Love is gentle, love is kind , love is beyond what the eye can see, it’s an unwavering connection that stands against all seasons of life.

With that being said, the greatest love is the kind we give ourselves. The kind of love that forgives our past mistakes, that repairs our brokenness, that strengthens us and that makes us look for a deeper connection with everything we do.

How can you love another when you don’t love yourself?

How can you give love when you doubt yourself and capabilities?

How can you give love when you put yourself down and thus increase your self doubt?

How can you give love when you feel you’re not deserving of love?

How can you identity what is love, when you’re busy pleasing everyone else instead?

How can you give love when you hide your true self for the fear of being hurt?

How can you find love when you relate love to material things?

Loving yourself means discipline, self acceptance of your strengths and weaknesses, appreciating the priceless moments that makes you smile, listening to your inner voice and relating to people the way you will like to be treated.

Understanding being vulnerable and walking away when a situation doesn’t suit your needs is strength and not a weakness. This realisation only comes from loving yourself.

Love will make you vulnerable and strong at the same time. You can’t accept love without pain, they go hand in hand. However how you see ‘pain’ is based on your interpretation.

Loving yourself allows you to be selective with the kind of people you want around you. People that compliments your personality, your vulnerability and help you grow each day.

Loving yourself means you can only love a selected few and tolerate others if you want to. This means you’re exerting your power of choice.

Loving yourself means you have a deeper understanding you’re not meant to be loved back by all and by the same token others will also tolerate you or avoid you altogether.

Loving yourself means you’re at peace with yourself and connected to your spiritual self.

Loving yourself means maturity and understanding the complexities of humans. A realisation that exposes you to the strengths and weaknesses of others, which you can choose to love, tolerate or walk away.

Loving yourself means you don’t seek revenge on people who have betrayed you. The experience should teach you exactly what you don’t want and seek what makes you complete.

Loving yourself means you’re responsible for your actions and reactions. Understanding whatever decision you make comes with a sacrifice. A sacrifice you’re willing to give and not coerced to giving.

Understanding your physical self will attract all sorts, however your inner beauty will keep those that are meant to be to stay in your life.

The realisation that the roots of the kind of love you want lies solely with you, gives you the freedom to love in your own way.

Why not begin the self love train by treating yourself to an amazing recipe below;

Happy Valentine’s Day folks❤️



The time on the clock said 05:30hrs as I sipped my black coffee and started researching about Millet Couscous. The constant request for Brukina (a Ghanaian drink made from Millet and Milk) by my subscribers inspired my early rise.


The outcome of my research meant one had to use CousCous Millet and  not the Millet in its natural form. I could place an order for the Millet Couscous however that will delay my filming for another week.

I had all the ingredients needed to make my own Millet Couscous apart from the Muslin cloth needed for steaming.

During my childhood Mum made a dish known as ‘Korklui’ where the fermented Corn dough was turned into granules using a flat wooden sieve known as ‘Agbadze’ and boiled into a porridge.


I knew  Agbadze (as known in the Ewe language) was  used in Ghana and Togo, however I was curious to know if any other country also used it and it’s local name. My question read…

‘Good morning folks. What would you call this in your local language and in English? 😜 Do you use this in your country? Tell me more.



*I guess it can be called Sranui*. ‘Ewe language from the Ho area of Ghana’ as explained by Amadebrah


*We call it Agbaedzea in Angola and we use it for sieving’

Freda Muyambo (CEO of Tarts & Crumble based in Nigeria).

**Used for winnowing? I guess it is called a winnower or winnow’**


**Used by the Ga people for the preparation of Kpokpoi**


*It’s called Ukeng in my dialect (Akwa Ibom State in Nigeria)**

Thank you folks for your contribution to my research. In the name of sticking to the recipe for the Millet Couscous  find the list of ingredients below;

680g of Millet flour

227g of Rice flour

200ml of cold water



250g of Jollof stew

340g of Millet Couscous


Watch how to make your own Gluten free Couscous below;

Don’t forget to subscribe, try the recipe, leave comments with your feedback and share 😘







WreWre (Muskmelon or Cantaloupe seeds) soup is rich in Vitamin A, C, Folic acid potassium to mention but a few nutritional contents..

It has no fat, cholesterol or saturated fat and helps boost one’s immune system especially during the cold months.

Wrewre (as it’s locally known in Ghana) can be used for various recipes and it can be found in some Indian cuisine.

The taste is similar to Groundnut or Peanut soup, however it has a slightly delicate nutty flavour to Peanuts.

Stay tuned for more recipes using this nutrient dense seeds.

For a healthier soup use leaner meat, fish or seafood.



80g of Wild Melon seeds (WreWre seeds) Readily available at most African grocers or online.

4 Lamb shanks

1 tablespoonful of Organic cold pressed Coconut oil

60g of Tomato purée

1 large Tomato

1 large Onion

2 litres of Water

200g of smoked Fish (optional) or 1 teaspoonful of powdered dried Shrimp

2 large Aubergines

10 whole Green Chillies

Salt to taste



30g of Ginger

1 large Onion

3 Green chillies

2 cloves of Garlic

1 teaspoonful of Aniseed


Watch how prepare this flavour packed WreWre soup below;

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

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




Imagine having a bad day and reading an email that changes your mood for the better. What bad day? Please ‘bad day’ my appointment with you is over, I’m busy filling my head with good thoughts ooh!


The email acknowledged and praised my sense of creativity including my style and an offer to visit Ghana briefly for a campaign shoot. Did I read ‘billboards in over 6 African countries, magazines etc…’ Mama where are you? I’ll surprise her instead.


My last visit to Ghana was to bury my little brother hence this email was a welcome distraction from my grief.

The realisation of seeing Mum again made me happy as I impatiently counted the days to immerse myself into this incredible experience.


Vlisco Group was founded in Helmond, The Netherlands in 1846 and produces fashion forward African Wax prints. Vlisco fabrics are an integral part in most African homes particularly in the Central and Western part of Africa. I grew up knowing about Vlisco from my Mum as it was her favourite in terms of design and quality.


Mums vintage African fabric pieces are from Vlisco and they still look new (I  rummage through her wardrobe and wear them whenever I’m in Ghana).

Vlisco Group’s brand portfolio consists of four brands: Vlisco, Woodin, Uniwax and GTP..



Fafa Gilbert @ndudu_by_fafa puts Ghanaian cuisine on the world map via social media. Coming from the Volta region in Ghana but living in London, she skillfully interweaves both cultures in her recipes as well as in her unique fashion approach.

Fashion by @lumierewoman.


The positive energy  on set was electric as each creative individual expressed themselves through the entire shoot. I’ll talk more about this later in another post; including the two amazing ladies I worked with during this campaign.

The theme for the campaign was ‘NEW BOLD ROMANTICS’ and they certainly made me feel like a ‘Queen’.


Link below to purchase the fabrics directly from their website.

The designers chosen for my outfits were Lumiere Woman and Sadia Sanusi, Hair by Kush Taylor, Jewellery by Chyba Jewellery, Make up by Woena Makeup Artistry, Photographs  by Matthew Miziolek with Creative Directors Grietje Schepers and Sanne Huijsmans.

To be continued……

All photos and videos are by the Vlisco.








Do you need a quick and flavour packed dish for dinner? Why not try this Biryani spice mix infused Lamb Kofta and enjoy it with Cumin rice. Find both recipes on my YouTube channel, ‘Ndudu by Fafa’.



350g minced Lamb

2 tablespoonful of Biryani spice mix

Salt to taste

Your preferred oil for frying (50ml)

300g of natural Yoghurt

1 fried thinly sliced Onions

30g of chopped Coriander

1 teaspoonful of Biryani spice mix



Watch how to make this easy to follow recipe below on my YouTube channel, ‘Ndudu by Fafa’,

Don’t forget to subscribe, like the videos and share. All photos, videos and recipes are by the owner of this blog.





















The first time I had this rice was at a friends wedding. I could not get over how fragrant the rice was and its taste. I asked for the recipe from his Mum and I had to emulate it.


The secret was using Ghee, which is clarified butter. I decided to use buerre noisette (caramelised butter) instead cause I like to infusions.

Naturally I made my own butter from double cream as shown below;


250g of Basmati Rice with a minimum age of 10yrs

30g of butter

3-4 pods of Balck Cardamom

1 Cinnamon stick

3-4 Green Chillies

3 Bay leaves

1 heaped tablespoonful of Cumin seeds

120 ml of water

20g of chopped Parsley to garnish

Salt to taste



Watch how to prepare this fragrant Cumin Rice also known as Jeera Rice below on my YouTube channel, ‘Ndudu by Fafa’;

Don’t forget to subscribe, like the videos, leave comments with your feedback and share.

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




Bambara nuts or beans originates from the Bambara people of West Africa.

‘Bambara’ means ‘unbeliever’ as history dictates the ethnic group resisted  Islam when it was introduced in 1854 by Tukulor conqueror, El had Umar Tal.

The Bambara ethnic group are spread across West Africa ( in countries such as Guinea, Senegal, Mali and Burkina Faso) particularly now in Mali where they make up the majority of the  Mande ethnic group.


Bambara pods ripens underground (just like Peanuts), hence they’re referred to as nuts, even though it’s popularly known as Bambara Beans.

Bambara beans / nuts do have a high protein content and it’s perfect to enjoy as a snack or a meal. In Ghana, Bambara Beans are slow cooked with the inclusion of Sugar, Spices and served with a spicy Plantain Pancake known as Tatale.


This recipe is inspired by the French Cassoulet and of course I have added my own twist. In the absence of Bambara beans try using Chickpeas or Cannelloni beans which are readily available in most supermarkets.


300g of Bambara nuts

250g of Smoky Spicy Salsa (Raw Pepper)

5 Pettie Belle Chillies or any Green Chillies

3 strands of Grains of Selim or Star Anise

20g of sliced Ginger

2.25 litres of water or Chicken stock

3 Bay leaves

6 Chipolatas or any Sausage that’s available to you. Better still try using Goat Meat.

2 tablespoonful of Olive oil

2 tablespoonful of Coconut oil

1 teaspoonful of blended Green chillies, Onion and Garlic.

1 teaspoonful of a Ginger, Onion and Aniseed blend.

1 teaspoonful of Thyme or 4 leaves of Ghanaian Basil

1 thinly sliced Onion

Optional diced charred Red Peppers, Parsley and Mint.

1 teaspoonful of Lime or Lemon juice

Salt to taste


Watch how to prepare this creative and easy to follow recipe below including Tatale and other Beans recipes.

Don’t forget to subscribe, like the videos and leave comments with your feedback.

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



Yam Porridge (MPOTO-MPOTO) or Yam Pottage is a tasty one pot dish (popular in both Ghana and Nigeria), made with either Yam, Cocoyam, Plantain, Hannah Sweet Potatoes or Japanese Sweet Potatoes. I have made different creative versions of this recipe, however I kept to the authentic recipe this time.

An authentic Yam Porridge recipe is smoky in flavour (derived from the inclusion of smoked Fish) and has a distinctive mustard colour due to the inclusion of Palm oil or Zomi.
Please ensure your Palm oil is sustainably produced and it is best to use  Zomi for this recipe.
Zomi is Palm oil infused with secret spices which adds a fragrant nutty taste to the dish.
Let’s start
2 large smoked Fish
1 large Onion
5 Green chillies
400g of peeled and cubed Yam pieces
700ml of Water
Salt to taste
6 whole Green chillies
1 sliced Onion
Watch how I made this authentic recipe on my YouTube channel, ‘Ndudu by Fafa’ below,
Don’t forget to subscribe, like the videos and share with your family and friends.
Please leave comments with your feedback below.









Imagine that slow roasted Leg of Lamb that is spices perfectly and breaks off the bone beautifully served with roasted Vegetables and a sip of your favourite Red wine.

Sunday lunch just got exciting. Why not try this hassle free recipe and enjoy your meal with your family without breaking a sweat.



Half a Leg of Lamb which serves 4 individuals perfectly.

4 Cloves of Garlic

3 sprigs of Rosemary

2 large peeled Onions

4 large quartered Yellow or Red Tomatoes

600ml of Chicken stock

Salt and Pepper to taste.



1 large quartered Aubergine

1 large quartered Red Pepper

4 large quartered Tomatoes

1 large quartered Courgette

2 large peeled and quartered Onions

3 tablespoonfuls of Olive oil

Salt and Pepper to taste


Watch how to prepare the perfect slow cooked Leg of Lamb below on my YouTube channel, ‘Ndudu by Fafa’.

Don’t forget to subscribe, like the videos and share. Please leave comments with your feedback about the recipe.

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




Inspired by the Ghanaian Peanut Butter or Groundnut soup I made this Almond soup.

The recipe was bourne out of desperation as I craved Groundnut soup but had Almonds instead.

I doubted myself about the outcome of this recipe as I felt it will loose that distinct roasted Peanut or Groundnut taste.

I shared the recipe on my Instagram stories ‘Ndudu_by_Fafa’ and the common question asked was about the taste.

Honestly in terms of flavour it was delicious, however the only difference was it had a somewhat delicate flavour as compared to Groundnuts/Peanuts.


This recipe is by no means replacing the classic Ghanaian Peanut/Groundnut soup but an alternative way of introducing your palette to different flavours.

Almonds contain less saturated fat which makes this recipe a healthier choice. You can be creative with the type of Vegetables you include and as a matter of fact you can make a Vegetarian version.

Try it and tell me what you think?


For the list of ingredients, you will need;

200g of roasted Almonds

300g of skinless Chicken thighs

50g of Tomato Purée

8 Petite Belle chillies (Kpakposhito) or any Green chillies (The quantity of Chillies used depends on your personal preference).

1 litre of hot water to soak and blend the Almonds

1 teaspoonful of Smoked Paprika or blended Char grilled Red Peppers

3 chopped Green Tomatoes or Aubergines.  You can add any Vegetables of your choosing.

1 sliced large Onion

10 Ghanaian Basil leaves or 20g of chopped Parsley to garnish

Salt to taste



20g of Ginger

1 large Onion

1 teaspoonful of Aniseed

2 cloves of Garlic


Watch how to prepare this creative recipe below on my YouTube channel ‘Ndudu by Fafa’.

Don’t forget to subscribe, like the videos and share. Please leave comments with your feedback when you do try the recipe.

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





The gentleman sitting opposite blatantly stared as I held his gaze for what seemed like eternity. His gaze told a brief story of worry and anxiety as I smiled to say it’s okay ‘today to shall pass’.

I sipped on my chilled glass of fresh Watermelon blend as another gentleman approached in a pensive mood. Oops! Why the stern look, I asked myself.

The conversation between the two gentlemen explained both their moods. My ‘konkonsa’ ears were activated 🙈

Seemed Mr. Worried Gaze has been naughty at work and was getting an earful of ‘blasting’. I decided to walk away from where I was sitting to save the gentleman from any further embarrassment.

I found myself by the poolside (which was quiet as I set my plan in action to surprise Mum and cousins for breakfast.

This surprise could go two ways, they either surprised me by declining  my invite or better still honour the invite and interrogate me. I preferred the latter but not the interrogation.


The look on my Mums face was priceless coupled with the exuberant conversations that ensued thereafter. I managed to have an informal interview with Mum, however I missed recording most part of the interview (maybe due to my excitement 😢).


We headed to a local Chop Bar as I craved Fufu and Goat Meat Light soup with a chilled glass of Star Beer.


The next 3 days were packed with the main reason I went to Ghana (which will be revealed at the opportune time).

Accra’s aura felt so different this time round; maybe because I looked at it from an artistic and creative point of view.

Accra exuded confidence in its warm embrace of hardworking individuals who either gave you the occasional smile or blank stare.

It felt good to be home, however I knew I had limited time and couldn’t catch up with everyone (which was disappointing).

The atmosphere felt positive as mothers dropped their kids off to school, the Police doing their random checks on vehicles, hawkers balancing their wares on their head whilst skilfully dodging on coming traffic as we traveled to different locations across the city.

The smell of charcoal roasted ripened Plantain filled the vehicle as we all had a bite of this wonderful Ghanaian snack, whilst driving past the Accra Supreme Court


The entire crew had dinner at the Gold Coast Restaurant and we ended the night at Carbon Night Club which was an incredible experience.

The final filming was done as the crew headed back to Europe and I had 12hrs free to spend with Mum before heading back to London.

Watch excepts of my short time spent in Accra. Hope you’re intrigued enough to visit Ghana soon.





I arrived in London on Monday morning, dropped off my luggage’s at home and dragged my tired self  straight to the office. Phew! What a memorable weekend and a priceless experience.

Watch Accra through my eyes in a compiled video and photography below;

Don’t forget to like the video, share and subscribe.

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



Ghanaian recipes are varied and I seem to find new recipes each time, like this stuffed Crab known as Akotonshi. I was rather intrigued about this dish as I could not place it to a specific tribe in Ghana, (apart from the name suggesting it might have originated from the Ga tribe) which is a hazard guess. Please share your knowledge about this dish as it is easy to emulate with my added twist. Fresh Crabs are readily available in Ghana hence this recipe is a must try.


The easiest way to prepare this dish is to get a packet of fresh Crab meat from your fishmongers. I used my Jollof stew recipe as a base for this stuffed Crab recipe, which you can watch below.  A perfect dish to serve as a starter to impress your guest.


100g of White Crab meat

50g of breadcrumbs

20g of chopped Spring Onions

20g of chopped Parsley

2 large chopped Tomatoes

150g of Jollof stew

2 tablespoonful of Shrimp powder

1 deseeded finely chopped Habanero chilli

1 tablespoonful of Coconut oil

Salt to taste


Watch how prepare Akotonshi below;

Serve the Akontonshi with either Green salad or Vegetable stir fry.

Don’t forget to like the video, subscribe, try the recipe and leave comments with your feedback.

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





Today is going to be a ‘Me’ day, said ‘I’ who stretched out of bed at 5am. Can I make it to the Carnival today? I knew the answer already (🤫) if I had to even ask myself that.

I spent yesterday spring cleaning the house and my wardrobe; which meant today was scheduled for a self indulgent ‘dress up’ day!

The few bags of clothes could wait till tomorrow for the charity shop as I began to run the bath for a long relaxing soak.


Why am I writing this?

Over the years I have been working relentlessly towards my dreams and pushing myself even when I should have taken a break. I achieved most of the things I wanted but I also lost a great deal. I lost the little priceless things that made me feel alive, connected to my spirit and outrageous.

I did not realise this till I lost my little brother and became grief stricken. I could not hide from this pain, I couldn’t brush it aside… I tried picking myself up but I couldn’t… So I decided to write a letter to my brother instead. The one letter has turned into 6 letters so far. I didn’t realise I had so much to say…phew


I decided to do some self loving this bank holiday weekend, (feeling lighter and positive) by changing the ambience of my environment starting with the house.

Just as I was about to put on something comfortable after my bath, I had the thought to dress up instead and go about my day. I grabbed my puffy Gold Kimono gown from Lumiere Woman, cowrie necklace from Malene Birger and cloth from  Vlisco (head wrap).

Wrapping the headpiece took me back to my childhood, where I dressed up wearing my Mums vintage dresses (and quickly placing them back before she got home) and dreaming of being a Princess one day 😂😂😂.


Dressing up for me was a perfect escapism for a life I wished for, a dream I held close and the courage to pursue them. Growing up in an environment where being different (especially with your thought process) wasn’t encouraged, made it difficult to be expressive and creative. However I found a way of expressing myself with no inhibitions by dressing up (this time not hiding from my Mum) as I imitated her mannerisms and looks which made her laugh, to convincing my cousins Francisca and Jeanette to sing ‘Long Time Ago in Bethlehem ‘ at an Aunts wedding 😂😂😂 inclusive of the dreaded dodgy dance.

I had to take a few pictures for my memory bank about today. I feel lighter, I miss my brother (I told my cousin Juliet whilst writing this piece how much I miss Theo) I’m actually ‘welling’ up…phew.









500g of Plain flour

1 levelled tablespoon of baking powder

(Alternatively use self raising flour)

1 teaspoonful of dried Rosemary

250g of cold butter

1 Egg yolk

1 teaspoonful of Salt to taste

60ml of cold water



500g of diced Goat Meat without the bones

20g of Ginger

1 large Onion

1 teaspoonful of Aniseed

3 Cloves of Garlic

Salt to taste



500g of diced steamed and tender Goat Meat

2 large chopped Ramiro Peppers

1 medium sized and roughly chopped White Onion

1 medium sized and roughly chopped Red Onion

1 tablespoonful of Coconut oil

2 tablespoonful of natural Yoghurt

20g of Chocolate mint leaves or Mint

Salt and Pepper to taste


Watch how to make this flavour packed Goat Meat recipe and more on my YouTube channel, ‘Ndudu by Fafa’ below;

Dont forget to subscribe, like the video, try the recipe and share.

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




Inspired by the Ghanaian snack of Roasted Corn on the Cob with Coconut, enjoy this smoky and spicy Corn and Coconut salad. 

For a Vegetarian version use the baby flesh of Coconut for your dressing, as described below;


2 large corn on the cobs

100g of fresh Coconut shavings

1 medium sized, peeled and thinly sliced Red Onion

10ml of Olive oil

2 sprigs of fresh Rosemary (optional)

1 deseeded and chopped Red Chillies

50g of Chopped Coriander or Parsley. Alternatively you can use the Ghanaian Basil (Akuko Mesa or Koklo Gbe)

Juice of half a Lemon

Salt to taste



50g of Parmesan shavings

1 teaspoon of horseradish

3 tablespoonful of Olive oil

Half a teaspoon of freshly milled Black Peppercorns

Alternative Dressing inspiration;

Use 100g of Almonds or Baby Coconut flesh in place of Parmesan.

A teaspoonful of grated


Watch how to make this refreshing, nutritious and flavour packed recipe on my YouTube channel, ‘Ndudu by Fafa’ below;

Don’t forget to subscribe to my YouTube channel, ‘Ndudu by Fafa’, try the recipe, leave comments with your feedback and share.

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







40 lessons on my 40th year

1-Fafa don’t forget to live.

2-Do something a day that will make you smile.

3- Select your core group of friends with attributes such as honesty, empathy, love and adventure.

4-Forgive to rid yourself of pain

5-Stay humble but don’t be a walkover.

6- Be selective 

7- Be brave

8- Read a book each month or learn something new

9- Give hope and love

10- Laugh it off


11- Gain wisdom from your experiences 

12- Be a blessing in other people’s lives

13- Enjoy each day of your life

14- Don’t forget your manners and if you do ‘apologise’.

15- Don’t involve your self in other people’s business 

16- Walk away from unnecessary drama 

17- Believe in yourself

18- Be proud of your achievements

19- Eat well

20- Feed your soul


21- Push yourself each day

22- Place yourself in uncomfortable situations that increases your knowledge bank.

23- You only need 1 house and a car

24- Travel

25- Save at least 3 years worth of your salary

26- Do 1 random thing that’s out of your comfort zone at least once a week 

27- Spend a minimum of an hour a week meditating

28- Have a plan

29- Visit your plan each week 

30- Don’t waste your time around ungrateful people 


31- Be kind

32- Treat people the way you would like them to treat you

33- You loose your crown if you ever look down on another

34- Be slow to anger

35- Be patient

36- Love without boundaries 

37- Be loyal


38- Don’t publicise your generosity 

39- Make sure everyone leaves your presence feeling much better

40- I’ll learn my 40th lesson today🙏🏽 

A8D0DC59-2753-474A-BA85-5A16CBA71851To be continued….

Thank you @lumierewoman for my outfit 😘




Soursop and Mangoes were in season during my recent trip to Ghana. I craved for something sweet, refreshing and equally healthy hence I created this recipe with ingredients readily available in Ghana.


Soursop is rich in Vitamins C, B1 and B2, which when mixed with Mangoes increases its nutritional content.

The recipe is easy to follow and a must try.


1 large deseeded and peeled Soursop

1 large Mango, peeled and cut into sizeable chunks

Juice of half a Lime or Lemon

A few tender Ghanaian Basil leaves



Blend the Soursop, Mango with either Lime or Lemon juice together till it’s smooth and silky.

Tranfer into a bowl with its lid and freeze for about 4 hrs, ensuring you stir the mixture each hour.

If you’re lucky enough to have an Ice cream maker, transfer the content into your ice cream bowl and follow the manufacturers instructions.

Sprinkle a few fresh finely cut Basil leaves and serve immediately.



Find more easy summer recipes on my YouTube channel, ‘Ndudu by Fafa’ below;

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

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






This classic Italian Salad needs no introduction. A simple and easy to follow recipe that can be done under 10 minutes (if you make your own Croutons).

The secret to making the best Caprese Salad is by using the best of ingredients you can afford.

Buffalo Mozzarella is my favourite Italian cheese to use for this recipe including sun ripened Tomatoes and the best Olive oil you can afford.


The best and competitively priced Olive oil I’ve used so far is this Sicilian Extra Virgin Olive oil from Marks and Spencer’s (which retails for about £5).

I decided to turn my 3 day old Sour Dough Bread into Croutons by cutting it into little chunks, drizzle about 10ml of Olive oil and 2 sprigs of fresh Rosemary.

I mixed everything together and baked it at 150*c for 10 minutes and left it to cool down.

Assembling the ingredients was the fun part.


100g of Buffalo Mozzarella (sold at most supermarkets and specialist grocers). I bought mine from Marks and Spencer’s.

20g of fresh Basil leaves

10ml of Extra Virgin Olive oil

5 sliced sun ripened large Tomatoes

Chilli flakes (optional) or freshly milled Black Peppercorns

Salt to taste


Best to use Sour Dough bread for that slightly sour taste and crunch (use any old bread you have) 60g and cut them into sizeable chunks

10ml of Olive oil

2 sprigs of Rosemary



Add your Buffalo Mozzarella balls to a bowl.

Insert each Tomato slices  and Basil leaves next to each  Mozzarella ball (it’s all about the presentation 😜)

Strategically place each crouton next to the Tomato slices and sprinkle with either your Chilli flakes or freshly milled Black Peppercorns.

Sprinkle with salt to taste and drizzle about 10ml of Extra Virgin Olive oil and serve. Now take a good picture of your work (and share on Instagram with the hashtag #Ndudumademedothis)

Alternatively, scrap the pretentiousness, mix everything together and enjoy 😂😘

Find more healthy recipes on my YouTube channel, ‘Ndudu by Fafa’, below;

Don’t forget to subscribe, like the videos, share and leave comments with your feedback.




Inspired by the classic Ghanaian sauce ‘Raw Pepper’ is this smoky and spicy ground Tomato salsa with my added ‘twist’.

Ghana has many creative and naturally flavour packed sauces including the ever popular ‘Raw Pepper’ which is a spicy ground Tomato salsa.

‘Raw Pepper’ is enjoyed with Kenkey, Banku, Boiled Yam which are popular carbohydrates enjoyed in Ghana. 

Whenever I mention ‘Raw Pepper’ it’s mistaken for just ‘eating raw chillies’ hence this video can address that issue. 😜

This is a creative recipe with the inclusion of charred roasted peppers; For a traditional recipe, you can omit the ‘Red Peppers’. 

Add that smoky taste to your salsa by char grilling your Tomatoes instead (if you’re omitting the Red Peppers.



1 Ramiro Pepper

10 green chillies (You can reduce or increase the quantity to your preference)

1 large Onion

2 large fresh Tomatoes

Half a teaspoon of salt to taste


400g of Rump/Sirloin/Fillet of beef cut into strips

1 tablespoonful of cold pressed organic Coconut oil

1 large sliced Onions

20g of fresh Basil


Watch how to make this Salsa and scented Beef with other creative sauces and accompaniments  on my YouTube channel, ‘Ndudu by Fafa’ below;

Don’t forget to subscribe, like the video, share, try the recipe and leave comments with your feedback 😘

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



The Fulani’s (from the Northern part of Ghana) first introduced Wagashi (The only Ghanaian Cheese) into Ghana.
The Cheese is made from Cows milk and it’s naturally delicate in taste or salty depending on the amount of salt used.
Milk is mixed with the pounded bark of a Sodom Plant tree, Salted, drained and boiled till it solidifies to make Wagashi.
The Salt acts as a preservative and in some cases the cheese is soaked into a Millet leaf brine for a pinkish colour.
Unlike most Cheeses, Wagashi does not melt at high temperatures, however when fried it has a soft and fluffy texture.
Wagashi is readily available to purchase in Nima (a suburb of Accra) which is inhabited my most Northerners of Ghana.
Wagashi can be fried or grilled and added to Stews, Soups , Jollof rice etc
I decided to experiment with flavours by combining a sweet and salty taste together. With that in mind I opted for the ever green and intensely sweet Fanti Pineapple (as Mum calls it) and topped it up with a scented Ghanaian Basil leaves and Olive oil.
For that added play on textures and temperatures, the Pineapple is chilled with the Wagashi served warm.
This simple and tasty recipe plays on ones sensory taste buds with an enhanced sweet and salty flavour;



1 medium sized, peeled and sliced Fanti Pineapple (slice it length ways)

3 tablespoonful of Extra Virgin Oil

10g of scented Ghanaian Basil leaves (Koklo Gbe~) (Akoko Mesa)
3 tablespoonful of Coconut oil
200g of Wagashi Cheese
2 fresh finely diced Green chillies
Salt to taste
Place a sliced Pineapple to a bowl and refrigerate
Slice the Wagashi lengthways and set aside
Add the Coconut oil to a frying pan and place on a medium heat.
After 1 minute add the Wagashi and fry for about 2 minutes on each side.
Whilst the Wagashi is frying, add the chopped Ghanaian Basil to a bowl with the green Chillies, Olive oil and salt to taste.
Be mindful of the amount of Salt you use, as Wagashi can be very salty
To serve
Take the Pineapple out of the fridge and place the warm Wagashi on top of the cold Pineapple.
Drizzle it with your slightly spiced Ghanaian Basil dressing and serve immediately.
This works as a perfect starter for any occasion, event, restaurant or better still a perfect way to treat yourself.
This is a must try recipe and I’ll love to hear your feedback. Watch how to incorporate new flavours to your dish and how to match the types of flavours.
Don’t forget to subscribe, like my videos and share.
All photos, recipes and videos are by the owner of this blog.






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.


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.

Easy Goat Meat Biryani recipe

Easy Goat Meat Biryani recipe

Impress your family with this easy to replicate and delicious Goat Meat Biryani using Buy Ndudu’s special East African Masala and Carib Gold Curry powder Spice blends.

Cut your cooking time in half by using Buy Ndudu’s Clay baked Boneless Goat Meat Bites.




1.5kg Goat Meat with bones cut into sizeable chunks by your Butcher or grab a bag of our Goat Meat bites.

1 levelled tablespoon of Buy Ndudu East African Masala Spice blend

1 large Onion

3 fresh or Buy Ndudu Dried Scotch Bonnets

100ml of Water

Salt to taste



3 large sliced Red Onions

5 tablespoonful of your preferred oil for frying

2 tablespoonful of Butter

Salt to taste



400g of chopped tin Tomatoes

1 levelled tablespoon of Buy Ndudu Carib Gold Curry powder

1 levelled tablespoon of Buy Ndudu’s East African Masala Spice blend

2-3 Bayleaves

3 whole dried Kashmiri Chillies

30g of fresh Mint leaves



400g of soaked Basmati Rice

1 tablespoonful of the oil and crispy Onions

Half a teaspoon of Buy Ndudu’s Herby blend

1 teaspoonful of Cumin seeds

2 Kashmiri Chillies

1 litre of Water

Salt to taste


1 teaspoonful of Kewra Water (Optional)

2 Bayleaves

2 whole dried Kashmiri Chillies or fresh chopped 4 Green Chillies

2 tablespoonful of Saffron Water

3 tablespoonful of Garlic & Tomato Confit oil blend (RECIPE)



In a bowl marinate the Goat Meat with the Buy Ndudu’s Masala Spice blend, Chopped Onion, Scotch Bonnets and Salt to taste. Marinate for at least an hour refrigerated or at best overnight.

When ready to cook, take the marinated Goat Meat out of the refrigerator and bring up to room temperature for 15 minutes.

Transfer into a heavy bottomed saucepan or Claypot.

Add the water and place your saucepan on the lowest heat possible with its lid on.

Cook gently for 35 minutes (add a little more water if needed), however if you’re using a Claypot you won’t need to.



Wash the Rice till the Water runs clear. This could take 4 rinses.

Once washed soak the Rice in cold water for a minimum of an hour

Whilst the Rice is soaking start making the Crispy Onions

Scoop a tablespoonful of both the oil and crispy onions into a saucepan.

Discard the water that the Rice was soaked in and transfer the Rice into the saucepan with the crispy Onions

Add fresh 1 litre of Water, dried whole Kashmiri Chillies, Cumin, Herby blend and Salt to the Saucepan.

Bring the Rice to a boil and turn the heat off. This should take about 8-10 minutes.

Drain the Rice using a colander and cover with a clean napkin as you move to making your Biryani stew.

At this stage the Rice will still have a bite and still cook in its steam.


In a separate Saucepan add your preferred oil , butter, sliced Red Onions and Salt and fry till golden brown and crispy and not burnt.

This should take 15 -18 minutes on a medium to high heat.

Reserve 2 tablespoonful of the Crispy Onions to use for the Rice and also for garnishing.

WARNING Please keep an eye on it as it can turn quickly from golden brown to burnt and bitter.



Add the remaining Crispy Onions to the steamed Goat Meat and cook for 3 minutes

Add the Bayleaves and Kashmiri Chillies and cook for a further 3 minutes

Add the chopped Tomatoes and cook for 35 minutes on a medium to low heat

Add the Carib Gold Curry Powder and mix till well combined

Once the oil settles at the top your stew is ready. Taste for salt and adjust to your personal liking.



At this stage the Rice will still have a bite, be fluffy and cooked further in its steam.

Add the Par boiled Rice to the Stew ensuring you cover every surface.

Add your Saffron Water, Kewra Water and Sweet Garlic & Tomato Confit oil

Cover the Biryani and let it steam for a 15 -18 minutes on a low heat.

Garnish with the remaining Crispy Onions and Mint.

Goat Meat Biryani recipe

Your meal is ready to serve.

I love reading your feedback and happy to answer any questions you have about the recipe.



The Ataadi range of Meaty & Seafood Chilli Sauces (A West African Food Brand)

The Ataadi range of Meaty & Seafood Chilli Sauces (A West African Food Brand)


Ataadi Chilli Sauces
Handcrafted Slow cooked Chilli Sauces

“Ataadi” in the Ewe language from Ghana & Togo means Sauces, Stews and Chillies. The slow cooked Meaty & Seafood Ataadi Chilli sauces encapsulates the Ataadi meaning by offering different flavours and textures within the range.

Over a 10 year period of developing recipes inspired by my West African heritage, I’ve hosted cookery shows on TV, shared almost lost ancient West African cooking methods and written about the health benefits of underrated African ingredients; I decided to launch ; a small West African online deli business specialising in unique clay smoked spice blends, seasonings and chilli sauces after loosing my job in late 2020. Amongst the innovative and creative products available, let me share a little bit of history behind the brand ‘Buy Ndudu’ and in particular the ‘Ataadi Chilli Sauces’.

The ‘Ataadi’ range of sauces honours my Mum’s traditional cooking methods, family secret recipes fused with a modern day interpretation from my 30 years of cooking.

The Ataadi range of sauces are best described as the “Taste of the Sea” and steeped in my heritage (where my village Aflao in the Volta Region of Ghana) is surrounded by the Sea and Coconut trees.

Each Ataadi chilli sauces bottle is made with cold pressed organic Coconut oil, charred Red Peppers, West African Spices and includes chunks of Meat, Seafood and ready to use for your Rice, Pasta, Plantain, Yam, Sandwich, Potatoes dishes etc..

Koobi Chilli Sauces
Clay cooked Meaty & Seafood Chilli Sauces



A total of 8 different flavours make the range of our Ataadi Chilli sauces;

Smoked Hake; cooked in cold pressed Coconut organic oil, charred Red Pepperss & West African spices

Domedo; Apple smoked Pork, smoked Bacon & Smoked Pancetta slow cooked in cold pressed organic Coconut oil, charred Red Peppers & West African spices

Abobi Tadi; Anchovies, Herbs & Green Chillies slow cooked in cold pressed organic Olive oil

Goat Meat & Shrimps; slow cooked in a charred Red Pepper sauce infused with West African spices and in cold pressed organic coconut oil

Toloo Beefy (Cured Beef) with cold pressed organic coconut oil, charred Red Peppers Shrimps & West African spices

Koobi (Cured Fish) with charred Red Peppers, cold pressed organic coconut oil & Shrimps

Black King Prawns with charred Peppers, cold pressed organic coconut oil  & West African Spices

The West African 3 Chilli Vegan Pesto in cold pressed organic coconut oil.


The handcrafted, slow cooked in a ClayPot, Ataadi range of Chilli sauces also honours my heritage and how our ancestors used ClayPots in cooking. The traditional method of slow cooking in a ClayPot requires time to allow the natural flavours of the ingredients to develop perfectly. This method is shunned by most as it’s time consuming and costly.

Buy Ndudu believes in reviving the traditional West African cooking methods and healthy lifestyle through our products. The recipes are exclusive to Buy Ndudu as they’re created by our in house Flavour Creator Fafa; hence you won’t find them anywhere else. The slow cooked Ataadi Chilli sauces are freshly made once a month on a Pre – Order basis, made in small batches using fresh, premium and organic ingredients.

Find recipes on how to use the Spice blends, Seasonings and Chilli Sauces on my YouTube channel, ‘Ndudu by Fafa’.


Thanks to everyone that has made a purchase, reviewed the products and verified feedback. The general feedback gears towards the nostalgic taste of Grandma’s Chilli Sauces and how one eats it straight from the jar.  Check our TrustPilot and website for feedback.

To pre-order in support of a small business  👉🏾

Kindly share with someone who might love this.

Flavour packed Palava Sauce recipe / Spinach Stew

Flavour packed Palava Sauce recipe / Spinach Stew

Family lets make this delicious Palava Sauce recipe which can be enjoyed woth your preferred carbohydrates. The sauce also works perfectly as a Sandwich filler

400g of cooked Spinach
6 Shallots or 3 large Onions
3 tablespoonful of Coconut oil
250g of Halloumi Cheese or Wagashi Cheese
1 levelled teaspoon of Buy Ndudu Dried Scotch Bonnet flakes or 1-2 fresh Scotch Bonnet
250g of fresh or tinned Tomatoes
1 large Red Bell Pepper
3 Mackerel tins in Olive oil or 3 large smoked Ghanaian Mackerel locally known as ‘Salmon’
1 Tomato based Mackerel Tin
80g of blended Melon seeds / 3 Egg Whites / 3 whole Eggs
70ml of water to soak the blended Egusi
5-8 Kasoa Peppers/ Green Chillies / 10 Kpakposhito (Pettie Belle Chillies)
1 tablespoonful of Buy Ndudu Koobi Seasoning blend (Cured Fish blend)
Salt to taste




Watch how to prepare this classic & creative Ghanaian Palava Sauce recipe (Spinach Stew) below;

Kindly subscribe, try the recipe, share your feedback by leaving a comment and share with family and friends.

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

Juicy Oven baked Chicken & Potatoes recipe

Juicy Oven baked Chicken & Potatoes recipe

Roast Chicken recipe

Introducing my Clay pot, slow cooked  and flavour packed Chicken and Potatoes One Pot meal  which can be enjoyed either for lunch or dinner. Impress your family, friends and dinner guests with this citrusy and umami packed meal.

The recipe also works perfectly with Duck, Turkey, Goose and Guinea fowl.

The next recipe is the citrusy and Umami packed sauce that was served with this one pot Chicken & Potatoes meal.



4 Chicken Legs

500g of Potatoes

6-8 Bay leaves

3 teaspoonful of BUY NDUDU’S Ataadi Green Chilli Anchovy Sauce

5 tablespoonful of Olive oil

1 levelled teaspoon of Rosemary

1 tablespoonful of Cumin seeds

1 levelled teaspoon of Cubeb

3-4 large Banana Shallots or any Onion of your choosing

30g of fresh Ginger

Salt to taste



Watch how to prepare this delicious Chicken & Potatoes dish below;

Kindly subscribe, try the recipe, leave comments with your feedback and share.

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

Spring Feta & Chickpeas Soup using Buy Ndudu’s Rose Harissa Spice blend

Spring Feta & Chickpeas Soup using Buy Ndudu’s Rose Harissa Spice blend

Feta & Chickpeas Soup recipe

Let’s make this quick and equally delicious Feta & Chickpeas soup using Buy Ndudu’s Rose Harissa Spice blend.

The soup can be enjoyed both warm or cold with ingredients that are accessible. Grab a bottle of our in house Clay Smoked Rose Harissa blend for this recipe.


250g of cooked Chickpeas

80g of Feta

50g of all natural Yogurt

5 tablespoonfuls of Extra Virgin Olive oil

1 large Onion

2 tablespoonfuls of our Rose Harissa Spice blend

30g of chopped green parts of a Spring Onions

5 mint leaves

3 cloves of fermented Garlic or 2 cloves of Garlic

3 wild Garlic leaves & flowers (optional)

3 tablespoonfuls of Olive oil to warm up the cooked Chickpeas

1 tablespoonful of Raw Honey or the fermented Garlic Honey

Salt to taste

Feta & Chickepeas Warm Soup recipe


Blend the Yogurt and Feta into a silky smooth consistency and transfer into a bowl

Dry roast the Rose Harissa for 30 seconds and add 1 tablespoon to the blended Feta

Add the Extra Virgin Olive oil, Salt to taste and the Spring Onions

Add the fermented Garlic and Honey

Mix till well combined and leave in the fridge whilst you tend to the Chickpeas

To a pan add your Olive oil, Salt to taste and Onions. Let it fry gently for 2 minutes and add the cooked Chickpeas.

Slow cook for 8 minutes until it’s warmed through. Add the remaining Rose Harissa and cook for a further minute.

Turn the heat off and add the Mint, Garlic leaves and Flowers.

At this point your Feta blend should be cold. Add the hot Chickpeas to the chilled Feta blend and your lunch is ready.

Rose Harissa

Enjoy the North African flavours, textures and different temperatures as you scoop and savour each morsel.


If you do try the recipe and like it, kindly leave me a comment or two below and share with family and friends.


Detoxing Aloe Vera Juice recipe

Detoxing  Aloe Vera Juice recipe

Aloe Vera

Aloe Vera is packed with both antibacterial and anti oxidant properties which should be included in our diets more often.
Find the detailed health benefits of Aloe Vera Juice in the recipe video link below;

150g of Aloe Vera Gel
180ml of Ginger juice
1 medium sized Cucumber
Juice of 1 large Lemon or 2 Limes
1 teaspoonful of Honey (optional)


Watch how to prepare this detox Aloe Vera juice recipe below;

Kindly subscribe, try the recipe, leave comments with your feedback and share.

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

Quick Macaroni & Salmon Salad recipe

Quick Macaroni & Salmon Salad recipe

Macaroni Salad recipe

Family, let’s make this quick and flavoursome Macaroni Salad

300g of Macaroni Pasta
5 tablespoonful of Extra Virgin Olive oil
1 litre of Water
1 large finely diced Red Onion
1 medium sized White Onion
1 medium sized chopped Red Pepper
1 tablespoonful of finely chopped fresh Dill
60g of steamed diced Carrots
60g of garden Peas (optional)
400g of lightly smoked cooked Salmon chunks
Half a teaspoon of Buy Ndudu Rose Harissa Spice blend
1 tablespoonful of Buy Ndudu Bolu (smoked Shrimp) Seasoning blend
Salt to taste or try Buy Ndudu’s Koobi Salt

60g of Mayonnaise
1 tablespoonful of horseradish or half a teaspoon of Mustard
1 tablespoonful of Buy Ndudu Minty Honey
4 tablespoonful of Apple Cider Vinegar
Salt to taste



Watch how to prepare this quick and delicious Macaroni Salad below;

Kindly share your feedback with us when you try this recipe.

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


Easy Pan griddled Chicken Skewers using Thighs & Drumsticks

Easy Pan griddled Chicken Skewers using Thighs & Drumsticks

Pan Griddled Chicken Skewers recipe

350g of cubed Chicken thighs & drumsticks (Leg)
3 tablespoonful of Buy Ndudu Xorla BBQ Rub
1 tablespoonful of Buy Ndudu’s Edzè Spice blend
1 large Lemon
5 tablespoonful of Olive oil
1 large Onion
Salt to taste



Watch how to make this delicious Chicken Skewers 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.

Spanish Seafood Paella recipe using Dzolof Spice blend

Spanish Seafood Paella recipe using Dzolof Spice blend

Spanish Seafood Paella
Sharing how I make the tastiest Seafood Paella each time. A perfect recipe for the family and your guests.

250g of Paella Rice
400ml of Water
1 tablespoonful of Buy Ndudu’s Bill blend (smoked Shrimp blend)
1 tablespoonful of Buy Ndudu’s Dzolof Blend
150g of Squid or Cuttlefish
500g of Black King Prawns
200g of Mussels
200g of Clams
300g of Chopped Tin Tomatoes
150g of diced Red Bell Peppers
1 large diced Onions
Salt and freshly milled Black Peppercorns to taste



Watch how to make this Spanish Seafood Paella using our Dzolof and Bolu Seasoning Blends below;

Kindly subscribe, try the recipe, leave comments with your feedback and share.

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