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;


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

 

 

PAN FRIED CHICKEN PIES RECIPE

CHICKEN PIE

Make these quick pan fried Pies which can be refrigerated, frozen and stuffed with any protein or vegetables of your choosing.

INGREDIENTS

400g All Purpose Flour

200ml of Hot water

1 teaspoon of Salt

3 – 5 tablespoonfuls  of Vegetable Oil

FILLING

450g of shredded cooked Chicken

70g of chopped Spring Onions

1 teaspoonful of grated Ginger

200g of crushed boiled Potatoes

Half a teaspoon of milled Black Peppercorns

METHOD

Watch how to prepare this incredible Pan fried Pie recipe below;

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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.

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

INSPIRING AFRICAN TABLE SETTING IDEAS

INSPIRING AFRICAN TABLE SETTING IDEAS

‘Most people are other people. Their thoughts are someone else’s opinions, their lives a mimicry, their passions a quotation’.

Oscar Wilde

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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.

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;

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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;

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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’;

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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.

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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,
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Please leave comments with your feedback below.