4 different Ghanaian stews you need to try today

Pulse daily DIY recipe teaches prospective chefs how to prepare healthy, Ghanaian dishes in a simple way.

The theme for this year is “Change the future of migration. Invest in food security and rural development”.

Here are 4 Ghanaian stews you can serve with rice, yam, potatoes, plantain, and banku.

1. Ghanaian palava sauce

Ingredients

1/2 Cup Egusi

1 Large Smoked Salmon

Tomatoes

Large Onions

Ginger

Cocoyam Leaves (Nkontomire)

Garlic

3 Red Chillies

Palm Oil

Spices

Method

Wash all vegetables.

Wash the leaves thoroughly with lukewarm water.

Cut the nkontomire leaves into strips and boil with enough water.

Blend tomatoes, 1 onion, pepper, ginger, and garlic together.

Heat palm oil in a saucepan over medium heat and saute sliced onions for 3 minutes

Add blended ingredients and allow to cook for about 5 minutes.

Remove bones from salmon and cut into cubes and add to stew

Add add spices. Put egusi in a bowl, add water, salt and stir to form a paste.

Add to stew and allow to simmer for 3-5 minutes.

Drain the water from the kontomire and add to stew. Allow simmering under low heat for 5 - 7 minutes

Serve with cooked yam or rice.

2.  Garden eggs stew

Garden eggs

Tomatoes

Pepper

Onion

Salt and seasoning

Palm oil

Fresh Tuna

Method

Wash pepper and garden eggs

Cut the garden eggs into half.

Cook the garden eggs and pepper and grind in asanka/ earthen ware after 5 - 7 minutes.

Heat oil under medium heat and onions.

Add chopped tomatoes and green pepper allow to cook for 5 minutes.

Remove all bones from tuna, cut in small pieces and add.

After 3- 5 minutes add the garden eggs, add seasoning and taste for salt.

Allow to simmer under low heat for 2-4 minutes.

3. Egg stew

Ingredients

100g of dried headless Anchovies (Abobi or Keta School boys)

300g of blended fresh Tomatoes

20g of Tomato purée or paste

3 large free range Eggs

2 large peeled and sliced chunky white Onions

8 Kpakpo shito or 1 Habanero chilli

2 tablespoonful of a Ginger, Onion and Aniseed (Sukoni) blend

2 tablespoonful of Olive oil

15g of chopped Coriander for garnishing

2 finely diced Green chillies for garnishing

Method

Soak the Anchovies in water for about 2 minutes and reserve the stock by freezing it for when a recipe requires it.

Place a frying pan on a medium heat and dry fry the soaked Anchovies for about 2 minutes whilst tossing them. Add the oil and half the sliced chunky Onions.

Fry for 3 minutes and add the Ginger blend. Fry for another 3 minutes. Mix 30ml of water with your Tomato purée or paste till well combined and add it to the Anchovies mix.

Continue to fry for 4 minutes and add the blended Tomatoes.

Fry the mixture for 12 minutes ensuring you stir to avoid the bottom catching the pan.

Taste for salt and add not more than half a teaspoon to the stew.

Crack your eggs into the stew and reduce the heat to the lowest setting.

Cover the frying pan with its lid to allow the eggs to steam.

Cook this for 5 minutes and stir everything together.

Sprinkle with chopped Coriander, Green chillies and serve with Akple, steamed Rice, boiled Yam or Plantain.

4. Chicken stew

Ingredients

Chicken thigh

Flour

Onion

Garlic

Ginger

Pepper

Tomatoes

Chicken seasoning

Curry powder

Nutmeg

Olive oil

Salt

Rosemary

Carrots grated

Method

Remove the the skin of the chicken and cut into desirable sizes.

Wash the chicken twice and put a big saucepan

Add blended onion, garlic, ginger, salt and chicken seasoning.

Stir and steam for about 5 - 10 minutes minutes. Don't add water.

When all parts of the chicken are well steamed, put into a colander to separate the stock for the main chicken.

Dust the chicken with flour.

Heat pan over medium high heat until hot and then add the olive oil. Swirl to coat and then add the chicken.

Fry on one side until browned and then flip.

Brown the second side and then transfer the chicken to a bowl.

Add chopped onion and garlic and sauté until tender and starting to brown.

Boil pepper, tomatoes and carrots. Allow to cool and blended to smooth paste.

Add to stew and stir intermintently.

After 6-10 minutes, add chicken stock and allow to cook.

Taste for salt, add rosemary, curry powder, nutmeg and chopped onions and green pepper.

Finally add fried chicken and allow to simmer for 3 minutes.

Serve chicken stew with rice, yam or plantain.

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