Cured mixed Goat Meat Sauce recipe

Make this West African, spiced mixed Goat Meat sauce and enjoy it with either Rice, Yam, Potatoes, Plantain or Flat Bread.

INGREDIENTS
80g of cured Goat Meat
1kg of marinated and steamed Goat Meat
30ml of your preferred oil
4 large quartered Potatoes
3 large sliced Red Onions or any Onion of your choosing
1 tablespoon of the Goat Meat Marinade
2 tablespoonful of Tomato Pureé
Blend 1 large Bell Pepper and 500g of fresh Tomatoes
1 teaspoonful of Buy Ndudu All Purpose spice (Holy Grail Blend)
1 Habanero Chilli or 1 teaspoonful of Cayenne Pepper
Half a teaspoonful of Buy Ndudu Herby Blend or dried Rosemary
2 dried Bayleaves
1 tablespoonful of the Buy Ndudu Bolu Blend or 1 teaspoonful of blended dried Crayfish or Prawns
Salt to taste

Marinade for the Goat Meat
30g Ginger
3 cloves of Garlic
Quarter of a teaspoon of Anjwain seeds
1 large Onion

Watch how to make this West African spiced Goat Meat Stew below;

 

HOW TO SPICE LAMB & GOAT MEAT PERFECTLY

 

CURED BEEF RECIPE

 

To purchase the Buy Ndudu All Purpose Holy Grail Blend – https://www.buyndudu.com

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White Kidney Beans & Plantain Stew recipe

Inspired by the Ghanaian Beans and Plantain stew recipe is this flavour packed White Kidney Beans stew recipe served with fried Plantain.

INGREDIENTS

1 tablespoonful of Butter

5 tablespoonful of your preferred oil

2 sprigs of Rosemary

2 large Banana Shallots

1 tablespoonful of Tomato Purée

30g of salted or cured Fish

250g of White or Red Kidney Beans

1 litre of Chicken Stock

300ml of Water

1 tablespoonful of a blend of Ginger, Aniseed, Garlic & Onion

1 levelled teaspoon of smoked Paprika

Salt and Pepper to taste

2 large ripened Plantain

200ml of your preferred oil for frying


METHOD

Watch how to prepare this White Beans and Plantain stew recipe below;

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THE GREEN MARINADE FOR YOUR GRILLS


The hot weather is upon us here in London and a perfect time to grill and barbecue our meals.

Thanks to Weber UK for sponsoring this Barbecue series as we kick start it off with my versatile Green Marinade. The perfect marinade for most Fish and Poultry dishes.

Once you’ve made the Green Marinade reserve it an airtight sterilised glass jar and refrigerate for a minimum of 3 days. Once opened use within 3 days.

You can also freeze this in an ice cube container and defrost a cube or two when a recipe requires it. Enjoy!


INGREDIENTS

300g of mild Green Chillies

100g of fresh Parsley

1 Green Habanero Chilli

4 large cloves of Garlic

1 large Lime or Lemon

60g of fresh Basil

150g of green Spring Onions

1 cup of Olive oil

1 tablespoonful of Cane Sugar

1 tablespoonful of Pink Himalayan Salt

2 tablespoonful of Red Chilli flakes

 

METHOD

Watch how to prepare this Green marinade below;

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OnePot Jollof Rice & Chicken recipe

How about this easy one pot Jollof rice and Chicken dish for your Sunday lunch?

INGREDIENTS
300G Basmati rice
180ml of water or your preferred stock
300g of Jollof Stew or Karahi Chicken stew
Half an Organic or Corn fed Chicken
Zest and juice of 1 Lemon
1 teaspoonful of Chilli flakes
4 tablespoonful of Olive Oil
1 teaspoon of mixed dried herbs
Salt and Pepper to taste

SPICE BLEND
20g of Ginger
1 Onion
1 teaspoonful of Aniseed
2 cloves of Garlic

METHOD

Watch how to make this easy on pot Jollof Rice and baked Chicken recipe below;

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#ndudubyfafa
#jollof
#recipe
#onepotjollof
#chickenrecipe

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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The traditional Ghanaian Beans and Plantain recipe (Vegan)

Honestly I wished I knew the individual who created this recipe for Ghana. This individual needs to be celebrated.

The textures and flavours of this rather simple Ghanaian dish is one you need to try.

FLAVOUR PROFILE

The creamy slightly sweet flavour of the Black Eyed Beans pairs well with the crunchy  slightly fermented taste of the Gari including the candy like flavour of the fried Plantain.

The above flavour is then drizzled with a smoky and spicy Onion oil which makes it a Vegan powerhouse of flavour.

There’s another version of this recipe known locally as ‘Red Red’ as Red Palm Oil or Zomi (spiced Palm Oil) is used.


INGREDIENTS

250g of Black Eyed Beans

1.2 litres of Water

Salt to taste

 

FLAVOURED OIL

20ml of Coconut / Vegetable oil

1 large sliced Onion

5 chopped Green Chillies

Salt to taste

30g of Gari (grated fermented Cassava granules) or try my Breadcrumbs recipe


FRIED PLANTAIN

2 peeled and sliced Plantains

100ml of Vegetable Oil for frying

Salt to taste

 

METHOD

Watch how to prepare this classic Ghanaian Vegan dish below;

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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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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.

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.

QUICK MEATY RICE RECIPE

Introducing a quick one pot Rice dish that’s packed with natural flavours and a perfect comfort food for a working week.

You can use Brown Rice instead of White Rice and also replace the minced Meat with either Turkey, Chicken or Pork.

Considering this recipe requires a few ingredients the outcome in terms of flavour is unparalleled to any other Rice recipes.

INGREDIENTS

300g of minced Beef

250g of Basmati Rice

2 medium sized sliced Onions

100g of Butter

1 tablespoonful of Aniseed

1 Bay leaf

4 tablespoonful of Suya spice Mix

1 tablespoonful of Smoked Paprika

1 tablespoonful of Mixed Herbs

1 tablespoon of Salt and Pepper to taste

300ml of Water or stock

 

TO SERVE

Serve with fried Plantain , Salad or steamed Vegetables

 

METHOD

Watch how to prepare this quick Ground Beef Rice recipe below;

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