Ghanaian tomato stew is a staple in many Ghanaian households and is a versatile sauce that can be paired with a variety of dishes such as rice, yam, plantains, and more. This delicious stew is made with fresh tomatoes, onions, garlic, and a blend of spices to create a savory and slightly sweet flavor. Not only is it a great addition to any meal, but it is also incredibly easy to prepare and can be made in large batches for meal prepping or freezing. In this recipe, I will guide you through the steps to create a flavorful Ghanaian tomato stew that is sure to become a favorite in your home.
homemade Ghanaian tomato stew
Ghanaian tomato stew is a classic dish from Ghana, West Africa that is flavorful, spicy, and satisfying. The dish is made by simmering fresh tomatoes, onions, garlic, and chili peppers in oil until they are cooked down into a thick and rich sauce. The stew is typically served with a variety of meats, such as chicken, beef, or fish, and is usually accompanied by rice or a starchy side dish like yams or plantains. The combination of spices and aromatics used in this recipe creates a deep and complex flavor that is sure to please any palate.
- large pot
- cutting board and sharp knife
- measuring cup and spoons
- can opener
- cooking spoon for serving
- bonnet pepper
- tomatoes paste
- vegetable oil
- smoked paprika
- curry powder
- dried thyme
- maggi cube
- Roughly chop the tomatoes, onions, garlic, and ginger and blend in a food processor or blender until smooth.
- .Heat the oil in a large saucepan over medium heat.
- Add the blended tomato mixture and stir continuously for about 5-7 minutes until the mixture has thickened and the liquid has evaporated
- Add the tomato paste, salt, smoked paprika, curry powder, dried thyme, and maggi cube (if using) and stir well to combine.
- Add the cup of water and bring to a boil.
- Reduce heat and let the stew simmer for about 20-30 minutes or until the stew has thickened to your desired consistency.
- Serve with rice, yams, plantains or your preferred side dish.
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