Spice Up Your Meals: Unforgettable Ghanaian Tomato Stew Or Gravy – A Taste Of Africa!

If you are looking for a way to spice up your meals with a delicious and easy-to-make sauce, look no further than Ghanaian tomato stew or gravy. This is a versatile and flavorful dish that can be paired with various staples, such as rice, yam, plantain, bread, or pasta. It is also a great way to use up any leftover meat, fish, or vegetables in your fridge.

Ghanaian tomato stew or gravy is a staple in Ghanaian cuisine, which reflects the rich and diverse culture and history of the country. Ghana is located in West Africa, bordered by the Atlantic Ocean, Ivory Coast, Burkina Faso, and Togo. It has a population of about 31 million people, who belong to various ethnic groups, such as the Akan, Ewe, Ga, Dagomba, and Fante. Ghana was the first sub-Saharan African country to gain independence from colonial rule in 1957, and has since been a stable and democratic nation.

Ghanaian cuisine is influenced by the natural resources and climate of the country, as well as the trade and migration of different peoples over time. The main ingredients for most dishes are starchy staples, such as cassava, plantain, yam, maize, and millet, which are cooked in various ways and served with sauces or soups. The sauces or soups are usually made with tomatoes, onions, peppers, and spices, and can include meat, fish, or vegetables. Some of the most popular dishes in Ghanaian cuisine are jollof rice, waakye, fufu, kenkey, banku, and of course, tomato stew or gravy.

What is Ghanaian Tomato Stew or Gravy?

Ghanaian tomato stew or gravy is a simple but delicious dish that consists of tomatoes, onions, peppers, oil, and spices, cooked together to form a thick and rich sauce. It can be customized to suit your taste and preferences, by adding different types of meat, fish, or vegetables, such as chicken, beef, goat, mutton, tilapia, herring, shrimp, okra, eggplant, cabbage, or carrots. It can also be flavored with different seasonings, such as salt, pepper, curry powder, ginger, garlic, bay leaves, thyme, rosemary, or maggi cubes.

The secret to making a good Ghanaian tomato stew or gravy is to fry the tomatoes in oil until they are soft and caramelized, which reduces the acidity and enhances the sweetness and flavor of the tomatoes. This process can take some time, but it is worth the effort. You can also use canned tomatoes, but make sure to drain the liquid and fry them well. Another tip is to use a lot of oil, as this helps to preserve the stew and prevent it from spoiling. You can always skim off the excess oil after the stew is cooked.

How to Make Ghanaian Tomato Stew or Gravy?

To make Ghanaian tomato stew or gravy, you will need the following ingredients:

• 4 large fresh tomatoes or 1 can of tomatoes
• 2 large onions
• 2-4 hot peppers, such as habanero, scotch bonnet, or chili
• 1/4 cup of vegetable oil
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1/4 teaspoon of curry powder
• 1/4 teaspoon of ginger
• 2 cloves of garlic
• 2 bay leaves
• 2 sprigs of thyme or rosemary
• 2 maggi cubes or chicken bouillon cubes
• 2 cups of water
• 2 pounds of meat, fish, or vegetables of your choice, cut into bite-sized pieces

The steps to make Ghanaian tomato stew or gravy are as follows:

1. Wash and chop the tomatoes, onions, and peppers. If you are using canned tomatoes, drain the liquid and chop them.
2. Heat the oil in a large pot over medium-high heat. Add the tomatoes, onions, peppers, salt, pepper, curry powder, ginger, garlic, bay leaves, thyme or rosemary, and maggi cubes or chicken bouillon cubes. Stir well and cook, stirring occasionally, until the tomatoes are soft and caramelized, about 30 to 45 minutes. You may need to lower the heat and add some water if the mixture starts to stick or burn.
3. Add the water and bring the mixture to a boil. Reduce the heat and simmer, uncovered, until the sauce is thick and rich, about 15 to 20 minutes. You can adjust the seasoning to your taste by adding more salt, pepper, or spices.
4. Add the meat, fish, or vegetables of your choice and cook until they are tender, about 10 to 15 minutes for meat or fish, and 5 to 10 minutes for vegetables. You can also cook the meat, fish, or vegetables separately and add them to the sauce later.
5. Enjoy your Ghanaian tomato stew or gravy with your favorite staples, such as rice, yam, plantain, bread, or pasta. You can also garnish it with some chopped parsley or cilantro for some freshness and color.

FAQs

• What is the difference between Ghanaian tomato stew and gravy?
  • There is no clear-cut difference between Ghanaian tomato stew and gravy, as they are both made with the same ingredients and method. However, some people may use the term stew to refer to a thicker and chunkier sauce, and the term gravy to refer to a thinner and smoother sauce. It may also depend on the region or personal preference of the cook or eater.
• How long can I store Ghanaian tomato stew or gravy?
  • Ghanaian tomato stew or gravy can be stored in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. To reheat, you can microwave it or warm it up on the stove, adding some water if needed to adjust the consistency.
• What are some variations of Ghanaian tomato stew or gravy?
  • There are many variations of Ghanaian tomato stew or gravy, depending on the type of meat, fish, or vegetables you use, and the seasonings you add. Some common variations are:
    • Chicken tomato stew or gravy: Use chicken pieces, such as thighs, drumsticks, or wings, and add some lemon juice or vinegar for some acidity and flavor.
    • Beef tomato stew or gravy: Use beef chunks, such as chuck, round, or stew meat, and add some red wine or tomato paste for some depth and richness.
    • Goat tomato stew or gravy: Use goat meat, such as shoulder, leg, or ribs, and add some nutmeg or allspice for some warmth and spice.
    • Fish tomato stew or gravy: Use any firm white fish, such as tilapia, snapper, or cod, and add some coconut milk or cream for some creaminess and sweetness.
    • Shrimp tomato stew or gravy: Use fresh or frozen shrimp, peeled and deveined, and add some paprika or cayenne pepper for some color and heat.
    • Okra tomato stew or gravy: Use fresh or frozen okra, sliced or whole, and add some palm oil or peanut butter for some nuttiness and richness.
    • Eggplant tomato stew or gravy: Use fresh or frozen eggplant, diced or sliced, and add some cumin or coriander for some earthiness and aroma.
    • Cabbage tomato stew or gravy: Use fresh or frozen cabbage, shredded or chopped, and add some caraway seeds or mustard seeds for some crunch and tang.