I haven't made any of these recipes yet, but I've particularly got my eye on abenkwan:
My husband and I, in a fit of some sort or other, picked up a rather large bottle of palm oil (the unrefined, red kind) when we were in Hamburg back in January. Well, actually, no fit involved -- we wandered into a small, immigrant grocery near our hotel in our quest to find good hot sauce (which can be difficult to find in Copenhagen), and found a group of Ghanaian men socializing on their way home from work. We were taken in hand and shown around, and the palm oil was highly recommended for tasty cooking, so we bought it (we also came away with some really good West Indian habanero sauce -- the nice part is that the husband's in Hamburg fairly often, so the hot sauce is pretty much "readily available" :)).
Anyway, I think the abenkwan sounds really interesting -- I'm just concerned about how much red grease is going to be flying around the kitchen during the boiling period, and not looking forward to the clean-up process. Once I get over that, I'm good to go :D -j
