This recipe is adapted from a rich stew we cooked at Flair. It includes that common blending of meat and fresh and smoked seafood, laced together with exciting spiciness, fresh vegetables, and the distinctive flavor of palm oil. This is a more complex version of Okra, Eggplant, and Fish Stew and is perfect for a special occasion.
We have made some adjustments to the Ghana recipe to make it easier to reproduce in the U.S.: Garden eggs (small egg-shaped eggplants) are replaced by purple eggplant; fresh crabs by tiger shrimp; the momoni (fermented fish with a pungent flavor and odor, especially beloved among many Ashanti in Ghana) by salted cod; the kpakpo shito peppers by jalapeno or habanero peppers; and the palm oil is lightened by mixing it with half canola oil; the amount of both salt and oil are reduced from the original Ghanaian version. Some people attempt to re-create the distinctive color (but not the flavor) of palm oil by mixing non-spicy paprika into a neutral oil like canola.
This stew goes with just about anything, especially yams, plantains, any kind of Ampesi, potatoes, gari, Eba, rice, Akple, Ga Kenkey. Offer the habanero in the stew (if using it) to anyone who wants it, or press it against the side of the pan to spice up the stew before removing it.
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