This easy, tasty stew uses familiar ingredients in familiar ways, but with a twist. While wheat flour is an imported ingredient, it has found its way into many classic Ghanaian dishes, such as this stew my sister-in-law taught me how to make years ago. The secret is to begin by browning the dry flour in a heavy pan. I am partial to cast iron for this.
Serve this stew with Shito or any chili sauce as a condiment on the side and let everyone add his or her own at the table. This stew pairs well with rice, but it would go fine with other starches, such as mashed or boiled potatoes or yam slices.
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