Palm Oil Stew 1 medium eggplant 1 red bell pepper (large chunks) 2 small habanera peppers 1 yellow onion (slice in large chunks) 3 cups of fresh okra (sliced) 1 ½ cup of red palm oil Braggs to taste 2 cups brown rice (cooked) Chop vegetables and set to the side. In a large wok or pot, stir fry okra and eggplant until softened. Add palm oil and the rest of the vegetables. Allow mixture to cook for five minutes and add Braggs to taste. Serve over rice. Serves 5
Red red, my favourite Ghanaian dish all times! Its fried plantain with a stew from beans, tomatoes, onion, garlic, ginger, pepers and tilapia in palm oil. The red palm oil, that's where the name 'Red red' is coming from!