How to make the tastiest Kontomire Stew (Cocoyam leaves)

Kontomire (Cocoyam leaves) stew is a popular Vegetable stew from Ghana where one can add any protein of their choice.

To learn more about the health benefits and possible side effects of Cocoyam and its leaves including how to cook it perfectly, please click the video link below

This is a pescatarian recipe where 4 different types of Fish were used. In the absence of Cocoyam leaves you can use Spinach.


450g of pre cooked Cocoyam leaves or blanched Spinach

500g of smoked Mackerel

500g of grilled Salmon

2 tins of Tuna

40g of dried Anchovies (Abobi)

300g of (Egusi) Melon seeds mixed with 200ml of Water

3 large sliced Banana Shallots or any Onion of your choice

30ml of Zomi (spiced Palm Oil)

70g of Baby Plum Tomatoes or any Tomatoes

1 Habanero Chilli

20g of Ginger

4-5 mild Green Chillies

1 tablespoonful of an all natural All Purpose Spice

1 teaspoon of Chilli flakes

Salt and Pepper to taste


You can enjoy the stew on its own or serve with boiled Rice, Yam, Plantain etc


Watch how to prepare this popular Ghanaian Kontomire Stew below;

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

The traditional Ghanaian Beans and Plantain recipe (Vegan)

Honestly I wished I knew the individual who created this recipe for Ghana. This individual needs to be celebrated.

The textures and flavours of this rather simple Ghanaian dish is one you need to try.


The creamy slightly sweet flavour of the Black Eyed Beans pairs well with the crunchy  slightly fermented taste of the Gari including the candy like flavour of the fried Plantain.

The above flavour is then drizzled with a smoky and spicy Onion oil which makes it a Vegan powerhouse of flavour.

There’s another version of this recipe known locally as ‘Red Red’ as Red Palm Oil or Zomi (spiced Palm Oil) is used.


250g of Black Eyed Beans

1.2 litres of Water

Salt to taste



20ml of Coconut / Vegetable oil

1 large sliced Onion

5 chopped Green Chillies

Salt to taste

30g of Gari (grated fermented Cassava granules) or try my Breadcrumbs recipe


2 peeled and sliced Plantains

100ml of Vegetable Oil for frying

Salt to taste



Watch how to prepare this classic Ghanaian Vegan dish 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.

Smoky Brown Rice Angwa Mo recipe

Happy Independence Day Ghana!

In celebration of a 64 year milestone, I created this Brown Rice recipe infusing both Ghana’s smoked Tilapia and Prawn Shito (Black Chilli oil).

In my previous post I made an all natural smoked Fish stock using smoked Tilapia.

The stock has been used as a base for this creative Rice dish. The recipe was inspired by both the classic Ghanaian Angwa Mo (spiced oil Rice) and Shinkafa (Brown Rice dish cooked in a Tomato and SeaFood stock).

The flavoured Brown Rice was served with Chicken stew and a side salad.

To make this creative  Brown Rice Angwa Mo, you’ll need the following;



750ml of the smoked Fish stock

200g of smoked Fish pieces

1 large sliced Onion

2 Bay leaves (optional). You can substitute it with Rosemary

300g of Brown Rice

4 tablespoonful of a Prawn based Shito (Black Chilli Oil)

Salt and Pepper to taste



Watch how to prepare this all natural flavoured Brown Rice Angwa Mo 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.


Saturday mornings meant my late Aunt Kate passed by our house with my cousins and in a convoy including Mum and I, we went to the market.

Honestly I can’t remember when this tradition started but it was one that I looked forward to, as I could chat and play with my cousins whilst we visited  Malam Atta Market in Accra, Ghana.

Mum always bought loads of smoked Fish which had at least 3 large smoked Tilapia added to the basket.

Saturdays were cooking days in our household and one could practically spend the entire day picking leaves, beans, fanning the fire, washing the dishes, grinding spices on a stone, eating and packing all leftovers  into the fridge and freezer respectively.

During my childhood, whilst Mum was cooking I watched as she added  the smoked Tilapia, Water, Ginger, Garlic, Aniseed, Grains of Selim and Onions whilst I was fanning the Coal Pot.

The smoky fishy smell of the stock had a way of making my tummy rumble. The stock was either used to make Okro soup, Light soup or Groundnut soup.

The stock was Mum’s imprint inherited from her Mum, my Grandma.

Today I’m sharing a classic and basic smoked Fish stock recipe that Grandma made , which can be used as a base for most stews, soups, Rice dishes and practically anything that calls for stock.

This stock recipe has been kept simple where Ginger , Garlic and Aniseed have been excluded, as they can be added later or when a recipe requires it.

Introducing the first in the series of amazing West African natural flavours aptly called the ‘Sankofa Series’.
I’ll be delving deeper into the health benefits and more later.

For now enjoy this stock recipe. My next recipe which I’ll share tomorrow includes this Smoked Fish Stock and a traditional Ghanaian condiment.



1 large smoked Tilapia (the best to use, however you can use any smoked Fish of your choosing)

1 large Onion

1 litre of Water

5 Grains of Selim (Hwentia/Etso)

10 Pettie Belle Chillies (Kpakposhito)

1 tablespoonful of Salt



Watch how to prepare this all natural flavour packed stock below; which includes explanations of the flavours.

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 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.


Introducing a quick one pot Rice dish that’s packed with natural flavours and a perfect comfort food for a working week.

You can use Brown Rice instead of White Rice and also replace the minced Meat with either Turkey, Chicken or Pork.

Considering this recipe requires a few ingredients the outcome in terms of flavour is unparalleled to any other Rice recipes.


300g of minced Beef

250g of Basmati Rice

2 medium sized sliced Onions

100g of Butter

1 tablespoonful of Aniseed

1 Bay leaf

4 tablespoonful of Suya spice Mix

1 tablespoonful of Smoked Paprika

1 tablespoonful of Mixed Herbs

1 tablespoon of Salt and Pepper to taste

300ml of Water or stock



Serve with fried Plantain , Salad or steamed Vegetables



Watch how to prepare this quick Ground Beef Rice 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 Ghanaian Green Shito recipe

Introducing an all natural flavour packed sauce that doubles up as a marinade for Lamb or Goat Meat.

Im currently testing it with Chicken and I’ll update you with the verdict later.

The recipe makes for a mild, tangy Green Chilli Sauce with subtle hints of seafood and a smoky taste. For a spicier version you can use Green Habanero Chilli or Scotch Bonnet.

Add a few teaspoonful to your fried Rice, Scrambled Eggs or Potato salad. Use this sauce the way you would Ketchup and also as a marinade.

I’ve covered into detail, which type of spices to use for varied Meat products on my YouTube channel, ‘Ndudu by Fafa’, titled ‘The Beginners Guide to using Spices’.



100g of mild Green Chillies

150g of Pettie Belle Chillies (Kpakposhito) – in the absence of this Chilli you can increase the amount of mild Green Chillies to 200g and add 1 Green Bell Pepper

100g of Squid Rings/Scallops/Fresh Prawns/Snail

200ml of Rapeseed/Groundnut/Peanut oil

4 large Onions

4 cloves of Garlic

2 tablespoonful of Apple Cider Vinegar

200g of Parsley

70g of smoked Shrimps

Salt to taste



1 zest and juice of Lime

1.5kg shoulder of Lamb

1 tablespoonful of Cumin seeds or powder

1 tablespoonful of Salt to taste


Watch how to make this versatile all natural Green Chilli sauce 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.


Ayamase Cakes

In my previous posts I shared how to make your own Chicken Confit,  the Nigerian Ayamase sauce and Pan Fried Chicken Pies. Using my leftovers for the aforementioned recipes, I made this quick lunch or dinner Chicken Cakes.


200g of crushed Potatoes

400g of shredded Chicken

2 tablespoonful of the Ayamase sauce

60g of Spring Onions

Salt was omitted from the recipe as the Ayamase sauce had enough salt. If you missed the aforementioned recipes you can find the recipe links below;



To make these amazing Ayamase infused Chicken cakes click the video link 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 West African Designer Stew called Ayamase

A West African Designer Stew

Inspired by the Nigerian Designer stew known as Ayamase , is this incredible recipe which can be used for a plethora of recipes.

Traditionally bleached Palm oil, fermented locust beans and CrayFish are included in this recipe.

I’ve substituted the bleached Palm oil with Peanut Oil, Cray Fish for smoked dried Herrings and in the absence of fermented locust beans you can use Fish sauce or mix your oil with truffle oil.

If you’re in the diaspora and don’t have access to smoked Herrings you can grill Prawns and Scallops and use as substitutes.


4 large Red Bell Peppers or Ramiro Peppers

5 Red large mild Chillies

1 Habanero Chilli

3 large Onions or Banana Shallots

5 Jalapeños or Green Chillies

350g of crushed Smoked Herrings / CrayFish powder/ Shrimp Powder

1 teaspoonful of fermented Locust Beans/ Fish sauce/ Truffle Oil

50ml of bleached Palm oil/ Peanut oil

2 optional Bay Leaves

1 tablespoonful of optional Aniseed

1 levelled tablespoon of Salt

1kg of your preferred cooked assortment of Meat. I used Lamb for this recipe

6 boiled Eggs


Watch how to cook this incredible Nigerian Designer stew below;


Traditionally the Ayamase stew is served with Ofada Rice (native Nigerian Rice) and fried Plantain (Dodo). I served mine with a bowl of Brown Rice.

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.



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.