Saturday, 29 April 2017


'Pinkaso' is a light crunchy, spiced, fried flour dumpling that's synonymous with the Hausa's from Ghana. It's enjoyed with Hausa Koko for breakfast and also as a savoury snack. 
 Onions and chillies are blended into a smooth paste and added to the flour to make the thick batter.


'Pinkaso' shares a similar taste to Pakoras and it's delicious. In this recipe, I've added finely chopped Onions for that extra crunch and sweetness; and the inclusion of the green parts of Spring Onions gives the Pinkaso a colourful look. 
The Spring Onions can be omitted and finely chopped green Chillies used instead.
Let's start cooking...


225g of self raising flour
185 ml of lukewarm water
7g of dry yeast
1 medium finely diced Onions
1 quartered large Onion 
2 finely diced Green chillies
Half a teaspoon of salt
500 ml of Sunflower oil for frying
200 ml of water for dipping in your fingers.

In a bowl add the Salt, Flour and Yeast. Mix everything together till well combined.

Blend half the Chillies , the Water and quartered Onion into a smooth paste

Using a wooden spatula or clean hands, gently add the spiced warm water and mix till you have a sticky glossy thick paste. This should take about 8 - 10 minutes. 

Mixing the sticky dough till you have that glossy shine, activated the gluten in the flour. This ensures for a soft and airy Pinkaso . 

Add the finely chopped Onions and remaining Chillies and mix till well combined. 

Cover the bowl with a cling film and place it in a warm place to proof. This should take 45 minutes to an hour. Your mixture is ready when it's doubled up in size. 

Fill a wok or saucepan with the Sunflower oil and place on a medium heat till hot but not smoking hot. 

It's imperative you fry the Pinkaso in hot oil , to prevent an oil filled Pinkaso. Test the oil is hot by dropping a tiny bit of the wet dough. If it sizzles, your oil is ready. 

Please take all necessary precautions when dealing with hot oil

Place a bowl of water next you, as its needed for shaping the Pinkaso into a ring format. 

Dip your fingers in the bowl of water and scoop a handful of the dough. Create a hole in the middle using your thumb. Carefully drop the mixture into the oil and repeat the process till the Wok is full. 

(Please don't be tempted to overfill the Wok/ Saucepan, as this will reduce the oils temperature, which in turn fills up the Pinkaso). 

Fry the Pinkaso for 3 minutes on each side and place on a blotted Kitchen paper to get rid of any excess oil. 


Serve immediately with Hausa Koko, Guacamole or Raita. 

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

Guacamole Recipe

Hausa Koko Recipe

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

Friday, 28 April 2017


Close your eyes! Think about that gratifying feeling you get when you sink your teeth into a hot sugar coated ring doughnuts, the softness, the lightness and a sip of a cold milk shake...Did I just describe an over indulgent episode . Open your eyes, head straight for the Kitchen and lets start cooking.

250g of Plain flour
20g of butter
7g of yeast
2 tablespoonful of Sugar
1 teaspoon of Vanilla extract or Grated Nutmeg
75ml of warm Water / Milk
A pinch of salt
1 litre of Sunflower oil

For a richer texture you can use an egg (this is optional), however it's my preference.

The doughnuts brown quickly when you use milk.

Adding too much sugar prevents your dough to rise. If you want to add more Sugar, you need to double the amount of yeast.

Add the Salt, Flour, Yeast, grated Nutmeg, Butter and Egg to a mixing bowl.

By hand
With clean hands mix everything together and slowly add the warm water.
Keep mixing till well combined and form a ball with the dough.
Transfer the dough to a clean, floured surface and knead it with the heel of your palm (always pushing the dough away from you) for about 20 minutes. You need to achieve a glossy, smooth and shiny dough. This process is to activate the gluten in the flour, soften the dough and enable you to achieve a light and fluffy doughnut
This process will make you burn a few calories as you'll be using your biceps. Great way to reward yourself after the hard work 😓 

Using a Mixer
If you're like me and can't be bothered with exercising your biceps, then use a mixer.
Place all the ingredients in a mixing bowl, attach the bread hook and knead the dough for about 8-10minutes or until the dough has a glossy shine. 


Once your dough has its shine, cover it with cling film and leave it to rise in a warm place for an hour. 
Once risen transfer the dough to a floured surface and roll into a 2cm thickness.


Cut 16 small discs out of the dough using a small cutter.
Using a wooden skewer, make an incision in the middle of each disc. Insert your floured little finger into each hole and swing your wrist at 360 degrees. This will expand the hole further (what a description 🙈) I hope you get the gist of my instructions.


Repeat the process till all the discs have holes as shown below. Place each ring doughnuts on a floured flat baking tray.


Cover the ring doughnuts with an oiled cling film and leave it to rise for a second time for an hour.

The ring doughnuts should double up in size now.
Place a Wok with a litre of Sunflower oil on a medium heat.

Please ensure your oil is hot enough to fry but not scorching to burn the doughnuts quickly. This should take about 4 minutes on a medium heat. 

Add the doughnuts to the oil (careful not to burn yourself). 
Using a long wooden skewer constantly turn the doughnuts for an even cook.


Once browned (this process takes about 5 minutes) use a slotted ladle and remove the doughnuts into a colander. Place the colander over a bowl for any excess oil to drip into. Alternatively transfer onto a blotting paper to absorb any excess oil.

If you prefer a spiced sugar encrusted ring doughnuts, mix 100g of brown sugar and a levelled teaspoon of cinnamon powder together. Drop  the hot ring doughnuts into the spiced sugar and toss till well covered. 

Alternatively, serve the ring doughnuts with your favourite Marmalade, Jam or Lemon curd. 
Serve immediately with your favourite beverage as you enjoy the views of your garden or sink into reading a good book. 

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

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

Thursday, 27 April 2017


Ghanaian snacks are a simple affair, in the sense that they require limited and readily available ingredients. Popular snacks include Dzowey, Nkatie cake, Kubey cake, Ayigbe biscuits, to mention but a few.
I'm taking a trip down memory lane to give you this simple and delicious recipe of Bamfo Bissi. It's a gluten free snack made from milled Corn, Sugar and Nutmeg , which is then fried and served with roasted Peanuts or Groundnuts. 

I prefer to serve the Peanuts on the side as I find the Peanuts do burn a bit when inserted into the snack. 

The snack has a crunchy exterior and soft in the middle when freshly fried, however it hardens up when cold. Be prepared to exercise your jaws , if you have it cold. 
Bamfo Bissi is mainly filled with carbohydrates and gives you instant energy, when required. I prefer to have this snack when it's warm with a dipping Peanut / Groundnut sauce. I made a Baobab and Peanut sauce the other day , which paired perfectly with this snack coupled with it's high nutritional content of Vitamin C. 
Enough talking let's start cooking..


200g of milled corn flour
25g of Caster Sugar
Pinch of Nutmeg 
100ml of water
500ml of Sunflower oil
80g of Roasted peeled Peanuts 


Mix the water and 100g of the milled corn flour in a saucepan and place on a medium heat.

Mix the corn flour and water together till you form a hard smooth paste. It's the same process of making a choux pastry but will corn flour. This should take about 8-10 minutes.

In a bowl, mix the remaining 100g of Corn flour, Sugar and Nutmeg together.

Transfer the hot dough  into the dry Corn mixture  and mix everything till well combined.

With clean hands, scoop a handful of the Corn dough mixture and roll it in between your Palm to form an oblong shape. 

Insert a few Peanuts into each shaped Corn dough and set aside or alternatively fry it in its plain form and serve the Peanuts on the side.

Pour the Sunflower oil into a Wok or Saucepan and place it on a medium heat.

Test the oil is hot by dropping a little corn dough into the oil. If it sizzles, your oil is ready.
(Please take all necessary precautions when dealing with hot oil).

Fry each corn doughnut till it's golden brown and drain off any excess oil on a blotted Kitchen paper.


Serve immediately with roasted Peanuts and a glass of cold Watermelon juice.

Find more inspiring recipes, like how to cook the perfect Waakye on my YouTube channel,
'Ndudu by Fafa' and don't forget to subscribe.

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


Fermented Corn meal porridge, popularly referred to as 'Koko' or 'Kooko' in Ghana, is the quickest gluten free porridge to enjoy at breakfast. 
This recipe has the chaff removed for a silky smooth finish. Alternatively prepare the porridge without separating the chaff, which then gives the porridge its fibre content. 

Even though this is a straight forward recipe, it's easy to end up with a lumpy porridge. 
The only way to prevent a lumpy porridge is to constantly stir the mixture till it's cooked. Interestingly enough there's something gratifying from enjoying a bowl of hot Koko after dinner. The texture and beautiful taste derived from  adding roasted Peanuts or Groundnuts to the porridge makes it addictive. 

My Uncle enjoys a bowl of this porridge before he goes to bed every day; it's his version of a 'warm milk'.
The level of consistency of the porridge depends on your personal preference. If you wish for a thicker consistency, then use less water and for a lighter version, you add a bit more water. You can also choose to add milk to your porridge; if so, use 25ml less of water for this recipe and replace it with 25 ml of milk.

I've served this Porridge with Bofrot/Boflot/Doughnuts which is also a popular pairing in Ghana. Find recipes for both the wet and dry Ghanaian doughnuts on my blog and YouTube channel 'Ndudu by Fafa'


60g of fermented milled Corn meal
250ml of water
2 Grains of Selim (Hwentia) optional 
1 tablespoonful of Sugar
Quarter of a teaspoon of salt


Place the corn meal and water into a bowl. Mix till well combined.

Using a colander and another bowl, strain the corn juice off its chaff. Repeat the process of straining till you have a smooth juice. 


Pour the smooth corn juice into a saucepan, add the salt and place on a medium heat. 

Using a wooden spatula, continue to stir the corn juice till you have a thick double cream consistency.

It's imperative to consistently stir the mixture, till its cooked. This is to prevent a lumpy porridge.

Add the Grains of Selim and Sugar to the porridge and continue to stir for another minute. 

Serve whilst hot , (discarding the Grains of Selim) with freshly made doughnut for that traditional Ghanaian breakfast or roasted Peanuts.


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

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

Tuesday, 25 April 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.
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.


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.


As most Ghanaian Omelette goes, it's always a decadent and colourful affair.
Omelette is enjoyed at breakfast or a late night snack (especially for the club goers in Ghana) and enjoyed as a sandwich. 
Omelette sandwich does come in handy as the greasy option after a drunken night. It's fair to say , Omelette is to Ghana as Khebab is to the UK on club nights. It's easy to make and equally tasty.

The popular reference to 'Chiibom' (yet again spelt phonetically ) means all fried together. You can be creative with the type of vegetables you include from grated Carrots, steamed Cabbage, Mushrooms etc 

This recipe serves 2 very hungry people or 3. Best to divide the recipe in two, for two individual portions.

For the list of Ingredients, you'll need;
6 free range or Organic eggs
30g of Chopped Spring Onions 
1 small thinly sliced white Onion
1 medium diced Tomatoes
1 finely chopped Green chilli
1 levelled teaspoon of salt 
3 tablespoonful of Sunflower oil.

Crack the eggs into a bowl, add the salt and whisk till well combined.


Add the Spring Onions, White Onions, Chillies, Tomatoes or your preferred vegetables and mix well


Place a frying pan on a medium heat and add the oil.
Heat the oil up for 45 seconds and add the omelette mix.


Fry for 3 minutes on each side or when it starts to brown and the edges starts to rise. Turn the Omelette with a spatula or to show off, skilfully flip the Omelette by lifting the frying pan and flicking your wrist 180 degrees to one side.


Once you've cooked the Omelette to perfection cover with your plate as shown below and turn over with the frying pan facing up.

Serve immediately with either Tea Bread  or Sugar bread for breakfast or as a snack. 


Better still enjoy it with Angwa Mo for lunch. 


All recipes and photos are by owner of this blog. 
Find more inspiring recipes, like this Omelette stew with boiled Yam, on my YouTube channel 'Ndudu by Fafa'. Don't forget to subscribe and share.

Thursday, 20 April 2017


'Puy Lentils', are from the French city of Le Puy-en-Velay,and they're the only lentils that hold their shape after cooking. They have a peppery taste and when combined with goats butter, it adds a nutty taste. Most Puy lentils are readily available as pre cooked packets, however try your local grocer for an uncooked one. They're easy to cook and taste much better when cooked from scratch. This is a quick and easy to follow recipe. Try the recipe, leave a comment , subscribe and share. This recipe will be available on my YouTube channel 'Ndudu by Fafa'.

250g of Puy lentils
600ml of water
25g butter

Red Snapper
2 tablespoonfuls of olive oil 
15g of roughly chopped fresh rosemary
1 diced green chilli
15g of julienne ginger (sliced into thin long strips)
2 large sliced onions
2 roughly chopped large tomatoes 
2 medium Red Snappers (ask your fishmonger to gut and clean the fish)

Mushroom sauce
1 teaspoon of butter
1 tablespoon of olive oil
150ml of white wine
1 finely sliced banana shallot
50g of washed & chopped Shitake mushrooms 
10g of fresh thyme
Salt and Pepper to taste


Puy Lentils 
Place a saucepan with 600ml of water on a medium heat. 
Add the Puy Lentils and cook for 15-20 minutes or until soft with a bit of a bite. 

Once cooked, add the butter and stir.

Red Snapper 

Preheat your grill to 200*c
Score the fish into a diamond shape, by slashing it diagonally (in opposite directions).
Place the fish in a roasting dish

Sprinkle  the chopped rosemary, olive oil and ginger over the fish. 
Add salt and pepper to taste. 
Rub the fish with the rosemary and ginger mixture.

Add the tomatoes, chillies and onions to the roasting dish. (The tomatoes will lend their juice and taste to the sauce)

Sit the fish on top of the mixture and place under the grill for 15-18 minutes  

Take the fish out of the grill and leave to rest for 3 minutes 

Mushroom sauce
In a frying pan, melt the butter and add the olive oil (this will prevent the butter from burning)
Add the sliced shallots and fry on a gentle heat for 2 minutes.

Add the mushroom and stir till well mixed.
Fry for another 2 minutes and increase the heat

Add the wine ( taking care not to splash on you).
Cook for 2 minutes and turn the heat down. 
Add the thyme and stir. 

Add salt and pepper to taste and stir.
Remove from the heat and set aside for later.

To serve
Scoop a ladle of the Puy Lentils to a pasta bowl and drizzle some of the fish juices over it.

Top it with a portion of the the mushroom sauce and a portion of fish. 

Sprinkle with either parsley or Greek basil

Best served with White Rioja . Enjoy!
All photos and recipes are by the owner of this blog