Saturday, 21 October 2017


After baking and filming my Sugar bread recipe, I had to schedule in my weekly lunches for work. 
I decided to grab a few items from my local grocer. I bought a whole Chicken, a couple of Salmom fillets and Pork ribs.
I started to create an aromatic marinade and decided to include a few Alligator Peppers, to my blend. A quick smell and taste of my marinade made me smile (cause I realised I had created a unique flavour).

I quickly marinated my Chicken and Pork ribs in my newly created flavour. I placed the marinated meat in the fridge to continue cooking the next day. 
I was exhausted and decided to to take rest. A notification alert from my phone (asking for a Gari Fortor recipe) had me smiling the next day.
I knew, I had just about enough Gari for the recipe. The idea that I could serve the Gari fortor alongside the grilled Chicken, had my taste buds tingling. 
This is an easy to follow recipe and a must try.

Best to marinade your meat or poultry for a minimum of 3hrs or better still overnight in the fridge.

Avoid adding salt when marinating (as the Salt absorbs moisture).

20g of peeled Ginger
1 large Onion
1 Habanero chilli
1 tablespoonful of Olive oil
1 levelled teaspoon of Aniseed
2 Star anise 
1 levelled teaspoon of Alligator peppers
3 cloves of Garlic 
Juice of 1 Lemon or Lime
1 tablespoonful of Paprika 
Half a teaspoon of freshly milled black peppercorns 
Half a teaspoon of salt 
1 packet of Chicken pieces (Preferably Drumsticks and Thighs)


Blend the Ginger, Onion, Star Anise, Alligator peppers, Garlic and Habanero chilli into a smooth paste.

Add the spice blend to the Chicken and Paprika. Massage the spice blend  into the Chicken pieces and marinade in the fridge for a minimum of 3 hrs or better still overnight. 

When ready to cook the Chicken, remove the Chicken from the fridge and pre heat your grill to 180*c

Add salt and Olive oil to the marinated Chicken and mix till well combined.

Grill your Chicken for 35 minutes.

Watch more on my YouTube channel 'Ndudu by Fafa' and find out what I served this grilled Chicken with? 

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

Tuesday, 17 October 2017


No sooner had I posted the picture of the Gari Fortor on my social media, did comments of 'when will the recipe be up on YouTube'? I had to quickly edit the video and uploaded it last night. 

Gari is made out of  grated Cassava that's fermented and roasted. Gari has a Couscous consistency and most West Africans use it just as you would Couscous and more. 
Gari can be enjoyed both in a savoury or sweet way. It's one popular staple in West Africa due to its quick nature of preparation. 

In Ghana we use Gari in making 'Gari soakings' a boarding school favourite (mixed with groundnut and cold milk), added to soups as a thickener, in making  RED RED  etc, whereas in Togo it's used for GARI PINON , Attiรฉkรฉ in Ivory Coast or Eba in Nigeria. 

Gari fortor is basically Gari mixed with a flavour packed Tomato based sauce and served alongside Waakye or on its own with ones favourite protein. 
Watch how to cook the perfect Waakye on my YouTube channel


This is a quick recipe to make and the flavour comes from the sauce. It's imperative the sauce is packed with flavours. 
Watch how to make the smoky Salsa sauce , which was used for this recipe;

170g of the smoky Salsa sauce
1 large Onion
4 tablespoonful of cold Water
1 tablespoon of Vegetable oil or flavoured oil from the Smoky Salsa sauce
250g of Gari

Watch how to make this decadent and equally delicious Gari Fortor below; 

Don't forget to like the video if you enjoyed it, try the recipe and leave a comment with your feedback. I'll be equally grateful if you can share the video amongst your friends and family. 
All photos, videos and recipes are by the owner of this blog. 

Friday, 13 October 2017


Akple and Fetri detchi is the traditional dish of Ewes from Ghana and Togo. Nigerians also do enjoy this dish, which isn't surprising, as Ewes also settled in the Northern parts of Nigeria before migrating to their current settlements. 

Honestly there are various ways of creating this delicacy and it's Gluten free.
You'll find various creative recipes here on my blog and YouTube channel, hence you're spoilt for choice.

Akple is made from milled corn mixed with Cassava dough and Fetri detchi is made from Okro, your preferred meat or vegetables and spices.
It's a perfect match , however you can substitute the Akple for Eba (which is made from Gari) or Rice.
Be adventurous if you've never tried this Ghanaian dish. 

There's a knack to enjoying the soup, which includes one circling their fingers to prevent a messy eat. A perfect excuse to befriend an Okra eating connoisseur. ๐Ÿ˜œ

Watch how to make Okro soup on my YouTube channel 'Ndudu by Fafa'. 
Don't forget to subscribe and share. 

Friday, 6 October 2017


Plantains are rich in Potassium which regulates our bodies sodium intake and also helps regulate blood pressure in the body, due to the presence of Magnesium. Plantain contains a high dosage of Vitamin A, which helps boost your immune system, skin and cell growth.

It also aids regular digestive functions due to its high fibre content and it's rich in Vitamin C, which fights against free radicals damage to your body. 
Plantain also contains a few B Vitamins particularly B6 which promotes a healthy brain function. 

Basically, what I'm saying is Plantain is healthy and should be incorporated in our daily diet.


This recipe was created to encourage the various uses of our ingredients, other than their classic uses. I'll explain myself before the creases in your frown deepens. 

Growing up in Ghana, food wastage was definitely a big 'no, no'; hence  an over ripened Plantain was either used to prepare Tatale, Krakro or Kaklo etc.
I've always followed this ethos , however I wanted to make something different, something sweet and equally inspiring.
Puddings aren't a big deal in our diet and if one must, its usually the Ghanaian Pound cake, Rock buns, Peanut or Coconut brittle and fruit salads.

The naturally sweet flavour of the over ripened Plantain lends its sweetness to this dish, hence you can omit adding sugar altogether. The Plantain also gives the Sorbet a creamy texture, whilst the Passion fruit lends its tanginess to the Sorbet. 
This is a healthy snack to enjoy (provided you exclude the Sugar) and it's perfect for both children and adults.
Lets start cooking....


To start you'll need, 

1 large over ripened Plantain
3 large ripened Passion fruit
200ml of water
Juice of half a Lime or Lemon
Optional (1 tablespoon of Sugar)


Preheat the oven to 200*c

Wrap the unpeeled Plantain in kitchen foil and bake for 15-20 minutes or until you insert a skewer which comes out clean. 

Take all necessary precautions when taking the Plantain out of the oven as it will be hot.


Cut the unpeeled Plantain into 4 large rings. 

Place the Plantain in a steamer and steam for 15-20 minutes. Once cooked, peel the skin off and transfer the flesh into a bowl. Follow the process below;

Peel the over ripened Plantain into a bowl with a lid. Add 3 tablespoonful of water and microwave for about 3-4 minutes.

The water will help create a steam which will cook the Plantain. I prefer this process, when I want to make this quickly.

Watch how make this recipe by clicking the video below;

Don't forget to subscribe, share the recipe , try it and leave a comment with your feedback.


Scoop the baked Plantain into a bowl and set aside. to cool down. 

Cut the Passion fruit in two. 

Place a colander over a bowl and scoop the seeds and juice of the Passion fruit into the colander. 

Once done use the back of a spoon to press the juice out. Pour the water over the seeds to extract any juice left in the seeds. 
If you're using Sugar, add it at this point. 
Transfer the juice and baked Plantain into a blender and blend to a silky smooth consistency. 
Add the juice of the Lime and stir till well combined.

Using your Freezer

Transfer the smoothie into a bowl with a lid and freeze for 4 hours. 

Each hour use a fork to stir the mixture to prevent crystals from forming (this will help you gain a smooth Sorbet). The process of stirring every hour is to mimic the churn of an Ice cream maker.

Ice cream Maker

If you're lucky enough to own an Ice cream maker , pour the smoothie into your maker and follow the instructions to churn your Sorbet.

Place the frozen Plantain mixture into a blender. Blend till smooth (this will get rid of any ice crystals).
Serve immediately.

Enjoy your Sorbet with a sprinkle of crunchy nuts for that added texture. 

You saw the recipe here first, remember that and share. 

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

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


Wednesday, 4 October 2017


Bambara beans or nuts originate from West Africa and its a popular legume that's equally rich in protein. It's used as flour for cakes, puddings and drinks. This recipe highlights one of the many uses of Bambara nuts, which is boiled and served with Plantain pancake (Tatale).

Bambara nuts or beans are gluten free like most West African dishes and can be purchased online. 

250g of Bambara nuts or beans
1.2 litres of water
1 teaspoon of sugar
3 stalks of Grains of Selim (Hwentia)
2 Green or Red Chillies
1 tablespoon of butter/unrefined Shea butter / Coconut oil 
Salt to taste

Watch how to make this below;
Don't forget to subscribe, like the video, try the recipe and leave a comment with your feedback.

Tuesday, 3 October 2017


'Tatale' is a popular pancake made from overripened Plantain and spices  in Ghana. It's usually served with Bambara nuts or Beans and fried in Palm oil or Zomi. In my quest of recreating African recipes I incorporated the flavours of spices used for Kelewele (for a nostalgic kick) in creating a savoury, gluten free and equally healthy breakfast option.
Traditionally, Tatale is mixed with flour to bind the mixture, however I omitted the flour altogether. Add millet flour for a gluten free option. 

Frying the Tatale in Coconut oil introduces a different flavour to this recipe and a perfect choice for breakfast.

An upload earlier on my 
Instagram page received comments of anticipation, complements and a rather memorable one. ๐Ÿ˜‚

'The little girl looked at my screen n asked "who is this Aunty Abigail"? I answered Fafa, she said I want to eat Fafa'.๐Ÿ˜ณ๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜˜

Serves 4

3 over ripened Plantain
1 egg yolk
1 finely diced green chilli
1 finely diced Banana shallots (your preferred onion)
30g of chopped green parts of Spring onions or Onion flowers.
10g of grated Ginger
10g of Lemon thyme ((Optional)
1 tablespoon of Coconut oil
3 tablespoons of honey.

Kelewele spice mix
1 teaspoon of All spice berries (Pimento all spice) Available in most supermarkets or specialists shops
Half a teaspoon of cloves
1 teaspoon of Aniseed (Sukoni)

Kelewele spice mix
Using a coffee grinder, add the Pimento All spice, Cloves and Aniseed and grind to a smooth powder. 

Peel the Plantain and place the soft mixture into a bowl 
Add the onions, a teaspoon of the spice mix, egg yolk, Ginger, Chillies , Salt and Thyme (as shown below).


Mash and mix everything together as shown below


Melt the Coconut oil in a frying pan on a low heat

Scoop a tablespoonfull of the mixture into the frying pan. Using the back of the spoon, spread the mixture as shown above. Fry gently for 3 minutes on each side.

Drizzle the pancake with honey and sprinkle with Onion flowers or Spring Onions. 


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

Follow me on Instagram 
Ndudu_by_Fafa for up to date information.

Sunday, 1 October 2017



'Rice Water' is basically Rice cooked in water into a mushy porridge texture and it's a popular breakfast choice in Ghana. It's a relatively easy, gluten free porridge to make. The type of rice used isn't specific to one, but what one has available. I've made a brown Rice porridge version which was divine, that I'll share later in this recipe. 
The rice porridge can be enjoyed in its  basic form or add some milk and an optional fruit to enjoy.


I remember the first time I had rice pudding in London and my comments were on the lines of 'basically a portion of posh Rice Water'. ๐Ÿ™ˆ

Rice water can be enjoyed at breakfast and also comes in handy during ones hunger pangs, some evenings. 

My very first experience of cooking independently (I was about 8 years old) , was to make Rice water  for my Mum who was ill. It was a disaster as I used too much water, added uncooked rice and ended up with a mushy uncooked textured rice porridge ๐Ÿ™ˆ

Wow! That's a memory; and to think if I ever gave up cooking due to that mishap, you won't be reading this now. 

Whilst enjoying your bowl of Rice water remember never to give up on your dream because of the hurdles you face.

This recipe serves 2.


50g of white or brown rice
300ml of water
A pinch of salt 
1 tablespoonful of Sugar 
100ml of full fat milk

Wash your rice and place a saucepan with the water on a medium heat.
Add the washed rice  to the saucepan and cook gently for 20 minutes. 
Reduce the heat to the lowest setting and add the Sugar and Milk.
Cook for another 3 minutes and serve immediately. 
I used to have my Rice Water with Tea or Butter bread and Jam. Try it, you might like it to.

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

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



The sticky and candy like nature of the rice, as I scrapped through the bottom of the pan, licking my spoon(a sight that will stay private)enjoying my handiwork, activated my cheeky smile. I immediately called my cousin to drool over my creation and the need for a visit to test my handiwork
 My cousin visited a week later as he gave me the seal of approval for using sticky rice for Jollof.

Enjoy this easy and equally creative recipe and thank me later. 


350g of Jollof stew

225g of sticky Rice
250ml of water
1 tsp of Curry powder
1 tsp of Jaggery or brown sugar
1 tsp of salt


Watch how to make this dish on my YouTube  channel, 'Ndudu by Fafa'. Don't forget to subscribe, like the video and share with your family and friends. 

Find more inspiring Jollof recipes on my YouTube channel, 'Ndudu by Fafa'. 



(Find out why this recipe has over 200,000 views).

Saturday, 30 September 2017


Black eyed bean fritters is a popular West African snack, which is also enjoyed by Brazilians and Cubans. The dish was introduced to West Africa by the Hausa's , who predominantly live in Nigeria and some parts of West Africa, such as Ghana, Sierra Leone, Cameroon etc

In Ghana it's referred to as Koosรฉ and in other West African states such as Nigeria it's called Akara. Brazilians refer to it as Acarajรฉ. and Cubans refer to it as Bollitos de Carita

It's safe to say this is a popular snack that cuts through various borders and cultures; as you'll also  find it in countries such as Benin, Togo, Gambia and Mali. 

It's made from soaked, peeled, blended Black eyed beans, mixed with spices and blended to form a batter. The batter is then fried into beautiful golden fritters and served with either sauce or enjoyed with porridge like (Hausa Koko from Ghana), Pap from Nigeria or filled with a spicy sauce with seafood in Brazil 

This recipe provides one with a perfect outer crunch and moist flesh. Ensure you beat the batter till it feels aerated, this shouldn't take more than 3-4minutes. Be creative and add your preferred vegetables.

200g of Black eyed beans
1 large Habanero Chilli
1 medium sized Onion
20g of spring Onions (optional)
60ml of water
600ml of Vegetable oil
1 teaspoon of salt

Watch how to prepare the perfect Koose or Akara below. Don't forget to subscribe, like the video and share. 

Wednesday, 27 September 2017


Cocoyam is a root vegetable which is readily available in Ghana and it's  rich in Vitamin B6 and magnesium. The Cocoyam leaves(African Spinach) are traditionally known as Kontomire in Ghana. They're rich in Vitamins A & C and contain more protein than the corm.

 The leaves are used for , sauces, stews (Palavar sauce, Kontomire stew etc) and soups in  Ghana. Cocoyams are used the same way one would potatoes and has a slight earthy taste.

 It's popular in most Asian cuisines and readily available in both African and Asian grocers. 

Dishes made from Cocoyam includes Fufu, Chips, Pottage to mention but a few. 
During my childhood, Cocoyam wasn't as popular as Yam, hence I'm creating new ways of incorporating Cocoyam in everyday dishes. 

I was rather surprised about a trip to Thailand (stayed in the Sarojin hotel, Khao Lak) where we were given complimentary snacks of Cocoyam crisp. My husband couldn't understand my excitement and I had to explain the limited ways it was used in Ghana.

I pinched myself to think an ingredient that wasn't popularly used had many uses and nutritional contents. My personal mission is to create as many recipes from Cocoyam. 

Anyway, I found  the Cocoyam in my local Asian grocers and I couldn't help but grab a few. Enjoy this simple vegetarian dish inspired by my Ghanaian roots. 

300g of peeled Cocoyam cut into sizable chunks
1 litre of Vegetable oil
Half a teaspoon of salt
300g of wilted Spinach
4 Green chillies
1 large Onion
2 cloves of Garlic
1 stalk of grains of selim

Watch how I made the Cocoyam chips and Spinach sauce below. Don't forget to subscribe and share.

Sunday, 24 September 2017


'Tea bread' in Ghana, is similar to the taste of a classic white loaf. Traditionally, Tea breads, are oblong shaped like mini baguettes,have a floured surface, pale in colour, soft and fluffy in texture.

Most Ghanaians will only purchase fresh and soft bread (no day old or stale bread is appreciated). One will test the freshness and softness of the bread by touching (much to the annoyance of the hawker). 


You're guaranteed freshly baked bread early in the morning, hence waking up at dawn, to grab the attention of a hawker passing by is a must (unless you have a bakery close by or a shop that stocks fresh bread). 

Bread is relatively cheap to buy in Ghana, hence baking bread at home is not promoted. The varieties of bread in Ghana were limited to Baguettes, Brown bread, Tea bread, Butter bread, Sugar bread, Sweet buns , flat breads, flats breads with Zaatar (Inspired by the Lebanese residents in Ghana), during my childhood and teenage years. 
However in recent times, the eating habits of Ghanaians are moving towards a healthier spectrum , hence there's an influx of healthy, whole meal , multi seeded breads etc (which are available in specialist bakeries) sprouting across the country. 

When I first arrived in the UK, I purchased a loaf of bread from a supermarket and I didn't like the taste. It didn't taste natural and fresh to me (flavours I was accustomed to), hence I stopped buying bread, till I discovered my local bakery.

Even though my local bakery serves me well, I can't help but miss my Ghanaian fresh bread and bake my own.

This week I'm paying homage to the typical Ghanaian (myself) who will only eat freshly baked bread, with either an omelette, Avocados, butter or jam. 

If you're using Yoghurt, reduce the amount of water by 50ml.

Relive that nostalgic feeling by baking your own Tea bread. An unsweetened light and fluffy bread. 


330g of strong bread flour 
175ml  of lukewarm water
1 levelled teaspoon of salt
1 tablespoon of Yoghurt (optional)
10g of dry action yeast
1 tablespoonful of butter
1 teaspoonful of sugar
20g of flour for dusting 


Add the salt , then flour, sugar, butter and yeast to a mixing bowl. 
Using the dough hook of your mixer, add the lukewarm water and start from a medium setting (to avoid flour spilling everywhere) . Once the mixture is combined into a dough, increase the speed and whisk for 7-10 minutes or until you have a shiny soft dough (as shown below). 

In the mixing bowl, add some flour and roll the dough into a round shape above. 

Cover the dough with a kitchen napkin, soaked in warm water and leave the dough in a warm area.
The dough should rise (double in size), within an hour. 

Some recipes shape the bread at this stage, leave it to rise and then bake. 

However, I prefer to proof the dough , before baking. 

Flour a clean surface and place the dough in the middle. 
Knock the wind out of the dough and roll into a round shape. 

Using a knife, divide the dough in two, shape it into an oblong shape (look of a mini baguette). 

Line a baking tray with a baking sheet. Sprinkle the baking sheet with flour or coarse corn flour. 

Transfer the oblong shaped dough to the baking tray. 
Cover with a warm wet napkin or oiled cling film. 
Place the dough in a warm place for about an hour for proofing. 

The dough will double up in size at this stage and might fuse into each other.  (To avoid the dough touching , use a bigger baking tray). 
Personally, I like it touching, as I enjoy tearing the warm bread apart.

Preheat your oven to 160*c
Place the bread in the middle of the oven.

In another baking tray, add half a cup of water and place in the bottom of the oven. 

Bake the bread for 20-25 minutes. The water will provide steam in the oven, which helps the dough to cook within, delay the browning process and give the bread a light crust . 

Keep an eye on the bread to ensure you get the pale beige colour. 
Tap the bread and if you hear a hollow sound, it's cooked. 

Remove the bread from the oven, cover with a clean napkin and leave it to rest for about 5 minutes. 

Serve with Butter, Jam, Olive oil, Avocados , Hausa KokoOmelette etc

Pour 3 tablespoonfuls of olive oil into a bowl and a tablespoon of balsamic vinegar. 
Dip the bread into the mixture and enjoy. 

Try the recipe,  leave comments, subscribe and share. 
All photos and recipes are by the owner of this blog.

Find more inspiring recipes and watch how I made the Tea bread on my YouTube channel, 'Ndudu by Fafa' and don't forget to subscribe and share.