tag:blogger.com,1999:blog-22088449.post3678288351460353589..comments2024-03-03T12:44:43.616-05:00Comments on BetumiBlog: Recipe #7, continued (banku)Franhttp://www.blogger.com/profile/17554083006239895938noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-22088449.post-39150755080627432032010-02-25T15:43:04.056-05:002010-02-25T15:43:04.056-05:00You're making me hungry. If you look at http:/...You're making me hungry. If you look at http://www.betumiblog.blogspot.com/2007/03/ghana-style-kenkey-italy-has-polenta.html<br />you'll see a picture of kenkey with some pepper sauces in an asanka: a fresh red one, a fresh green one, and shito. I'll be including recipes for the fresh sauces--what you're calling "peppey" (I think that's just the Ghanaian way of Franhttps://www.blogger.com/profile/17554083006239895938noreply@blogger.comtag:blogger.com,1999:blog-22088449.post-73023108571648359672010-02-25T15:32:09.024-05:002010-02-25T15:32:09.024-05:00have you ever had banku with "peppey" sa...have you ever had banku with "peppey" sauce?<br />that's how we ate whenever we were too tired to make stew, or there was no okra available.<br /><br />peppey = fresh tomato, onion, chili and salt, ground together with a stone. kind of like salsa but soooo burningly hot! <br /><br />i found the sour of the banku and the spicy peppey went so well together :)apoorvaTRONhttps://www.blogger.com/profile/09698951092291213247noreply@blogger.com