Katheryn Kangas

It feels like time has been so good to us. To see how much you've grown in just 8 months seems unbelievable. I never thought that the days would come by so quickly into months. To watch you grow, smile, cry, crawl, and your attempts to take your first steps, fills my heart with so much joy, hope and pride. Kimi Nana Kweku Kangas, thank you for choosing me to your mother. Having you is definitely destined and I pray for God's protection upon your life as you keep growing in Grace.

Baked plantain stuffed with Guacamole, topped with chili and salad. This recipe is very simple and easy to make. It's a great alternative to frying the plantain to cut back on the calories. It's also #glutenfree and can be a great substitute to baked potatoes. Back home in Ghana I always buy the roasted plantain from the street vendors and simply stuff them with meat, chicken or vegetables, avocado etc just go with your fancy. The list is endless and they're all so delicious. For this recipe I baked the plantain brushed with coconut oil and stuffed it with a guacamole and salsa filling. Give it a try and you'll love it also.  All you need 1 semi ripe plantain 1 tsp coconut oil 1/2 avocado mashed 1 tsp oil 1 tsp lemon juice Salt and pepper to taste 1/2 of big size tomatoes chopped 1 tsp chopped onion 1 tsp chopped chili (optional) How to make it Pre heat oven with baking tray inside to 200°c Peel plantain and coat with coconut o...

Easy, quick and delicious no flour recipe for the perfect breakfast. All you need 1 cup of almond powder 2 eggs 1 teaspoon baking soda 3-5 tablespoons of milk Butter/Coconut oil for frying How to make it Add eggs and baking soda to almond powder. Whisk to combine completely. Add a tablespoon of milk one at a time to mixture till desired consistency. Add more milk for a loose mixture but not more than 1/2 a cup. Fry in badges for 1 minute on both sides. Enjoy

Being in the diaspora, Finland to be precise is proving very tough especially with the weather and my African foods. Personally it took me over a year to discover an oriental African shop in my locality. You can imagine the excitement as a foodie. But my excitement was short lived as most of the food items seemed to be never available. Luckily for the shop owner is very nice and calls immediately they receive fresh produce. When I get them, especially yams, I always prep them and freeze them for longer periods. They are so versatile and can be used in many ways both African and European recipes. I am crazy about my Ghanaian foods and it's my passion to create easy yet delicious recipes. Like yams and Cocoyams, I fry, boil, make them into mash, make fritters and so on. While exploring with European recipes, I also try to add some Ghanaian influences like spices and the methods of cooking into it. Mostly they turn out just great and almost perfect which makes me a happ...

I love exploring with my Ghanaian ingredients and this is one of my favourite for breakfast and brunch ideas. No flour needed for this easy and delicious cocoyam quiches. All you need 2 small cocoyam tubers 1 tablespoon dill 1 teaspoon salt 4 eggs 1 celery stick finely chopped 1/2 red ball pepper finely chopped 1-2 garlic gloves finely chopped 1 teaspoon each dry basil and thyme 1 Finnish sausage How to make it Pre heat oven 200° c  Peel, wash and grate cocoyams. Grease muffin stray and fill with grated cocoyams filling out the muffin shape. Bake for 20 -30 mins or till they start to brown. Meanwhile add eggs, spices and vegetables. Set aside. Also cut sausage into small pieces. Take out cocoyam sausage and then pour egg mixture over them (about 2 tablespoons each for each quiche) . Bake for 20 minutes or till egg mixture is set. Enjoy for breakfast or brunch.