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. 

Friday, 1 December 2017


‘Thank you Mama, I appreciate you a lot’, as I ended the call with my Mum.  I asked my Mum if she could get a few bags of Ademe or Molokhia leaves, since a friend was visiting London.
Mum advised, she’ll have them vacuum packed to protect its freshness and strict instructions on cooking them immediately I receive them. Mum handed the bag of food items with their certificates to my friend an hour before take off and sent a text to say it was on its way to me.

After 7 hours, I had a call from my friend to say she’d arrived. I arranged for a Taxi to pick the items up to my house and I started cooking straight away.
Ademe or Molokhia leaves are very nutritious and have a high Iron content. It’s great for your digestive system and bloating due to the mucilaginous structure of the plant. 
During my childhood, we were at the market at dawn to get the freshest of ingredients. Ademe was one of the vegetables Mum needed as fresh as possible. She insisted on the small like looking ones (which I believe were the Organic ones) and were the tastiest. Immediately we got home, we had to pick the stalks from the leaves, which was time consuming, considering how small they were. During the process of picking, which involved a few people, we had our chats including how we’re looking forward to the dish.
Mum always had specific ladies she bought specific ingredients from, with clear instructions and the Ademe had to be less than 12 hours old from picking when she purchased it. 

I couldn’t understand her fuss and questioned what difference it made? On our next visit, Mum purchased both the small and large Ademe leaves. She cooked the large leaves separately from the small leaves and left some of the small leaves in the fridge for 3 days. 
I loved the taste of the small leaves as they were intense with flavours in comparison to the large leaves.
After 3 days in the fridge the remaining uncooked leaves looked different. The stalks and leaves didn’t have their fresh green colour, instead they had a deeper green colour with a few leaves turning black and not smelling particularly nice.
I picked the bad leaves from the rest and noticed the stalks were harder. I learnt a valuable lesson that day and vowed to always cook my leaves within 36 hrs of picking.

It’s almost impossible to get these fresh leaves here in London.  What’s readily available are the frozen ones, which are okay but can’t beat the taste of the small fresh leafy type.
I had a big smile on my face as I knew Christmas came in early for me, because this is my favourite dish in the whole wide world.

Ademe or Molokhia leaves dates back to 5000BC , where it was and still is consumed by Egyptians and named as the ‘food for Gods’, due to its high nutritional content. Subsequently the leaves have been enjoyed in Sudan, Ghana, Togo, Nigeria , Sierra Leone and the Middle East. The Ewe tribe of Ghana  and Togolese do make Ademe Detchi or Dessi with the leaves and the Northerners of Ghana do make Tuo Zaafi with the leaves.
Nigerians also use it to prepare their soup called  Ewedu.

Traditionally Smoked Or Grilled deboned Mackerel is used alongside Crabs and Prawns for this soup. I used grilled Tilapia and Barracuda instead, because that’s what I had available. 
If you’re using the frozen leaves, defrost it naturally and it should be the last thing you add to your stock. Cook it for 4 minutes and no longer to keep the green colour of the leaves.


1kg of picked fresh Ademe / Molokhia leaves 
1kg of Smoked or Grilled Tilapia or Mackerel 
500g of Smoked Barracuda (Known as Lizzy)
300g of fresh Crabs
300g of fresh Prawns
700ml of Water
40g of blended Ginger, Onion, Aniseed and Garlic
2 large sliced Onions
1 Habanero chilli or 10 green Ghanaian chillies
Optional Shrimp stock cube
1 teaspoon of Bicarbonate Soda or Akaun
Salt to taste


Watch how to prepare this dish below and don’t forget to like the video😘

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

Wednesday, 29 November 2017


I’ve written a few doughnut recipes over time and I still try to improve the recipe each time.
I craved for hot doughnuts one morning and I was put off by how long it took. I decided to mix everything together and use my warm oven to speed up the process of the dough rising. 

Whilst waiting for my dough to rise, I decided to compile a few do’s and don’ts when preparing your Boflot/ Puff Puff/ Beignets/ Botokoin/ Bofrot/ Doughnuts 

  1. Don’t use milk; as it browns the doughnuts quickly 
  2. Use Water instead; as it allows the doughnuts to cook through before browning.
  3. Your dough should double up in size within 45 minutes to an hour. 
  4. Allowing your dough to rise overnight increases the fermentation of the mixture. This will allow the doughnuts to soak in the oil when frying.
  5. Best to place your dough in a warm place to quicken the process of it rising. Warm yout Oven up to 180*c and switch it off. Place the covered dough on top of the door to your Oven. If you’re lucky enough and you live in a hot and sunny country, place your covered dough mixture in the sun instead.
  6. Heat your oil up on a medium heat for 5 minutes. Test the oil is perfect by frying one ball. The ball should rise to the surface within 10 seconds. When this happens you have the perfect oil temperature. 
  7. Ensure you shape the balls evenly to allow an even cook
  8. Don’t overload your saucepan when frying the doughnuts. This will decrease the temperature of the oil and the doughnuts will be filled with oil.
  9. Don’t share with anyone 🙈😜 Enjoy!
Please note this recipe is for the wet version, however you can watch how to make the dry version below;

225g of Plain flour
30g of melted Butter
Half a teaspoon of grated Nutmeg or Mace
1 teaspoon of Salt
3 tablespoons of Sugar
1 tablespoon of dry Yeast
110ml of Water
700ml of Vegetable oil

Armed with the above hacks, you should always make the best doughnut each time.
Watch how to make this quick doughnut recipe below;

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