Until I find out why this roasted corn meal porridge, is known as ‘Tom Brown’, I’ll settle with the  notion due to ‘its distinctive  brown colour’. Please feel free to share your knowledge behind the name.

Anyway, as most Ghanaian dishes go, they’re mostly gluten free including this nutty porridge. Tom Brown is made from corn on the cob, that’s dried, separated from the cob, roasted till brown but not popped  and milled into flour.

This is one of the simplest dishes to make, however its easier to get it wrong. The probability of ending up with a lumpy porridge is highly likely, if you don’t follow this recipe. This is a tried and tested recipe.


This dish was one of the first meals I learnt to cook from my Mama and it  always emanates a feel good reaction each time I make it. Don’t get me wrong, my first few experiences were disastrous , however persistency prevailed , hence writing the perfect recipe now.

Tom Brown is best served alongside freshly, baked, soft bread, smeared with butter. Drizzle the finished product with evaporated milk or fresh milk. If you’re using fresh milk, please reduce the quantity of liquid added to the porridge by the same amount of milk.



* Mix the roasted corn flour in cold water  (till its well combined) prior to adding it to the simmering water.

* The water on fire should be simmering and not boiling, This allows the mixture to warm up and thicken gradually, hence prevents any lumps from forming.

* Consistently stir the mixture to avoid any lumps.

* Best served hot with a slice of Butter or Tea bread.



100g of roasted corn flour

20g of Peanut flour or 1 tablespoonful of Peanut/ Groundnut paste.

Half a teaspoon of Cayenne pepper  (Optional)

Half a teaspoon of Ginger powder (Optional)

1 tablespoonful of Brown sugar

Pinch of salt to taste



Watch how to make this nutty porridge below; Don’t forget to subscribe, like the video, comment with feedbacks and please share with family and friends.




This recipe is inspired by both the Ghanaian raw pepper recipe and my Mums advise of using Char grilled Tomatoes for cooking.


This is my ‘go to’ sauce that keeps for up to a weak in the fridge, in an airtight container. You can include Beef stock cube for a meaty flavour or omit it altogether for a vegetarian version.

Charring the Tomatoes enhances its natural sweetness and incorporates a smoky flavour to your sauce. You can enjoy the sauce without frying it, however frying it in Coconut oil gives the sauce a distinctive taste.


3 large charred Tomatoes

1 tablespoonful of Chilli flakes (You can reduce the amount to your heat tolerance).

1 large Onion

20g of peeled and chopped Ginger

1 teaspoonful of Aniseed

1 small Beef stock cube (optional)

1 tablespoonful of Coconut oil

Salt to taste.



Add the Ginger, Aniseed , Beef stock cube and  half the Onion to a blender. Blend into a silky smooth consistency.

Add the remaining Onion, Chilli flakes , Charred Tomatoes and half a teaspoon of salt. Using the medium to lowest setting of your blender, blend everything into a rough consistency.

Place a saucepan on a medium heat and melt the Coconut oil. Add the spicy Tomato mixture and fry on a medium to low heat for about 15-18 minutes or until the oil separates from the mixture.

Leave it to cool down and reserve it in an airtight container for at most 7 days and use when a recipe requires it.

Watch how to make this sauce on my YouTube channel, ‘Ndudu by Fafa’ and don’t forget to subscribe and share.




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.