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.
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;
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.
Ghanaian recipes are varied and I seem to find new recipes each time, like this stuffed Crab known as Akotonshi. I was rather intrigued about this dish as I could not place it to a specific tribe in Ghana, (apart from the name suggesting it might have originated from the Ga tribe) which is a hazard guess. Please share your knowledge about this dish as it is easy to emulate with my added twist. Fresh Crabs are readily available in Ghana hence this recipe is a must try.
The easiest way to prepare this dish is to get a packet of fresh Crab meat from your fishmongers. I used my Jollof stew recipe as a base for this stuffed Crab recipe, which you can watch below. A perfect dish to serve as a starter to impress your guest.
100g of White Crab meat
50g of breadcrumbs
20g of chopped Spring Onions
20g of chopped Parsley
2 large chopped Tomatoes
150g of Jollof stew
2 tablespoonful of Shrimp powder
1 deseeded finely chopped Habanero chilli
1 tablespoonful of Coconut oil
Salt to taste
Watch how prepare Akotonshi below;
Serve the Akontonshi with either Green salad or Vegetable stir fry.
Don’t forget to like the video, subscribe, try the recipe and leave comments with your feedback.
All photos, recipes and ingredients are by the owner of this blog.