Oysters with hibiscus mignonette and pickled ginger from Ghana to the World: Recipes and Stories That Look Forward While Honoring the Past (page 198) by Eric Adjepong and Korsha Wilson

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Notes about this recipe

  • Acarroll on July 14, 2025

    I actually didnt like the ginger on this, which is weird because I love ginger. The oysters were kind of sandy/muddy, but that's probably my fault for not cleaning them well enough. The mignionette was to die for. I literally drank the leftovers. I'd make this again, skip the ginger, and figure out the oysters better.

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