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.