‘Most people are other people. Their thoughts are someone else’s opinions, their lives a mimicry, their passions a quotation’.
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.
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.
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
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.
2 large smoked Fish
1 large Onion
5 Green chillies
400g of peeled and cubed Yam pieces
700ml of Water
Salt to taste
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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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;
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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.
The smoky smell of barbecues, the chats, laughter, the odd loud drunks scream, the happy music and general ‘feel good’ atmosphere across the country is intoxicating to say the least. The walk through parks, trying to find a secluded place for a picnic can be challenging to say the least, however it’s a great opportunity to make new friends or better still invite a few friends over for a West African barbecue experience.
I’ve carefully selected 10 unique recipes of West African origin or influence for your next picnic. Most ingredients are readily available across the UK in either independent grocers or supermarkets.
Jollof rice cannot be omitted from a West African picnic basket. It’s an identity badge saying ‘I’m West African’, however be warned, you might be addicted to this dish or better still caught up in the ongoing dispute of ‘Which West African country makes the best Jollof’. Best way to win that argument is to say ‘Shh! Jollof originated from the Wolof tribe of SeneGambia’. How can you beat the originators of the dish?😜 Watch how to create this Jollof rice recipe infused with Corned Beef above.
The next dish which should be included is the ultimate Ghanaian Meat Pie. It’s best served with a bottle of chilled Coca Cola, Muscatela, Mirinda, Fanta (you know where I’m going with this). This dish is filled with nostalgia as it was and still is a favourite served at most parties. Ensure your pies are packed with a good amount of filling (no stinginess) and a crumbly crust by the following the recipe above.
Moinmoin (a gluten free steamed pudding) is made from deskinned black eyed beans mixed with Peppers, Tomatoes and Spices. Include smoked Mackerel, Prawns or Eggs for that added flavour. this classic Nigerian dish, I fell in love with it. I’ve included it to the list as it’s nutritious, packed with flavours and filling. It can be eaten hot or cold and works perfectly with any grilled Meat or Vegetable.
Now what’s Agbeli Kaklo (Cassava Fritters) doing here? Agbeli Kaklo is made from grated Cassava/Yuca/Manioc that’s spiced, fried and enjoyed with Coconut.
Do you want to see the remaining recipes that made this list?
Watch the video below for the full list and more.
Don’t forget to subscribe, like the video and share. All photos, recipes and videos are by the owner of this blog.