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.

 

Salted Beef Omelette recipe

The traditional Ghanaian Omelette has a natural sweet and spicy taste due to the inclusion of Onions, Tomatoes and Chillies.

This recipe introduces an umami flavour in the form of the Ghanaian Salted Beef to the traditional Omelette. To make this recipe you’ll need the following;

INGREDIENTS

1 large sliced Banana Shallot or Onion

15g of Salted Beef

1 Medium sized sliced Green Pepper

3 tablespoonful of Coconut Oil

5 medium heat Green Chillies

1 medium sized chopped Tomato

4 medium sized Eggs

 

TO SERVE 

How about making your own Ghanaian Tea Bread

 

METHOD

Watch how to prepare this flavour packed Ghanaian Omelette below;

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

Aboboi Moin Moin (Steamed spiced Beans and Plantain)

In a previous post I shared my Bambara Beans and sweet ripened Plantain Akara (Beans & Plantain Fritters) recipe. I used half of the blended mixture for the fritters and the remaining half for a steamed version.

The blended and naturally flavoured batter was wrapped in Thaumatococcus Danielli (Green Leaves) and steamed. You can use either Plantain or Banana leaves instead.

In the absence of the above leaves you can use moulds  as shown in the traditional MoinMoin recipe below;

 

INGREDIENTS

250g of Bambara Beans /  ChickPeas

200ml of Water

2 medium sized over ripened Plantain

3 medium sized Onions

5-8 Green Chillies

1 Red Bell Pepper

70g of dried smoked Herrings/ Smoked Shrimp powder/ Smoked CrayFish powder

Half a medium sized Yellow Bell Peppers

1 teaspoon of Salt to taste

 

FLAVOURED PALM OIL

4 tablespoonful of Zomi or Palm Oil

5 chopped Green Chillies

1 large thinly sliced Onions

Salt to taste

TO SERVE

Serve this steamed Beans and Plantain pudding with a chilled glass of Lemonade or Watermelon Lemonade (both recipes are available on my YouTube channel, ‘Ndudu by Fafa’).

Watch how to make this incredible flavour packed steamed Beans pudding below;

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

 

 

 

 

Smoky Brown Rice Angwa Mo recipe


Happy Independence Day Ghana!

In celebration of a 64 year milestone, I created this Brown Rice recipe infusing both Ghana’s smoked Tilapia and Prawn Shito (Black Chilli oil).

In my previous post I made an all natural smoked Fish stock using smoked Tilapia.

The stock has been used as a base for this creative Rice dish. The recipe was inspired by both the classic Ghanaian Angwa Mo (spiced oil Rice) and Shinkafa (Brown Rice dish cooked in a Tomato and SeaFood stock).

The flavoured Brown Rice was served with Chicken stew and a side salad.

To make this creative  Brown Rice Angwa Mo, you’ll need the following;

 

INGREDIENTS

750ml of the smoked Fish stock

200g of smoked Fish pieces

1 large sliced Onion

2 Bay leaves (optional). You can substitute it with Rosemary

300g of Brown Rice

4 tablespoonful of a Prawn based Shito (Black Chilli Oil)

Salt and Pepper to taste

 

METHOD

Watch how to prepare this all natural flavoured Brown Rice Angwa Mo below;

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

THE TRADITIONAL WEST AFRICAN FISH STOCK RECIPE


Saturday mornings meant my late Aunt Kate passed by our house with my cousins and in a convoy including Mum and I, we went to the market.

Honestly I can’t remember when this tradition started but it was one that I looked forward to, as I could chat and play with my cousins whilst we visited  Malam Atta Market in Accra, Ghana.

Mum always bought loads of smoked Fish which had at least 3 large smoked Tilapia added to the basket.

Saturdays were cooking days in our household and one could practically spend the entire day picking leaves, beans, fanning the fire, washing the dishes, grinding spices on a stone, eating and packing all leftovers  into the fridge and freezer respectively.

During my childhood, whilst Mum was cooking I watched as she added  the smoked Tilapia, Water, Ginger, Garlic, Aniseed, Grains of Selim and Onions whilst I was fanning the Coal Pot.

The smoky fishy smell of the stock had a way of making my tummy rumble. The stock was either used to make Okro soup, Light soup or Groundnut soup.

The stock was Mum’s imprint inherited from her Mum, my Grandma.

Today I’m sharing a classic and basic smoked Fish stock recipe that Grandma made , which can be used as a base for most stews, soups, Rice dishes and practically anything that calls for stock.

This stock recipe has been kept simple where Ginger , Garlic and Aniseed have been excluded, as they can be added later or when a recipe requires it.

Introducing the first in the series of amazing West African natural flavours aptly called the ‘Sankofa Series’.
I’ll be delving deeper into the health benefits and more later.

For now enjoy this stock recipe. My next recipe which I’ll share tomorrow includes this Smoked Fish Stock and a traditional Ghanaian condiment.

 

INGREDIENTS

1 large smoked Tilapia (the best to use, however you can use any smoked Fish of your choosing)

1 large Onion

1 litre of Water

5 Grains of Selim (Hwentia/Etso)

10 Pettie Belle Chillies (Kpakposhito)

1 tablespoonful of Salt

 

METHOD

Watch how to prepare this all natural flavour packed stock below; which includes explanations of the flavours.

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

TASTIEST GOAT MEAT STEW RECIPE

 


Goat meat;  a healthier red Meat is lower in calories, saturated fat and cholesterol in comparison to Lamb, Pork, Chicken and Beef.

Goat meat has a higher Iron and Potassium content in comparison to similar servings of Beef, Chicken, Lamb or Pork.

Goat meat also contains Vitamins B which helps with one’s metabolism and B12 for a healthier skin.

In West Africa particularly in Ghana and Nigeria, Goat meat is a firm favourite and used for Stews, Soups, Rice dishes, Grilled, Smoked etc.

Todays recipe uses Goat Meat, Shiitake Mushrooms and Paneer cheese to create an all nations flavoured pot.

The stew can be refrigerated for not more than 7 days or frozen for not more than 3 months.

 

INGREDIENTS

1kg of Goat Meat

3 cloves of Garlic

30g of Ginger

1 tablespoonful of Aniseed

1 large Onion

2 Scotch Bonnets

THE STEW

3 ladles of Passata sauce or homemade Tomato sauce

2 large Onions

1 levelled teaspoon of Chilli powder / Cayenne Pepper

1 teaspoon of smoked Paprika

30ml of Peanut or Vegetable oil

2 Bay leaves

250g of Paneer/Wagashi or Halloumi

250g of Shiitake Mushrooms or Chestnut Mushrooms

Half a teaspoon of fermented locust beans (DawaDawa)

2 large Carrots

60g of Shallots or 2 large Banana Shallots

Salt and Pepper to taste

TO SERVE

Serve your Goat Meat stew with boiled Potatoes, Yam, Plantain, Rice, Cocoyam etc

METHOD

Watch how to make this incredible Goat Meat stew below;

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

 

The tastiest Corned Beef Pie (TURNOVER)

Make this easy to follow Corned Beef Turnover recipe which is popularly referred to as Meat Pie in Ghana.

The recipe is inspired by the rich and flaky Ghanaian Meat Pie with a twist of flavour.

The Ghanaian Meat Pies in question are actually Turnovers if we have to go by the definition of a Pie.

Turnovers are known as pastries where the fillings are placed in the middle of each dough, folded, sealed and crimped whereby Pies are ingredients  typically baked in a pastry dough casing.

But then I prefer to name mine Ghana Meat Pies ooh!

There are 3 main elements that makes a perfect rich Ghanaian Meat Pie, namely;

*the crust of the pasty when baked should have a slight crunch

* the pastry needs to be moist when baked

* the filling needs  to be generous and equally moist

I have incorporated these 3 main elements and customised the recipe to help even a novice at cooking.

Typically you won’t find Caraway seeds in a Ghanaian Meat Pie (that’s a personal choice of mine which I highly recommend).

In the absence of Caraway seeds you can add Aniseed or omit it all together.

TIPS

When mixing the short crust pastry be gentle with it and avoid overworking the dough. This will prevent the activation of the Gluten in the flour.

Add your liquids a little bit at a time to prevent an extremely wet dough.

 

INGREDIENTS

300g of Self Raising Flour

25g of flour for dusting

150g of Cold Grated Butter

1 teaspoon of Salt

1 Egg Yolk

1 teaspoon of Caraway seeds (optional)

1 tablespoonful of Milk Powder or 60ml of Whole or Evaporated Milk

CORNED BEEF FILLING

1 Marks and Spencer’s tin of Prime Corned Beef

100g of slow cooked Baby Plum/Cherry or Sun-dried Tomatoes

3 large sliced Banana Shallots or 2 large Onions

Half a teaspoon of Red Chilli flakes

Half a teaspoon of coarse ground Aniseed or Fennel seeds

1 tablespoonful of Olive Oil

1 tablespoon of Butter

2 tablespoonful of Greek Yogurt

Half a teaspoon of freshly milled Black Peppercorns

Add Salt to taste (this can be omitted as Corned Beef generally is salty)

METHOD

Watch how to prepare this incredible Ghanaian inspired Corned Beef Pie (Turnover) recipe below;

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

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 😘