Ghanaian cuisine is rich and diverse, offering a variety of flavorful dishes that are sure to tantalize your taste buds. Among the most popular are rice and stew combinations, each with its own unique character and appeal. This article explores several iconic Ghanaian rice and stew recipes, including jollof rice, tomato stew, and waakye.
Ghanaian Tomato Stew: A Versatile Foundation
Ghanaian tomato stew is basically tomato gravy that’s prepared with fresh tomatoes. Loaded with the richness and slight tanginess of tomatoes, this Ghanaian tomato stew is everything you need to enjoy the goodness of any savory recipes and dishes. This is an African recipe and is a mouth-watering stew with traditional African food notes. It’s a must-have in everyday meals as well as Christmas meals, or anything else. The tomato stew is blended with tomatoes, spices, onions, lots of oil, and so much more.
Honestly, this tomato stew takes time to prepare, but its delicate flavors are worth all the effort and time. It can be paired with various rice dishes (hint: Jollof rice), and there is so much more to know about it!
What Makes It Unique?
Aside from its richness and bold flavors, one would assume that Ghanaian tomato stew will be acidic. But that’s the ultimate twist with this recipe. This is because this stew is made by frying the tomatoes in oil which significantly reduces the acidity of the tomatoes, so you can only enjoy the tangy flavors without worrying about your stomach and acid reflux. However, once the stew is cooked up, extra oil can be removed before serving.
While many people believe that only fresh tomatoes are used to make Ghanaian tomato stew, it works out fine with canned tomatoes as well. In addition, it can be flavored with chicken bouillon or the dry fish, which many people are unaware of.
Read also: How to Make Fried Rice
Ingredients and Nutritional Benefits
This Ghanaian tomato stew is loaded with mineral sources and vitamins that help with blood circulation. In addition, it has a balanced percentage of different nutrients that provide the pump of energy, and vitamins help with digestion. In addition, it’s a sufficient source of vitamin C, which is enough to prevent scurvy.
Here's what you’ll need to make this tomato stew:
- Fresh Tomatoes: You can use roma tomatoes or plum tomatoes. It is best to remove the seeds as much as possible to avoid a watery stew. If you are using canned tomatoes, be sure to drain the the liquid out. The liquid along with the tomatoes will not only add more water, but it will take longer for the tomatoes to fully cook.
- Onions: We recommend using yellow or white onions. Red onions will add flavor, but is it too sweet and it is not provide that true Ghanaian flavor your are looking for.
- Bell Peppers: She adds bell peppers to the stew for “sweetness” and richness. The peppers also help to cut down the acidic flavor from the tomatoes. Feel free to use any color you’d like.
- Garlic: Fresh garlic pairs well with tomatoes and peppers. Plus it also adds depth of flavor.
- Dry Fish: This is completely optional and a little goes a long way. If you are vegan, please omit the dry fish. The dry fish is added as an option, but it also helps to season the stew, and provide texture to the dish. Again, this is optional.
- Oil: For this recipe we used canola oil. But feel free to use any oil of your choice to make this dish.
- Bay Leaves, Curry Powder & Salt: Used to season the stew.
How to Make It
- Chop the onions, wash, and drain the water. Set aside.
- Peel the garlic and set aside.
- Cut half of the bell peppers and remove the seeds. We used 1 red and 1 yellow bell pepper.
- Wash the tomatoes, pat dry and cut into quarters. Drain the tomatoes and set aside.
- Blend the ingredients until smooth.
- In a large stock pot, add in the oil over medium heat. Once heated through, add the tomato mixture. Begin stirring occasionally as it will begin to splash. Cover the pot slightly and cook for 5 minutes.
- Reduce the heat to medium. Add the tomato paste, continue to stir until well incorporated.
- Add the seasoning (ginger, bay leaves, salt, and curry powder) stir well to combine, then add the shrimp powder. Stir well to combine, cover, and cook for an additional 20 minutes. Be sure to stir occasionally to avoid burning.
- Meanwhile add 1 cup of water to the blender. Stir the water around so that the remaining tomato and onion are incorporated in the water. Set it aside.
- 3 minutes before the 20 minutes are up, pour the water mixture in the tomato mixture. Stir well. Work fast as you do not want the tomato mixture to splash too much. Once the 20 minutes are up, stir well.
- Reduce the heat to medium low. Cover halfway and continue to simmer for an additional 10-15 minutes. The stew is complete once you see the oil on the top of the tomatoes.
- Remove the stew from the stove and serve warm with rice, plantains, and meat. Enjoy.
How to Pair & Serve
Ghanaian tomato stew goes with a variety of recipes, which is the prime reason it’s used as a base for a variety of recipes. For instance, it’s an essential part of Jollof rice, but it can also be served with quinoa and brown rice. However, it tastes incredibly delicious with grilled cheese and salad and corn, so start experimenting with your taste buds!
How to Store
Ghanaian tomato stew is the go-to meal foundation for many people, which is why many people make it in huge batches. Having said that, it can be stored in the freezer and is reheated whenever you have to cook something. However, you need to freeze stew in smaller batches because thawing the entire bowl of stew to reheat some isn’t suggested - it carries the risk of getting spoiled.
Whenever you pour your tomato stew in a container, you have to leave two inches of space on the top to ensure there is sufficient area for expansion. Lastly, always use airtight containers.
Read also: Aromatic Coconut Rice
Ghanaian Jollof Rice: A Festive Delight
This recipe for Ghanaian jollof rice brings you a brightly colored red/orange rice dish, with wonderful spice and rich and saucy beef (or other meat). Jollof rice is a much-loved festive dish that people often serve at weddings, parties, and other large gatherings.
Jollof comes from the Senegambia region of West Africa, particularly Senegal. There they call this rice dish thieboudienne or ceebu jen. To make it they use a mixture of rice, onions, tomatoes, and fish. How this dish then managed to lend itself to the rest of West Africa as jollof, jellof or jallof still remains a mystery.
As much as we have prominent “jollof wars” between Nigerians and Ghanaians, all centered around who makes the best jollof rice, it actually originates somewhere else. Some think that this could be connected to the Senegalese Wolof tribe. Others have also made the connection between jollof rice and jambalaya. However, the direct connection has been heavily contested even though the dishes look similar in appearance.
Key Components of Jollof Rice
- The Rice: Ghanaians are partial to long grain rice such as Thai jasmine or Basmati rice. Nigerians prefer the plump and separated grain effect of par boiled rice such as Uncle Ben’s style rice, easy cook rice, or what we now know as Golden Sella Basmati rice.
- The Stew Base: Cooks usually make the stew by frying onions and adding tomato paste or puree to enrich the sauce. Then they add tomatoes, garlic, peppers, and ginger. Once all ingredients are in the pot, they reduce the sauce to a thick and rich oily mixture.
- The Meat: Goat, beef, or lamb (ram meat) are common additions. Jollof rice can also be made with chicken or fish.
- Spices and Seasonings: A variety of spices can be used to make this one-pot dish. Memories of my mother’s jollof rice are filled with the rich aroma of cloves, which she would always add to her goat or beef jollof rice. Seasonings such as bouillon cubes, chicken spice, or salt may be added, followed by dried aromatic herbs such as bay leaves, thyme, or mixed herbs.
- Vegetables: The final step in Ghanaian jollof rice is stirring in some mixed vegetables such as carrots, green beans, and peas. Other vegetables that can be used are cabbage, aubergines (eggplant), and tubers such as cassava or potatoes.
Recipe for Ghanaian Jollof Rice
Ingredients:
- Lamb (or beef), cut into sizeable chunks
- Onion
- Lamb seasoning
- Oil
- Garlic
- Ginger
- Tomato puree (tomato paste)
- Thyme
- Bouillon cube
- Tomatoes
- Scotch bonnet pepper
- Rice
- Peas and carrots
Instructions:
- Create a paste by blending the ½ portion of onion and lamb seasoning in a food processor or with a mortar and pestle. Then, rub the paste on your meat pieces.
- If the meat is tough, simmer the meat and sauce paste until the meat is tender, then remove the pieces of meat and grill or fry them so the lamb pieces crisp up.
- If the meat is tender, it can go straight to the grill for cooking through. Set the cooked meat aside.
- Rinse your rice and start some water boiling (for soaking the rice in step 7). (The rice is washed to remove excess starchiness, which can make the final dish gloopy or sticky.)
- To make the stew base, heat the oil in a heavy bottomed saucepan.
- Fry the onions until golden brown. Add the garlic and ginger a few seconds before adding your tomato puree (tomato paste). Fry for just under a minute.
- Add the thyme and bouillon cube, followed by the tomatoes and scotch bonnet pepper.
- Cook the sauce for about 15 to 20 minutes. Stir continuously to make sure it is not burning at the bottom.
- Next, add all the meat and stir to coat it well in the sauce. Continue cooking the stew.
- While the tomato sauce is cooking, soak the rinsed rice in some boiled water until the stew base is ready.
- Once the stew is thick, with an oily film forming on the surface, remove half the meat stew from the pot and set it aside for serving. (This is a preference particular to Ghanaians, who will often eat jollof rice with additional stew on the side.)
- Strain the soaked rice and add it to the pot. Season to taste carefully.
- Top up the pot with enough water or broth. For those with an experienced eye for rice, this would normally be about 500ml (2 cups). (You may need to add more later if the rice is still hard.) Stir to mix, then bring to a boil, then reduce to medium heat.
- Once simmering nicely and the moisture has nearly all gone, add the peas and carrots. Then cover with parchment paper right above the rice (to lock in moisture and add natural cooking pressure). Close with an airtight lid. Reduce the heat to low and simmer gently for 20 minutes.
- Taste the rice. Once the grains are cooked it is ready.
- For those who want a smoky flavour, raise the heat back to high for a few minutes, and allow the bottom of the pot to toast. Take off the heat and your rice is smoky and ready to eat!
Note: Scotch bonnet peppers are quite spicy, which will give significant heat to this dish, as is traditional. If you prefer more medium or mild food, adjust the amount of scotch bonnet pepper according to your preferences.
AUTHENTIC GHANA JOLLOF RECIPE ( How to get the perfect Jollof rice )
Waakye: A Rice and Beans Delight
Waakye is a rice and beans dish where the rice and beans are cooked in the same pot at the same time. Ghanaian waakye has sustained a West African nation and traveled across the Atlantic to inspire Western Black cuisine.
Read also: West African Cuisine
Waakye is a popular Ghanaian street food that has evolved into a staple in many households. It is enjoyed at any time of day for breakfast, lunch or dinner.
Key Ingredients
- Dried Sorghum Leaves: Also called millet leaves or, aptly, waakye leaves.
- Baking Soda: Helps the beans and rice cook more quickly while still yielding a pleasantly soft texture.
Why Use Baking Soda?
Baking soda interacts with waakye ingredients to speed up the cooking process and yield a more aesthetic result.
Flavor Profile
Waakye has simple, savory flavor that is slightly salty. The sorghum leaves add nothing in the way of flavor but, of course, deep reddish brown color.
Recipe for Waakye
Ingredients:
- Black-eyed peas
- Sorghum leaves
- Rice
- Baking soda
- Sea salt
Instructions:
- Soaking the Beans: Add black-eyed peas to a bowl and pour in enough water to cover the beans by about one inch. Soak beans in water overnight. They should absorb most of the water and double in size to be plump and slightly softened.
- Cooking the Waakye: Rinse sorghum leaves, beans, and rice, keeping them all separate.
- Add rinsed leaves to a small saucepan over medium heat then pour in 3.5 cups water. Bring water to a boil then reduce heat and simmer, covered, for 20-30 minutes to allow water to take on more color from leaves.
- Remove sorghum leaves from water and raise heat to medium. Add in beans, baking soda, and sea salt and stir until dissolved. Cover and cook for about 30 minutes or until beans have softened further and taken on some of the color.
- Add rice to pot, cover, and continue to cook about 30 minutes or until water has dissipated and both rice and beans reach your desired texture and color.
Storing Waakye
- Store refrigerated in an airtight container.
- Waakye will keep for up to six months in the freezer when stored properly.
Waakye Stew: A Flavorful Accompaniment
Waakye stew is a mouthwatering Ghanaian dish that has gained popularity not only in West Africa but also across the globe. This delectable stew is traditionally served with waakye, a combination of rice and beans cooked together, resulting in a flavorful and vibrant meal.
Recipe for Waakye Stew
Ingredients:
- Meat (goat)
- Onions
- Garlic
- Ginger
- Scotch bonnets
- Tomatoes
- Tomato paste
- Meat stock
- Boiled eggs
- Spices: salt, black pepper, ground dried shrimp, ground fish powder, paprika, rosemary, cumin, seasoning cube
Instructions:
- Prepare meat: In a large pot, add washed meat and then add chopped onions, garlic, ginger and scotch bonnets .season with salt, pepper, cumin, coriander, star anise, seasoning powder and rosemary (or any seasoning of your choice)
- Once meat is done cooking , separate just the goat meat and bake in the oven.
- Pour the stock in another bowl, wipe down the pot with paper towel,place on heat to dry up so that it can be used for stew.
- Prepare stew: Prep tomato base: In a pot, add blended tomatoes and let that boil for 30 minutes or until reduced
- In another empty pot, add enough olive oil to fry 2 large onions(sliced). Fry those onions till golden brown and take them out of the pot.blend caramelized onions with ginger and garlic to form a smooth and flavourful paste.
- In the oil, add 1 onion chopped and let it caramelize. Then add 2 cups of tomatoe paste and let it fry it it darkens. Then add your ginger- garlic paste and let it fry for 5 minutes.
- Once fried, add your boiled tomatoes , meat stock grilled meat and boiled eggs. You can add a little water if consistency is too thick.
- Season with salt, black pepper, ground dried shrimp , ground fish powder, paprika, rosemary, cumin and seasoning cube.
This incredibly delicious waakye stew will transport your taste buds to the vibrant streets of Ghana. The combination of aromatic spices, tender meat, and the unique waakye base creates a symphony of flavors that is hard to resist.
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