‘If you close your eyes to facts you’ll learn through accidents’ African proverb.

In recent times the healthy debate of who makes the best Jollof rice (without paying homage to the originators of Jollof, the Wollof tribe from SeneGambia) has dominated the media.

The debate has been between Ghanaians and Nigerians about who makes the best  Jollof rice? The main difference is the Nigerian recipe calls for par-boiled  rice, whereby the Ghanaian Jollof uses washed dry rice, which is slow cooked in the spiced Tomato stock.

The use of spices and herbs also differs but there are similarities of either using thyme, bay leaves and or curry powder amongst the two countries.

Ghanaians also add steamed vegetables to their Jollof which acts as a garnish, gives the dish a lovely texture and incredible flavour.

My first attempt in creating this stew was successful ,  hence I decided to document and share the recipe. I like that I managed to combine the best of both cultures in creating this recipe.

I’ve written about my opinion of who makes the best Jollof on my food blog  ‘NDUDU BY FAFA’. Click on the link to read more..

Anyway, I decided to create a unique tasting stew by combining the Ghanaian tomato stew with the Nigerian Ayamase stew. The results was an intense dark , perfectly spiced and glossy stew. The stew is the base for this Jollof rice recipe and I hope you enjoy it.




500g of Fafa’s Mutton stew 

300g of Basmati rice, Long grain rice or Thai fragrant rice.

3 bay leaves

Half a teaspoon of ground nutmeg

250ml of Beef or Chicken stock

I teaspoon of salt


Vegetable Medley

Thinly sliced Carrots

1 large quartered white Onion

50g of quartered Cabbage

30g of frozen peas

1 tablespoon of sugar

3 tablespoonful of White wine Vinegar

1 teaspoon of butter

70ml of water

Half a teaspoon of salt to taste


Wash the rice under luke warm water till the water runs clear.

Transfer the Mutton stew into a heavy bottomed saucepan and place on a medium heat.

Once the stew has warmed up, add the washed rice and fry for 3 minutes. This allows the rice to absorb the flavours of the stew.

Add your preferred stock and nutmeg. Mix everything together till well combined.

Taste for salt and if needed add a teaspoonful of Sea salt. Add the bay leaves and cover the rice with a grease proof paper. Cover the saucepan with its lid to trap in the steam.

Reduce the heat to its lowest setting and cook the rice for 30 minutes.


Avoid opening the saucepan whilst  the rice is cooking (this prevents the steam from escaping).

10 minutes before the rice is done, start steaming your vegetables.

Place a saucepan with 70ml of water on a medium heat.

Add the Sugar, Vinegar, Salt, Carrots ,Cabbage and cover with its lid. Reduce the heat to the lowest setting to allow the steam to cook the Vegetables.

Cook for 5 minutes, then add the Onion, butter and frozen peas. Turn the heat off and leave the vegetables to steam further for a minute.

Strain the vegetables off its juices (I keep the tangy Vegetable stock for making Risotto).

Transfer the el dente vegetables to the Jollof rice and mix well.

Serve the Jollof rice  immediately with some green salad, Avocado, fried Plantain etc..

Enjoy this Jollof with a glass of chilled unoaked Chablis, Palm wine or a tangy juice of freshly squeezed Grapefruit.


I love to hear your feedback about trialling the recipes by leaving comments below. Don’t forget to subscribe (to receive recipes via email) and share.

All recipes, videos and pictures are by owner of this blog. Unauthorised use of any of my images , recipes and content are strictly prohibited 🚫







Most West African dishes can be time consuming when preparing  , however the sacrifice is worth the amazing flavourful dish at the end.

I love blending various cultures in my cooking, ending up with unique and inspiring recipes. This stew is a blend of the Nigerian Ayamase and Ghanaian Tomato stew, (it’s that Ndudu twist thing).

I picked various elements of each dish to create this delicious recipe. I attempted  amalgamating the names , however it was a mouthful, hence my choice of an apt description.

The Ayamase sauce is made with Green peppers, locust beans, Onions, Crayfish and Chillies etc and fried in Palm oil. The Ghanaian Tomato stew is a blend of Tomatoes, Ginger, Garlic ,Onions , spices etc…

The blend of these two cultures produces a darker , well spiced, sweeter and glossy looking stew.

It’s advisable to prepare this stew in large quantities (due to its time consuming nature) and freeze for when a recipe requires it.

The amount of oil required for this stew is more than usual, however it’s  needed to fry the mixture into the required texture. Scoop off any excess oil and reserve it in the fridge, until a recipe requires it; e.g. making an Omelette etc..


Serves 6
Preparation time: 25 minutes
Cooking time: 2hrs 10 minutes
Marinating : 3-24 hrs

600g of Mutton washed, cleaned and cut into sizeable chunks.                                              600ml of Beef or Chicken stock.

Marinade;                                                                                                                                 40ml of water
40g of Ginger
1 large Onion cut into chunks
1 teaspoon of Aniseed
3 cloves of peeled Garlic

Place all the ingredients for the marinade in a blender.
Add about 40ml of water and blend to a smooth paste.

Mix half the marinade with the Mutton and fridge for a minimum of 3hrs.

The remaining marinade will be used for the stew.

Marinating  the mutton overnight allows the spices to infuse perfectly into the meat.

Transfer the marinated Mutton to a saucepan and steam on a gentle heat for 25 minutes.


When adding stock or water, add a little bit at a time. This allows the meat to cook in its own steam and retains its flavour.

Add 100ml of  your preferred stock at a time and gently steam for another 30 minutes on a gentle heat. Once the meat is tender to taste it’s ready.



2 large Green Peppers

4 Green chillies

20g of Spring Onions

3 large sliced white Onions

60g of Tomato purée or paste

450g of blended plum tomatoes or tinned Tomatoes

The remaining marinade of Ginger , Onion, Aniseed and Garlic blend

30ml of Sunflower , Rapeseed or Coconut oil

1 large finely sliced Habanero chilli

1 shrimp stock cube (optional) or a tablespoonful of powdered shrimp or crayfish

Salt to taste



Add your preferred oil to a Wok or Saucepan and place on a medium heat for 2 minutes.

Add the sliced Onions and fry for 3 minutes. Add the steamed Mutton and fry gently for 7 minutes or until the meat browns.

Add the remaining blended Ginger mix and fry for another 4 minutes.

Blend the green peppers, green chillies, spring Onions and shrimp cube to a smooth paste.


To cut the cooking time in half microwave the green pepper mixture  and your blended Tomatoes for 10-15 minutes

Add the blended green pepper and chilli mix to the Mutton and fry gently for 15 minutes. Ensure you stir the mixture, to avoid it from catching to the bottom of your pan.

Add the Tomato purée , mix and fry for 4 minutes.


If you’re using crayfish or shrimp powder (instead of the stock cube);

Blend your tomatoes and crayfish or shrimp powder  into a smooth consistency.

Tip                                                                                                      Either microwave the blended Tomatoes to reduce its water content or use plum tomatoes which has less water content.

Mix everything together and cook for 25 minutes. Ensure you stir to avoid any burns.

Taste your sauce and if it requires any more salt add no more than a teaspoon of Sea Salt.

The stew is ready when the oil settles at the top and you have a dark rich marmalade consistency.

Let the stew completely cool down, scoop it into a container with its lid and refrigerate it overnight


Tip                                                                                             Refrigerate the stew overnight to allow all the spices to infuse. The stew it at its best when enjoyed a day after. Freeze any excess stew for no more than 3 months, until a recipe requires it.


This stew is perfect for making  Jollof rice , Spaghetti, Gari fortor, Gari Piñon etc

My next recipe will be using this Ghanaian & Nigerian fusion stew for Jollof Rice.

I guess the Jollof will be named GhanaNaija Jollof 😜

All recipes, videos  and pictures are by owner of this blog. Unauthorised use of any of my images , recipes and content are strictly prohibited 🚫






Just as I took a bite into my new creation, savouring each bite, appreciating  the crunchy and creamy texture , did I know I just perfected another recipe.

I chose to name my creation the Ghanaian crunchy salad (paying homage to the Ghanaian Plantain chips). If you’ve not tried the Ghanaian Plantain chips, they’re readily available in most African grocers across the U.K. Alternatively you can cut the Plantain into thin ring shapes or use a Potato slicer for thin strips and fry as per this recipe

Testing and creating new recipes is one of my favourite things to do, hence be ready for more creative recipes. Have you subscribed yet?

If you’re in Ghana, you can use the local Ghanaian cheese known as Wagashi in place of the Halloumi and sprinkle with Aniseed (Sukoni) if Cumin seeds aren’t readily available.

Please be mindful of the amount of salt you use for this recipe as the Halloumi or Wagashi are already salty. Personally I’ll say omit the salt altogether. The gooey poached egg will act as a dressing for the salad.

Alternatively you can make a quick dressing of mixing 1 teaspoon of honey, Lime or Lemon juice , milled black peppercorns and 2 tablespoonful of Olive oil.

Crunchy Plantain salad

Serves 2

Preparation time: 8 minutes

Cooking time: 15 minutes


2 unripened Plantain

150g of diced Halloumi

1 large , peeled, de-hulled and sliced Avocado

20g of chopped Spring Onions

1 teaspoon of Cumin seeds.

500ml of Rapeseed / Coconut or Sunflower oil

Half a teaspoon of sea salt (Optional).

Poached Egg

300ml of water

4 large free range or Organic eggs



Using a mandolin, cut the Plantain into julienne slices. Transfer the julienne sliced Plantain into a bowl, sprinkle with half a teaspoon of sea salt and mix well. (Salt is optional).

Pour your preferred oil into a wok and place on a medium heat. Test the oil is hot by dropping a few Plantain slices. If you hear the sizzle sound, the oil is ready for frying.

Fry the Plantain till crispy (it’s ready when the sizzle sound subsides) this should take about 7-8 minutes.

Whilst the Plantain is frying, start  poaching the eggs to save time.

Poached Egg

Poached Egg with Guacamole on a sourdough bread toast.

Pour the water into a frying pan and place on a medium heat for 3 minutes and reduce the heat to its lowest setting.

Crack an egg into a bowl and gently add it to the simmering water, ensuring it’s intact. Repeat this process till you have all the eggs in the water.

Leave the eggs to cook gently for 2.5 minutes (for a perfect soft egg), remove with a slotted spoon and reserve for later.

Back to the Plantain

Using a slotted spoon, scoop the Plantain from the oil onto a clean kitchen paper napkin. Once you’ve drained any excess oil from the Plantain,  transfer it into a bowl or eathern clay bowl (Asanka).

Fry the Halloumi in the hot oil for 2 minutes . Scoop the fried Halloumi with the slotted spoon and add to the Plantain chips.

To serve


Place the poached eggs on top of the Halloumi and serve the sliced Avocado on the side.

Quickly toast the Cumin seeds in a dry frying pan for 1 minute (to release its oils) and sprinkle over the salad. Serve this immediately with a chilled glass of homemade Lemonade.

Please try the recipe and leave comments with your feedback.

Find more inspiring recipes on my YouTube channel, ‘Ndudu by Fafa’ and don’t forget to subscribe and share.

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