Chalé sauce from Zoe's Ghana Kitchen: Traditional Ghanaian Recipes Remixed for the Modern Kitchen (page 247) by Zoe Adjonyoh

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on February 13, 2022

    Sauce used in the following recipes: Fante fish soup p. 117, Smoked fish stew p. 156, Spinach & agushi curry p. 161, Ghana dal p. 170, Light soup with chicken p. 203, Beef & spinach stew p. 206, Antoinette’s ewe fetri detsi p. 211, Lamb palaver p. 214, Simple beef stew p. 216, Veggie jollof p. 230, Garden egg & okra stew p. 232, Corned beef stew p. 235, Peanut butter/groundnut stew with lamb p. 238, Steamed mussels in groundnut broth p. 253, and Jollof relish p. 370.

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