Piri Piri or Peri Peri sauce originates from Portugal and its  made from Red African birds eye chillies, Lemon, Red peppers ,Olive oil & herbs. Piri Piri, Peri Peri or Pili Pili ( alternate names)  is popular in its consumption in southern African states such as Namibia, Angola, Mozambique and South Africa. Nando’s has made this sauce popular in its consumption to most Western worlds and it’s a firm favourite in most households.

The recipe varies in flavour with the type of herbs one uses; however the 4 basic ingredients remains of Lemons or Limes, Olive oil, Red bell peppers and Red African birds eye chillies. The recipe allows for creativity as the flavours can be altered depending on the type of herbs you use.

I substituted the Red African birds eye chillies  for the Thai red chillies (since that’s what I had available) added Mace for a sweeter taste and used Thyme, Oregano and Greek basil as my herb inclusion. My substitutions made for an aromatic sauce with an added depth of flavour.


This is an easy and flavoursome recipe to make, especially with the added smokiness from grilling the Vegetables.

Find out how to get that smokiness by watching the recipe on my YouTube channel, ‘Ndudu by Fafa’.


1 deseeded and quartered Red pepper

1 large peeled and quartered Onion

20 red chillies for a hot sauce or 10 chillies for a milder heat

3 cloves of peeled Garlic

Zest and juice of 1 Lime

30g of fresh Thyme

Optional half a teaspoon of Mace or ground Nutmeg

1.5 teaspoon of smoked Paprika

4 tablespoonful of Olive oil

25ml of White Wine Vinegar

10g of Oregano

10 of Greek Basil (optional)


For the dipping sauce

50ml of  water

1 teaspoon of salt




Grill the Onions, Garlic and red Peppers for 10 minutes in a grill pan  or 7 minutes if Charcoal grilling.

Transfer the grilled ingredients into a blender and add the Chillies, Mace, Smoked Paprika, Thyme , Vinegar and Half the Olive oil.



Omit the salt if you’re making the marinade to prevent your preferred meat or Chicken from drying out. Add the salt when you’re ready to grill or making the dipping sauce.


Blend everything into a textured paste and divide into two portions.



Lime or Lemon

Add half the Lime zest and juice to the marinade, stir and transfer to an airtight container.


Blend the other portion into a smooth paste for the dipping sauce and proceed to the dipping sauce recipe below.


Place a saucepan or a frying pan on a medium heat. Add the remaining Olive oil and your smooth paste. Cook gently for 4 minutes and add about 50ml of water to your blender to release any residue of the Piri Piri marinade.

Add the flavoured water to your cooking sauce and cook gently for 3 minutes. At this stage add salt to taste and cook for a minute.

Add the remaining juice and zest of the Lime and turn the heat off.

Add the chopped Oregano and Greek basil and stir.

Transfer the contents into an airtight container, refrigerate and use when required. Best not to keep for more than 2 weeks (then again, you’ll love it so much, you’ll make another batch).



For a great tasting sauce or marinade, the last thing you SHOULD add are the fresh herbs. This allows the sauce to retain the flavours of the herbs (which can be lost when cooked).


Place your marinade and dipping sauce into two separate airtight containers, refrigerate and use when a recipe requires it,  like these grilled Chicken wings above.

Recipe for the Chicken wings will be available on my YouTube channel, ‘Ndudu by Fafa’ soon.

In the meantime find more inspiring recipes like this Jerk Chicken on my YouTube channel. Don’t forget to subscribe and share.



This dish fills me with nostalgia, as it was my Mums favourite dish to make on Fridays. The dish is usually paired with a mixture of boiled ripened Plantain and Yam thinly sliced.

The best part of the dish was sharing it with my cousins, as we all ate from the same bowl. Yes! We ate from the same bowl with our fingers. My mum was very strict with hygiene and especially when one had to eat with their fingers.  Actually I’ll do a separate write up about eating with your fingers in my next blog.

When I finished preparing and filming the dish, I called one of my cousins to relive the nostalgia of eating together. She quickly advised she had some Yam (I didn’t have any, as I served it with rice) and I should drive 45 minutes to her to relive this memory. Sadly I had to decline the offer and arrange it for  another day; as I had to edit the video and write this piece  for Friday.


This recipe is somewhat of a ‘topsy turvy’ one, as I made it after filming the ‘The Ghanaian Fried Chicken’ recipe. I used the stock from the Chicken to prepare this, hence I didn’t add anymore spices. I loved the simplicity and quick way I created this. Watch how I made it on my YouTube channel, ‘Ndudu by Fafa’ and don’t forget to subscribe.

Traditionally this dish is prepared by making the GHANAIAN STEW of frying the Onions first, adding the tomatoes, then the cabbage and Corned Beef, however enjoy the ‘twisted version’.

Enough of my chit chats let’s start cooking.



250g of Tomatoes

50g of Tomato Purée

30g of Ginger

1 clove of Garlic

1 large Onion

1 Habanero chilli

10ml of oil (optional)

200g of sliced and washed Cabbage

340g of Corned beef

100ml of Chicken stock

20g of Spring Onions

Half a teaspoon of salt



Blend the Tomatoes, Onions, Garlic, Ginger & Chilli into a smooth paste.

Warm the Chicken stock up and add the Tomato purée

Add the optional oil (if the sauce requires it).

Cook gently for 5 minutes and add the spicy Tomato blend.

On a medium heat cook for 15 minutes and set aside.


Avoid adding any salt at this stage, as the Corned Beef is salty.

In a Wok or Saucepan, add 500ml of water and place it on a medium heat.

Slice the Cabbage into medium sizes and boil for 7 minutes.

Strain the water from the Cabbage by using a colander and add it to the Tomatoes sauce.

Divide the Corned Beef into sizeable chunks and add it to  the Cabbage and Tomato stew.


The Corned Beef should be the last but one ingredient you add to the sauce; if you want the Corned Beef chunks to retain the their shape.

Reduce the heat to its lowest setting, cover the Saucepan with its lid and cook the stew for 6 minutes.

Taste the stew and if it requires salt , add no more than half a teaspoon to salt. Stir gently without breaking the Corned Beef chunks and serve with your favourite carbohydrate.

I served mine with some boiled rice and also ripened Plantain.

Watch the full video on my YouTube channel, ‘Ndudu by Fafa’ and don’t forget to subscribe.

All recipes, videos and pictures are by owner of this blog. Unauthorised use of any of my images , recipes and content are strictly prohibited 🚫





African fabrics are colourful and an extension of our never dull personalities. Each country has its own unique creation from the  handwoven Kente from Ghana, Bogolan cloth ( Mud cloth) from Mali, Batiks, Wax prints etc. Some fabrics are exclusively made by specific tribes which has a lot of meaning behind the designs.


In recent times African designers are proudly showcasing the African print in most of their designs. I’ll be showcasing more African fabrics and designs on this blog. Are you inspired yet to include more African prints into your wardrobe?

My sense of style is an extension of my playful and creative nature. The various looks above, combines both my passion for African food and African fabrics.  Ensure your style is unique to your personality, an extension of your personality and equally inspiring.

Please don’t be tempted to copy fashion blindly, rather find what suits your body shape and makes you comfortable (the key to an effortless look).


Personally my sense of style is dictated by how I feel on a daily basis; hence I could look demure, glamorous or eccentric somedays and at times outrageous.

I’ve decided to incorporate more African prints to my wardrobe and I’ll update this page with my new styles.

For inspiring recipes, visit my food channel on YouTube, ‘Ndudu by Fafa’ and don’t forget to subscribe.