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;

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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;

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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.



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.