Refogado in Ghana

I've learned a great Portuguese culinary word: refogado. The book Barbara Baeta and I are writing on Ghanaian regional cuisine has a section on the ABCs of cooking in Ghana. It includes a discussion of one of the basic building blocks of most Ghanaian stews: a sauce/stew base made from oil, chopped or sliced onions, and tomatoes, as well as other ingredients like garlic or peppers. The "correct" way to prepare the base is to heat the oil, saute the onions first, then stir in the tomatoes, etc. This is what they call "refogado" in Brazil, and is, likewise, a basic technique for beginning many dishes in Brazil. As my husband is fond of saying "travel and see!"