An evening of Ancient African Flavours with Chef Fafa

Africa’s Finest Foods Pop up Shop

Thank you for your unwavering support and love towards my small business Buy Ndudu (Africa’s Finest Foods and Deli)

I’m happy to announce my first Sip, Eat, Shop and Collect evening on the 11.11.22 from 18:00hrs-22:00hrs at St Margaret’s (Borough of Richmond upon Thames).

An evening, exploring and savouring varied African flavours with an #innovative menu by our in house flavour curator, Chef Fafa whilst you shop.


Date: 11.11.22

Time: 18:00hrs – 22:00hrs

Location: St Margaret’s (full address will be sent to ticket holders)


A warm welcome drink with #canapés to start

A sit down interactive 4 course meal

Sip, Mingle & Shop

PURCHASE A TICKET by clicking the picture below;

Africa’s Finest Foods

Link –


The menu includes #Vegetarian options hence select your preference when purchasing your tickets.

A confirmation email with the menu and address will be sent when you purchase your ticket.

Please note due to the limited space available, a first come first service ticket system is in place.


Free parking at location operating a first come first serve system.


Straight train from Waterloo to St Margaret’s, London Borough of Richmond Upon Thames. (22 minutes).

Kindly share with someone who might love this in support of a small business.

The tastiest Corned Beef Pie (TURNOVER)

Make this easy to follow Corned Beef Turnover recipe which is popularly referred to as Meat Pie in Ghana.

The recipe is inspired by the rich and flaky Ghanaian Meat Pie with a twist of flavour.

The Ghanaian Meat Pies in question are actually Turnovers if we have to go by the definition of a Pie.

Turnovers are known as pastries where the fillings are placed in the middle of each dough, folded, sealed and crimped whereby Pies are ingredients  typically baked in a pastry dough casing.

But then I prefer to name mine Ghana Meat Pies ooh!

There are 3 main elements that makes a perfect rich Ghanaian Meat Pie, namely;

*the crust of the pasty when baked should have a slight crunch

* the pastry needs to be moist when baked

* the filling needs  to be generous and equally moist

I have incorporated these 3 main elements and customised the recipe to help even a novice at cooking.

Typically you won’t find Caraway seeds in a Ghanaian Meat Pie (that’s a personal choice of mine which I highly recommend).

In the absence of Caraway seeds you can add Aniseed or omit it all together.


When mixing the short crust pastry be gentle with it and avoid overworking the dough. This will prevent the activation of the Gluten in the flour.

Add your liquids a little bit at a time to prevent an extremely wet dough.



300g of Self Raising Flour

25g of flour for dusting

150g of Cold Grated Butter

1 teaspoon of Salt

1 Egg Yolk

1 teaspoon of Caraway seeds (optional)

1 tablespoonful of Milk Powder or 60ml of Whole or Evaporated Milk


1 Marks and Spencer’s tin of Prime Corned Beef

100g of slow cooked Baby Plum/Cherry or Sun-dried Tomatoes

3 large sliced Banana Shallots or 2 large Onions

Half a teaspoon of Red Chilli flakes

Half a teaspoon of coarse ground Aniseed or Fennel seeds

1 tablespoonful of Olive Oil

1 tablespoon of Butter

2 tablespoonful of Greek Yogurt

Half a teaspoon of freshly milled Black Peppercorns

Add Salt to taste (this can be omitted as Corned Beef generally is salty)


Watch how to prepare this incredible Ghanaian inspired Corned Beef Pie (Turnover) recipe below;

Please don’t forget to subscribe, try the recipe, leave comments with your feedback and share.

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



The recent weather in London  has been gloriously hot, which means more Salads, chilled juices, Sorbets, Picnics etc. I decided to make a quick salad with the Watermelon I had in the fridge.

Growing up in Ghana, the Watermelon and Mango season were my absolute favourite. I’ll confidently say, I became a self appointed connoisseur of the aforementioned fruits; much to the chagrin of the fruit sellers. I used to pick the Watermelon  to check its heaviness and for the creamy yellow patch at the bottom to ensure its ripeness.


Moving to London, I quickly deduced the best Watermelon were from the local grocers. The closest to a perfectly ripened , deep coloured, sweet and crunchy Watermelon (which I enjoyed in Ghana) are available in most Asian grocers. The best part is, they’re mostly cut open, wrapped in cling film, making the decision process much easier.

As I picked the quartered perfectly ripened Watermelon, with a bunch of fresh Mint, I knew I had a choice of making Watermelon and Mint juice, Slushies  , Granita, Sorbet, Salads and even grill it. I placed the Watermelon in the fridge and enjoyed a few slices on its own.

I opted to make this simple sweet , crunchy and salty salad today and couldn’t wait to share the recipe . Salt has been omitted from this dish as the Feta is salty.

Enjoy this refreshing Salad. Don’t forget to subscribe, try the recipe, leave comments about your experience and share. Let’s start mixing..



250g of  chilled Watermelon

10g of fresh Mint

50g of cubed Feta cheese



Deseed the Watermelon , separate the flesh from its rind and cut into sizeable cubes.

Transfer the Watermelon into a bowl and add the diced Feta.

Add the chopped fresh Mint and mix till well combined.

Refrigerate the salad for 20 minutes to allow the flavours to infuse.

Serve as a starter or enjoy it on a hot sunny day, as part of a picnic.


If you don’t have access to Feta cheese, try using grilled Halloumi or the fried Wagashi (the Ghanaian cheese) and thank me later.

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






Whatever you do, trying this recipe is a must. I created this recipe by accident (using leftovers) and it was one of the best decisions I’ve made. The recipe is easy to follow, cost effective and equally delicious.

The smoky, tangy taste of the herb sauce compliments the sweet and moorish taste of the baked beans. This recipe works perfectly with Sour dough bread , as the slight sour taste of the bread compliments the smoky and tangy taste of the dish. Try this recipe and let me hear from you.



250g of baked beans

4 free range or organic eggs

400ml of water

Herb sauce

20g of finely chopped Parsley

10g of fresh or dry Oregano

20g of chopped Spring Onions

2 tablespoonful of Olive oil

1 teaspoon of white Wine Vinegar

Half a teaspoon of smoked Paprika

A pinch of Salt & Pepper



Poached Eggs

Pour the water into a frying pan and place on a medium heat for 3 minutes and reduce the heat to its lowest setting.

Crack an egg into a bowl and gently add it to the simmering water, ensuring it’s intact. Repeat this process till you have all the eggs in the water.

Leave the eggs to cook gently for 2.5 minutes (for a perfect  soft egg), remove with a slotted spoon and reserve for later.


Click the link above for the full poached egg recipe on my YouTube page.

Herby Sauce

Add all the ingredients of Spring Onions, Parsley, Oregano, Smoked Paprika, Olive oil, White Wine Vinegar, Salt and Pepper to a bowl and mix till well combined.

Baked Beans

Place the baked beans into a saucepan and heat through for 5 minutes.

To serve

Place a portion of the heated baked beans into a bowl, add 2 poached eggs and sprinkle with the herb sauce.



You can serve this with toasted Sour dough bread or freshly baked baguette and a fresh Cucumber skin juice.


Recipe for the Cucumber skin juice will be updated soon.

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