How to make the tastiest Kontomire Stew (Cocoyam leaves)

Kontomire (Cocoyam leaves) stew is a popular Vegetable stew from Ghana where one can add any protein of their choice.

To learn more about the health benefits and possible side effects of Cocoyam and its leaves including how to cook it perfectly, please click the video link below

This is a pescatarian recipe where 4 different types of Fish were used. In the absence of Cocoyam leaves you can use Spinach.

INGREDIENTS

450g of pre cooked Cocoyam leaves or blanched Spinach

500g of smoked Mackerel

500g of grilled Salmon

2 tins of Tuna

40g of dried Anchovies (Abobi)

300g of (Egusi) Melon seeds mixed with 200ml of Water

3 large sliced Banana Shallots or any Onion of your choice

30ml of Zomi (spiced Palm Oil)

70g of Baby Plum Tomatoes or any Tomatoes

1 Habanero Chilli

20g of Ginger

4-5 mild Green Chillies

1 tablespoonful of an all natural All Purpose Spice

1 teaspoon of Chilli flakes

Salt and Pepper to taste

TO SERVE

You can enjoy the stew on its own or serve with boiled Rice, Yam, Plantain etc

METHOD

Watch how to prepare this popular Ghanaian Kontomire Stew below;

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The healthier Jewelled Gari Fortor recipe

In my previous recipe I shared how to make the tastiest Tuna and Vegetables stew. A must watch and a recipe to try during this bank holiday weekend.

In the absence of Gari you can use Fonio, Quinoa or Couscous.

For the jewelled Gari Fortor recipe you’ll need the following;

INGREDIENTS

300g of Gari / Couscous

200g of the Tuna and Vegetables stew

50-70ml of cold Water

30g of chopped Spring Onions

2 sliced mild Chillies

1 tin of Tuna

Salt and Pepper to taste

This recipe can be enjoyed on its own or added to Beans, Rice, Waakye etc

Be creative and share your invention by using the hashtag #NduduMadeMeDoThis

METHOD

Watch how to make this decadent and equally healthier Gari Fortor recipe below;

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

 

How to prepare the tastiest Corned Beef Stew recipe

Let’s make this easy to follow Corned Beef Stew recipe.

INGREDIENTS

300g of Baby Plum Tomatoes

1 large Red Pepper

1 tablespoonful of Tomato Purée

5 tablespoonful of Groundnut or  Vegetable oil

30g of Butter

20g of Salted Fish

1 teaspoon of Cumin seeds

1 chopped Habanero Chilli

500g of Corned Beef (preferably the M&S Prime Cut Corned Beef)

3 Bay leaves

Half a teaspoon of dried Organic Rosemary

2 Banana Shallots

20g of blended Onion, Ginger, Garlic and Aniseed

5 Bay leaves

Salt to taste

TO SERVE

Serve with a portion of Salted Fish Rice


METHOD

Watch how to prepare this incredible Corned Beef stew recipe below;

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The West African Red Curry recipe

Recently I challenged myself to a taste test of recreating a West African Red Curry inspired by the classic Thai Red Curry.

Why would I even think of such a thing? Honestly I’ve always wondered why the Ghanaian Groundnut soup isn’t as popular as the Thai Red Curry as they both share a similar flavour profile.

The main difference between the creamy Ghanaian Groundnut soup and the Thai Red Curry in terms of flavour is the absence of Coconut milk, which gives the Thai Red Curry somewhat a sweeter taste.


On the day in question (where I experimented by substituting West African spices for the Thai spices), I omitted the Coconut Milk as I had none at home. Instead I added a tablespoon of the Caramelised flavour of the Ghanaian Honey which did lend its sweetness to the dish.

To make this recipe you’ll require the following INGREDIENTS;

1.2kg of whole Organic Chicken

2 tablespoonful of Ghanaian Groundnut Purée or smooth roasted Peanut Butter

1 tablespoonful of Sukoni / Nkitinkiti (Aniseed)

1 teaspoonful of grated DawaDawa (fermented Locust Beans)

6 Cubeb spice or 3 Calabash Nutmeg, 2 Grains of Selim pods and a teaspoon of Black Peppercorns

3 cloves of Garlic

3 large Banana Shallots or any Onion of your choosing

3 Bay leaves

1 tablespoonful of Shrimp or Crayfish powder

2 tablespoonful of Peanut Oil

30g of Ginger

1 teaspoonful of Cumin seeds

Juice of 1 Lemon

1 tablespoonful of Tomato Paste/Purée

2 Habanero Chillies and 5 Pettie Belle Chilies (KpakpoShito)

250ml of Coconut milk or 1 tablespoonful of the organic Ghanaian Honey

1 litre of Water / Chicken stock (increase the liquid by 250ml if you’re omitting Coconut milk)

4 fresh Basil

Salt to taste


TO SERVE

Serve with boiled Rice, Yam, Plantain, Gari (grated fermented Cassava granules), Fonio, Couscous etc

METHOD

Watch how to prepare this inventive West African recipe below;

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Easy stuffed Meat Potato Balls recipe

Introducing a versatile recipe where you use either Potatoes or Yam. In the absence of Bolognese sauce you can try my crispy Corned Beef recipe or filling.

Let’s make this easy and equally tasty stuffed Potato Balls which requires a few ingredients;

250g of Bolognese Sauce / Corned Beef Filling

500g of Mashed Potatoes

1 cup of Panko Bread Crumbs

2 beaten Eggs

Half a cup of an All Purpose or Plain Flour

1 teaspoon of dried Rosemary

Optional sprig of Rosemary

300ml of Vegetable oil for deep frying

Salt and Pepper to taste

METHOD

Watch how to make this flavour packed stuffed Potatoes below;

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

Easy Homemade Evaporated Milk recipe


The bright blue sky suddenly turned grey as I quickened my steps to get home. The heavy rain drops and strong winds did not spare me at all as I opened the door to get into the house.

After changing into warm clothes, I clicked the kettle on for a cup of Tea as I wished for the inclusion of Evaporated milk.

I settled for the whole milk in the fridge and eyed my homemade Condensed Milk (which I needed for another recipe).

Whilst sipping my Tea I became curious about how Evaporated Milk was made and I was convinced I needed a thickener for the Milk.

My research into the making of Evaporated Milk just advised to boil the milk but no mention of any thickeners.

I boiled the Milk and got that distinctive Evaporated Milk taste but not the thick consistency. I tried another method which then yielded both the flavour and texture.

For this recipe you’ll need only 1 ingredient;

2.2 litres of Organic Whole (Full Fat) milk (which yields 500ml of Evaporated Milk).

METHOD

Watch how to make this easy Evaporated Milk recipe below;

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The traditional Ghanaian Beans and Plantain recipe (Vegan)

Honestly I wished I knew the individual who created this recipe for Ghana. This individual needs to be celebrated.

The textures and flavours of this rather simple Ghanaian dish is one you need to try.

FLAVOUR PROFILE

The creamy slightly sweet flavour of the Black Eyed Beans pairs well with the crunchy  slightly fermented taste of the Gari including the candy like flavour of the fried Plantain.

The above flavour is then drizzled with a smoky and spicy Onion oil which makes it a Vegan powerhouse of flavour.

There’s another version of this recipe known locally as ‘Red Red’ as Red Palm Oil or Zomi (spiced Palm Oil) is used.


INGREDIENTS

250g of Black Eyed Beans

1.2 litres of Water

Salt to taste

 

FLAVOURED OIL

20ml of Coconut / Vegetable oil

1 large sliced Onion

5 chopped Green Chillies

Salt to taste

30g of Gari (grated fermented Cassava granules) or try my Breadcrumbs recipe


FRIED PLANTAIN

2 peeled and sliced Plantains

100ml of Vegetable Oil for frying

Salt to taste

 

METHOD

Watch how to prepare this classic Ghanaian Vegan dish below;

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Quick no Yeast Dry Doughnut recipe

How about an Instant hot dry doughnut for an indulgent day?

During my research on food trends I came across the instant wet doughnut recipe and I quickly thought of a dry version (which is a firm favourite with most Ghanaians).

I looked in my fridge and I still had some homemade Yoghurt and Condensed milk left. I quickly checked my cupboards for self raising flour and voila it was there.

Doughnuts are found in most street corners in Ghana particularly at breakfast and at lunch time. Maybe things have changed since, as boutique food joints are springing across the country, hence might be available in the evenings.

Doughnuts are a universal favourite treat, where Ghanaians refer to them as Bofrot/Toogbei, Nigerians as Puff Puff, the Congolese Mikate, Liberians as Kala and in most Francophone African states as Beignet and there a similar versions known as Mandazi in Eastern and Southern Africa.

For this recipe I needed the gluten to be activated, hence I kneaded it for 10 minutes, allowed it to rest for 20 minutes and then kneaded it again and cut into golf sized balls. There’s no need to let the doughnut rise as it puffs up when fried.
Find the detailed recipe on how to make your own Condensed Milk below;

INGREDIENTS

300g of self raising flour

200g of Greek Yogurt

4 tablespoonful of Condensed Milk

50g of Butter

2 tablespoonful of Vegetable Oil

30g of Self Raising flour for dusting

Optional pinch of Salt and grated Nutmeg.

300ml of  Vegetable Oil for frying.

Substitutes – In the absence of Greek Yoghurt, you can use Natural Yoghurt instead. As Natural Yoghurt has a liquid consistency use 150g.

If you don’t have Condensed Milk, add 2 tablespoonful of Sugar and increase the butter by 15g.

VERDICT– This recipe makes for a crunchy outer layer with a Gungy filling. For a drier filling do omit the oil.

METHOD;

Watch how to prepare this quick dry doughnut recipe below;

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How to make Condensed Milk at home

Can you believe you only need 2 ingredients to make this? Perfect for your Ice Creams, doughnuts, candy or most sweet bakes etc

Once you make your Condensed Milk, place it in a sterilised Jar and cover it tight.  It stores in the fridge for 2 weeks.
Once opened consume within 3 days.

INGREDIENTS

2 litres of Organic Whole / Full Fat Milk

500g of White Sugar

 

METHOD

Watch how to prepare Condensed Milk the easy way below;

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

 

How to cook the tastiest Steak simply

How to cook the perfect Steak
The thought of a plate of Pan fried Steak with Parmesan shavings, soft Garlic on a bed of Rocket salad made me smile.

As I tucked into each bite I missed my friends and the bi weekly, Pub meal treat we used to have (pre lockdown century). it does feel like a century…
The only way I knew how not to dwell on the feeling of ‘loss’, was to treat myself to a simple Steak cooked perfectly for me.

I like my Steak Medium Well, how do you like your Steak?

For the ingredients,

Grab 400g of any Steak you can afford

1 tablespoonful of Butter

5 tablespoonful of Vegetable or Peanut Oil

Half a teaspoon of freshly milled black peppercorns

2 medium Rosemary stalks or 1 teaspoon of dried Rosemary

4 cloves of Garlic

Salt to taste

300g of Rocket Leaves

30g of Parmesan shavings

METHOD

Watch how I prepared my Steak below;

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