Name: Eggplant Stew with Meat, Shrimp and Smoked Fish
Yield: Makes 6 to 8 servings
Cuisine: Ghanaian
Ingredients: 4 tablespoons Ground dried shrimp (or to taste; optional); ¼ cup palm oil (dzomi if available); 1 teaspoon crushed fresh garlic; 8 ounces smoked fish, rinsed and bones and skin removed, or 6 ounces boneless; 1½ teaspoons ground or grated fresh ginger; ¼ cup sliced or chopped onion; 1 jalapeno pepper (or more to taste; or a hotter variety pepper like habanero, if desired), coarsely chopped (optional); 6 to 8 large shrimps, tailed and deveined with shells left on; ½ to 1 teaspoon dried ground red pepper (or to taste); 1 teaspoon minced, crushed, or ground fresh garlic; 2 teaspoons grated fresh ginger; 8 ounces stewing beef (or other meat, like lamb or goat), cut into 1/2-inch cubes; 1 1-inch piece salted cod (optional); 1 teaspoon salt or seasoned salt (or to taste); 1 to 2 teaspoons seasoned salt or no-salt seasoning mixture of your choice; 1 teaspoon fish seasoning (such as a packaged fish masala or curry powder); 1 large eggplant, peeled and cubed; ¼ cup vegetable oil (such as peanut or canola); Additional hot fresh chili pepper (such as habanero) to taste or additional dried ground red pepper to taste (optional); 8 ounces onions or shallots, sliced or grated on a medium grater (about 1 cup grated, more if sliced); 1 heaping teaspoon tomato paste; 1 pound fresh tomatoes

Preparation info

Makes
6 to 8
servings

Difficulty
Medium

Appears in

The Ghana Cookbook

By Fran Osseo-Asare and Barbara Baëta

Published 2015

About

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-sha