HOMEMADE COUSCOUS & JOLLOF

HOMEMADE COUSCOUS & JOLLOF

The time on the clock said 05:30hrs as I sipped my black coffee and started researching about Millet Couscous. The constant request for Brukina (a Ghanaian drink made from Millet and Milk) by my subscribers inspired my early rise.

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The outcome of my research meant one had to use CousCous Millet and  not the Millet in its natural form. I could place an order for the Millet Couscous however that will delay my filming for another week.

I had all the ingredients needed to make my own Millet Couscous apart from the Muslin cloth needed for steaming.

During my childhood Mum made a dish known as ‘Korklui’ where the fermented Corn dough was turned into granules using a flat wooden sieve known as ‘Agbadze’ and boiled into a porridge.

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I knew  Agbadze (as known in the Ewe language) was  used in Ghana and Togo, however I was curious to know if any other country also used it and it’s local name. My question read…

‘Good morning folks. What would you call this in your local language and in English? 😜 Do you use this in your country? Tell me more.

*Responses*

Elibri

*I guess it can be called Sranui*. ‘Ewe language from the Ho area of Ghana’ as explained by Amadebrah

Qwesi_gentry

*We call it Agbaedzea in Angola and we use it for sieving’

Freda Muyambo (CEO of Tarts & Crumble based in Nigeria).

**Used for winnowing? I guess it is called a winnower or winnow’**

Lyon

**Used by the Ga people for the preparation of Kpokpoi**

Chayilediyie

*It’s called Ukeng in my dialect (Akwa Ibom State in Nigeria)**

Thank you folks for your contribution to my research. In the name of sticking to the recipe for the Millet Couscous  find the list of ingredients below;

680g of Millet flour

227g of Rice flour

200ml of cold water

 

Jollof

250g of Jollof stew

340g of Millet Couscous

METHOD

Watch how to make your own Gluten free Couscous below;

Don’t forget to subscribe, try the recipe, leave comments with your feedback and share 😘

 

 

 

 

SLOW COOKED LAMB SHANK IN MUSKMELON SEEDS ( WREWRE SOUP RECIPE).

SLOW COOKED LAMB SHANK IN MUSKMELON SEEDS ( WREWRE SOUP RECIPE).

WreWre (Muskmelon or Cantaloupe seeds) soup is rich in Vitamin A, C, Folic acid potassium to mention but a few nutritional contents..

It has no fat, cholesterol or saturated fat and helps boost one’s immune system especially during the cold months.

Wrewre (as it’s locally known in Ghana) can be used for various recipes and it can be found in some Indian cuisine.

The taste is similar to Groundnut or Peanut soup, however it has a slightly delicate nutty flavour to Peanuts.

Stay tuned for more recipes using this nutrient dense seeds.

For a healthier soup use leaner meat, fish or seafood.

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INGREDIENTS

80g of Wild Melon seeds (WreWre seeds) Readily available at most African grocers or online.

4 Lamb shanks

1 tablespoonful of Organic cold pressed Coconut oil

60g of Tomato purée

1 large Tomato

1 large Onion

2 litres of Water

200g of smoked Fish (optional) or 1 teaspoonful of powdered dried Shrimp

2 large Aubergines

10 whole Green Chillies

Salt to taste

 

SPICE BLEND

30g of Ginger

1 large Onion

3 Green chillies

2 cloves of Garlic

1 teaspoonful of Aniseed

 

Watch how prepare this flavour packed WreWre soup 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.

 

BIRYANI LAMB KOFTA RECIPE

BIRYANI LAMB KOFTA RECIPE

Do you need a quick and flavour packed dish for dinner? Why not try this Biryani spice mix infused Lamb Kofta and enjoy it with Cumin rice. Find both recipes on my YouTube channel, ‘Ndudu by Fafa’.

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INGREDIENTS

350g minced Lamb

2 tablespoonful of Biryani spice mix

Salt to taste

Your preferred oil for frying (50ml)

300g of natural Yoghurt

1 fried thinly sliced Onions

30g of chopped Coriander

1 teaspoonful of Biryani spice mix

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METHOD

Watch how to make this easy to follow recipe below on my YouTube channel, ‘Ndudu by Fafa’,

Don’t forget to subscribe, like the videos and share. All photos, videos and recipes are by the owner of this blog.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

BUTTERED CUMIN RICE RECIPE

BUTTERED CUMIN RICE RECIPE

The first time I had this rice was at a friends wedding. I could not get over how fragrant the rice was and its taste. I asked for the recipe from his Mum and I had to emulate it.

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The secret was using Ghee, which is clarified butter. I decided to use buerre noisette (caramelised butter) instead cause I like to infusions.

Naturally I made my own butter from double cream as shown below;

INGREDIENTS

250g of Basmati Rice with a minimum age of 10yrs

30g of butter

3-4 pods of Balck Cardamom

1 Cinnamon stick

3-4 Green Chillies

3 Bay leaves

1 heaped tablespoonful of Cumin seeds

120 ml of water

20g of chopped Parsley to garnish

Salt to taste

 

METHOD

Watch how to prepare this fragrant Cumin Rice also known as Jeera Rice below on my YouTube channel, ‘Ndudu by Fafa’;

Don’t forget to subscribe, like the videos, leave comments with your feedback and share.

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

 

BAMBARA BEANS (NUTS) CASSOULET

BAMBARA BEANS (NUTS) CASSOULET

Bambara nuts or beans originates from the Bambara people of West Africa.

‘Bambara’ means ‘unbeliever’ as history dictates the ethnic group resisted  Islam when it was introduced in 1854 by Tukulor conqueror, El had Umar Tal.

The Bambara ethnic group are spread across West Africa ( in countries such as Guinea, Senegal, Mali and Burkina Faso) particularly now in Mali where they make up the majority of the  Mande ethnic group.

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Bambara pods ripens underground (just like Peanuts), hence they’re referred to as nuts, even though it’s popularly known as Bambara Beans.

Bambara beans / nuts do have a high protein content and it’s perfect to enjoy as a snack or a meal. In Ghana, Bambara Beans are slow cooked with the inclusion of Sugar, Spices and served with a spicy Plantain Pancake known as Tatale.

BAMBARA BEANS & TATALE RECIPE

This recipe is inspired by the French Cassoulet and of course I have added my own twist. In the absence of Bambara beans try using Chickpeas or Cannelloni beans which are readily available in most supermarkets.

INGREDIENTS

300g of Bambara nuts

250g of Smoky Spicy Salsa (Raw Pepper)

5 Pettie Belle Chillies or any Green Chillies

3 strands of Grains of Selim or Star Anise

20g of sliced Ginger

2.25 litres of water or Chicken stock

3 Bay leaves

6 Chipolatas or any Sausage that’s available to you. Better still try using Goat Meat.

2 tablespoonful of Olive oil

2 tablespoonful of Coconut oil

1 teaspoonful of blended Green chillies, Onion and Garlic.

1 teaspoonful of a Ginger, Onion and Aniseed blend.

1 teaspoonful of Thyme or 4 leaves of Ghanaian Basil

1 thinly sliced Onion

Optional diced charred Red Peppers, Parsley and Mint.

1 teaspoonful of Lime or Lemon juice

Salt to taste

METHOD

Watch how to prepare this creative and easy to follow recipe below including Tatale and other Beans recipes.

Don’t forget to subscribe, like the videos and leave comments with your feedback.

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

THE GHANAIAN YAM PORRIDGE (MPOTOMPOTO)

THE GHANAIAN YAM PORRIDGE (MPOTOMPOTO)

Yam Porridge (MPOTO-MPOTO) or Yam Pottage is a tasty one pot dish (popular in both Ghana and Nigeria), made with either Yam, Cocoyam, Plantain, Hannah Sweet Potatoes or Japanese Sweet Potatoes. I have made different creative versions of this recipe, however I kept to the authentic recipe this time.

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An authentic Yam Porridge recipe is smoky in flavour (derived from the inclusion of smoked Fish) and has a distinctive mustard colour due to the inclusion of Palm oil or Zomi.
Please ensure your Palm oil is sustainably produced and it is best to use  Zomi for this recipe.
Zomi is Palm oil infused with secret spices which adds a fragrant nutty taste to the dish.
Let’s start
INGREDIENTS
2 large smoked Fish
1 large Onion
5 Green chillies
400g of peeled and cubed Yam pieces
700ml of Water
Salt to taste
GARNISH
6 whole Green chillies
1 sliced Onion
Watch how I made this authentic recipe on my YouTube channel, ‘Ndudu by Fafa’ below,

Don’t forget to subscribe, like the videos and share with your family and friends.
Please leave comments with your feedback below.

 

 

 

 

 

 

SUNDAY LAMB ROAST WITH RATATOUILLE RECIPE

SUNDAY LAMB ROAST WITH RATATOUILLE RECIPE

Imagine that slow roasted Leg of Lamb that is spices perfectly and breaks off the bone beautifully served with roasted Vegetables and a sip of your favourite Red wine.

Sunday lunch just got exciting. Why not try this hassle free recipe and enjoy your meal with your family without breaking a sweat.

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INGREDIENTS

Half a Leg of Lamb which serves 4 individuals perfectly.

4 Cloves of Garlic

3 sprigs of Rosemary

2 large peeled Onions

4 large quartered Yellow or Red Tomatoes

600ml of Chicken stock

Salt and Pepper to taste.

 

RATATOUILLE

1 large quartered Aubergine

1 large quartered Red Pepper

4 large quartered Tomatoes

1 large quartered Courgette

2 large peeled and quartered Onions

3 tablespoonfuls of Olive oil

Salt and Pepper to taste

 

Watch how to prepare the perfect slow cooked Leg of Lamb below on my YouTube channel, ‘Ndudu by Fafa’.

Don’t forget to subscribe, like the videos and share. Please leave comments with your feedback about the recipe.

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

 

ALMOND BUTTER SOUP RECIPE

ALMOND BUTTER SOUP RECIPE

Inspired by the Ghanaian Peanut Butter or Groundnut soup I made this Almond soup.

The recipe was bourne out of desperation as I craved Groundnut soup but had Almonds instead.

I doubted myself about the outcome of this recipe as I felt it will loose that distinct roasted Peanut or Groundnut taste.

I shared the recipe on my Instagram stories ‘Ndudu_by_Fafa’ and the common question asked was about the taste.

Honestly in terms of flavour it was delicious, however the only difference was it had a somewhat delicate flavour as compared to Groundnuts/Peanuts.

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This recipe is by no means replacing the classic Ghanaian Peanut/Groundnut soup but an alternative way of introducing your palette to different flavours.

Almonds contain less saturated fat which makes this recipe a healthier choice. You can be creative with the type of Vegetables you include and as a matter of fact you can make a Vegetarian version.

Try it and tell me what you think?

 

For the list of ingredients, you will need;

200g of roasted Almonds

300g of skinless Chicken thighs

50g of Tomato Purée

8 Petite Belle chillies (Kpakposhito) or any Green chillies (The quantity of Chillies used depends on your personal preference).

1 litre of hot water to soak and blend the Almonds

1 teaspoonful of Smoked Paprika or blended Char grilled Red Peppers

3 chopped Green Tomatoes or Aubergines.  You can add any Vegetables of your choosing.

1 sliced large Onion

10 Ghanaian Basil leaves or 20g of chopped Parsley to garnish

Salt to taste

 

HOLY GRAIL SPICE BLEND

20g of Ginger

1 large Onion

1 teaspoonful of Aniseed

2 cloves of Garlic

METHOD

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

Don’t forget to subscribe, like the videos and share. Please leave comments with your feedback when you do try the recipe.

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

 

AKOTONSHI (GHANAIAN STUFFED CRAB RECIPE)

AKOTONSHI (GHANAIAN STUFFED CRAB RECIPE)

Ghanaian recipes are varied and I seem to find new recipes each time, like this stuffed Crab known as Akotonshi. I was rather intrigued about this dish as I could not place it to a specific tribe in Ghana, (apart from the name suggesting it might have originated from the Ga tribe) which is a hazard guess. Please share your knowledge about this dish as it is easy to emulate with my added twist. Fresh Crabs are readily available in Ghana hence this recipe is a must try.

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The easiest way to prepare this dish is to get a packet of fresh Crab meat from your fishmongers. I used my Jollof stew recipe as a base for this stuffed Crab recipe, which you can watch below.  A perfect dish to serve as a starter to impress your guest.

INGREDIENTS

100g of White Crab meat

50g of breadcrumbs

20g of chopped Spring Onions

20g of chopped Parsley

2 large chopped Tomatoes

150g of Jollof stew

2 tablespoonful of Shrimp powder

1 deseeded finely chopped Habanero chilli

1 tablespoonful of Coconut oil

Salt to taste

 

Watch how prepare Akotonshi below;

Serve the Akontonshi with either Green salad or Vegetable stir fry.

Don’t forget to like the video, subscribe, try the recipe and leave comments with your feedback.

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

 

SMOKY CORN SALAD RECIPE

SMOKY CORN SALAD RECIPE

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Inspired by the Ghanaian snack of Roasted Corn on the Cob with Coconut, enjoy this smoky and spicy Corn and Coconut salad. 

For a Vegetarian version use the baby flesh of Coconut for your dressing, as described below;

INGREDIENTS

2 large corn on the cobs

100g of fresh Coconut shavings

1 medium sized, peeled and thinly sliced Red Onion

10ml of Olive oil

2 sprigs of fresh Rosemary (optional)

1 deseeded and chopped Red Chillies

50g of Chopped Coriander or Parsley. Alternatively you can use the Ghanaian Basil (Akuko Mesa or Koklo Gbe)

Juice of half a Lemon

Salt to taste

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DRESSING

50g of Parmesan shavings

1 teaspoon of horseradish

3 tablespoonful of Olive oil

Half a teaspoon of freshly milled Black Peppercorns

Alternative Dressing inspiration;

Use 100g of Almonds or Baby Coconut flesh in place of Parmesan.

A teaspoonful of grated

METHOD

Watch how to make this refreshing, nutritious and flavour packed recipe on my YouTube channel, ‘Ndudu by Fafa’ below;

Don’t forget to subscribe to my YouTube channel, ‘Ndudu by Fafa’, try the recipe, leave comments with your feedback and share.

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