Wednesday, 9 August 2017


Over ripened Plantains are usually used to make Tatale (spicy and savoury pancake),a savoury Plantain cake known as Ofam in Ghana and Kaklo a savoury Plantain doughnut. I decided to create something sweet this time, since most Ghanaian recipes lack variant pudding choices. Anyway, since this was an experiment (that worked), I decided to microwave it instead of baking, as I wanted to get the right texture and then proceed to bake. However the texture was perfect and I decided to share the recipe. I hope you enjoy the recipe. I'll love to hear your comments, as it encourages me and helps me develop. Don't forget to share and subscribe. 


80g of melted butter 
80g of Self raising flour (preferably the self raising sponge flour, which is finer in texture and available in Sainsburys)
I tablespoonful of Sugar (optional)
Juice of 1 Passion fruit or 20ml of milk
1 free range or Organic Eggs
1 over ripened Plantain 
1 teaspoon of Vanilla extract or half a teaspoon of grated Nutmeg 
Salt to taste

Preheat your Oven to 180*c
Place the egg, over ripened Plantain and Vanilla extract or Nutmeg in a bowl.

Using a hand blender, blend everything into a smooth consistency.

Add the Sugar, Salt , Milk or Passion fruit juice and blend together.

Blend till smooth and add the self raising sponge flour. 

Gently mix the flour into the mixture til well combined. 

Grease a mug and fill it half way with the sponge mixture. Microwave for 1.5-2 minutes, until puffed up and cooked through when you insert a skewer. 

Microwaving the mixture for a few seconds more could dry the cake, hence microwave it for 30 seconds at a time till cooked

Preheat your oven to 180*c
Butter your 8x3cm muffin and pour in the cake mixture. Bake for 15-18 minutes. Insert a skewer in the middle of the cake and if it comes out clean its cooked.  

Enjoy this recipe warm with a scoop of Vanilla ice cream. 

Find more more inspiring recipes, like this Guinea Fowl fried rice on my YouTube channel, 'Ndudu by Fafa'. Don't forget to subscribe, try the recipe, leave a comment and share.  

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

Tuesday, 8 August 2017


This dish is inspired by the famous 'Ewa Agoyin'. The dish originates from the 'Agoyin' people of Cotonou, Benin. It's also a popular dish amongst the Togolese and the Ewes of Ghana. 
As Benin borders Nigeria, Nigerians have subsequently adopted the dish as its a firm favourite. 

Traditionally the sauce is made with bleached Palm oil, however I've replaced it with Coconut oil for that 'Ndudu twist'.
 The black Chilli sauce is inspired by the Ghanaian 'Shito', hence this recipe is filled with inspiration. You can also add shrimp stock, however I omitted it from this recipe and increased the amount of shrimp powder I used. You can also use cray fish powder as a substitute for the shrimp powder. Try this recipe and thank me later 😜


200g of black eyed beans soaked overnight 
1.5 litres of water
3 ripened peeled Plantains
300ml of Sunflower oil
Salt to taste


Black Chilli sauce 
150ml of melted cold pressed Organic Coconut oil
300g of shallots or Onions
30g of Ginger powder 
20g of fresh Ginger
2 cloves of Garlic 
1 tablespoonful of Aniseed
150g of Chilli flakes
250g of Shrimp powder 
1 shrimp stock(optional)
Salt to taste 

Start by rinsing your soaked beans with cold water and place it in a saucepan.
Fill the saucepan with 1.5 litres of water and place on a medium heat for an hour (until the water runs almost dry). Soaking your beans cuts the cooking time in half. The beans are ready when they're soft to touch and the water runs almost dry. 
Using a masher, roughly mash the beans to a textured mixture and set aside. 

Watch how to boil your beans on my YouTube channel,'Ndudu by Fafa' and don't forget to subscribe and share. 

Time Management 
Whilst cooking the beans, place a saucepan on a medium heat and add the Coconut oil for about a minute.

Blend the Ginger, Aniseed , Garlic and Onions into a smooth paste and add to the melted Coconut oil. Cook this gently for 5-6 minutes,continuously stirring the mixture (to prevent the bottom from catching).

Fry gently till the oil separates from the Ginger mix and you have a thick marmalade texture. Add 1 teaspoon of salt and stir till well combined. 
(Please note I use less salt, but you can increase the quantity to your preference).

Add the Chilli flakes and powdered Ginger and fry gently for  5 minutes. 
(This will allow the flavours to infuse) .

Add the powdered shrimp and mix till well combined. 

At this stage you can add the optional Shrimp cube (I omitted it from this recipe).

Fry the mixture constantly till it's dark in colour and if it requires any extra oil, just add a tablespoonful of Coconut oil. This darkening process shouldn't take no more than 12-15 minutes. Once you achieve the dark colour, take the sauce off the heat to cool down and fry your Plantain 
You can reserve any leftover black Chilli sauce in an airtight glass container.

Peel the skin off the Plantain and cut into your preferred shape. 
Place the diced Plantain in a bowl and add salt to taste.
Place a frying pan on a medium heat and add the sunflower oil or your preferred oil. Heat the oil for 3 minutes.
Gently add the Plantain and fry for 2 minutes on each side. 

Watch how to fry ripened plantain on my YouTube channel, 'Ndudu by Fafa' and don't forget to subscribe and share. 

To serve
Scoop a portion of your mashed cooked beans into a plate , top it up with your black Chilli sauce and fried Plantain. For a fancy dressing use any available bowl to shape your beans.

 Best to enjoy with chilled Pint of Beer or Cider and for non alcoholic drinkers enjoy with a glass of Cranberry or Pineapple juice .

Find more inspiring recipes 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.

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.