Ghanaian Corned Beef Stew Recipe: A Taste of Home

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This dish is perfect for West African food enthusiasts who want to learn how to make a quick, budget-friendly meal that does not require a great amount of technical know-how. Growing up, canned corned beef and egg stew was more than just a quick, flavorful meal; it was a family favorite that never failed to bring everyone to the table. This dish carries rich memories for me.

Whether served with fresh yam or rice, this dish had a way of making an ordinary day feel special. The stew’s flavors are a perfect balance of hearty and spicy. The salty, meaty taste of the corned beef melds beautifully with the heat from habanero peppers, while a medley of onions, tomatoes, and aromatic spices adds depth. The addition of eggs, gently simmered into the sauce, brings a luscious texture that complements the bold flavors.

This recipe is quick to prepare, making it a perfect choice for busy weeknights. Whether you’re reliving childhood memories or introducing someone new to the dish, it’s sure to be a hit at any table. Typically, on the day I make this recipe, I eat it with boiled starchy vegetables, and the following day, I eat it with rice for lunch or dinner. This stew pairs perfectly with boiled or fried yam, boiled ripe or green plantain, or white rice.

Photo credit - allnigerianrecipes.com

CORNED BEEF STEW || HOW TO MAKE GHANA CORNED BEEF STEW || BEE'SKITCHEN

Ingredients

  • 1 can of corned beef
  • ½ can of tomato paste
  • 1 can of tomato sauce (8 oz is good)
  • 2 Jamaican hot peppers
  • 1 ½ onions
  • 2 Maggi cubes (or chicken bouillon cubes)
  • Olive oil
  • 2 eggs (optional, but preferred)
  • 1 garlic, 1 ginger, 1 onion-blended together
  • ¼ cup vegetable oil
  • 1 Large Bell Pepper
  • 1 Medium size tomato
  • 1 small red onion
  • 1 beef or chicken bouillon
  • 1 tsp of curry powder
  • 1- 12 oz. can of corned beef

Preparation

  • Makes: 4 to 6 servings
  • Difficulty: Easy

Method

  1. In a medium-sized pot, heat 2 tablespoons of olive oil on medium heat. Add 1 onion (chopped) to the oil after it warms up until it turns golden brown.
  2. Blend the rest of the onions (should be ½ an onion) with the Jamaican peppers and the Maggi cubes until it forms a thick sauce/paste. When the onions are brown, add the sauce to the oil and onions. Stir it up until it mixes in.
  3. After, add the tomato paste. Turn the heat down to a low-medium and let it cook for five minutes.
  4. Add the can of tomato sauce. Let it cook for another 5 minutes. Add 1 tablespoon of the garlic, ginger, and onion mixture to the sauce. Stir it up.
  5. Add the can of corned beef to the sauce and mix it up. Let it cook for another 5 minutes.
  6. Crack the two eggs in the stew and do not mix it. Let the eggs cook for 1 minutes before mixing it in the stew.

Historically, when folks in Ghana returned to their hometowns for holidays, they often carried “tinned” goods from the urban areas to give as gifts, such as tinned milk, sardines, mackerel, and Exeter corned beef. Celebrate the luck of the Irish with this easy Corned Beef Stew, it’s full of flavor and perfect as a quick fix for busy weeknight dinner.

Read also: Learn to make Nigerian Tomato Stew

Don’t be alarm by the Jalapeño garnish in the picture above, the dish isn’t spicy at all. However, the sodium level in corned beef is fairly high, so be extra careful when you season the stew.

Read also: Easy Winter Stew Recipe

Read also: West African Turkey Stew

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tags: #Ghana