Celebrating Ndudu by FaFa(Celebrating Food by FaFa)

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












Let me love you with the whole of me

It should not matter whether you would do the same

The thought of loosing you haunts me every night

And I am loosing my mind

Because I cannot bear to live without you.

What have you done to me?

Have you given me fufu to chop like my mama warned me?

If you have charmed me,

then I should thank the gods, should I not?

Everyone speaks about hatred,

My family and friends see only fire in your eyes

Yet all I see is my fate tangled with yours.

Why I love you so much is wetin me no know

But if I talk say I care

It will mean my love for you don die

So make I love you now wey I do

Because it does not matter what anyone says.

Photo Credit: Etsy.

Bibiana Ossai © 2016.



WE: where lives matter.

Black or white matters like the human chromosome X and Y
The fruit of primary colors combination is one secondary color,
Just the way the mating of the human chromosome creates one fetus.

Continue reading “WE: where lives matter.”

Ayamase(Ofada Sauce)

When you talk about Nigerian local recipes, this one is one of my favorites. Apart from the fact that I’m Igbo and enjoy Abacha(African salad), one Yoruba spirit takes over my senses once I prepare this dish 🙂

What is Ayamase? It’s a sauce known to the Yoruba’s; which makes the use of peppers and Iru (locust beans) as the star of the sauce. According to Boomie, “it’s Originally from Ogun State i.e Ijebu Remo. It is said that it was made by a certain man’s wife who cooked it a lot. Her husband’s name was Mase; hence the name. Some say Grandmas cook it a lot for when their children and grand children are coming to visit.” See, a lot of people have different methods for making this dish, but I like the consistency and richness of this one. For my version, I use green tomatoes(optional), green bell peppers/tatase and green habaneros a.k.a ata-rodo and I give it a very good frying :). I have seen some people make it with only bell peppers and habaneros, and I have seen others use only habaneros. But just like I always say, food is versatile.

I have to say this, it took me several attempts to get this recipe right and when I did get it right, I rejoiced! I could have had a thanksgiving service if possible really :).

The name Ofada sauce comes from the pairing of this sauce with Ofada rice. Ofada rice is a type of unpolished rice grown in Nigeria. It’s quite similar to brown rice. My only issue with the rice is the aroma it gives out when it’s cooking. Apart from that, it tastes absolutely amazing!

If you like Palm oil like I do, you will love this recipe. Honestly, I relished in the days my mother made any type of stew with Palm oil, I used to be so happy; especially when the oil is cooked thoroughly. There is something about the combination of hot peppers and Palm oil that sets my heart on fire! A match made in heaven!

If you crave ayamase and can’t keep going to the expensive restaurants to feed your cravings, this recipe is for you. Enjoy my people!


1 1/2 lbs of assorted meats(chopped into little sizes)

3 eggs(boiled)

6 bell peppers(washed and chopped…leave the seeds in for the stew if you want to)

10-16 habaneros(use according to heat tolerance)

1 green tomato(optional)

1 large onion(minced)

1/4 cup iru(heaped)

1 tsp crayfish

1 1/2 cup meat stock

1 1/2 cup palm oil


bouillon(as needed)


Blend the peppers and tomato until it’s almost smooth. Pour it into a pot and boil until thickened and free of liquids. (Kitchen tip…you could pour the mix into a fine mesh sieve to remove the excess water…I prefer this method to boiling).

Heat the oil to bleach on low to medium heat(this process takes about 10minutes). The bleached oil should have a distinct color like honey. Make sue that all your windows are open and if you have an air vent in your kitchen, be sure to have it on to prevent smoking. Once the oil is bleached, removethe pot from the heat and let it cool down

Transfer the pot back to the heat. Once the oil is hot, add the onions and sauté until translucent. Pour in the Iru and fry for a few minutes; then add the meats and fry until brown. Add the pepper mix and as you cook, stir in the meat stock until you get to your preferred consistency. Check for seasonings and cook on medium to low heat until the oil floats to the top. (I thoroughly fried mine hence the darker color). Once the oil is visible, add the eggs and the crayfish powder (you could add more than one teaspoon…try not to over power the natural taste of the stew with excess crayfish though)…cook for another 3 minutes; then set aside and serve with any side…:)…(before adding the eggs…you could poke them with a skewer to make small holes, so the stew can seep into the eggs)…enjoy!