BEEF STEW (GHANA STYLE).
This is a popular and traditional West African Stew that is often prepared in most homes, in a number of different ways-in countries like Cameroon, Nigeria and Ghana – by varying the quantity of tomatoes, onions and spices. Quite a lot of oil is used to cook the stew – often use to fry the tomatoes for a period of time to reduce the amount of acidity present in tomatoes. A good West African stew is flavorful and is rarely acidic. You may remove some of the excess oil at the end before serving.
Rice and stew was once considered the quintessential West African Christmas meal. Of course, no Christmas table would be complete without it and an array of sumptuous dishes. Oh, how times have changed. This tantalizing stew has evolved into an everyday meal, cooked with different cuts of meat, and seafood- always present on restaurant menus. But, to most people christmas would never be complete without stew.
Here is my take on this mouth-watering stew. Feel free to add vegetables such as carrots, green beans or green pepper. In Nigeria, it most often paired with African yam -fried or boil. Rice and fried plantain is another good side dish option.
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- 1-2 pound beef (cut in small pieces)
- 1- 1½ cup oil
- 4 roma tomatoes (they are less acidic)
- 1 medium onion
- 1 canned tomatoes sauce (14ounce)
- 4 peeled garlic cloves
- ¼ cup chopped parsley
- 3-4 Tablespoon celery leaves
- 1-teaspoon fresh thyme
- ½ -1 scotch bonnet pepper (optional)
- 1-teaspoon white pepper
- ½ teaspoon curry powder
- 1 tablespoon Maggie powder
- Salt to tast
- Boil beef with salt, pepper and some chopped onions in a medium pot until tender. It will take approximately 20 -45 minutes or more, depending the cut of beef and how you like your beef cooked. I sometimes use the pressure cooker to shorten the process. Reserve the stock for later use.
- Add 1 cup oil to the pot/pan and brown the beef for about 5-10 minutes. Remove and set aside
- In a blender blend the onions, garlic, parsley, and celery, scotch bonnet pepper and basil and fresh thyme until puree.
- Gently pour tomato puree, and tomato sauce in the saucepan, add curry powder, white pepper and smoked paprika and maggie bring to a boil, reduce heat and simmer for about 40 -45 minutes. Stir the pot frequently to prevent the sauce from sticking to the pot. -Occasionally adding beef stock or water as needed to prevent burns
- Finally add green onions. Adjust seasonings, sauce consistency with water/stock and salt.
- Serve warm with desired side dish.
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