Friday, 19 January 2018


A few pleasantries with my butcher,  as he handed over my purchases, did I notice this African inspired packaging. I told my butcher to hold his thoughts as I quickly picked a pack of the Malawian rice and queried him about it. This was my first time of hearing about this rice. My butcher assured me of its aromatic flavour as I quickly paid for the rice.
It did cost me £4.00 for 1kg.  I knew this was expensive as I could get 10kg of Basmati rice for about £13.
My drive home had me thinking, why that price tag? I guessed it had to do with the cost of importing it here.
Upon open the bag, I noticed the aromatic smell and I fell in love there and then. The price tag didn’t matter, it’s much better than Thai Fragrant rice. I decided to make the simple Ghanaian rice porridge. The aroma that filled my Kitchen was a fusion between caramel and baking fresh bread. 
I’ve found my perfect short grain rice๐Ÿ‘Œ๐Ÿพ
Naturally, I searched for the product online and purchased a few at a cheaper price.
I decided to use the Kilombero rice for this Ghana Jollof as I wanted my Jollof to be aromatic.
I’ve used the short grain type of this rice for the recipe, which has a higher starch content. The starch content gives you a soft pliable rice when cooked. 
Let’s start cooking 

350g of Kilombero rice
500ml of Vegetable stock or Water
1 tablespoon of a Ginger, Onion and Carom seed blend
280g of Tomato stew (Recipe on my YouTube channel)
1 teaspoonful of Salt to taste


Watch how to prepare this aromatic Ghana Jollof rice with Malawian rice below;

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

Thursday, 18 January 2018


'Shito' in the Ga language from the capital Accra, Ghana, West Africa means 'Chillies'. There are variations of the Chilli sauces in Ghana, ranging from the fresh type (which is more of a spicy, ground Salsa in an earthen clay bowl ) to the cooked variation which is the black Chilli sauce and Kpakpo Shito (The Green Chilli sauce). The sauces are usually enjoyed with Kenkey, Grills, Banku , Yam etc.

This recipe is for the famous Green Chilli sauce, known as 'Kpakpo shito'. It's known as 'Kpakpo shito' due to the type of Chillies used in preparing the sauce. Kpakpo shito are Pettie Belle Chillies, which have a unique spicy and fragrant taste. You can use other Green Chillies for this recipe particularly Jalapenos, however it's best to get the Pettie Belle Chillies for this recipe. 

I've included Green peppers in this recipe to help reduce the spiciness of the sauce, however this can be omitted completely or replaced with Green Tomatoes. 
The sauce has been microwaved for 20 minutes, to allow the sauce to maintain it's fresh Green colour. 

Most people will include Stock cube to the sauce, however I've omitted that. You can use powdered Shrimp instead. This recipe is an inspiring one, hence you have the flexibility of been creative. 

50g of  Pettie Belle Chillies
1 large Onion
1 clove of Garlic
10g of fresh Ginger
30g of Green Peppers
Half a teaspoon of Salt
20g of Coconut oil


Watch how to make this sauce below on my YouTube channel, 'Ndudu by Fafa'. 

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

Monday, 8 January 2018


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 ๐Ÿ˜œ


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 

Watch how to prepare the best tasting Shito below;

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

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.

Saturday, 6 January 2018


‘Abunubunu’ is a popular Ghanaian soup made from Cocoyam leaves, Seafood, Snails or Mushrooms. The soup is usually served with Fufu (pounded Cassava and Plantain).
This is a healthy dish packed with nutrients and it’s easy to emulate. I’ve used the remaining of my Fish mix, Salmon Fillets, Prawns and Octopus for this dish, which gives this recipe a refreshing and smoky taste. 
I hope you’re inspired to try the recipe and leave comments with your feedback.

300g of blanched Spinach
300g of Fish mix
150g of Octopus 
2 Salmon Fillets
1 tablespoonful of Shrimp powder 
Half a teaspoon of DawaDawa
1 sliced large Onion
6 Green Chillies
1 litre of Fish stock
Salt to taste 

Watch how to prepare this delicious Spinach soup below;
Don’t forget to subscribe, share and try the recipe.
All photos, recipes and videos are by the owner of this blog. 

Thursday, 4 January 2018


Fish cakes are always a firm favourite in my household and a great way to use up leftovers. This recipe is particularly great during this time of the year , especially when you're watching the pennies. Be creative and try using smoked Mackerel,Ginger instead of Horseradish or Crab meat. Packed with flavour, you might be addicted to this easy to follow recipe. You've been warned!

400g of Potato or Yam mash
20g of chopped Parsley or Coriander
1 diced medium Onion
1 teaspoonful of Horseradish or grated Ginger
1 tablespoonful of Organic and cold pressed Coconut oil
Salt to taste

Watch how to make this below;

Don't forget to subscribe, 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 the blog.

Tuesday, 2 January 2018


Baba Ghanoush, is a smoky dip made from Aubergine that's char grilled and enjoyed in the Eastern Mediterranean.
Baba Ghanoush, (a Levantine dish) is one of my favourite dips. Smear some of this dip into your bread when making a sandwich, instead of using butter. You'll thank me later.

This is the perfect recipe, which has the right balance of nuttiness and smokiness. The inclusion of Lemon juice, gives the dip a refreshing taste.
This dip is similar to the Ghanaian Abom using Garden Eggs.

3 cloves of Garlic
2 Tablespoonful of Tahini paste or 50g of toasted Sesame seeds
1 teaspoon of natural Yoghurt
Juice of half a Lemon or Lime
A pinch of Cayenne Pepper
10g of chopped fresh Mint or Coriander
Half a teaspoon of Salt

Watch how to make this delicious vegetarian dip below; 

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