliced Chicken Breasts

2 tablespoonful of Sesame Oil

4 tablespoonful of Groundnut or Peanut Oil

1 tablespoonful of grated Ginger

1 large crushed clove of Garlic

2 tablespoonfuls of Hoisin Sauce

2 tablespoonfuls of Oyster Sauce

3 tablespoonfuls of Dark Soy sauce

Half a teaspoon of freshly milled Black Peppercorns

2 julienne cut Carrots

1 sliced Green, Red and Yellow Bell Peppers

50g of thinly sliced Purple Cabbage

1 large sliced Banana shallot or any Onion you have available

2 thinly sliced mild Red Chillies

30g of chopped Spring Onions

1 tablespoonful of Corn Starch

7-10 fresh Basil leaves

1 teaspoon of Pink Himalayan Salt

TO SERVE

Serve with a bowl of steamed Rice or Noodles. Personally I prefer it on its own.

METHOD

Watch how to make this incredible Chicken stir fry below;

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LACTOSE FREE CREAMY TOMATO SOUP RECIPE

LACTOSE FREE CREAMY TOMATO SOUP RECIPE
Lactose free creamy Tomato soup

On a cold winter day, enjoying a bowl of homemade, hot and creamy Tomato soup (which is lactose free) with a slice or two of baguette can lift your gloomy mood. How about making this nutrient dense, all natural flavour packed soup recipe. All you’ll need are;

INGREDIENTS

SLOW ROASTED TOMATOES

1kg of Tomatoes

1 large diced Onion / Banana Shallots

2 cloves of Garlic

4 tablespoonful of Olive oil

Half a teaspoon of Salt

Quarter of  a teaspoon of milled BlackPeppercorns

THE SOUP

2 grilled Scallops/ Shrimp powder (Optional)

1 teaspoon of smoked Paprika

1 deseeded and chopped Chilli or a quarter of a teaspoon of Cayenne Pepper

1 chopped Celery stalk

20g of Cashew Nuts

750ml of Water/ Vegetable / Chicken stock

1 tsp of smoked Paprika

TO SERVE

Serve with sun dried Tomatoes marinated in Olive oil and drizzle with a little of Garlic oil. Serve also with a slice or two of your favourite rustic bread.

METHOD

Watch how to prepare this incredible soup recipe below;

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CRISPY OYSTER MUSHROOM RECIPE


INGREDIENTS

150ml of natural Yoghurt

1 teaspoon of Salt

Quarter of a teaspoon of milled Black Peppercorns

2 beaten Eggs

1 teaspoon of Onion powder

1 teaspoon of Garlic Powder

Half a teaspoon of Aniseed

Half a teaspoon of milled Black Peppercorns

1 tablespoonful of Corn Starch / Flour

Half a teaspoon of Paprika

250ml of Peanut oil

Watch how to make this Vegetarian Crispy ‘Chicken’ below;

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THE BEST FULL ENGLISH BREAKFAST RECIPE

THE BEST FULL ENGLISH BREAKFAST RECIPE

 

Naturally when I create a recipe I include elements that improves the taste of the dish to my preference.

For this recipe emphasis has been placed on the quality of ingredients used and the need for varied methods of cooking to enhance the flavour of each ingredient.

There are a few rules one has to adhere to when sourcing ingredients, namely;

  • Sausages should contain a minimum of 90% meat (read the label)
  • Buy the best smoked or unsmoked bacon you can afford
  • Use free range or organic eggs.

Any ‘self respecting’ full English breakfast must include the following;

6 Sausages

6 rashers of Bacon

4 free range or organic Eggs

Black Pudding

2 Portobello Mushrooms 

1 large Onion divided in two

1 large Tomato divided in two

250g of Baked Beans

Add a pinch or two of dried Rosemary to the salt you add to taste (for that extra flavour)

 

Tips

  • Adjust the quantities of the ingredients to suit your guests needs.
  • I prefer to bake my Sausages, Black pudding and Bacon which intensifies their flavours and  gives me time to make hash browns from scratch.

901CDDF9-2E49-4E7F-87E6-92FF7B1E424DHASH BROWN INGREDIENTS

It might seem like a daunting experience or hassle in making your own hash browns, which is not the case when you try this recipe.

2 large Maris Piper Potatoes

1 Egg

1 finely chopped Shallot or Onion

1 finely chopped or grated clove of Garlic

2 finely chopped green Chillies (optional)

30g of chopped Spring Onions

20g of chopped fresh Parsley

Rosemary Salt and Pepper to taste

 

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CONFIT EGG INGREDIENTS

This method of frying your Eggs gives you a poached Egg like texture with the added benefits of the flavours of herbs and spices.

4 large free range or organic Eggs

200ml of Rapeseed / Avocado/ Sunflower or Olive oil

Half a teaspoon of Chilli flakes

20g of fresh Basil leaves

Rosemary salt to taste

3 tablespoonfuls of Extra Virgin Olive to sprinkle over the Confit Eggs when cooked.

854A085E-B29C-4FEF-89C9-A82E24F8D092.jpegBLACK PUDDING

Black pudding which originates from the United Kingdom and Ireland is made from Pork blood, Pork fat / Beef suet, Oatmeal, Oat or Barley Groats which includes herbs such as Pennyroyal.

Interesting to know in Ghana the Ewe and Ashanti tribes do have something similar . The Ewes use Goat blood which is known as ‘Abrodomie’ as advised by my Mum (spelt phonetically) and the Ashanti’s use Sheep blood which is known as ‘Bosoa’ (information provided by Anne Sackey)

Most people find the blood off putting hence do omit this from the recipe often. The choice is yours in terms of your sense of adventure.
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METHOD
Watch how to prepare a flavour packed English breakfast recipe with all relevant tips below;
 
 
Don’t forget to subscribe, share, try the recipe and leave comments with your feedback.All photos, recipes and videos are by the owner of this blog.
 
 

LOVE BEGINS WITH YOU

LOVE BEGINS WITH YOU

Love is gentle, love is kind , love is beyond what the eye can see, it’s an unwavering connection that stands against all seasons of life.

With that being said, the greatest love is the kind we give ourselves. The kind of love that forgives our past mistakes, that repairs our brokenness, that strengthens us and that makes us look for a deeper connection with everything we do.

How can you love another when you don’t love yourself?

How can you give love when you doubt yourself and capabilities?

How can you give love when you put yourself down and thus increase your self doubt?

How can you give love when you feel you’re not deserving of love?

How can you identity what is love, when you’re busy pleasing everyone else instead?

How can you give love when you hide your true self for the fear of being hurt?

How can you find love when you relate love to material things?

Loving yourself means discipline, self acceptance of your strengths and weaknesses, appreciating the priceless moments that makes you smile, listening to your inner voice and relating to people the way you will like to be treated.

Understanding being vulnerable and walking away when a situation doesn’t suit your needs is strength and not a weakness. This realisation only comes from loving yourself.

Love will make you vulnerable and strong at the same time. You can’t accept love without pain, they go hand in hand. However how you see ‘pain’ is based on your interpretation.

Loving yourself allows you to be selective with the kind of people you want around you. People that compliments your personality, your vulnerability and help you grow each day.

Loving yourself means you can only love a selected few and tolerate others if you want to. This means you’re exerting your power of choice.

Loving yourself means you have a deeper understanding you’re not meant to be loved back by all and by the same token others will also tolerate you or avoid you altogether.

Loving yourself means you’re at peace with yourself and connected to your spiritual self.

Loving yourself means maturity and understanding the complexities of humans. A realisation that exposes you to the strengths and weaknesses of others, which you can choose to love, tolerate or walk away.

Loving yourself means you don’t seek revenge on people who have betrayed you. The experience should teach you exactly what you don’t want and seek what makes you complete.

Loving yourself means you’re responsible for your actions and reactions. Understanding whatever decision you make comes with a sacrifice. A sacrifice you’re willing to give and not coerced to giving.

Understanding your physical self will attract all sorts, however your inner beauty will keep those that are meant to be to stay in your life.

The realisation that the roots of the kind of love you want lies solely with you, gives you the freedom to love in your own way.

Why not begin the self love train by treating yourself to an amazing recipe below;

Happy Valentine’s Day folks❤️