This recipe, a household standby for unexpected guests, is also one of the first recipes I taught all my children. Historically, when folks in Ghana returned to their hometowns for holidays, they often carried “tinned” goods from the urban areas to give as gifts, such as tinned milk, sardines, mackerel, and Exeter corned beef. This stew, like a hash or chowder without the milk or potatoes, still carries a sense of being special, and reminds me of Christmas in Ghana.
This stew goes well with plain rice, Rice and Beans (Waakye), or Ampesi. Garnish with some sliced onion and fresh bell pepper that were sautéed in a little oil, other fresh steamed or sautéed vegetables, or beans.
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