A tomato‑based stew seasoned with ginger, garlic, onion, and spices, simmered until the oil separates and the flavors meld.
Ingredients
Adjust the ingredients
Your changes stay privateFrom the Market
Shop what is available
Recipe quantities are cooking guidance. Market items are added as one purchasable pack each.
2 cups Tomatoes
Tomatoes · GHS 10.00 / Mini package
1 medium Onion
Not currently matched to an available Market item
3 cloves Garlic
Not currently matched to an available Market item
1 inch Ginger
Ginger · GHS 10.00 / Mini Package
1 medium Chilli Pepper
Not currently matched to an available Market item
2 tablespoons Vegetable Oil
Not currently matched to an available Market item
to taste Salt
Not currently matched to an available Market item
2 leaves Bay Leavesoptional
Not currently matched to an available Market item
1 teaspoon Curry Powderoptional
Not currently matched to an available Market item
1 teaspoon Shrimp Powderoptional
Not currently matched to an available Market item
Instructions
- 1
Preparation
Heat oil in a saucepan over medium heat.
- 2
Flavor Base
Add the Ginger, Shallots, Aniseed, Garlic and Chilli to a blender. Blend till you have a silky smooth consistency. Add the blended Ginger mix to the oil and fry gently for 10 minutes or until you have a thick consistency and the oil separates from the mixture.
- 3
Tomato Mixture
Add the blended Plum tomatoes and fry gently for 25 - 30 minutes. Ensure you stir to prevent the bottom from catching. Cook the stew till the oil separates.
- 4
Seasoning
Add the Nutmeg, Bay leaves, mixed spice and cook for 2 minutes. Add salt to taste and cook for another 2 minutes.
- 5
Rest
Leave the stew to cool down completely and transfer it into a sealed bowl. Leave the stew in the fridge at least for 24hrs. This will allow all the flavours to infuse for a tastier stew.
Source: Reviewed web research
At a glance
- Prep time
- 10 min
- Cook time
- 30 min
- Servings
- 1
- Difficulty
- Easy