My Ghanaian wife is from the Volta region. And this, Volta Region Seafood Stew,  is a particularly special favorite dish of mine. My bet is, once you’ve tried some, it will be a favorite of yours, too.

Volta Region Seafood Stew Recipe-

Ingredients:

• 12 oz. fresh, prawns, (shrimp), peeled and deveined, shells and heads reserved
• 8 oz. fresh calamari, chopped into bite sized rings
• 2 tsp. tomato purée
• 1″ piece fresh root ginger, peeled and chopped fine
  
• 1 tbsp. vegetable oil
• 4 large cloves garlic, peeled, and chopped fine 
• 1 onion, peeled, and rough chopped
• 1 Scotch Bonnet chili pepper, chopped fine
  
• 1 lb. fresh Atlantic mackerels, scaled, gutted, deboned, and chopped into large chunks
• 2 whole cloves
• 2 Maggi seasoning cubes, crushed
• 1 tsp. smoked paprika
• 1 tsp. fennel seeds
• 1 tsp. coriander seeds
• 14 oz. canned chopped tomatoes
• 1 sprig fresh thyme
• 1 white potato, peeled and chopped into 3/4″ cubes
  
• 6 oz. okra, trimmed and rough chopped
• chopped fresh cilantro, for garnish

Directions:

1. Place the prawn heads and shells into a medium-sized skillet and sauté until crispy and golden-brown. Crush with the back side of a wooden spoon, then add one teaspoon of the tomato puree and cover with 8 ounces of water. Raise heat to a simmer; skim off any scum that rises to the surface, and leave to simmer until ready for use, later.
2. Steam the calamari rings until partially tenderized – about 5-6 minutes should be enough.
3. Heat the oil in a heavy-duty large skillet and tenderly fry the garlic, onion, ginger and Scotch Bonnet until softened, and light golden-brown.
4. Now add the coriander seeds, cloves, paprika, crushed Maggi cubes and fennel seeds. Stir to combine well.
   
5. Add and stir in the remaining tomato puree, then add and stir in the chopped tomatoes, thyme and cubed potato. Simmer until the potatoes are starting to soften – 5-6 minutes should do it.
6. Strain the prawn stock through a sieve, pressing down on the shells and heads, then pour the liquid into the skillet with the stew. Simmer for 6-7 minutes to reduce some, then add and stir in the mackerel, prawns, partially cooked calamari, and okra. Simmer for another 5-6 minutes, just long enough so the seafood is cooked through.
7. Serve your Volta Region Seafood Stew garnished with a sprinkling of chopped fresh cilantro. Also, give each person a ball of banku, fufu, or kenkey.
   

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