Wednesday, 21 December 2016

Mildly Spicy & Sweet Coated Peanuts

Coated peanuts are popular titbits usually served with others such as chinchin or Ghana chips at parties. They're very addictive and the great thing about them is that the flavours can be adjusted to suit ones taste and preference. For this post, I went for a mildly spicy and sweet coating.

  • 200g Raw Peanuts 
  • 2 Cups Boiling WAter 
  • 125g Plain Flour 
  • 100g Granulated Sugar 
  • 1/2 Tsp Black Pepper 
  • 1/2 Tsp White Pepper 
  • 1/2 Tsp Cayenne Pepper 
  • 1/2 Tsp Cardamom 
  • 1/2 Tsp Cinnamon 
  • 1/2 Tsp Salt 
  • 1 Egg 
  • 50ml water 
  • Oil for deep frying 
1. Blanch peanuts in boiling water and boil for 3 minutes. Drain and spread peanuts on a tray lined with kitchen paper. Let the peanuts dry for some couple of hours, preferably overnight.

2. In a bowl, place the flour and spices and mix together. Set aside 50g of the flour mix for dusting. To the remaining flour mix, whisk in the egg and water to form a thick paste.


3. Add spoonfuls of the paste to the nuts. Mix until well coated. Add more paste if necessary.

4. Add a dusting of flour to the nuts to help separate them. Sieve off excess flour before frying.

5. Heat up the oil until very hot. Check the temperature buy adding a small piece of nuts. Once this floats and start to brown, the oil is ready to use. Fry on low heat.


6. Fry the nuts in small batches. Break up any bunched up nuts to ensure even cooking. As it cools down, they get crunchy and a shade darker. So be careful not to over fry the nuts as they'll get burnt.

7. Once cooled store in an airtight container.

Tuesday, 16 August 2016


Jollof Rice is a favourite West African party dish thought to have originated with the Wolof tribe in Senegal. However, the constant banta between some countries throws some uncertainty about its originality and who cooks it best. Cooking the best Jollof Rice can be a bit tricky and a skill that needs to be mastered and perfected. I personally didn't like cooking Jollof until I formulated a recipe which is a no fool proof recipe. Ever since then, I'm always happy to cook Jollof even in my sleep! The recipe is so easy to follow you won't believe how quickly you'll transform into a Jollof PRO. Follow my 5 easy steps to turn into a pro.

SERVES: 4 - 6


COOKING TIME: 60minutes


• 400g Tomatoes blended
• 500g Passata
• 2 Bay leaves
• 15g Fresh ginger, peeled
• 100g Fresh onion, peeled
• 3 Garlic gloves, peeled
• 120ml Vegetable oil
• 2 Tbsp Aftrad Village Kitchen 10 Spice Blend
• 1 ½ Tsp Cayenne Pepper (or to taste)
• 1 ½ tbsp table salt (or to taste)
• 900g Long grain perfumed rice (plus 100g if needed)
• 500ml Boiling water


1. Place blended tomatoes, passata and bay leaves in a medium sized heavy based pot. Simmer mixture into a paste. Once done transfer into another bowl. 
2. Blend ginger, onion and garlic into a paste. Add a splash of water to help with blending.

3. In the same pot used for simmering the tomatoes, heat up the oil until sizzling hot. Add the onion/ garlic/ ginger blend, use a splash of water to deglaze the pot if needed. Fry until it looks like breadcrumbs then add 1 tablespoon of Aftrad Village Kitchen 10 Spice Blend. Stir for about 30s to release the oils from the spices. Now add the tomato paste, stir and fry for about 5 minutes, then add the other spoon of Aftrad Village Kitchen 10 spice blend, add salt to taste fry for another 5 minutes. Ensure seasoning is a little overpowering at this stage.

4. Wash the rice in a colander until the water runs out clear. Add the washed rice to the stew, mix well and let it fry for 3minutes. At this point the rice should be well coated with the stew but if you find the stew to be extra, add 100g of washed rice and stir let if fry for a minute. Add the boiling water, check seasoning and add a bit of salt to taste if needed. Cover and let all the water simmer into the rice.


5. Now cover rice with two layers of aluminium foil and pot lid. Lower the heat, preferably move to the smallest hob and on very low heat. Let the steam cook the rice. Only stir with a fork about 30minutes into the cooking time. Let the rice cook until soft.


Serve Jollof rice with your favorite meat such as kebabs, garnish Jollof with chopped with coriander, onions, spring onions and vine tomatoes.

Sunday, 26 June 2016

Tilapia Light Soup with Yam Chunks

A typical Ghanaian Sunday lunch will be a soup based meal with some carbohydrate counterpart. Ghanaians love for soup is portrayed in the varieties available, from light soup to palm nut, groundnut and Ebunuebunu (Green) soup. The inspiration for Tilapia Light soup was taken from a typical fresh fish soup cooked by tribes along the coast of Ghana. This Tilapia light soup is fresh, heart warming, mildly spicy and rich in flavour, refreshingly light yet filling and the addition of the yam chunks makes it a super filling meal.



COOKING TIME: 40 minutes



  • 2 Tbsp African Soup Spice Blend
  • 2 Tbsp of Onion Paste
  • 1 Tbsp of Ginger paste
  • 1Tsp Salt


  •  2 Large Tilapia fresh Fish, cleaned and cut up in medium size pieces
  • 320g mixture of tripe and cow foot pieces
  • 1 Tbsp Tomato paste
  • 1 Medium White Onion, peeled
  • 300g Vine Tomatoes, cleaned
  • 1 Small Scotch Bonnet Pepper (or to your taste)
  • 1 Tbsp butter beans
  • 1.5 litres of water
  • 200g Yams, peeled washed and cubed. 
  • Salt
  • Water


  1. Boil cubed yams with just enough water to cover it and salt to taste. 
  2. When yams are soft, remove and strain the excess water. 
  1. Add all the seasoning to the tilapia, cow foot and tripe in a soup pot. Cover the pot and gently shake to evenly coat the contents of the pot. Allow it to season for at least 20minutes. 
  2. Add 200ml of water, tomatoes, onion and scotch bonnet to the pot. Cover the pot and cook for about 2- 5 minutes just enough to get the fish to steam. Remove fish and set aside. Continue boiling till tomatoes and onion have softened and all the water has simmered down completely. Remove tomatoes, onion and scotch bonnet, place in a blender add the butter beans and 500mls of water. Blend until smooth. 
  3. Add the tomato paste to the pot, stir well, add 100mls of water and stir. Let this cook for about 5 minutes. Now strain the blended mixture into the pot. Re-blend the chuff with the remaining water and restrain into the pot. 
  4. Half cover the pot and let it gently simmer for about 35 minutes. Then add the fish and continue to gently simmer for another 5 minutes. Taste and correct seasoning with salt. 

Serve soup with yam chunks floating in the soup. Garnish with basil leaves.

Saturday, 19 December 2015

Toolu Beef Angwa Mu (Salted Cured Beef Oil Rice)

Angwa Mu literally meaning Oil Rice is another favourite way of cooking rice in Ghana. It is so simple to cook yet satisfying. It can be cooked plain without the salted beef (Toolu beef) but the toolu beef takes it to another level. Toolu beef is a salted cured beef used in flavouring sauces in Ghana. When this cured beef is used in angwa mu, it adds another dimension of flavour to the rice. Try this version of boiled rice and I'm sure you will love it. 

  • 3 Cups Rice 
  • 2 ½ Cups of Boiling Water
  • Handful of Salted Cured Beef (Toolu Beef) 
  • 1 Small White Onion 
  • 1 Small Red Onion
  • 2 Big Bay Leaves
  • 1 Tsp White Pepper
  • 1 Tsp Black Pepper
  • 1 Tbsp Butter
  • 3 Tbsp Olive Oil
  • Salt to taste


1. Peel and slice the white onions into half moons.

2. Peel and slice the red onions into circles.
3. Place a thick based pot on the hob and heat up. Add the olive oil and butter and heat up until hot.

4. Add the white onions and the bay leaves, stir and fry until the white onions start to look translucent.
5. Add the salted cured beef and stir. Fry for about 3 minutes.

6. Wash the rice in a sieve until the water runs clear and completely drain. 

7. Add the rice to the pot and stir. Scrapping the sides and bottom of the pot to deglaze the pot.
8. Add the white and black pepper, stir and let the rice fry for about 2 minutes.

9. Now add the boiling water and pinch of salt to taste. Stir and cover the rice with kitchen foil plus the pot cover.

10. Turn down the heat or transfer to a smaller burner with the heat completely turned down.
11. Cook the rice until soft and all the water is soaked up in the rice.
12. Once cooked add the red onions and stir. 

13. Serve rice with shito, fish, grilled chicken, coleslaw or anything you fancy.

Thursday, 17 December 2015

Ghana Style Corned Beef Meat Pie

Ghana style meat pies are mainly loved because of its rich shortcrust pastry and filling. Actually, most times the rich pastry is more desirable than the filling. In Ghana, meat pies are usually sold as street food snacks. Every one has their favourite vendor. People do actually travel at length just to buy their favourite pie from a particular vendor. This shows how we love our meat pies and how important the meat pie needs to be good tasting and tick all the points. Getting the pie crust to be good is sometimes a challenge. If you are like me who struggles with making shortcrust pastry, then this version of my shortcrust pastry will be the thing for you. It is so easy to make. For this pie pastry, I give credit to my lovely friend, Mina. Until Mina, let me into her secret, I always struggled with getting the perfect pie pastry all the time. Since she showed me her version, I have never looked back. I have tried various versions but I always end up going back to this easy and fail proof method. The result is a crumbly rich pastry which just melts in your mouth.  This Christmas, give this recipe a try and your friends will keep coming back for more in the coming year. Enjoy. 


Pie Pastry:
  • 500g Plain Flour plus more for rolling
  • 500g Vegetable Fat Spread (for baking and cooking)/ Margarine
  • Pinch of Nutmeg
  • 1 Egg for brushing

  • 340g Corned Beef
  • 1/3 Cup Red Onion, diced
  • 1/3 Cup Fresh Tomatoes, diced
  • 1 Maggie Cube, crushed 


1. Prepare the pie filling first. Warm up a frying pan or pot and add the oil.

2. Once hot, add the diced onions and sauté until it’s soft. 

3. Add the diced tomatoes and stir. Season with the crushed Maggie cube. Fry for about a 1 minute.

4. Now add the corned beef and stir. Fry for another minute and remove from heat. 

5. Sift the flour and pinch of nutmeg into a bowl. 

6. Add the vegetable fat spread to the flour. Note, vegetable fat spread should be at room temperature.
7. Using the finger tips, incorporate the spread into the flour. When well incorporated, this will be soft and sticky dough. Fear not as this is exactly what you want.

8. On a floured surface, roll out small batches of the dough. Flour dust the rolling pin to prevent the dough from sticking on to it. The floured surface and rolling pin, makes it easier to handle the pastry dough.

9. Using a round cookie cutter or a shaped cutter of your choice, cut the pastry dough into required shapes.

10. Add spoonfuls of the filling to the centre of each shape. Fold it over and use a fork or finger to crimp the edges. Use the fork to create holes on top of the pie, use any design you prefer. The holes allow steam to emanate from the filling during baking.

11. Grease and flour a baking tray. 

12. Whisk the egg and set aside to be used as an egg wash.

13. Place the pies on the baking tray and brush the surface with the egg wash. 

14. Heat up the oven to 200oC.
15. Bake the pie until it has a golden brown colour on the surface. This will take about 20 – 30 minutes.

16. Remove the pie and let it cool down.
17. Serve the pie warm or cold with your preferred beverage or drink or basically enjoy it as a snack.