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

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.

QUICK MEATY RICE RECIPE

Introducing a quick one pot Rice dish that’s packed with natural flavours and a perfect comfort food for a working week.

You can use Brown Rice instead of White Rice and also replace the minced Meat with either Turkey, Chicken or Pork.

Considering this recipe requires a few ingredients the outcome in terms of flavour is unparalleled to any other Rice recipes.

INGREDIENTS

300g of minced Beef

250g of Basmati Rice

2 medium sized sliced Onions

100g of Butter

1 tablespoonful of Aniseed

1 Bay leaf

4 tablespoonful of Suya spice Mix

1 tablespoonful of Smoked Paprika

1 tablespoonful of Mixed Herbs

1 tablespoon of Salt and Pepper to taste

300ml of Water or stock

 

TO SERVE

Serve with fried Plantain , Salad or steamed Vegetables

 

METHOD

Watch how to prepare this quick Ground Beef Rice recipe below;

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THE TASTIEST WEST AFRICAN GREEN CHILLI SAUCE RECIPE

The Ghanaian Green Shito recipe

Introducing an all natural flavour packed sauce that doubles up as a marinade for Lamb or Goat Meat.

Im currently testing it with Chicken and I’ll update you with the verdict later.

The recipe makes for a mild, tangy Green Chilli Sauce with subtle hints of seafood and a smoky taste. For a spicier version you can use Green Habanero Chilli or Scotch Bonnet.

Add a few teaspoonful to your fried Rice, Scrambled Eggs or Potato salad. Use this sauce the way you would Ketchup and also as a marinade.

I’ve covered into detail, which type of spices to use for varied Meat products on my YouTube channel, ‘Ndudu by Fafa’, titled ‘The Beginners Guide to using Spices’.

MARINADE YOUR LAMB WITH THE GREEN CHILLI SAUCE


INGREDIENTS

100g of mild Green Chillies

150g of Pettie Belle Chillies (Kpakposhito) – in the absence of this Chilli you can increase the amount of mild Green Chillies to 200g and add 1 Green Bell Pepper

100g of Squid Rings/Scallops/Fresh Prawns/Snail

200ml of Rapeseed/Groundnut/Peanut oil

4 large Onions

4 cloves of Garlic

2 tablespoonful of Apple Cider Vinegar

200g of Parsley

70g of smoked Shrimps

Salt to taste

 

ROAST SHOULDER OF LAMB

1 zest and juice of Lime

1.5kg shoulder of Lamb

1 tablespoonful of Cumin seeds or powder

1 tablespoonful of Salt to taste

METHOD

Watch how to make this versatile all natural Green Chilli sauce below;

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

EASY COCONUT CURRY RICE RECIPE

Coconut Curry Rice

Enjoy this budget friendly and equally delicious Coconut Curry Rice recipe with a few ingredients.

INGREDIENTS

200g of Basmati/ Long grain or Jasmine Rice

250ml of Coconut Milk

60g of Butter or Coconut oil

3 dried Chillies or 1 teaspoon of Chilli flakes

1 Cinnamon stick

1 tablespoonful of Cumin seeds

1 tablespoonful of Curry Powder

Half a teaspoon of Salt

TO SERVE

With this versatile recipe you can add some shredded Chicken, Eggs, Mushrooms, varied Vegetables etc that’s readily available to you to make fried Rice.

Alternatively you can serve it with either Lamb or Fish stew and some steamed Vegetables, all of which are available on my YouTube channel, ‘Ndudu by Fafa’.

METHOD

Watch how to prepare this easy and equally delicious Curry Coconut Rice recipe below;

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

 

ABOBOI AKARA (Bambara Beans & Plantain Fritters)

Inspired by the traditional, West African, Vegetarian and Gluten free Aboboi (Spiced Bambara Beans sauce which is served with Plantain Pancakes), is this Akara/Koose version.

Escape into the land of flavour and experiment with this recipe.

INGREDIENTS

250g of Bambara Beans

200ml of Water

2 medium sized over ripened Plantain

3 medium sized Onions

5-8 Green Chillies

1 Red Bell Pepper

Half a medium sized Yellow Bell Peppers

1 teaspoon of Salt to taste

 

TO SERVE

Serve this with either Raita, Mint sauce, Houmous or Guacamole.

METHOD

Watch how to prepare this inventive Gluten free West African snack below;

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THE AUTHENTIC ABOBOI RECIPE

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

Easy Homemade Cottage Cheese recipe

In my previous recipe post I made the West African Cheese known as Wagashi and proceeded to also make Cottage Cheese with the remaining Organic Whole Meal I had left.

The process of making Cottage Cheese is similar to making Wagashi. The similarities end where the Curd is separated from the Whey for Cottage Cheese.

In making of the Wagashi I used distilled White Vinegar, whereas for the Cottage Cheese I used Lime juice and infused the whole milk with Lemongrass.

You can omit the Lemongrass all together and also use Lemon instead of Lime.

INGREDIENTS

4 pints or 2.2 litres of Organic Whole Milk

4 juice of Limes or 2 Lemons

2 optional crushed Lemongrass stalks

Please note you’ll need a Cheese Cloth for this recipe. In the absence of a Cheese Cloth, you can use an old washed and cleaned Pillow case.

 


TO SERVE

You can serve your Cottage Cheese with any stewed fruit and drizzle with optional honey. Add some Cottage Cheese to your scrambled Eggs for a flavour packed Brunch or Lunch.

METHOD

Watch how to make your own flavoured Cottage Cheese below;

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WAGASHI (THE WEST AFRICAN CHEESE RECIPE)

The West African Cheese recipe
How to make the West African Cheese

The Fulani’s (from the Northern part of Ghana) first introduced Wagashi into Ghana.

Wagashi / Wara/ Woagachi is enjoyed in Nigeria, Togo, Benin, Burkina Faso, Mali, Côte D’Ivoire etc

The Cheese is made from Cows milk and it’s  naturally delicate in taste when Salt is not added.
Traditionally hot fresh Milk is mixed with the pounded leaves of an Apple of Sodom Plant and Salt to make Wagashi.
The inclusion of the Apple Sodom Plant turns the Milk into Curd, which is then drained using a cheese cloth. The drained curd solidifies which then makes Wagashi.
In the absence of the Apple of Sodom plant, I’ve used distilled White Vinegar which mimics the traditional recipe to a ‘T’.
If you’ve tasted Halloumi before then you’ll love this as they share a similar taste.

INGREDIENTS

2.2 litres / 4 pints of Organic Whole Milk

118ml of distilled White Vinegar

2 tablespoonful of Salt

200ml of Vegetable oil for frying

TO SERVE

Serve the fried Wagashi with the West African Suya spice blend which will be available soon on BuyNdudu.

Watch how to make this incredible fried Cheese below;

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