Until I find out why this roasted corn meal porridge, is known as ‘Tom Brown’, I’ll settle with the  notion due to ‘its distinctive  brown colour’. Please feel free to share your knowledge behind the name.

Anyway, as most Ghanaian dishes go, they’re mostly gluten free including this nutty porridge. Tom Brown is made from corn on the cob, that’s dried, separated from the cob, roasted till brown but not popped  and milled into flour.

This is one of the simplest dishes to make, however its easier to get it wrong. The probability of ending up with a lumpy porridge is highly likely, if you don’t follow this recipe. This is a tried and tested recipe.


This dish was one of the first meals I learnt to cook from my Mama and it  always emanates a feel good reaction each time I make it. Don’t get me wrong, my first few experiences were disastrous , however persistency prevailed , hence writing the perfect recipe now.

Tom Brown is best served alongside freshly, baked, soft bread, smeared with butter. Drizzle the finished product with evaporated milk or fresh milk. If you’re using fresh milk, please reduce the quantity of liquid added to the porridge by the same amount of milk.



* Mix the roasted corn flour in cold water  (till its well combined) prior to adding it to the simmering water.

* The water on fire should be simmering and not boiling, This allows the mixture to warm up and thicken gradually, hence prevents any lumps from forming.

* Consistently stir the mixture to avoid any lumps.

* Best served hot with a slice of Butter or Tea bread.



100g of roasted corn flour

20g of Peanut flour or 1 tablespoonful of Peanut/ Groundnut paste.

Half a teaspoon of Cayenne pepper  (Optional)

Half a teaspoon of Ginger powder (Optional)

1 tablespoonful of Brown sugar

Pinch of salt to taste



Watch how to make this nutty porridge below; Don’t forget to subscribe, like the video, comment with feedbacks and please share with family and friends.



This recipe is inspired by both the Ghanaian raw pepper recipe and my Mums advise of using Char grilled Tomatoes for cooking.


This is my ‘go to’ sauce that keeps for up to a weak in the fridge, in an airtight container. You can include Beef stock cube for a meaty flavour or omit it altogether for a vegetarian version.

Charring the Tomatoes enhances its natural sweetness and incorporates a smoky flavour to your sauce. You can enjoy the sauce without frying it, however frying it in Coconut oil gives the sauce a distinctive taste.


3 large charred Tomatoes

1 tablespoonful of Chilli flakes (You can reduce the amount to your heat tolerance).

1 large Onion

20g of peeled and chopped Ginger

1 teaspoonful of Aniseed

1 small Beef stock cube (optional)

1 tablespoonful of Coconut oil

Salt to taste.



Add the Ginger, Aniseed , Beef stock cube and  half the Onion to a blender. Blend into a silky smooth consistency.

Add the remaining Onion, Chilli flakes , Charred Tomatoes and half a teaspoon of salt. Using the medium to lowest setting of your blender, blend everything into a rough consistency.

Place a saucepan on a medium heat and melt the Coconut oil. Add the spicy Tomato mixture and fry on a medium to low heat for about 15-18 minutes or until the oil separates from the mixture.

Leave it to cool down and reserve it in an airtight container for at most 7 days and use when a recipe requires it.

Watch how to make this sauce on my YouTube channel, ‘Ndudu by Fafa’ and don’t forget to subscribe and share.




The recent weather in London  has been gloriously hot, which means more Salads, chilled juices, Sorbets, Picnics etc. I decided to make a quick salad with the Watermelon I had in the fridge.

Growing up in Ghana, the Watermelon and Mango season were my absolute favourite. I’ll confidently say, I became a self appointed connoisseur of the aforementioned fruits; much to the chagrin of the fruit sellers. I used to pick the Watermelon  to check its heaviness and for the creamy yellow patch at the bottom to ensure its ripeness.


Moving to London, I quickly deduced the best Watermelon were from the local grocers. The closest to a perfectly ripened , deep coloured, sweet and crunchy Watermelon (which I enjoyed in Ghana) are available in most Asian grocers. The best part is, they’re mostly cut open, wrapped in cling film, making the decision process much easier.

As I picked the quartered perfectly ripened Watermelon, with a bunch of fresh Mint, I knew I had a choice of making Watermelon and Mint juice, Slushies  , Granita, Sorbet, Salads and even grill it. I placed the Watermelon in the fridge and enjoyed a few slices on its own.

I opted to make this simple sweet , crunchy and salty salad today and couldn’t wait to share the recipe . Salt has been omitted from this dish as the Feta is salty.

Enjoy this refreshing Salad. Don’t forget to subscribe, try the recipe, leave comments about your experience and share. Let’s start mixing..



250g of  chilled Watermelon

10g of fresh Mint

50g of cubed Feta cheese



Deseed the Watermelon , separate the flesh from its rind and cut into sizeable cubes.

Transfer the Watermelon into a bowl and add the diced Feta.

Add the chopped fresh Mint and mix till well combined.

Refrigerate the salad for 20 minutes to allow the flavours to infuse.

Serve as a starter or enjoy it on a hot sunny day, as part of a picnic.


If you don’t have access to Feta cheese, try using grilled Halloumi or the fried Wagashi (the Ghanaian cheese) and thank me later.

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