GHANAIAN STEW DELICACIES

Foods are enjoyed by many the world over. Many have enjoyed various sumptuous meals that they would like to enjoy again by preparing it themselves or it has been a long while since they prepared some so as a result might need some guide as to how to go about it.

Following are various recipes for the numerous stew delicacies that we enjoy everyday. We eat corned beef stew, tomato stew, kontomire/spinach stew etc almost everyday so here we take a look at how to prepare them and what goes into those stews we eat almost everyday. 

Please read through and prepare yours at home, below are the various recipes for various Ghanaian Stew delicacies:

GHANAIAN CORNED BEEF STEW RECIPE

Ingredients

1 can of corned beef.
1/2 can of tomato paste.
1 can of tomato sauce (8 oz is good).
2 hot peppers.
1 1/2 onions.
2 maggi cubes (or chicken bouillon cubes).
olive oil.
2 eggs (optional, but preferred).
1 garlic, 1ginger, 1 onion–blended together.

PREPARATION


1.) in a medium-sized pot, warmness 2 tablespoons of olive oil on medium warmth. Upload 1 onion (chopped) to the oil after it warms up until it turns golden brown.

2.) blend the rest of the onions (should be 1/2 an onion) with the pepper and the maggi cubes till it forms a thick sauce/paste. While the onions are brown, upload the sauce to the oil and onions. Fry and stir it up for some time till it mixes in.

3) after, add the tomato paste. Flip the heat down to a low-medium and allow it cook for five to 10 minutes.

4) add the can of tomato sauce and stir until it mixes in. Allow it cook dinner for some other five to ten minutes. Upload 1 tablespoon of the garlic, ginger, and onion mixture to the sauce. Stir it up once in a while and let the stew cook dinner over low-medium heat.

5.) add the can of corned beef to the sauce and mix it up. Permit it prepare dinner for any other 5 mins.

Link to corned beef: https://amzn.to/2xb12UF

6.) crack the two eggs inside the stew and do now not mix it. Let the eggs cook dinner for 1 minutes before mixing it inside the stew. Then once you blend it, you may allow them to cook dinner for a few more minutes.

You may add a touch of a little bit of oil and water to make the stew much less thick if important.

After a couple of minutes, the stew is prepared to serve with rice, yam, or plantains!






KONTOMIRE or SPINACH STEW /PALAVA SAUCE


Ingredients

1.    2 packs kontomire/spinach.
2.    ½ cup Egusi.
3.    Meat, fish, (of choice, mushrooms also good).
4.    2 tins of tomato plumbs.
5.    2 large onions.
6.    Ginger, garlic to spice.
7.    1 large chilli pepper.
8.    Palm oil.
9.    Salt.
10. Stock cubes, (or seasoning of choice).


How to put together kontomire stew /palava sauce: Instructions.
Nb : steps 11 and 12 can be finished interchangeably.

1.    Wash the leaves very well with lukewarm water.
2.    Cut the kontomire/spinach into small sizes.
3.    Chop 1 onion.
4.    Blend tomatoes,1 onion, pepper,ginger and garlic collectively.
5.    Position pan on heat and pour the oil into the pan.

Link to palm oil: https://amzn.to/3cbh7IA

6.    Add the chopped onions and stir fry for about 3 -5 mins.
7.    Add steamed meat/kobi;  permit to cook for approximately five minutes.
8.    Add the chopped tomatoes (if you prefer them chopped) and prepare dinner for three minutes.
9.    Add the mixed tomatoes, pepper,ginger and garlic.
10. Add any shares / stock cubes/ seasons(permit to cook dinner for about 10 min, for the water in the sauce to reduce).
11. Make agushi into a paste and add to the stew, and allow to stay for a few minutes before stirring to create the bubbly impact.(permit to cook dinner for some another 3 mins).

Link to agushi here: https://amzn.to/2RvMyFB

12. Add the spinach/nkontomire leaves beneath a low heat now, and allow to sluggish cook dinner. For approximately five minutes.
13. Include smoked fish and flavor for salt.

Let it simmer and its ready.

Serve with yam, plantain,rice, gari ball( eba) , and so on.






TOMATOES STEW WITH MEAT

This Ghanaian tomato stew recipe is very famous to the people of Ghana. Ghanaian tomato stew can be made with chicken, red meat, or goat. Goat meat will be used in this recipe. All meat kinds can replace goat meat on this recipe with your meat of choice. Underneath are the ingredients that you'll need.

Ingredients:

2 kilos of goat meat.
4 medium sized onions (2 for the meat and the rest of for the stew).
2 roots of ginger (1 for meat, 1 for stew).
15 – 20 medium sized tomatoes.
2 medium sized bell peppers.
2 cups of vegetable oil.
1 big can of tomato puree/sauce.
3 maggie cubes and/or any seasonings you have or need to add.
2 ½ cups of water.
1 teaspoon of curry powder.
2 bay leafs.
Salt to flavor.


Preparation

1. In a blender, put 2 onions and ginger and blend right into a smooth puree.

2. Put off as plenty fat as you may off the goat. You could leave the skin or dispose of it, it’s all up on your choices. Cut the beef into small portions. Put all of your seasonings such as the combined ginger and onions. Bear in mind of the quantity of salt which you add up, because the seasonings already incorporate salt.

3. Add two and a 1/2 cups of water and place it on a medium heat. Let it cook/steam for 45 minutes. Goat commonly takes a long time to prepare, so hand it enough time and cook until the meat is falling off the bones. Periodically add more water if the meat is still hard and the water has boiled down.

4. As the beef is on fire, Grind/blend the tomatoes, bell peppers, the remainder of onions, as well as the rest of the ginger and place it somewhere for later use.

5. In a smooth dry pot, pour the 2 cups of vegetable oil and add a half of sliced onions and stir fry and let the onions fry till they're brown on the rims.

6. You may now add the combination of blended tomatoes, bell peppers, onions and ginger, and the can of tomato sauce/puree. Stir continuously till everything is frivolously mixed collectively.

7. Do not cowl the pot as you want the water to evaporate. Masking the pot will entice extra steam, therefore prolonging the cooking time. Allow it  to simmer and stir occasionally to ensure that the stew does not stick under the pot. This should take approximately 30 mins.

8. As the stew cooks, it's going to begin to thicken. It’s now time to add the curry and bay leafs. Hestitate to add any salt for now, due to the fact that you may be using the stock from the goat meat.

9. As soon as the stew starts to stick under the pot, it’s time to feature the goat and stock. Decrease the heat and permit it to simmer for about 15mins  extra.


It is ready to be served and is generally eaten with white rice, spaghetti, wakye, jollof rice and different preferential choices of food.




SHITO (BLACK SPICY PEPPER SAUCE)

How to make Ghanaian Shito Recipe.

Ingredients

3 Cups vegetable oil.
1 Large onions.
2 Roots of ginger.
2 Cups dried powdered fish (herring or shrimp whichever one you would prefer).
2 Small to medium cans of tomato paste.
2 to 3 tbsp. of spicy powdered pepper (depending on how spicy you want it, put more or less).
2 Cubes of Maggi or any seasoning of your choice.
Salt to taste.


Preparation

1. Kick off by blending the ginger and onions in a blender and set apart. In a medium cooking pan, put 2 cups of vegetable oil and allow to warmth up. Ensure the usage of a good pot with a heavy buttom to prevent premature burn because this sauce can stick pretty fast.

2. Put the combination of ginger and onions to the oil and let it fry. Fry this for at least 15 to 20 minutes and/or till all of the water has evaporated. Don't forget to stir to make sure it does not stick. Add the powdered pepper once the water evaporates, and allow it cook for 5 more minutes.

3. The ginger and onion aggregate will cook down and you may see in general oil on the top. This means that it’s time to add the tomato paste. Stir within the paste till the whole lot is lightly blended. Permit this to cook for 20 to twenty-five minutes. 

NB: Do not add any water not even a little bit. The thing here is to make certain all the water evapourates before the powdered fish is added.

4. Some people use tomato sauce. I personally think it takes longer to prepare shito using the tomato sauce.
In case you use tomato sauce you'll ought to make sure all the water from the tomatoes evaporates before moving directly to the next step. To me, that may be a bit too long. So I decide upon making shito with the tomato paste. However it is all up to you and whichever works nice for you. If you pick to use tomato sauce, allow it to cook for approximately an hour or greater depending on the amount or quantity used.

5. Time to add the powdered fish (herrings & shrimp). Constantly stir until the whole lot is blended together and you get a brownish colour. Permit this to cook/fry for 15 to 20 minutes on a completely low heat, stirring constantly to save your shito from burning.

6. Baaam! It's ready. 

Shito calls for a lot of oil for preservation purpose, so make sure you use a beneficiant quantity of oil whilst you are making it. After you package it in a glass jar, the oil on top will prevent the shito from going awful.




OKRO/OKRA STEW

Ingredients:

Fish(smoked) and/or meat(cooked) of your choice. 
1 1/2 pound chopped okro (okra).
1 28oz can of tomato puree or 4 medium fresh tomatoes.
1 large white/red onion.
½ tsp ground hot pepper.
3/4 cup Palm Oil.
½ tsp salt for taste.
Maggi Cube (Or your choice of seasoning).


Preparation

1. Heat the palm oil in a pot, making sure the oil does not burn.
2. Put in the chopped onions and fry until they are soft and start to show brown ( this should take about a minute or 2 ).
3. Add the pepper and wait five seconds after which you add the tomatoes. Allow it to cook until the liquid evaporates from the mixture in the pot. The palm oil will come to the top when the water evaporates. Add salt or seasoning to taste.
4. When you start to see the palm oil rising to the top, you could add the smoked fish and/or your cooked meat to the mixture in the pot.
5. In a separate pot, put the chopped okro (okra). Add approximately 1 ½ to 2 cups of water and a ½ of teaspoon of baking soda and let it come to a boil. Stir often till it becomes thick and slimy. The cause for the baking soda is to get the okra thick and slimier.
6. Add the okro to the content of the pot  and stir until the mixture is entirety blended together. 
7. Lower the heat and let it simmer for a couple of minutes. 

Viola!!! Your stew is prepared to be served with banku or eba.




AGUSHIE STEW (Dried Melon Seed Stew)

Ingredients

100g Agushie (Dried melon seed).
200g Smoked fish.
75g Tomatoes.
2 Stew spoonful palm oil.
10g Salted Fish.
2 Medium sized Onions, chopped.
1 Tablet Cube.
Salt and pepper to taste.


Preparation

1. Put oil on fire and add chopped onions.
2. Put in salted fish and allow to cook well and add pepper.
3. Stir to cook and add blended or chopped tomatoes.
4. Allow it to cook well and then add well cleaned and washed smoked fish while cooking.
5. Mix the grounded agushie (dried melon seed) with a little water and salt into a thick watery substance.
6. Add to the sauce on the fire and season to taste taking care not to add too much salt because of the salted fish and the salt added to the agushie mixture.
7. Leave it on the fire and let it simmer to cook well.
8. Serve with Ampesi (Boiled plantain/Yam/Cocoyam/Rice etc).




FANTE FANTE (Fresh Fish Stew)

Ingredients

200g Fish (Fresh).
4 Large Tomatoes.
1 Large Onion Chopped.
1 Level teaspoon milled pepper.
Slat to taste.
125ml Palm oil.
1 tablet cube.
1 Full tablespoon tomato paste (puree).
1 level teaspoon grand ginger.


Preparation

1. Dress and arrange fish in a saucepan. 
2. Wash well and grind all vegetables into paste.
3. Add grand vegetables to the fish and add salt, water and palm oil.
4. Put on a low source of heat to simmer gently.
5. Avoid frequent stirring. If necessary stir gently and carefully so that the fish does not break up. 
6. When well cooked, take it off the source of heat and serve warm with banku, Kenkey, boiled rice etc.