Friday, 28 July 2017


Quenching your thirst with Coconut water under the hot sun of Accra , with your neck extended backwards, eyes squinted (shading from the sun rays), enjoying every soothing gulp of sweet juice in your throat, is a feeling one has to enjoy whenever you visit Ghana. 

It's mesmerising and toe curling at the same time watching young men climb the Coconut tree to pluck a few to trade. They pack the Coconut skilfully in a wheelbarrow as they roam the streets of Accra for customers. 

Coconut plays a huge role in most Ghanaian snacks, sweets and the oil is used for  cooking, hair and moisturising the skin.  

The classic Coconut rice doesn't include Kaffir Lime; however if you've been following my methods of cooking, you'll know my love for incorporating new flavours, in creating new recipes.  Kaffir lime is used in this recipe for it's aromatic flavour and the slight 'tanginess' it adds to this dish. Try it and thank me later. 

This recipe is inspired by the popular Ghanaian Coconut rice, known as  Angwa Mo, which is rice fried and cooked in a spiced oil with salted Beef.

I made this Coconut rice on ITV 'This Morning' and had everyone complementing me about the smell, texture and taste.
I preferred using Basmati rice for this recipe, as it gives the dish a fluffier texture. Watch the video below;

200g of Jasmine rice , Long grain rice or Basmati rice 
250ml of Coconut milk
60ml of Coconut water or Water
1 small finely diced Onion
1 tablespoonful of Coconut oil
2 fresh Kaffir Lime leaves or 1 teaspoon of Lime Zest.
Half a teaspoon of Salt

Pour your rice into a colander and run it under a warm tap for 3-4 minutes or until the water runs clear.

Place a saucepan with the Coconut oil on a medium heat for 2 minutes.

Add the Onions and fry gently for 3 minutes and add the Kaffir Lime.
Add the washed rice and stir, till well combined.

Add the Coconut milk and water, and turn the heat up. Once the rice starts to boil, reduce the heat to its lowest setting. Cover the rice with a grease proof paper and the lid of the saucepan to trap in the heat. 

Cook the rice in its steam for about 20-25minutes. (Don't be tempted to lift the lid off the rice when it's steaming). 

Watch the full recipe with another twist on my YouTube channel, 'Ndudu by Fafa'. Don't forget to subscribe and share. 

Serve your rice with your favourite stew, sauce or soup and better still use the leftovers for fried rice, which will be my next recipe on my YouTube channel. Have you subscribed yet? 

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

Wednesday, 26 July 2017


Paying homage to my tribal, Ewe dish of Banku and Okra soup (traditionally known as Akple and Fetri Detchi ). 

Okra soup can be made with either Seafood, Fish, Poultry or meat. My favourite is with seafood and fish, hence I made a decadent, smoky soup to pay homage to my tribal dish. 

This is an over indulgent and inspiring recipe hence you can omit some of the fish options and use what's readily available to you. 

Watch another way of making Okro soup on my YouTube channel.Don't forget to subscribe, like the video and share. 

I prefer to hand cut my Okra , hence you can use bicarbonate soda or edible potash, (when it's readily available). Adding the bicarbonate soda increases the mucilagenous characteristic of the Okra. 

One can pulse the Okra with water, using a food processor , to activate the mucilagenous texture of the Okra and omit the edible potash or bicarbonate soda.

There are various Okra recipes on my blog and YouTube page, including one version made with no oil.
Okra soup or stew is a versatile dish, where the recipe can easily be adapted to a Vegetarian, Vegan or a Pescetarian one. Try adding garden eggs, aubergines, mushrooms or your preferred vegetables to the recipe. 

Click here  for more Okra recipes



500g of finely diced Okra
2 large finely diced Onions
1 large roughly chopped onions
50g of blended Ginger 
3 tablespoonfuls of Zomi (spiced Palm oil) or Groundnut oil
2 Habanero chillies
Half a teaspoon of edible potash or 1 teaspoon of bicarbonate soda 
1 litre of Fish stock or Vegetable stock
1 Shrimp stock cube
300g of Kale of Spinach
3 large blended tomatoes 
Salt and pepper to taste 

Fish & Seafood
150g of Shitake Mushrooms or your preferred Mushrooms
2 large grilled Mackerel 
150g of smoked Haddock pieces 
150g of cubed Salmon
150g of cubed Cod fillets 
200g of shelled medium sized crabs 
150g of smoked Tilapia
150g of Prawns


Pour the oil in a large saucepan and place on a medium heat. 

Add 1 finely diced onions and fry gently for 2 minutes 
Slice 1 habanero chilli into thin strips. 
Add the chillies to the onion and fry for a further 2 minutes 
Add 30g of the blended Ginger and fry for 3 minutes .
Add the blended tomatoes and cook gently for 3 minutes. 
Add the smoked Tilapia and cook for another 5 minutes.


In a separate saucepan, on a medium heat, add the Onions, Okra, Stock cube, remaining 20g of the blended Ginger and Habanero chilli. 
Dry fry whilst stirring for 3 minutes and add the stock. 
Cook for 2 minutes and add the edible potash (Kaun) or bicarbonate soda and stir vigorously (careful not to spill). Cook for another minute and take it off the heat. 

Add the Okra, mushrooms and crab to the sauce, mix  and cook for 2 minutes. Add the washed Kale, Cod, Salmon and Haddock. 

Cook for a minute, taking care not to break the fish when stirring. 
Add the grilled Mackerel, chopped Onions and Prawns. 
Turn the heat off, cover the saucepan with a lid and let it steam for 5 minutes. 

The prawns will be juicy and tender. 

Serve on its own or with Rice, Banku, Akple or Kenkey. (Steamed fermented corn dumplings).

Watch how to make Akple on my YouTube channel, 'Ndudu by Fafa'. 

Watch how to make Okra soup on my YouTube channel, 'Ndudu by Fafa'. 

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

Tuesday, 25 July 2017


I urge every Ghanaian to promote Ghana positively to the rest of the world and support more local businesses. Whilst you're deliberating on how to show your support, why not enjoy this classic Ghanaian recipe.  In paying homage to a classic Ghanaian Sunday lunch, enjoy this Groundnut soup recipe with either 'Omo Tuo' (steamed rice balls), boiled Yam, Cocoyam, Plantain or Fufu. 


Groundnut soup is one of the best tasting Ghanaian dishes and its versatility with what one accompanies it with, makes it a firm favourite in most Ghanaian homes.

Watch how to prepare fresh Fufu without pounding, on my YouTube Channel, 'Ndudu by Fafa. Don't forget to show your support by subscribing and sharing the recipe.

I've used a mixture of Peanut and Almond butter to make this dish before and it was incredible. I'll share that recipe soon.

I've also noticed the addition of cooked black eyed beans,boiled eggs, various vegetables etc been served alongside the dish. Inspired by adding a touch of colour I served mine with steamed Okra. 

The Groundnut or Peanut butter soup can be made with Chicken, Lamb, Mutton, Goat, Beef, Fish or Vegetables. Be creative and enjoy this recipe. 

 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 Groundnut 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 or Fufu, some chicken pieces and the optional steamed Okra. 

Best served with a chilled beer or Riesling wine. 

Find more inspiring recipes, like this grilled Peri Peri Chicken on my YouTube channel, 'Ndudu by Fafa' and don't forget to subscribe and share. 

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

Sunday, 23 July 2017


Friday evenings are my favourite days when it comes to trying new recipes. The idea of using leftovers to create a dish, (before the weekly shop on Saturday morning) fills me excitement. 
I spend each working day in the office dealing with Insurance and weekends are for nursing my passion of cooking and creating new recipes. 
Today was no exception as I had some pre-marinated Chicken wings in my homemade Piri Piri sauce in the fridge. 

Watch how I made my Piri Piri sauce on my YouTube channel, 'Ndudu by Fafa'. Don't forget to subscribe. 

You can also find the transcript of the Piri Piri sauce and Portuguese rice recipe on my new blog

Most people will agree with me, when it comes to spending less time cooking on a Friday evening and more time eating, drinking and spending time with family and or friends. 
This recipe is perfect for any social setting and can be enjoyed with my Portuguese rice recipe, preferably using Chicken legs or salad. 

Ever since I made this Piri Piri sauce, I can assure you I've not been Nandos for a while. I created this recipe solely from using my taste buds and getting it closer to the Nandos Peri Peri, or Piri Piri marinade or sauce. 
You can use any part of the Chicken, however I find the whole leg as the best part, as its moist and more flavoursome. 
Making your own Piri Pri sauce or marinade is cost effective and it can be reserved in a tight closed container for at most 2 weeks in the fridge. 

Best to marinade your Chicken, before you go to work, to allow an easy cook and a reward of a flavoursome dish later in the evening. 

15 cleaned Chicken Wings
100g of Piri Piri marinade
1 teaspoon of salt

To serve
100g Piri Piri sauce
200g of Portuguese rice
Grilled Corn 

Place the Chicken wings in a bowl with its lid and add the Piri Piri marinade. Best to marinade this overnight or for a minimum of 2 hrs.

Don't add the salt at this stage, when marinating, as it will extract the moisture from the Chicken.
Add the salt when you're ready to prepare the wings. 

Place a grill pan on a medium heat for 3 minutes. Add the Chicken wings and grill on a very low heat for 12-15 minutes on each side. Turn the wings after every 6 minutes and baste it with some more marinade. Repeat the process till the wings are golden brown and cooked through. 
Alternatively you can barbecue the wings for the same amount of time. If you don't have a griddle pan, grill in the oven at 180*c for 25-30 minutes. 

Once cooked serve your wings with the PIRI PIRI sauce , salad and Portuguese rice.

Watch the video on how I made this recipe on my blog, 'Ndudu by Fafa' and don't forget to subscribe and share. 

 Find the Portuguese rice on my blog

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

Tuesday, 18 July 2017


The thought of a perfectly spiced, moist and tasty Jerk Chicken to accompany my left over Waakye, had me salivating as I kept walking faster to complete my 7.8km walk on Saturday. I kept my cheeky smile knowing I will head home to treat myself.  With each quick step I imagined my first bite into the Chicken, savouring of the flavours and deciding on whether to go for the legs, thighs, drumsticks or  wings'?. The decision was made when I saw the Chicken legs at my local butchers. I needed to get some soil from the Garden centre (to plant some herbs), however I drove past the centre consumed with excitement to start cooking.


I believe in the act of rewarding oneself, especially in the most trying of times. I've taken to walking as a form of exercise, escapism and to rejuvenate thyself.

 After each walk I find myself being more creative with recipes than ever coupled with a great sense of exhilaration. 

I had a great chat with my butcher and purchased a few Chicken legs and Wings and drove home happy with my purchases.
Looking into my spice larder, I started assembling my ingredients for the Jerk marinade. 
Anyway, enough of my dreamy imagination lets start cooking...

 Watch my Instagram stories about my Saturday morning walks. Follow 'Ndudu by Fafa' on Instagram.


30g of peeled fresh Ginger
1 Scotch Bonnet chilli
1 tablespoon of All spice berries
1 large clove of Garlic 
1 tablespoonful of black peppercorns
1 tablespoonful of dark brown Sugar
Half a teaspoon of ground Cinnamon 
Half a teaspoon of ground Nutmeg 
1 teaspoon of salt
35ml of dark Soy sauce
Juice and zest of 2 Limes
30g of fresh Thyme
70g of chopped Spring Onions 

6 Chicken legs


Best to use Free range or Organic Chicken.
Depending on how hot you want your Jerk sauce, you can double the chilli quantity. 
Personally, I preferred using just 1 (to enable the other flavours of herbs and spices to come through). Traditionally , Jerk Chicken is served with Rice and Peas (in effect Rice and Beans)which is similar to the Ghanaian 'Waakye'. Read more..


Place the Chicken legs into a bowl with a lid and pour the marinade over it. Mix everything together, cove with the lid and leave it to marinade for a minimum of 24hrs or better still 48hrs.

Remove the Chicken from the fridge to come to room temperature, whilst you heat your oven grill to 180*c
Transfer the Chicken and marinade into a baking tray. Place the tray in the middle of the oven and grill for 30-40 minutes.

Baste the Chicken with its sauce every 10 minutes until cooked.

Once cooked, remove the Chicken from the oven and leave it to rest for 5-6 minutes.

Serve with rice and beans (Waakye), Green salad and some of the Jerk juice. 
All photos and recipes are by the owner of this blog.  
Watch the full video on how to make the Jerk Chicken on my YouTube channel, 'Ndudu by Fafa'. 

Find more inspiring recipes on my YouTube channel, 'Ndudu by Fafa'. Don't forget to subscribe and share.