Quick no Yeast Dry Doughnut recipe

How about an Instant hot dry doughnut for an indulgent day?

During my research on food trends I came across the instant wet doughnut recipe and I quickly thought of a dry version (which is a firm favourite with most Ghanaians).

I looked in my fridge and I still had some homemade Yoghurt and Condensed milk left. I quickly checked my cupboards for self raising flour and voila it was there.

Doughnuts are found in most street corners in Ghana particularly at breakfast and at lunch time. Maybe things have changed since, as boutique food joints are springing across the country, hence might be available in the evenings.

Doughnuts are a universal favourite treat, where Ghanaians refer to them as Bofrot/Toogbei, Nigerians as Puff Puff, the Congolese Mikate, Liberians as Kala and in most Francophone African states as Beignet and there a similar versions known as Mandazi in Eastern and Southern Africa.

For this recipe I needed the gluten to be activated, hence I kneaded it for 10 minutes, allowed it to rest for 20 minutes and then kneaded it again and cut into golf sized balls. There’s no need to let the doughnut rise as it puffs up when fried.
Find the detailed recipe on how to make your own Condensed Milk below;


300g of self raising flour

200g of Greek Yogurt

4 tablespoonful of Condensed Milk

50g of Butter

2 tablespoonful of Vegetable Oil

30g of Self Raising flour for dusting

Optional pinch of Salt and grated Nutmeg.

300ml of  Vegetable Oil for frying.

Substitutes – In the absence of Greek Yoghurt, you can use Natural Yoghurt instead. As Natural Yoghurt has a liquid consistency use 150g.

If you don’t have Condensed Milk, add 2 tablespoonful of Sugar and increase the butter by 15g.

VERDICT– This recipe makes for a crunchy outer layer with a Gungy filling. For a drier filling do omit the oil.


Watch how to prepare this quick dry doughnut 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 owner of this blog.

KELEWELE: The traditional Ghanaian spiced Plantain snack

‘Kelewele’ is a popular Gluten free, Ghanaian street food snack made from ripened Plantain and ground spices.
The whiff of the wood fire smell mixed with sweet and aromatic greasy smell of the fried spicy Kelewele when bought on the streets of Ghana is an experience to behold.

Interestingly, Kelewele is only available each evening till late and hardly during the day ( I stand corrected if that has changed recently).

Whenever next you’re Ghana, why not enquire about it or better still make your own ‘Kelewele’ by following this simple recipe.

I’ve read on a few occasions  where individuals are having  difficulty in getting the spices to stick to the ripened Plantain when fried.


Kelewele has an aromatic, spicy candy like flavour. You can reduce the amount of Chillies to suit your personal preference.

The video includes  hacks to ensuring your Plantain is well spiced and how to get the spices to stick to the Plantain.

Please share the video as it might help someone. To make this traditional Ghanaian snack you will need the following;


2 large ripened Plantain

1 medium sized Onion

1 teaspoon of Aniseed

1 Calabash Nutmeg or 6 Allspice pods

10 cloves

1 tablespoon of Black Peppercorns

1 Habanero Chilli or 5 dried Red Chillies

30g of fresh Ginger

Salt to taste



Serve with roasted Groundnuts or Peanuts and a glass of your favourite homemade Lemonade or Watermelon Lemonade. See recipe below;


Watch how to prepare this traditional Vegetarian, Gluten free and Ghanaian street food snack below;

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



Coconut Curry Rice

Enjoy this budget friendly and equally delicious Coconut Curry Rice recipe with a few ingredients.


200g of Basmati/ Long grain or Jasmine Rice

250ml of Coconut Milk

60g of Butter or Coconut oil

3 dried Chillies or 1 teaspoon of Chilli flakes

1 Cinnamon stick

1 tablespoonful of Cumin seeds

1 tablespoonful of Curry Powder

Half a teaspoon of Salt


With this versatile recipe you can add some shredded Chicken, Eggs, Mushrooms, varied Vegetables etc that’s readily available to you to make fried Rice.

Alternatively you can serve it with either Lamb or Fish stew and some steamed Vegetables, all of which are available on my YouTube channel, ‘Ndudu by Fafa’.


Watch how to prepare this easy and equally delicious Curry Coconut 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 the blog.



The West African Cheese recipe
How to make the West African Cheese

The Fulani’s (from the Northern part of Ghana) first introduced Wagashi into Ghana.

Wagashi / Wara/ Woagachi is enjoyed in Nigeria, Togo, Benin, Burkina Faso, Mali, Côte D’Ivoire etc

The Cheese is made from Cows milk and it’s  naturally delicate in taste when Salt is not added.
Traditionally hot fresh Milk is mixed with the pounded leaves of an Apple of Sodom Plant and Salt to make Wagashi.
The inclusion of the Apple Sodom Plant turns the Milk into Curd, which is then drained using a cheese cloth. The drained curd solidifies which then makes Wagashi.
In the absence of the Apple of Sodom plant, I’ve used distilled White Vinegar which mimics the traditional recipe to a ‘T’.
If you’ve tasted Halloumi before then you’ll love this as they share a similar taste.


2.2 litres / 4 pints of Organic Whole Milk

118ml of distilled White Vinegar

2 tablespoonful of Salt

200ml of Vegetable oil for frying


Serve the fried Wagashi with the West African Suya spice blend which will be available soon on BuyNdudu.

Watch how to make this incredible fried Cheese 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.