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.
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.
‘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.
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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,
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