‘Most people are other people. Their thoughts are someone else’s opinions, their lives a mimicry, their passions a quotation’.
Oscar Wilde
Finding reasons to host dinner parties, lunches etc in the comforts of your home should not be difficult.
Coming up with obscure reasons to host my guests gives me the inspiration to display my heritage. The conversation always gears towards knowing the history of my country (Ghana) and food.
With years of experience organising such private events, I have compiled a few videos covering table setting, how to set an African inspired table and how to include your heritage and personalise your table setting for the festive season.
After watching the videos were you inspired?
Tell me a bit about your culture and what pieces you will incorporate into your table setting.
Please your comments below with your answers and thoughts.
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.
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.
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’
FredaMuyambo (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 😘
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’.
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
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.
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.
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 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.
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.
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.
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.
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.
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.
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.
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
HOLYGRAILSPICEBLEND
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.
The gentleman sitting opposite blatantly stared as I held his gaze for what seemed like eternity. His gaze told a brief story of worry and anxiety as I smiled to say it’s okay ‘today to shall pass’.
I sipped on my chilled glass of fresh Watermelon blend as another gentleman approached in a pensive mood. Oops! Why the stern look, I asked myself.
The conversation between the two gentlemen explained both their moods. My ‘konkonsa’ ears were activated 🙈
Seemed Mr. Worried Gaze has been naughty at work and was getting an earful of ‘blasting’. I decided to walk away from where I was sitting to save the gentleman from any further embarrassment.
I found myself by the poolside (which was quiet as I set my plan in action to surprise Mum and cousins for breakfast.
This surprise could go two ways, they either surprised me by declining my invite or better still honour the invite and interrogate me. I preferred the latter but not the interrogation.
The look on my Mums face was priceless coupled with the exuberant conversations that ensued thereafter. I managed to have an informal interview with Mum, however I missed recording most part of the interview (maybe due to my excitement 😢).
We headed to a local Chop Bar as I craved Fufu and Goat Meat Light soup with a chilled glass of Star Beer.
The next 3 days were packed with the main reason I went to Ghana (which will be revealed at the opportune time).
Accra’s aura felt so different this time round; maybe because I looked at it from an artistic and creative point of view.
Accra exuded confidence in its warm embrace of hardworking individuals who either gave you the occasional smile or blank stare.
It felt good to be home, however I knew I had limited time and couldn’t catch up with everyone (which was disappointing).
The atmosphere felt positive as mothers dropped their kids off to school, the Police doing their random checks on vehicles, hawkers balancing their wares on their head whilst skilfully dodging on coming traffic as we traveled to different locations across the city.
The smell of charcoal roasted ripened Plantain filled the vehicle as we all had a bite of this wonderful Ghanaian snack, whilst driving past the Accra Supreme Court
The entire crew had dinner at the Gold Coast Restaurant and we ended the night at Carbon Night Club which was an incredible experience.
The final filming was done as the crew headed back to Europe and I had 12hrs free to spend with Mum before heading back to London.
Watch excepts of my short time spent in Accra. Hope you’re intrigued enough to visit Ghana soon.
I arrived in London on Monday morning, dropped off my luggage’s at home and dragged my tired self straight to the office. Phew! What a memorable weekend and a priceless experience.
Watch Accra through my eyes in a compiled video and photography below;
Don’t forget to like the video, share and subscribe.
All photos, recipes and videos are by the owner of this blog.
