It’s women crush Wednesday! If there’s any African Chef I totally adore, Fafa takes first place. Fafa is from Ghana in West Africa. She is so…I don’t even know how to describe her in simple words because it would be an understatement. Fafa is beautiful and so eloquent in speech, she is a good cook and you will know this by how she mixes modern flavors with strong African flavors. Her food photography is one I admire…Now look at this Kelewele and tell me you don’t love the simplicity…
She has a smile to die for and my favorite cooking video of hers is one which she did while making smokey jollof rice
Her Africanness is so refreshing. She represents Africa a hundred percent and keeps it honestly funky. And she can slay!
I remember trying one of her recipes for the first time. It was her fufu recipe. I had a craving for akpu i.e..Fermented cassava fufu, I tried making some, but it didn’t go well, so I found Fafa’s recipe for the Ghanaian method; which called for cassava(yucca) and unripe plantains and it was “bae!”
Is it her suya recipe? Yum oh!
I had an opportunity to ask Fafa some questions pertaining to her foodie life and honesly she is living the dream through her passion…Read on and smile 🙂
Servants of Africa: Tell us about yourself. Where you’re from and how you knew cooking and the culinary sciences was your calling…
FaFa: “My name is Fafa Gilbert from Ghana and resident in the UK. My love for cooking started at an early age where my Mum entertained a lot. I was particularlydrawn to the layback attitude at dinner, the permanent smile and warmth from the guests. I started helping my Mum in the Kitchen (a great bonding session) and loved that I was acknowledged for the little dishes I produced. Eventually I took over the dinner parties and haven’t looked back since.”
Servants of Africa: What was your first experience with food an how did it make you feel?
FaFa: “The very first time I cooked independently was a disaster and with tears I presented my Mum with the dish (over cooked and under cooked rice porridge mixed together). My mum was very kind to eat her portion and promised to teach me how to cook. The next time I made the porridge, I added a touch of nutmeg and my Mum was encouraging with every morsel she had. “
Servants of Africa: What’s your favorite food?
FaFa: “My favourite dish is made from Molokai leaves, known in my tribal language as ‘Ademe’ (Ewe tribe from Ghana). The leaves are added to a mixed Seafood and Fish broth, which accompanies a slightly fermented and steamed milled corn dumpling, known as ‘Akple’. “
Servants of Africa: Who is your Chef muse?
FaFa: “Raymond Blanc is my inspiration, as he skilfully turns everyday dishes into work of arts and immense flavours. The fact that he has his own amazing herb garden and he is forever experimenting, tickles my sense of imagination. “
Servants of Africa: I see how passionate you are on Instagram especially. Where do you find the energy o blog and how did you decide on “Ndudu by FaFa?”
FaFa: “Time management plays a pivotal part of my business and as such my diary is my best friend. A typical day is planned to the letter including my Yoga class, recipe updates, replying to requests, meetings, filming etc I would love to be perfect though, where I can respond to everything immediately. “
Servants of Africa: Where do you see yourself in the future?
FaFa: “I’m inspired by what makes me happy, being creative and taking risk. Cooking offers me the above and more. The great sense of escapism, creativity, promoting African ingredients, are perfect aspiring attributes, that cooking offers me and will continue to ignite my passion. The future is exciting with new opportunities including cookery books and running my own Kitchen.”
You can also watch Fafa do her magic on the following social media sites