Saturday, 14 November 2015


Yam is a popular tuber used in most African and Caribbean dishes. There are over 600 varieties of Yam (supposedly 95% of them are grown in Africa) and generally they have a tough brown outer later with a white or pale yellow flesh. Yams are used the same way you would potatoes and it's used in this recipe for a fish pie.

Serves 6

Yam Mash
300g of Yam peeled and cut into chunks 
2 tablespoons of butter
100 ml of double cream
Salt and pepper to taste


Sautéed Leek & mushrooms 
1 large finely chopped leek
1 shallot cut length ways
50g of Oyster/ Chestnut mushrooms ( optional)
Shallot and Mustard sauce
1 finely diced shallot
2 tablespoons of English mustard 
1 tablespoon of whole grain mustard
1 teaspoon of malt vinegar 
500g of mixed fish (Smoked Haddock, Cod and Salmon)
Most supermarkets stock the mixed fish.

Place your washed sliced Yam in a saucepan and add water. The water should cover the Yam completely and bring it to the boil on a medium heat. Cook for 10-15 minutes, (insert a fork to the Yam, if it permeates without any resistance, it's done).

Sliced Yam

Drain the water from the Yam (using a colander) and leave to dry for 2 minutes. 
Pass your steamed Yam through a ricer into a bowl. 

Add the butter and cream and mix well, 
Season with salt and pepper. 

Place a frying pan on a medium heat, add the olive oil and chopped leeks

Sauté the leeks for about about a minute and add the sliced shallots. Cook for another minute, add the mushrooms (optional) and cook for another minute. 
Set aside until ready to use. 

Add the sliced shallots to the frying pan previously used. 
Sauté the shallots for 2 minutes on a medium heat and remove from the heat. 

Add the sautéed onions to your Béchamel sauce (Click here for recipe) on a medium heat.

Add the English mustard and whole grain mustard to the Béchamel sauce. 

Mix well and cook for 2 minutes. Take the sauce off the heat and add the vinegar. Quickly mix everything together and leave on the side.

To assemble
Preheat your oven to 180*c.

In a casserole bowl or a clay bowl, layer the following; 
Add your sautéed leeks, your assortment of fish and your mustard sauce.

Using a piping bag or spatula, pipe your mashed Yam over the filling making sure you cover it entirely. 

Using a fork, draw lines lightly on the surface, making sure not to break the seal, as above.

Place your pie in the oven and cook for 18-25 minutes or until the surface is golden. 

Remove from the oven and leave to rest for about 5 minutes. 
Serve hot with your favourite steamed vegetables. Enjoy!

All photos are by the owner of this blog. 


In the coming weeks, find inspiring Christmas recipes on my blog with the 'Ndudu twist'. 

Ingredients are carefully selected to ensure they're readily available to everyone and alternatives are offered. 

Let's start with this easy but equally impressive nibble. 

Thinking about ways to incorporate similar but unusual flavours to traditional recipes enabled me to create this recipe. 

This recipe is inspired by 'Kelewele' (a spicy fried, cubed ripened Plantain) which is a popular street food in Ghana. 
Click here for the Kelewele recipe. 

Kelewele is served with peanuts , hence the idea of making a Suya crumble(made from peanuts and African spices) to accompany the Plantain would be a match made in heaven. 

Enjoy this nutty, sweet, spicy snack and don't forget to comment and leave a feedback.  


2 large ripened , peeled Plantain cut in half and into long strips. 
100ml of Coconut oil

Herby Suya mix
15g of finely chopped fresh Oregano or your favourite herb. 
30g of finely diced spring onions 
10g of finely diced fresh Parsley 
50g of Suya mix
20g of crushed roasted peanuts
Salt and pepper to taste 

 Mint, Lemon rind, Coriander or Basil


Add the Coconut oil to a frying pan, place on a medium heat for 3-4 minutes. 

Add the Plantain strips, fry for 2 minutes on each side and set aside.

Mix all the Suya ingredients (to create a herby Suya mix) together into a crumble texture and set aside.  

Toss the hot Plantain in the Suya mix and serve immediately. 

Perfect with Apple juice, Palm wine or Cider. 

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

Wednesday, 11 November 2015


'Tom Brown'  is the name of a popular porridge in Ghana. I've always wondered why this roasted corn porridge is known as 'Tom Brown '. I'm sure once this recipe goes out, someone might have an explanation or the history behind the name.

Ghanaian breakfasts are varied and surprisingly gluten free. Even though the recipe is easy to follow, one can end up with a lumpy porridge. 

The key to achieving is a silky smooth porridge is to stir constantly, especially at the initial stage of cooking. 

The roasted corn flour (the base for this  porridge) is made from harvested corn on the cob , that is dried, separated from the cob and roasted. 

The roasted corn is then milled into flour, which is then used for various recipes including 'Zowey' (a spicy peanut ball). 

The flour is mixed with water and cooked on a medium heat till you have a silky smooth double cream consistency. 

The porridge is traditionally served with sugar, milk and bread. 

The recipe here has my own nutty and spicy twist, the Ndudu twist. Enjoy 

Serves 4


170g of roasted corn flour
600ml of water
3 tablespoonfuls of brown unrefined sugar 
Half a teaspoon of salt
1 tablespoon of ground Ginger 
A pinch of red chilli
1 tablespoon of smoothly ground peanut butter 

Add all the ingredients including the water to a saucepan. 

Using a wooden spatula mix everything together till completely mixed with no lumps. 

The key to  a smooth porridge is to constantly stir the mixture, till you can feel  it thicken like a custard.

Place the saucepan on a medium heat and stir ) in the figure of eight)  for 7 minutes or until you have a slightly firm ,smooth, silky consistency. 

The recipe makes for a thicker porridge to accommodate the milk. Alternatively  use your preferred milk (Tiger nut or almond milk) or just add 150ml water instead for a single cream consistency. 

Take the saucepan off the heat and serve in a bowl or calabash. 

Add your milk and serve. 

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

Sunday, 1 November 2015


On the 'Ndudu by Fafa' cookery show on ABNTV, Sky 235 this week, I paid homage to a classic Ghanaian Sunday lunch 'Omo Tuo', which is 'Rice balls' usually served with Peanut butter soup 'Nkatie Kwan', Palmnut soup or a mixture of both. 

I've also noticed the addition of cooked black eyed beans, served alongside the dish, as I serve mine with steamed Okra. 

The peanut butter soup can be made with Chicken, Lamb, Goat, Beef, Fish or Vegetables. 

On set

 Nigerians refer to the rice balls as 'Tuwon Shinkafa' and the similarities of ingredients for both countries(Ghana & Nigeria) fills me with intrigue, even though different methods of cooking are involved. 

Serves 6

Spiced Peanut paste
400g of Peanut butter / Groundnut paste
1 large fresh Tomatoes
1 medium onion
20g of peeled Ginger
600ml of water / stock

2 litres of Chicken stock
1 Habanero chilli or Scotch Bonnet
1 large red Onion
2 medium tomatoes
2 tablespoons of Tomato purée 
12 steamed Okra (heads and tails cut off)

1.4 kg of Chicken, cut into sizeable chunks. 
30g of freshly peeled Ginger
2 cloves of Garlic
1 large onion
3 Green Chillies 
100ml of water
1 Habanero chilli / Scotch Bonnet.

350g of ground rice or rice flour 
150g of rice
800ml of water
1 teaspoon of salt


Spicy Peanut butter paste;

In a blender add the Peanut paste, Ginger, Onion, Tomatoes and stock or water. 
Blend everything together till smooth. Transfer the contents to a saucepan and place on a medium heat. 

Cook gently for 30 - 45  minutes, stirring frequently or till you have a thick and oily paste. (see below)


Blend together the Ginger, Onion, Garlic and Green chillies together. 
Marinade the Chicken with the Ginger and chilli mix for at least an hour. 

Transfer the marinated Chicken into a saucepan and place on a medium heat.

 Add the whole Scotch Bonnet and steam the Chicken in its own juices for 10 minutes, on a low heat. 

Add 100 ml of water and cook for a further 5 minutes and set aside. 

Add 1 litre of Chicken stock to the spicy peanut paste and mix till well combined. 

Using a fine strainer, pass the spicy peanut mixture through into a saucepan and place on a medium heat. 

Add the tomato paste and mix well. 
Add the 2 medium tomatoes , Scotch bonnet and red onion. 

Cook gently on a medium heat for 30 minutes or until the onion and tomatoes are soft. 

Remove the tomatoes, onion, chilli and place in a blender 
Add the remaining litre of Chicken stock and blend to a smooth consistency. 
Pass the tomato mixture through the fine strainer into the Peanut soup. 

Cook the soup gently (still on a medium heat) for 10 minutes. 
Add the steamed Chicken to the soup and cook further for 10-15 minutes. 

The soup is done when the peanut oil settles on the surface

Mix the rice , salt and water in a saucepan and place on a medium heat. 
Place the lid over the saucepan and steam the rice for 25 minutes, on a medium heat. 

The texture of the rice ball should be moist and firm. 

Using a wooden spoon, stir the rice mixture to release the starch of the rice. 
The rice is done once it's soft to taste. 
Scoop a ladle of the rice into a bowl and shape into a ball. (See above)


To serve
Scoop 3 ladles of the peanut butter soup into a bowl, add a rice ball, some chicken pieces and the optional steamed Okra. 

Best served with a chilled beer or Riesling wine. 

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