Thursday, 6 July 2017


Enjoy this classic Ghanaian dish with Jollof rice, on its own, with some chips and polished with a glass of un-oaked Chablis or a chilled glass of Palm wine. 

Find out why this is a popular and favourite dish amongst Ghanaians by watching the recipe on my YouTube channel, 'Ndudu by Fafa'. 

Don't  forget to subscribe, try the recipe , leave your comments and share. 

4 pieces of Chicken 
30g of fresh Ginger
3 cloves of Garlic
1 Habanero chilli or 10 Pettie Belle chillies
3 pods of Grains of Selim or Hwentia
1 large Onion
1 Chicken stock cube
450ml of Oil
1 levelled teaspoon of salt


Blend the Ginger, Onion, Chilli and  Stock together into a smooth paste
Marinade the Chicken in the Ginger blend for a minimum of an hour
Transfer the marinated Chicken and juice into a saucepan and steam on a low heat for 10 minutes 
Add the Grains of Selim and steam for another 10 minutes 
Add salt to taste and cook for another minute.
Remove the Chicken pieces from the stock into a strainer. This will dry the surface of the Chicken.  

Place a Wok or Saucepan on a medium and add the oil.
Heat the oil for 4 minutes.
Carefully add the Chicken pieces and increase the heat.
Fry the Chicken pieces till its browned. This shouldn't take more than 5 minutes. 
Once browned remove the Chicken from the oil into a strainer (to get rid of any excess oil).

Serve immediately with your Jollof rice or use it for a tomato stew to enjoy with Plantain, Kenkey, Banku, Yam etc.
You can also serve it with pan fried crunchy  Peppers and Onions mix. 

Watch the video on how to make this recipe on my YouTube channel, 'Ndudu by Fafa'. Don't forget to subscribe and share.

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