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Ghanaian tomato stew or gravy is a stew that is often served with rice or waakye. Other vegetable stews are made with kontomire , garden eggs, egusi (pumpkin seeds), spinach , okra, etc. Among the Ewes, some soups are prepared with gboma (Solanum macrocarpa) and also yevugboma (European gboma).
Palaver sauce or palava sauce or plasas is a type of stew widely eaten in West Africa, including Ghana, Liberia, Sierra Leone [1] [2] The word palaver comes from the Portuguese language and means a talk, lengthy debate or quarrel. It is unclear how this led to the name of the stew. [3]
A Yoruba stew mainly consisting of spinach and locust beans. Egusi soup: Nigeria: A stew mainly consisting of egusi. Ekwang: Cameroon/Nigeria: A dish of grated cocoyams wrapped in cocoyam leaves and cooked in a spicy stew. [2] [3] Eru soup: Cameroon: A stew made with finely sliced Gnetum africanum (eru) leaves cooked with waterleaf and red palm ...
Heat the oil in a 12-inch skillet over medium heat. Add the onion and garlic and cook until the onion is tender. Add the potatoes and tomatoes to the skillet and cook for 5 minutes.
Try it with any greens you have in the fridge, such as chard or spinach. Hearty Chickpea & Spinach Stew. View Recipe. This satisfying stew comes together in a snap. Mashed chickpeas add body to ...
Nkatsenkwan (Groundnut Stew with Lamb) by Zoe Adjonyoh. Nkatsenkwan, as this dish is known in Ghana, is most frequently eaten with fufu (pounded green plantain), ...
Kontomire stew is a stew made from cocoyam leaves (known in the Akan language as "kontomire"), commonly prepared in the home and very popular in Ghanaian cuisine. [1] In Ghana , kontomire stew is served with variety of dishes, [ 2 ] [ 3 ] including steamed rice, cooked yam and plantain. [ 4 ]
Potjiekos is a traditional African stew (popularised by Afrikaners) made with meat and vegetables and cooked over coals in cast-iron pots. [32] People were, in other words, defined to some extent by the kinds of food they ate. The Bantu-speakers ate dishes of grain, meat, milk and vegetables, as well as fermented grain and fermented milk products.