I’ve not had much Ghanaian food at all but this soup was absolutely amazing. I LOVE the smoked turkey and such simple ingredients. Thank u so much @foodbyremi and a disclaimer Remi and her family prefer their soup thicker, if you want it thinner just add some water xx Ingredients * 6 chicken drumsticks * 500g Smoked Turkey * 2 maggi cubes * 1 large white onion * 1 tbsp grated ginger * 4 cloves garlic * 1 scotch bonnet * 1 tsp cumin * 3 bay leaves * 2 teaspoon anise seed * 1 large white onion * 2 large tomatoes * 700g peanut butter (the ghana best one is best brand for this or any from a Ghana shop) * 2 tablespoons tomato paste #groundnutsoup #ghana #ghanian #nationaldish #turkey #chicken #peanut #peanutsoup #fufu

Filmed my lunch with a slightly longer format :) its nice to be a be able to chat instead of rush sometimes Ingredients 50g apsaragus 50g panchetta 100g pasta 1 egg yolk Large handful parmsean (30g) 25g butter

This isnt really much of a recipe as it just depends on how much rice you have leftover. You can make it as spicy or mild as you like too!! Ingredients 3 tbsp vegetable oil 1 cup cooked rice 7 cloves garlic ½ tsp cumin seeds 1 tsp chilli powder (less if you want it milder) ½ tsp ground coriander ¼ tsp turmeric Juice of ½ lemon (optional) Small handful of coriander Roughly chop up the garlic Heat the oil and add the cumin seeds. Once sizzling add the garlic. Fry for a few mins until lightly browned. Add in the rice along with the dried spices. Toss well until evenly coated Season with ½ tsp salt Finish with the lemon and coriander

I had the most wonderful weekend in Barcelona with Airbnb. We got a sneak peak into elBulli1846 - one of the greatest restaurants in the world now operating as a museum. And for a once in a life time opportunity you can stay in the former restaurant via Airbnb for free!! The accomadation is absolutely beautiful and you also get to experience a dinner at Enigma (Michelin stared resturant owned by Albert Adrià)! The exclusive stay in elBulli1846 will be available for 1 night from 16-17 October 2024. You can request to book this stay beginning April 17 at 6:00 PM CEST at airbnb.com/elbulli1846. But until then here is the recipe for Spanish meatball tagliatelle:) ¼ onion, grated 3 cloves garlic, grated 1  egg yolk 2 tbsp milk 30g fresh bread crumbs 1 tbsp chopped coriander 1 teaspoon smoked paprika 1 tsp ground cumin ½ tsp oregano 250g ground beef 100g Spanish spiced chorizo Sauce 50ml olive oil 1 onion, finely chopped 5 cloves garlic, grated 6 anchovy fillets, with some of their oil 2 tsp smoked paprika 400g tinned tomatoes Large handful chives, finely chopped Preheat oven to 200C For the sauce: in a large pot, heat the olive oil and add the onions, garlic and anchovies for the sauce. Cook for 5 mins until lightly browned. Add the tinned tomatoes with 200ml of water to rinse the tin and simmer for 30 mins - or until the meatballs are ready. Combine all the ingredients for the meatball and mix very well so all the meat is evenly combined. Roll out into very small balls and place onto a baking tray. Roast in the oven for 6 - 8 mins or until lightly browned. Add to the tomato sauce and bring to a simmer. Boil the pasta in boiling water and add 100ml of pasta water to the sauce to get the desired consistency. Toss the pasta with the sauce and serve with chives. #ad @airbnb

With Eid just around the corner OFC I had to share the national dish of Pakistan with  @cookingwithzainab I’ve been lucky enough to have this dish so many times and honestly, it’s one of the best lamb dishes out there. it’s rich and decadent and so well-spiced. A TREAT! Ingredients: 2 tbsp ghee 2 tbsp vegetable oil 5 lamb shanks 1 tbsp salt 2 large onions 2 inch piece of ginger 6 garlic cloves 2 green chillies 100ml full fat yoghurt 2 bay leaves Ground spices: 1 tbsp salt 1 tbsp red chilli powder 1 tbsp Kashmiri red chilli powder 1 tsp ginger powder 1/2 tsp nutmeg powder 1/2 tsp mace powder ½ tsp turmeric 1/2 tsp citric acid Whole spices: 2 tbsp Fennel Seeds 2 star anise 2 tbsp coriander seeds 2 tbsp cumin seeds 1 tbsp green cardamom 1 black cardamom 1 large cinnamon stick 1 tsp cloves 2 long black pepper Pat the lamb shanks dry and season with salt. Sear in the veg oil and ghee and set aside. Blitz onions, ginger, garlic and green chillies together, then fry in the same pan for 5 mins. Combine all the whole spices together and grind them down into a fine powder. Add along with the ground spices to the onions. Keep stirring until well combined for 1 min. Add 1/2 a cup of water and let it reduce. To a bowl add yoghurt and whisk it for 20 secs before adding it to the spice mixture, keep stirring the whole time until the oil separates and comes to the sides, 2 mins. To your pressure cooker or pot, add the lamb shanks, the yoghurt/spice mixture, bay leaves and 6 cups of water. Bring it to the boil, then pressure cook for 20 mins or slow cook for 2 hours. Once the pressure has reduced, check that the lamb shanks have cooked through and skim away the excess oil, save the oil for later. Combining 3 tbsp plain flour with 100ml water and whisk until lump free. Add it to the pot, stirring constantly to mix it through. Let it simmer for 5-10 mins then serve topped with crispy onions, ginger, green chillies, coriander and lem on. #nihari #nationaldish #pakistan #lamb