The Ghanaian shitor may seem familiar as they include ingredients used in local sambal.
THE love for spice among Malaysians, in all things gastronomic, is well known. It is, however, rivalled only by the Ghanaian enjoyment of chillies and the versatility of their dishes.
While our spicy dishes tend to have slight sweetness, traditional Ghanaian food is more savoury, says Aloft KL Sentral executive chef Phoebe Donko-Hanson.
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