Editorial sample recipeGhanaianintermediatehalaldairy-freegluten-free

Ghanaian Agushi Tomato And Pan-Seared Shrimp Skillet

Name: Ghanaian Agushi Tomato And Pan-Seared Shrimp Skillet
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Ghanaian
Ingredients: 1 lb large raw shrimp, peeled and deveined; 2 tbsp red palm oil; 1 medium yellow onion, finely chopped; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1 cup cranned crushed tomatoes; 0.5 cup ground agushi pumpkin seeds, ground into fine powder; 1 cup halal chicken stock; 1 whole habanero pepper, deseeded and minced; 0.5 tsp salt

A rich Ghanaian skillet where ground pumpkin seeds agushi simmer into a thick aromatic tomato sauce topped with seared spiced shrimp.

Prep: 15 min
Cook: 25 min
Total: 40 min

Technique to learn

Agushi Thicken Braise

Whisking finely ground oilseeds into a simmering tomato base to form a rich textured thick sauce.

Instructions

Step 1: Pat the peeled shrimp dry with paper towels and season evenly with half of the salt.
Step 2: Heat one tablespoon of red palm oil in a wide skillet over medium-high heat.

Step 3: Add the shrimp and cook for two minutes per side until pink and cooked through, then transfer to a plate.

Step 4: Add the remaining red palm oil to the skillet, then sauté the onion, garlic, ginger, and habanero pepper for three minutes until fragrant.

Step 5: Pour in the crushed tomatoes and halal chicken stock, then whisk in the ground agushi seeds until fully blended.

Step 6: Simmer the sauce over medium-low heat for twelve minutes until thickened, stir the cooked shrimp back into the sauce for one minute, and serve hot.

Cooking tips

Whisking the agushi seeds directly into the liquid prevents lumps from forming as the stew thickens.
Adjust the habanero amount based on your heat preference; deseed thoroughly for milder heat.
Original home-cooking adaptation inspired by Ghanaian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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