Tuesday, 12 December 2017


The French have 'Bouillabaisse' and Ghanaians have Light soup, however my favourite is my Mums version with freshly caught Tilapia, 'Akpa detchi'.

I particularly love my Mums way of making this dish, as it has a delicate and refreshing taste (compared to the bold flavours of most Ghanaian dishes).

Inspired by both dishes, I created a tangy and refreshing version with a Thai and Ghanaian fusion. 

The broth has an inclusion of Ginger, Aniseed, Fish sauce, Lemon grass, Kaffir Lime , fermented Locust beans and Tomatoes . 
The ingredients listed have alternatives, which you could easily find at your local grocers or most supermarkets. 

The addition of Cocoyam cubes makes it all the more delicious with an earthy taste. I've used Sea Bream and Prawns in place of Tilapia for this recipe, however you can use any firm white fish. 

I enjoyed a bowl of my delicious creation and uploaded a picture on both my Instagram 'ndudu_by_fafa' and Facebook page (Ndudu by Fafa).
No sooner did I receive comments like;

'Considering how much you've jazzed this up, I think it qualifies for its own brand new name'  

'Please share the recipe when ready. If we keep this half decent weather, it could definitely be on my weekend agenda'

'Creativity meets culture in the Ndudu Kitchen'

I love hearing from you all, particularly with feedback on the recipes. 


1 tablespoon of Coconut oil
2 medium sized Banana shallots
1 large peeled and thinly sliced sweet white Onion
20g of Ginger
1 diced green chilli
Half a teaspoon of Aniseed
350g of fresh Tomatoes
700 litres of Fish/ Vegetable stock
A pinch of fermented Shrimp paste / fermented ground locust beans. 
2 stalks of Lemon stalks
1 fresh Kaffir Lime (Sainsburys) or zest and juice of 1 Lime

10g of chopped Coriander 
6 fresh individual Mint leaves
1 teaspoon of Fish sauce
3 large peeled and cubed Cocoyam / Yam/Potatoes
500g of Sea Bream / Tilapia / Red Snapper / Cod cut into sizeable chunks
250g of peeled Prawns. 

Place a saucepan on a medium heat and add the Coconut oil 

Blend the Ginger, Shallots and Aniseed together. Add the Ginger blend to the Coconut oil and fry gently for 5 minutes. You should achieve a marmalade texture where the mixture will be slightly darker in colour. 

Blend the tomatoes and locust beans or shrimp paste together.
Add to the Ginger mixture, stir and cook gently for 25 minutes. 

Please ensure you stir occasionally to prevent it from burning or sticking to the bottom of your pan.

Add the stock and Cocoyam cubes to the sauce and cook for 10 minutes . 

Add the Lemon grass stalks and cook for a further 5 minutes. 

Add the thinly sliced Onions and Kaffir Lime and cook for a further 3 minutes. Add the fish sauce and taste. 

I omitted salt from this recipe, as the fish sauce provided the saltiness. Adding or omitting salt is a personal preference. 

If you're using the zest and juice of a Lime, add it now. 

Turn the heat off , add the diced green Chilli, your preferred  fish and Prawns . 

Cover the saucepan with baking paper or Kitchen foil and cover with the lid. 

Cooking the fish in the residual heat will guarantee you a perfectly cooked , juicy Prawns and Fish. 

Leave covered for 5 minutes. Serve in a bowl and garnish with both the Mint and Coriander. 

Bonne app├ętit!

All photos and recipe are by owner of this blog.  

Find more inspiring recipes, like this Fresh Fufu without pounding' recipe on my YouTube channel, 'Ndudu by Fafa'.
Don't forget to subscribe and share

No comments:

Post a Comment