Thursday, 28 December 2017


Fish stew is a versatile dish, that accompanies many Ghanaian carbohydrates including Kenkey, Rice, Yam , Plantain etc
This recipe is inspired by the famous Kenkey House’s (at Adabraka, a suburb of Accra) Fish stew. 
I’ve used Sea Bream for this recipe, however you can use Tilapia, Red Snapper, Sea Bass or any preferr d firm fish.

4 large, cleaned and gutted Sea Bream, divided in two.
1 teaspoonful of dried Rosemary 
3 tablespoonfuls of flour 
1 litre of Vegetable/ Sunflower/ Rapeseed oil 
2 large peeled and sliced Onions
1 Habanero chilli or 10 Pettie Belle chillies 
700g of blended fresh Tomatoes 
40g of Tomato purée 
2 Bay leaves 
1 large diced Green Pepper

Ginger Blend
20g of peeled Ginger cut into pieces
1 large peeled Onion cut into chunks 
1 teaspoon of Aniseed 

Watch how to make this amazing dish below;

Don’t forget to subscribe, try the recipe, leave a feedback with your comments and share with family and friends. All photos, recipes and videos are by owner of this blog.

Saturday, 23 December 2017


Over ripened Plantains used to make Kakro or Tatale in Ghana. Recipes are available on my YouTube channel, ‘Ndudu by Fafa’. What I love about the African way of cooking is the ingenious way of using up every part of the edible ingredients and creative ways of using the byproduct. 
The skins of the Plantain are fed to goats or used to make Akaun (African Potash).
In the spirit of finding more ways to use our ingredients, I created this simple recipe, which  pairs well with Turkey, Beef or Lamb. It’s a hassle free dish and one that should be made and served immediately . 

1 over ripened Plantain


Watch how to prepare this recipe below on my YouTube channel, ‘Ndudu by Fafa’.

Don’t forget to subscribe, share, like the video, try the recipe, leave a comment with your feedback and share with family and friends.
All photos, recipes and videos are by the owner of this blog.


‘Ayigbe biscuit’ is a scented , gluten free and clay baked biscuit from Agbozume, in the Volta region of Ghana. It’s made from Cassava and Coconut flour and has an almost creamy taste, coupled with a nutty flavour.
I’ve created this recipe using my taste buds and it’s the best cookie you’ll ever enjoy. 
Try this cookie with a warm glass of milk.

150g of Coconut flour
150g of Cassava flour
50g of  Coconut oil
Half a levelled teaspoon of grated Nutmeg 
2 tablespoonfuls of Sugar
A pinch of Salt

Watch how to create this classic, Gluten-free, Ghanaian biscuit.

Don’t forget to subscribe, try the recipe, like the video and share with your family and friends.
All photos, recipes and videos are by the owner of this blog.

Friday, 22 December 2017


The sound of pounding Fufu and the aroma of a Goat or Chicken soup, will be served in almost every household during Christmas in Ghana.
Inspired by the above, I decided to video a Palm nut soup recipe, which is also known as Banga soup in Nigeria. 
I’ve used the tinned Palm nut cream for this recipe, since the traditional way of extracting the Palm nut cream can be labour intensive and time consuming.

Traditionally, one has to pick the individual fruits from the thorny casing, which can be painful. 
Luckily they’re already picked when they hit the markets. I remember in the late 80’s my Mum wasn’t impressed with the introduction of the ‘Agric’ type of Palm nut, which was twice the size of the local Palm fruits. They didn’t taste as great the local one. It turned out the smaller and darker looking Palm nut fruits were the Organic type and the larger ones had ‘fertilizers’ introduced to the soil , hence the name ‘Agric’.

The Palm nut fruits are then washed and boiled till they’re soft. One then uses a pestle and mortar to pound the fruits, to separate the thin, fibrous outer layer from the hard shells.
Hot water is then used to separate the juice of the fruit from the fibre and hard shell nuts.
The fibrous  part of the fruit is then dried and used to light fires. The nuts are cracked and one can enjoy it on its own or use it for Palm Kennel oil.
The leaves are also used to make brooms and the tree as firewood. 
Palm nut soup is cooked differently from each tribe in Ghana. This is due to the varied ingredients used in the soup. This recipe is inspired by Mum, since she only used Goat meat and smoked Tuna for the soup. I've used herring powder in place of smoked Tuna for this recipe. Enjoy!

800g of Palmnut flesh
1.2 litres of water
1 large Tomato
I large Onion
1kg of cubed Lamb
1 teaspoonful of Cayenne Pepper
1 tablespoon of Herring powder
100g of Garden Eggs divided in two
100g of Okra 
10 individual Pettie Belle chillies ( Kpakpo Shito)
Salt to taste

30g of Ginger
1 large Onion
1 tablespoon of Carom seeds
1 tablespoon of Aniseed

Watch how to prepare this below 

Don’t forget to subscribe, try the recipe, leave a comment with your feedback and share with your family and friends.
All photos, recipes and videos are by the owner of this blog.

Tuesday, 19 December 2017


A typical day involves me waking up at 5am to edit my videos, upload them and make my way to work. This day is slightly different as I’m on my way to the BBC WORLD SERVICE office to embarrass myself, by participating in their annual food quiz show. The show is about asking the most obscure food questions that are difficult to answer and watch individuals squirm to produce an answer 🙈. 

Whilst the video is uploading, I’ve decided to write this recipe as I sit comfortably in the back of a taxi. A perfect distraction to my nerves 😳.

Anyway, since it’s Christmas soon, what better way to make your Turkey with the Ndudu twist. The flavours used in this recipe complements the Turkey perfectly. You’ll end up with a citrusy, aromatic and slightly nutty tasting Turkey.

Cooking time;
20 minutes for every 450g and an extra 20 minutes to rest the Turkey, before serving.

The Turkey pairs well with my golden roasted Plantain  and Kilombero Jollof Rice recipe, coming soon. 
You have enough time to buy the necessary ingredients to emulate this recipe. In the unlikely chance you have difficulty in sourcing some of the ingredients, leave a comment below and I’ll try to help with alternatives. 


1.4kg of Turkey (serves 6 people)
30g of chopped fresh Rosemary or 1 tablespoonful of dry Rosemary 
30g of fresh Oregano or 1 teaspoonful of dry Oregano.
Peel of 1 large Orange 
2 tablespoons of Suya spice mix (Watch video on my YouTube channel, ‘Ndudu by Fafa’.
250g of Butter
1 teaspoon of mixed spice 
1 tablespoon of Salt 
1 litre of Chicken stock (optional)

Watch how to prepare the perfect Turkey below;

Don’t forget to subscribe, try the recipe, like the video and share.
All photos, recipes and videos are by the owner of this blog.

Monday, 18 December 2017


20 years ago I was served a few cuts of grilled steak , which was to rare for my liking. Over the years I learnt to appreciate the flavour in each stage of the meat cooking. I found the well done Meat was tougher to chew and began appreciating the medium cooked stage of the meat.

Over the years I've learnt it's more of a personal preference and you can't force one to eat the meat the way you deem fit. 
Most of my friends will instruct I cook their meat thoroughly and didn't want to see any 'Pinkness' or 'Redness' (It was best to serve them Chicken or Guinea fowl instead). 

This recipe has the meat at a Medium, Medium rare and Rare state. If you wish to cook your meat for longer, you can for an extra 4 minutes to guarantee you a moist meat.
Leave a comment below on how you like your meat? 

1Kg T Bone steak 
2 tablespoons of Suya spice
1 teaspoonful of Chipotle chilli
! teaspoon of Avocado oil
Half a teaspoon of Salt to taste

Watch how to cook your perfect Steak below; 

Don't forget to subscribe, try the recipe, leave a feedback with your comments , like the video and share. 
All photos, recipes and videos are by the owner of this blog. 

Friday, 15 December 2017


The Ewe's of Ghana have their Amorkple (where the corn dough is slightly fermented) with Ademe Dessi and the Northerner's of Ghana have Tuo Zaafi with Ayoyo.

Similar ingredients are used in preparing the above dishes, however they do taste differently and that’s the beauty of most Ghanaian dishes. 
Preparing this dish was a natural progression, considering I had fresh Molokhia leaves. 
Tuo Zaafi is gluten free, light, fluffy and kind to ones stomach.
It’s served with Ayoyo , which is a  Green leaf soup (Molokhia leaves) with a Miso taste and a flavour packed stew.

Watch how to make the tastiest Lamb  stew below;

125g of Corn flour
125g of Cassava flour
500ml of Water
400g of Molokhia leaves 
1 large Onion
1 Habanero Chilli or 10 Pettie Belle Chillies
400ml of Fish, Beef or Lamb stock
1 tablespoonful of Shrimp powder 
Half a teaspoon of Dawadawa powder
Salt to taste 

Watch how to prepare this dish below; 

Don’t forget to subscribe, try the recipe, leave a comment with your feedback, like the video, share with family and friends.
All photos, recipes and videos are by the owner of this blog. 

Thursday, 14 December 2017


What do you mean by the ‘ Ghanaian fried Rice recipe’? With a cheeky grin, I described the recipe was inspired by the Ghanaian boarding school experience.

 One had to enjoy their black chilli sauce (Shito) with most things including boiled rice (after sneaking it out of the dinning room to our various dormitories). 
I particularly enjoyed mixing my Rice with Sardines, the Black Chilli sauce and wish I could add some sliced Onions. 
As I looked into my fridge for something quick for lunch, I decided to create this recipe. Funny how ones experience shapes their decisions for the future. I decided to also film the recipe with the limited time I had, before I went to work.
Watch how to prepare the perfect Coconut rice below, which works perfectly with this recipe.

The best tasting Black Chilli sauce (Shito) recipe is available on my YouTube channel, ‘Ndudu by Fafa’.
Don’t forget to subscribe and share.

I decided to use cured Beef for this recipe, since it’s what I had available. The Beef was cured only for 12 hours, hence wasn’t as salty. Please avoid adding Salt if you’re using cured Beef. You can use any Meat, poultry, Fish or Seafood for this recipe. Be creative!


1 teaspoonfull of Coconut oil
250g of boiled Rice
2 tablespoonful of Black Chilli sauce (Shito)
180g of thinly sliced Sirloin steak
1 deseeded and diced Green Pepper
2 Eggs

Watch how to make this easy to follow recipe on my YouTube channel below;

Don’t forget to subscribe, try the recipe, leave a comment with your feedback, like the video, share with and friends.
All photos, recipes and videos are by the owner of this blog.

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 appétit!

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

Monday, 11 December 2017


'Angwa Mo' is simply rice fried and cooked in oil. 'Angwa Mo' is a classic favourite of most Ghanaians as it's a flavourful and quick recipe to follow.


The rice is usually cooked with (salted beef) and served with omelette and or tinned Sardines. The inclusion of salted beef gives the rice an umami flavour which works perfectly with the browned onions.

Ideally using Thai fragrant rice (popularly known as perfumed rice in Ghana) for this recipe gives the dish an aromatic flavour. You can use long grain or basmati rice as a substitute. 


The browning of the Onions gives the rice a golden colour and sweet flavour to the dish. Frying the diced salted beef gives the beef a nice crunch, allows the beef to take on the sweet flavour of the Onions and slight heat from the chillies. The crunchy bottom of the rice is incredible and everyone will fight for a portion.


In the absence of salted beef, you can use salted Ham or Fish like Koobi (dried salted Tilapia), however for that authentic Ghanaian flavour, you need your salted beef. You can find the salted beef at most African grocers in London.
Alternatively make your own salted Beef, by watching the video below;

I've used smoked Ham and Coconut oil for a creative recipe, where I served it with pan seared Duck. Recipe coming soon .

The amount of oil used for this dish is more than necessary and can be reduced. The quantity of oil used, is to ensure the cooked rice, maintains a perfect glossy sheen. You can  substitute the Sunflower oil for Coconut oil (for a healthier version).

If you're using the salted Beef, be mindful of the amount of salt you use. Once you add the water, taste to ensure it's perfectly seasoned. If not add a few pinches of salt at a time (not more than half a levelled teaspoon) to the recipe.
I washed my salted Beef under cold water for a few seconds to get rid of any excess salt (this enabled me to control the amount of salt I used).


The intoxicating smell of the oiled  rice could make your tummy rumble and send off an open invitation to your neighbors. Don't be surprised if you get a knock on your door, when you try this recipe. 


20ml of Sunflower oil
200g of washed Thai fragrant rice (Perfumed rice)
250ml of warm water
20g of diced salted Beef
6 Pettie Belle Chillies (Kpakpo shito)
Half a teaspoon of salt


Wash your rice till the water runs clear.
Place a saucepan with the oil on a medium heat.
Once hot, add the Onions and fry till it starts to brown.


Just when the Onion starts to brown add the salted Beef , Chillies and fry for 2 minutes.


Add the washed rice and fry for 3 minutes.

Add the water and increase the heat to a higher setting.
Once the rice starts to boil, cover it with a grease proof paper or foil.

Decrease the heat to the lowest setting, cover the saucepan with its lid to trap the steam.

Leave the rice to cook (don't be tempted to lift the lid) for 20-25 minutes.


The secret to having a fluffy and perfectly cooked rice is to let it cook in its own steam.

Watch how prepare this dish below; 

Don't forget to subscribe, try the recipe, leave comments with your feedback, share and like the video. GUINEA FOWL FRIED RICE FROM GHANA

Once cooked and perfect set aside and start preparing your Omelette.

Find the Omelette recipe here.

Serve the Angwa mo with Omelette , Sardines and enjoy it with a refreshing homemade Lemonade.

Find more inspiring recipes like the perfect party Jollof rice recipe, on my YouTube channel 'Ndudu by Fafa' and don't forget to subscribe.

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


Abolo or Ablo is a gluten free sweet and slightly sour, steamed dumpling which is popular amongst the Ewes of Ghana, Togo, Côte D’Ivoire and Benin. 
Abolo is made with Corn and Rice flour, Sugar, Baking powder and yeast. 

It’s best enjoyed with a spicy Tomato Salsa (known as raw pepper), and fried tiny white baits known as ‘One Man thousand’.

Steaming the Ablo or Abolo in a banana leaf, will require a thicker mixture, hence add the extra dry ingredients, as per the instructions below.
This is an easy to follow recipe and a must try. You can enjoy the Abolo with Ademe dessi, Shito, Okro soup etc.

 Watch the full recipe on my YouTube channel,’Ndudu by Fafa’. 

100 Corn flour
60 Corn starch 
300g Rice flour
Half a teaspoon of baking soda
7g of dry Yeast
2 tablespoon of Sugar
500ml of Water

Thicker version 
120g of Rice flour
50g of Corn flour
7g of dry yeast


Watch how to prepare Abolo or Ablo from scratch below ;

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

Thursday, 7 December 2017


A typical Ghanaian stew has to be packed with flavours, if not your dish will be returned with an outspoken token of displeasure.
This recipe will guarantee you the best tasting stew ever. You can use your preferred meat or poultry for this dish.

 There are a few rules to ensure you make the best stew always.
  1. Best to use sun dried Tomatoes 
  2. Allow each flavour to develop before you include each ingredient. Eg; Allow the Tomato purée to cook till the oil settles at the top. This allows the Onions and Ginger blend infuse perfectly.
  3. Cook on a medium heat to avoid burning your stew.
  4. Cook your fresh Tomatoes till the oil separates and it’s slightly darker in colour. This signifies a flavour packed stew.
  5. If your Tomatoes are under cooked, then you’ll end up with a sour like taste.

Microwave or boil your fresh Tomatoes beforehand to reduce the water content. This cuts your cooking time in half.

500g of fresh blended Tomatoes 
2 sliced Onions
10 Pettie Belle Chillies (Kpakpo Shito) or 1 Habanero Chilli 
80g of Tomato purée or paste
1 teaspoon of dried Rosemary 
20ml of Vegetable oil/ Rapeseed oil/ Coconut oil or Olive oil
3 strands of Grains of Selim (Hwentia)

40g of peeled Ginger
1 peeled and diced Onion
4 strands of Grains of Selim
1 tablespoon of Grains of Paradise 
5 Pimento or All spice
10 Pettie Belle Chillies (Kpakpo Shito)

Watch how to make this flavour packed stew below;

Do try the recipe, leave a comment with your feedback, like the video and share with family and friends.
All photos, recipes and videos are by the owner of this blog.

Tuesday, 5 December 2017


Yam Pottage (as called by Nigerians) MPOTO-MPOTO ( as called by most Ghanaians, the Akan name)or Yam porridge (perfect way for me to describe it) is a delicious and quick recipe and one that's synonymous to both Ghanaians and Nigerians. 

The creamy and lightly spiced taste would leave you wanting for another plate. The Yam Pottage gets its bright orange colour from the spiced Palm oil used. Please ensure your Palm oil is sustainably produced and for the best type go for Zomi (which is produced perfectly by the Ewe tribe of Ghana). Zomi is Palm oil infused with secret spices which packs a great flavour. A perfect choice for this dish.

Try using smoked Fish for an authentic flavour. I opted for Prawns instead as I didn't have any smoked fish, however by adding Shrimp powder it gave the dish an intense seafood flavour.
I call it making the most of what you have😜. 

250g of peeled and cubed Yam
500ml of Fish stock
2 tablespoonfuls of Zomi (Spiced Palm oil).
1 large diced Onion
1 chopped green chilli
250g of shelled Prawns (or smoked Fish)
1 teaspoonful of Shrimp powder or Shrimp stock
20g of finely chopped spring onions and Green chillies(optional)
Salt to taste.


Place the Yam cubes and Fish stock in a saucepan on a medium heat. 
(Cubed Yams cooks quicker, however you can slice them as shown below).
Boil for 10-12 minutes.


In a frying pan, melt the Zomi (don't burn it as you'll loose the beautiful flavour of the Zomi).

Add the diced Onions and fry gently for 2 minutes.
Add the chilli and Shrimp powder and fry for another minute.

Transfer the oil mixture (Zomi, Onions, Shrimp powder and Chilli) to the boiling Yam. 

Add salt to taste. 
Cook for a further 8 minutes 

Add the Prawns and cook for another 2 minutes. 

The Yam at this stage will have a mushy and slightly firm consistency.

Mash the Yam further with a wooden spoon (careful not to mash into a smooth paste). It's best to have some Yam bites as this gives the dish the perfect texture.

 Cover the mixture for a further 2 minutes (the steam will cook the Prawns further). 

Serve warm and sprinkle with chopped Spring Onions (which is optional) and enjoy! 

Watch the full recipe on my YouTube channel, 'Ndudu by Fafa'. Please don't forget to subcribe, try the recipe, leave a comment with your feedback and share with family and friends. 

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