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Ghanaian egg stew
Ghanaian egg stew: eggs folded into a rich tomato, onion and pepper sauce
Egg stew is the fastest stew in a Ghanaian kitchen, made in Accra and Kumasi homes for breakfast or a weeknight dinner: onions, fresh tomatoes and red pepper are cooked down in oil until thick and sweet, then beaten eggs are stirred through so they set in soft, sauce-coated curds. It is eaten with boiled yam or green plantain (ampesi), rice, or a soft bread roll. The mistake that makes it taste raw and sharp is adding the egg too soon: the tomato base must fry until the oil rises to the top. Many cooks use a stock cube, which is often chicken-based, so this version uses a vegetable cube. Chef's tip: pour the eggs in a thin stream and wait 30 seconds before the first stir, so they form large, tender pieces instead of crumbs.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 4 tbsp vegetable oilor palm oil
- 1 onionlarge, finely sliced
- 2 garlic clovesgrated
- 1 tsp fresh gingergrated
- 14 oz ripe tomatoesblended or finely chopped
- 1 tbsp tomato paste
- 1 red pepperdiced
- ½ scotch bonnet chilli (optional)finely chopped, seeds removed
- ½ vegetable stock cubecrumbled; check it is gluten free
- ½ tsp salt
- 6 eggslarge, beaten
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Method
0/6 doneStep 1: Heat 4 tbsp vegetable oil in a wide frying pan over a medium heat. Add 1 onion and cook, stirring, until soft and translucent.
4 minStep 2: Stir in 2 garlic cloves, 1 tsp fresh ginger and 1 tbsp tomato paste and fry for 1 minute, until the paste darkens slightly.
1 minStep 3: Add 14 oz ripe tomatoes, 1 red pepper and ½ scotch bonnet chilli and cook, stirring often, until the sauce is thick, jammy and the oil shines on the surface.
8 minStep 4: Season with ½ vegetable stock cube and ½ tsp salt and taste; it should be well seasoned and no longer sharp.
Step 5: Lower the heat to medium-low and pour 6 eggs over the sauce in a thin stream. Leave for 30 seconds, then fold gently every 20 seconds until the eggs have set into soft curds with no wet, runny egg left.
3 minStep 6: Take off the heat at once, as the eggs keep cooking, and serve with boiled yam, plantain, rice or bread.
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 14 g
- Carbs
- 9 g
- Fat
- 19 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ghanaian egg stew take?
- About 25 minutes in total: 8 minutes to prepare and 17 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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