Ghanaian Tomato Stew Recipe (Ghana)
“This Ghanaian Tomato Stew Recipe is very popular the people of Ghana. Ghanaian tomato stew can be made with chicken, beef, or goat.”
Yield: 6 Servings
2 lbs beef
2 large onions
2 roots of ginger
5-6 large tomatoes
2 medium size bell peppers
2 cups vegetable oil
1 large can of tomato puree/sauce
3 Maggie cubes and/or any seasonings you have or want to add
2 ½ cups of water
1 tsp curry powder
2 bay leaves
Salt to taste
In a blender, put both the onions and ginger and blend into a smooth puree. Remove as much fat as you can off the goat. You can leave the skin or remove it, it’s all up to your preferences. Cut the meat into small portions. Add all your seasonings including the blended ginger and onions. Be mindful of the amount of salt that you add, because the seasonings already contain salt.
Add two and a half cups of water and place it on a medium heat. Let it cook/steam for 45 minutes. Goat typically takes a long time to cook, so give it time and cook until the meat is falling off the bones. Periodically add more water if the meat is still tough and the water has boiled down.
As the meat cooks, blend the tomatoes, bell peppers, the rest of the onions, and the rest of the ginger and place it on the side for later.
In a clean dry pot, pour the 2 cups of vegetable oil and add a half of sliced onions and stir occasionally. Allow the onions to fry until they are brown on the edges.
You can now add the mixture of blended tomatoes, bell peppers, onions and ginger, and the can of tomato sauce/puree. Stir continuously until everything is evenly mixed together.
Do not cover the pot at this time as you want the water to evaporate. Covering the pot will trap more steam, thus prolonging the cooking time. Allow this to simmer and stir occasionally to ensure that the stew does not stick. This should take about 45 minutes.
As the stew cooks, it will begin to thicken. It’s now time to add the curry and bay leafs. Do not add any salt yet, because you will be using the broth from the goat.
Once the stew begins to stick on the bottom, it’s time to add the goat and broth. Lower the heat and allow it to simmer for 15 to 20 minutes more.
This stew is normally eaten with white rice, spaghetti,
Link to My Post on Ghana: https://theworldfrommykitchen.wordpress.com/2014/12/22/ghana/
Main Ingredient: Beef