CHRISTMAS AND LOVE

                

Give to the heart, a reason to cheer.

XMAS PACKAGE

Wow! Check out this Christmas package.

KUKURUKU…… READY TO DIE!

                               

Wow! its another xmas season, preparing chicken this time should  not be  limited to frying alone, as we bring to you, other amazing/healthy ways to try out :

CHICKEN RECIPES (CHICKEN KABEBE)

Chicken kabebe is another way of roasting chicken which you can also enjoy.

Ingredient

MY RICE MUST BE DIFFERENT THIS SEASON! (Keresi Foods)

Tired of eating white rice and stew, or pepper soup, Jollof or Fried Rice? This Christmas will be a nice time to make a special rice recipe, different from what is trending. 

How would you like to prepare yours?

COMBINATION RECIPES (DOUKWA /TANFIRI)

Doukwa/Tanfiri is one the Hausa/Fulani snack that made with CORN and GROUNDNUT. It is tasty and delicious.

Ingredients  for Doukwa /Tanfiri

CAMEROONIANS RECIPES (KOKI CORN )

Koki is one of the foods that is popular all over Cameroon. This dish is normally cooked during the raining season because of the abundance of fresh corn, and it is very tasty and delicious.

Ingredients

CAMEROONIANS RECIPES (EKWANG)

Ekwang” is a dish very common in the South West Region of Cameroon and is said to have originated from this Region. This dish relished by many and contains the basic classes of food, the flavor and taste are heavenly mouth-watering.  It is cheap, fast to prepare and very nutritive. It is usually wrapped in vegetables which are so rich in vitamins.

Ingredients

CAMEROONIANS RECIPES (NJAMMA-JAMMA)

Njamma-jamma, (Jamma-Jamma, or Jama-Jama) is one of the most popular vegetables in Cameroon especially in the North-West Region. It is highly nutritious and it can be eating with the stems and leaves.

A highly medicinal leave, with slight better taste

Ingredient

CAMEROONIANS RECIPES (ERU AND FUFU)

Eru is a sure delicious meal to eat and ask for more, also, its nutritional content place it at a high value.

Ingredients:

CAMEROONIAN RECIPES (ELEPHANT SOUP)

Elephant soup is very delicious and tasty. It’s a meal you will enjoy with any swallow that you find convenient.

Ingredients

CAMEROONIAN RECIPES (ACHU AND YELLOW SOUP)

                          

Achu and yellow soup is one of the delicious meals in Cameroon. It’s the quickest and easiest  soup to prepare. You will enjoy this meal with coco yam.

Ingredients

CAMEROONIAN RECIPES (NDOLE)

Ndole is one very delicious meal. It is very tasty, healthy, and has a lot of  nutritional values. Ndole is one of the top favorite foods in Cameroon, and is always present at parties. It is an earthy combination of peanut, greens, seafoods, crayfish and traditionally, bitter leaf.

Ingredients

SOUP RECIPES (OKRA VEGETABLE SOUP)

Okra Soup is one of the quickest and easiest soups to prepare. Most homes complain about the work involved in the cutting of the two vegetables used in preparing this soup. Once the vegetables are ready,  it cooks in no time at all. Hausa’s called this soup  Miyan Kubew.

Ingredients

GHANA RECIPES (YAM FUFU WITH FRESH FISH SOUP)

YAM fufu and fresh fish soup is one of the delicious meals that brings back fond memories of growing up in Awudome(in the Volta region of Ghana). You can enjoy this meal with Cocoyam, Cassava, Plantain, or a blend of Yam cooked on the side to make yam fufu.

 Ingredients

HAUSA KOKO (MILLET PAP)

 Koko (Millet pap) is the hausa version of pap. Koko is  another type of pap made from millet (joro specie), unlike the normal pap which is made from corn. It tastes very much like kunu, another northern drink, made from millet. If you like drinking kunu, then you'd definitely love Koko too. Unlike kunu which is served cold, Koko is served hot with distinct particles of millet chaff within.

Ingredients for koko (millet pap)

GHANA RECIPES (GHANA GOAT LIGHT SOUP)

Ghanian Goat Light Soup is a very tasty and delicious meal you have to try out. It is a healthy way to eat soup, with assorted and nutritious ingredients involved.

Ingredients:

GHANA RECIPE (GHANA JOLLOF RICE)

Jollof rice is a popular dish all over West Africa. Its base consists of rice, tomatoes and tomato paste, onion, salt, and chili pepper, to which optional ingredients can be added such as vegetables, meats, and other spices.
The cooking method is to use groundnut oil to fry the finely-chopped onion, tomatoes and ground pepper (plus any other optional ground or chopped spices), and then to add stock and to cook the rice in this mixture so it takes up all the liquid. The rice takes on a characteristic red colour from the mixture. It can be served with cooked meat, chicken, fish or vegetables separately on the plate or they can be stirred in at the end. It is often served with fried plantain and salad.

Optional ingredients can include garlic, peas, thyme, African nutmeg, tea-bush leaves, partminger (a herb of the basil family), curry powder. There are many variations on Jollof rice throughout West Africa. Many nations there including Ghana and Nigeria lay claim to it. Jollof rice is also the traditional dish of the Jollof tribe in the Senegambia region. Below, is how me make Ghana Jollof rice.
Ingredients

GHANA RECIPES (OKRO STEW)

Okro stew is made with palm oil, hot peppers, okro (type of green vegetable), tomatoes, and onions. Okro stew is a favorite dish in the Greater Accra region but you can find this dish in almost all areas in Ghana. You can make the Okro stew with goat meat, beef, pork, fish or any other meat of your choice.

For those of you that are vegetarian, you may follow this same recipe, just omit the meat. You can add other vegetables like chopped egg plants, yellow squash, or chopped spinach, and vegetable both for extra flavor. Using fish will add extra flavor.

Ingredients:

GHANA RECIPES (AYOYO SOUP)

Ghanaians love using leafy vegetables for stews and soups. Ayoyo leaves are among them. Ayoyo soup is a recipe from Northern Ghana, made from specific leaves called Ayoyo. It is a very popular leafy vegetable in that part of the country. It’s very slippery in nature. Get the recipe and make a delicious Ayoyo soup for your family!

Ingredients:

GHANA RECIPES (KONTOMIRE)

Kontomire is mashed up Taro (cocoyam) leaves. It can be cooked with any protein of one’s choice like snails, crab, beef, boiled eggs or fish and sometimes prepared with Egusi (pumpkin seeds) and dressed up with palm oil. In West Africa ‘palava’ means business or trouble, but this dish can also be called, quite literally, Trouble Sauce.
It can be eaten with boiled green plantains, Yucca (cassava) or rice.
Ingredients

GHANA RECIPES (APIM - AMPESI)

Ampesi is any meal of either boiled yam/plantain/cocoyam/cassava or a mixture of any two or all of them served with stew/gravy/kontomire or thick palm-nut soup.

These are the ingredient that goes into the preparation of ‘Apim ampesi’ with garden eggs stew.

Ingredient

SOUP RECIPES (NSALA OR WHITE SOUP)

Nsala soup or White Soup is one of the most delicious soups. It is very tasty, fast and easy to prepare.  Most homes enjoy eating nsala soup due to its spicy taste and it is the only soup that is made without palm oil. It originates from  Riverine areas.

Ingredients

GHANA RECIPES (OMO TUO)

Omo tuo is a Ghanaian staple food made with rice. The rice is usually cooked with more water than usual to make it softer. It is then beaten a little to make it smooth, and shaped into sizable balls . It's english designation is thus "Rice Balls". It is usually served with tasty soup, made of groundnut or palm nuts. It's a Ghanaian delicacy, enjoyed by all people groups, most notably Akans, who coined its name.

Ingredient

GHANA RECIPES (PLAKALI)

Plakali is a staple food mainly prepared by the Ahanta and Nzema peoples of the Western region of Ghana. It consists of cassava dough cooked in hot water, and it is similar to banku, another Ghanaian staple food. Plakali is eaten with palm nut or groundnut soup.

Ingredients

GHANA RECIPES (KONKONTE)

Konkonte is a Ghanaian dish usually eaten with soups made from palm nut or groundnuts. It is popular in West African countries such as Ghana, Nigeria, and is also eaten in the Caribbean. It is a simple dish made from dried and pounded cassava, or manioc root, and takes upon a brown appearance once made. In Ghana the dish is locally prepared by the Akans where it's local name is derived from the Kwa languages. It is also known by many as abitie,  abetee,  lapiiwa, and lapelawa.

The appearance of the fully prepared Konkonte depends on the type of cassava used and to what extent it has been dried. It generally looks brownish in color but can also be chocolate-brown. Its color is similar to that of the top school uniform worn by basic students in most parts of Ghana.

The basics of cooking Konkonte begins with getting the cassava from the farm or from the nearest market. Cassava is one of the most widely eaten staples across Ghana because it is relatively cheap. One can buy relatively little of the flour and have enough for a whole family. It is this same cassava that is combined with plantain to prepare the local Ghanaian dish known as fufu (pronounced by some as Fufuo).

Pre-cooking

To get edible cassava, the plant must first be peeled. The peel can be used to feed livestock or used as manure to fertilize the farm yard (if a farmer). The edible cassava is then washed. It is cut into chips. These cassava chips are usually dried in the sun, then ground at a mill into powder.

There are a couple of ways to dry cassava chips. In Ghana, some farmers have what is termed in Twi as Apa, which simply refers to a kind of booth made of palm fronds on which farmers place their harvested maize. This booth is intentionally made over the locally made type of kitchen called Muka. This is done so that the smoke coming out of the firewood dries the maize, in this case the cassava chips. This method of drying gives the cassava chips a blackened appearance which affects the overall appearance of the final product— the prepared and cooked Konkonte. The best method, though, is the natural way - drying the cassava chips in direct sunlight by spreading them over a drying tray usually made of a wood or aluminium big enough to spread the chips on.

One noteworthy fact is that, when the undried cassava chips are left unattended for enough time, they will start developing a form of brownish-like algae on the surfaces. After developing this fungus, the appearance of the final dish will be affected. Thus it is recommended that the chips are dried while they are fresh to retain the whitish nature of the final dish. However, many believe the browning of the chips also adds to overall taste of the Konkonte.

To convert the dried chips into powder, it is pounded in a mortar and pestle, or taken to the mill to be ground. This gives the final product that will be cooked by adding water, kneading it on the fire until cooked, then you have your Konkonte dish.

Cooking and serving

GHANA RECIPES (TUO - ZAAFI)

  
Tuo Zaafi, also known as T.Z, has its origins from the Hausa language and the word "Tuo" means stirring or paddling, while the word "Zaafi" means hot. Tuo Zaafi is also known as ‘Saakbo’ in the other languages. Tuo Zaafi is not only popular in Ghana but also across some parts of West Africa and in countries like Nigeria, Mali, Burkina Faso and Niger.

  Tuo Zaafi is a staple food in the northern parts of Ghana and unlike other local foods such as banku, fufu, yam and others which can be found on most menu lists of restaurants across the country, Tuo Zaafi is not. It was not until quite recently that some restaurants started adding it to their menu list.

   Tuo Zaafi is commonly made with corn flour or millet flour and it is soft in nature and a little sticky when felt between the hands. It is normally eaten with any soup of your choice, but the most common soups associated with Tuo Zaafi is ‘ayoyoyo’ or dry okra which is also known as 'kubewa busheshe'.

The types of Tuo Zaafi also depends on the flour used in the preparation and the three main types are the corn, millet, and the red millet and apart from these types, we have the ones that you either add corn dough or cassava flour and these types are very common among the Kotokolies and Chambas.

Tuo Zaafi is a maize flour  dish from Northern Ghana, made with Jute leaves (Ewedu). It is eaten hot after it has been cooked. The soup is very special and practical. This is a typically unique Ghanaian soup and is normally green in colour because of the leaves they use to give it flavor.

So it is prepared from corn & cassava flour, served with jute leaves soup with seasoned goat, beef and lamb.

First you have to get some ingredients which are very affordable and available at all times.

Ingredients