Three ways to thicken a sauce, soup, or stew  

You could also use crushed up melon seed or pepitas to thicken liquid that’s used in many African dishes like egusi soup

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Always posting great stuff 🙏

Thank you. Which is your favorite to use.

Thank you for posting this. In a roux-based gravy video you made, people were giving “tips” in the comments to do a slurry. A slurry is fine, but don’t come on a cooking video acting like you’re recommending a tweak, and it is actually an entirely different technique with different results, lol.

Partial to the slurry due to being celiac.

Every time I use cornstarch it never thickens up