Smoky Brown Rice Angwa Mo recipe

Happy Independence Day Ghana!

In celebration of a 64 year milestone, I created this Brown Rice recipe infusing both Ghana’s smoked Tilapia and Prawn Shito (Black Chilli oil).

In my previous post I made an all natural smoked Fish stock using smoked Tilapia.

The stock has been used as a base for this creative Rice dish. The recipe was inspired by both the classic Ghanaian Angwa Mo (spiced oil Rice) and Shinkafa (Brown Rice dish cooked in a Tomato and SeaFood stock).

The flavoured Brown Rice was served with Chicken stew and a side salad.

To make this creative  Brown Rice Angwa Mo, you’ll need the following;



750ml of the smoked Fish stock

200g of smoked Fish pieces

1 large sliced Onion

2 Bay leaves (optional). You can substitute it with Rosemary

300g of Brown Rice

4 tablespoonful of a Prawn based Shito (Black Chilli Oil)

Salt and Pepper to taste



Watch how to prepare this all natural flavoured Brown Rice Angwa Mo below;

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


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.


Easy Portuguese Rice recipe

The idea of driving through traffic on a Friday evening,  to satisfy my cravings for Nando’s inspired this dish, as I drove straight home to cook from scratch. Yes! I’ll rather cook from scratch , however long it takes, than to be stuck in traffic.

Staring at my larder, I quietly picked up the ingredients, using my taste buds as a point of reference with each decision I made. The rice always had a bite, a distinctive mustard colour, a tangy and slightly smoky taste . This was going to be a trial and error episode in my test Kitchen and one I was happy to tackle.

I decided to use Risotto rice (as it was the closest to a short grain rice I had available). I knew I had to reduce the starch content of the rice by washing it under lukewarm water, till the water run clear. I then soaked the rice in warm water for about 15-20 minutes, as I started cooking.


During my trial and error effort, I ensured, when needed, to gently stir the mixture (to reduce activating the starch in the rice). In creating this recipe, I loved that I could easily turn this into a beautiful silky Risotto.

I marinated my Chicken in my homemade PiriPiri sauce and grilled for 30 minutes at 200*c. I’ll write up about my Piri Piri sauce later in another post.

I served my Rice with a coleslaw of Tomatoes, Shallots, Cucumber and the white part of a leftover Romaine Lettuce. Enough of me and let’s start cooking..




240g of Risotto rice

200ml of Chicken stock

3 tablespoonful of Olive oil

1 large finely diced Onion

2 cloves of Garlic

1 deseeded and diced red peppers

1 teaspoon of Cumin powder

1 tablespoon of Mustard

1 teaspoon of Turmeric

1 teaspoon of smoky Papkrika

1 juice of 1 Lemon

100g of frozen Peas

1 teaspoon of Sea salt

Lemon wedges to serve



Wash the rice till the water runs clear and set aside

Place a shallow pan on a low heat and add the Olive oil, diced Onions and red Peppers.


Fry the mixture gently for 2 minutes, then add the grated Garlic and fry for 1 minute. Add the rice and stir fry for 2 minutes.


Add the Mustard, Turmeric and stir the mixture together.


Add the Cumin powder, mix well and add the Chicken stock.


Add the smoky Paprika, Salt and stir gently till well combined.


Bring the rice to a boil and reduce the heat to its lowest setting. Add the Lemon juice and stir gently till well combined. Cover the rice with a grease proof paper or foil (to trap in the steam) and the lid of the pan.

Cook for 25 minutes and discard the grease proof paper. Add the garden peas and cover with the lid of the saucepan. Turn the heat off, as the residual heat will cook the garden peas to perfection.


Serve immediately with Lemon wedges, grilled Piri Piri Chicken and Coleslaw.

For a vegetarian version, use Vegetarian stock and serve with grilled Halloumi. A perfect lunch box idea.

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