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;

Please don’t forget to subscribe, try the recipe, leave comments with your feedback and share.

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;

Please don’t forget to subscribe, try the recipe, leave comments with your feedback and share. All photos, recipes and videos are by the owner of this blog.

THE TASTIEST WEST AFRICAN GREEN CHILLI SAUCE RECIPE

The Ghanaian Green Shito recipe

Introducing an all natural flavour packed sauce that doubles up as a marinade for Lamb or Goat Meat.

Im currently testing it with Chicken and I’ll update you with the verdict later.

The recipe makes for a mild, tangy Green Chilli Sauce with subtle hints of seafood and a smoky taste. For a spicier version you can use Green Habanero Chilli or Scotch Bonnet.

Add a few teaspoonful to your fried Rice, Scrambled Eggs or Potato salad. Use this sauce the way you would Ketchup and also as a marinade.

I’ve covered into detail, which type of spices to use for varied Meat products on my YouTube channel, ‘Ndudu by Fafa’, titled ‘The Beginners Guide to using Spices’.

MARINADE YOUR LAMB WITH THE GREEN CHILLI SAUCE


INGREDIENTS

100g of mild Green Chillies

150g of Pettie Belle Chillies (Kpakposhito) – in the absence of this Chilli you can increase the amount of mild Green Chillies to 200g and add 1 Green Bell Pepper

100g of Squid Rings/Scallops/Fresh Prawns/Snail

200ml of Rapeseed/Groundnut/Peanut oil

4 large Onions

4 cloves of Garlic

2 tablespoonful of Apple Cider Vinegar

200g of Parsley

70g of smoked Shrimps

Salt to taste

 

ROAST SHOULDER OF LAMB

1 zest and juice of Lime

1.5kg shoulder of Lamb

1 tablespoonful of Cumin seeds or powder

1 tablespoonful of Salt to taste

METHOD

Watch how to make this versatile all natural Green Chilli sauce below;

Please don’t forget to subscribe, try the recipe, leave comments with your feedback and share.

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

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;


Please don’t forget to subscribe, try the recipe, leave comments with your feedback and share.

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

 

 

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.

Please don’t forget to subscribe, try the recipe, 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.

2D28089E-742E-4D8A-86DB-23B75C33740D

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.

TOM BROWN (ROASTED CORN MEAL PORRIDGE)

TOM BROWN (ROASTED CORN MEAL PORRIDGE)

Until I find out why this roasted corn meal porridge, is known as ‘Tom Brown’, I’ll settle with the  notion due to ‘its distinctive  brown colour’. Please feel free to share your knowledge behind the name.

Anyway, as most Ghanaian dishes go, they’re mostly gluten free including this nutty porridge. Tom Brown is made from corn on the cob, that’s dried, separated from the cob, roasted till brown but not popped  and milled into flour.

This is one of the simplest dishes to make, however its easier to get it wrong. The probability of ending up with a lumpy porridge is highly likely, if you don’t follow this recipe. This is a tried and tested recipe.

5BE8B0B9-95A0-4049-A269-56D0C6997667

This dish was one of the first meals I learnt to cook from my Mama and it  always emanates a feel good reaction each time I make it. Don’t get me wrong, my first few experiences were disastrous , however persistency prevailed , hence writing the perfect recipe now.

Tom Brown is best served alongside freshly, baked, soft bread, smeared with butter. Drizzle the finished product with evaporated milk or fresh milk. If you’re using fresh milk, please reduce the quantity of liquid added to the porridge by the same amount of milk.

C826CE0E-D3DC-43D1-B05D-EC0F743C54DD

Tips:

* Mix the roasted corn flour in cold water  (till its well combined) prior to adding it to the simmering water.

* The water on fire should be simmering and not boiling, This allows the mixture to warm up and thicken gradually, hence prevents any lumps from forming.

* Consistently stir the mixture to avoid any lumps.

* Best served hot with a slice of Butter or Tea bread.

 

INGREDIENTS:

100g of roasted corn flour

20g of Peanut flour or 1 tablespoonful of Peanut/ Groundnut paste.

Half a teaspoon of Cayenne pepper  (Optional)

Half a teaspoon of Ginger powder (Optional)

1 tablespoonful of Brown sugar

Pinch of salt to taste

 

METHOD:

Watch how to make this nutty porridge below; Don’t forget to subscribe, like the video, comment with feedbacks and please share with family and friends.

CABBAGE & CORNED BEEF STEW

CABBAGE & CORNED BEEF STEW

This dish fills me with nostalgia, as it was my Mums favourite dish to make on Fridays. The dish is usually paired with a mixture of boiled ripened Plantain and Yam thinly sliced.

The best part of the dish was sharing it with my cousins, as we all ate from the same bowl. Yes! We ate from the same bowl with our fingers. My mum was very strict with hygiene and especially when one had to eat with their fingers.  Actually I’ll do a separate write up about eating with your fingers in my next blog.

When I finished preparing and filming the dish, I called one of my cousins to relive the nostalgia of eating together. She quickly advised she had some Yam (I didn’t have any, as I served it with rice) and I should drive 45 minutes to her to relive this memory. Sadly I had to decline the offer and arrange it for  another day; as I had to edit the video and write this piece  for Friday.

IMG_7756

This recipe is somewhat of a ‘topsy turvy’ one, as I made it after filming the ‘The Ghanaian Fried Chicken’ recipe. I used the stock from the Chicken to prepare this, hence I didn’t add anymore spices. I loved the simplicity and quick way I created this. Watch how I made it on my YouTube channel, ‘Ndudu by Fafa’ and don’t forget to subscribe.

Traditionally this dish is prepared by making the GHANAIAN STEW of frying the Onions first, adding the tomatoes, then the cabbage and Corned Beef, however enjoy the ‘twisted version’.

Enough of my chit chats let’s start cooking.

IMG_7757

INGREDIENTS 

250g of Tomatoes

50g of Tomato Purée

30g of Ginger

1 clove of Garlic

1 large Onion

1 Habanero chilli

10ml of oil (optional)

200g of sliced and washed Cabbage

340g of Corned beef

100ml of Chicken stock

20g of Spring Onions

Half a teaspoon of salt

IMG_7756

METHOD

Blend the Tomatoes, Onions, Garlic, Ginger & Chilli into a smooth paste.

Warm the Chicken stock up and add the Tomato purée

Add the optional oil (if the sauce requires it).

Cook gently for 5 minutes and add the spicy Tomato blend.

On a medium heat cook for 15 minutes and set aside.

TIP

Avoid adding any salt at this stage, as the Corned Beef is salty.

In a Wok or Saucepan, add 500ml of water and place it on a medium heat.

Slice the Cabbage into medium sizes and boil for 7 minutes.

Strain the water from the Cabbage by using a colander and add it to the Tomatoes sauce.

Divide the Corned Beef into sizeable chunks and add it to  the Cabbage and Tomato stew.

TIP

The Corned Beef should be the last but one ingredient you add to the sauce; if you want the Corned Beef chunks to retain the their shape.

Reduce the heat to its lowest setting, cover the Saucepan with its lid and cook the stew for 6 minutes.

Taste the stew and if it requires salt , add no more than half a teaspoon to salt. Stir gently without breaking the Corned Beef chunks and serve with your favourite carbohydrate.

I served mine with some boiled rice and also ripened Plantain.

Watch the full video on my YouTube channel, ‘Ndudu by Fafa’ and don’t forget to subscribe.

All recipes, videos and pictures are by owner of this blog. Unauthorised use of any of my images , recipes and content are strictly prohibited 🚫

 

Easy Portuguese Rice recipe

The idea of driving through traffic on a Friday evening,  to satisfy my cravings for Nando’s inspired this dish, as I drove straight home to cook from scratch. Yes! I’ll rather cook from scratch , however long it takes, than to be stuck in traffic.

Staring at my larder, I quietly picked up the ingredients, using my taste buds as a point of reference with each decision I made. The rice always had a bite, a distinctive mustard colour, a tangy and slightly smoky taste . This was going to be a trial and error episode in my test Kitchen and one I was happy to tackle.

I decided to use Risotto rice (as it was the closest to a short grain rice I had available). I knew I had to reduce the starch content of the rice by washing it under lukewarm water, till the water run clear. I then soaked the rice in warm water for about 15-20 minutes, as I started cooking.

IMG_7266

During my trial and error effort, I ensured, when needed, to gently stir the mixture (to reduce activating the starch in the rice). In creating this recipe, I loved that I could easily turn this into a beautiful silky Risotto.

I marinated my Chicken in my homemade PiriPiri sauce and grilled for 30 minutes at 200*c. I’ll write up about my Piri Piri sauce later in another post.

I served my Rice with a coleslaw of Tomatoes, Shallots, Cucumber and the white part of a leftover Romaine Lettuce. Enough of me and let’s start cooking..

 

IMG_7265

Ingredients

240g of Risotto rice

200ml of Chicken stock

3 tablespoonful of Olive oil

1 large finely diced Onion

2 cloves of Garlic

1 deseeded and diced red peppers

1 teaspoon of Cumin powder

1 tablespoon of Mustard

1 teaspoon of Turmeric

1 teaspoon of smoky Papkrika

1 juice of 1 Lemon

100g of frozen Peas

1 teaspoon of Sea salt

Lemon wedges to serve

 

Method

Wash the rice till the water runs clear and set aside

Place a shallow pan on a low heat and add the Olive oil, diced Onions and red Peppers.

DSC_0980

Fry the mixture gently for 2 minutes, then add the grated Garlic and fry for 1 minute. Add the rice and stir fry for 2 minutes.

DSC_0981

Add the Mustard, Turmeric and stir the mixture together.

DSC_0986

Add the Cumin powder, mix well and add the Chicken stock.

DSC_0990

Add the smoky Paprika, Salt and stir gently till well combined.

DSC_0989

Bring the rice to a boil and reduce the heat to its lowest setting. Add the Lemon juice and stir gently till well combined. Cover the rice with a grease proof paper or foil (to trap in the steam) and the lid of the pan.

Cook for 25 minutes and discard the grease proof paper. Add the garden peas and cover with the lid of the saucepan. Turn the heat off, as the residual heat will cook the garden peas to perfection.

 

Serve immediately with Lemon wedges, grilled Piri Piri Chicken and Coleslaw.

For a vegetarian version, use Vegetarian stock and serve with grilled Halloumi. A perfect lunch box idea.

Don’t forget to subscribe, share and trial the recipe. Be kind to leave your comments with your feedback about the recipe.

All recipes, videos and pictures are by owner of this blog. Unauthorised use of any of my images , recipes and content are strictly prohibited 🚫