Ghanaian · intermediate
Ghanaian Agushi Tomato And Pan-Seared Shrimp Skillet
A rich Ghanaian skillet where ground pumpkin seeds agushi simmer into a thick aromatic tomato sauce topped with seared spiced shrimp.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Pat the peeled shrimp dry with paper towels and season evenly with half of the salt.
- 02
Heat one tablespoon of red palm oil in a wide skillet over medium-high heat.
- 03
Add the shrimp and cook for two minutes per side until pink and cooked through, then transfer to a plate.
- 04
Add the remaining red palm oil to the skillet, then sauté the onion, garlic, ginger, and habanero pepper for three minutes until fragrant.
- 05
Pour in the crushed tomatoes and halal chicken stock, then whisk in the ground agushi seeds until fully blended.
- 06
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.
A LITTLE KITCHEN KNOW-HOW
Agushi Thicken Braise
Whisking finely ground oilseeds into a simmering tomato base to form a rich textured thick sauce.
Notes from the kitchen
- 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.