HOW TO MAKE LOCAL GHANA ASHANTI RICE WITH TOMATO-FREE EGG STEW || GHANA FARMERS ROYAL RICE

eggs

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu offers a plant-based protein alternative, while chickpeas are budget-friendly.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil is healthier, while sunflower oil is often less expensive.

bell pepper

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini is a lower-calorie option, while cabbage is usually cheaper.

seasoning cubes

🥗Healthier: herbs and spices

💰Cheaper: salt

Using herbs and spices can enhance flavor without added sodium.

Rinse rice under cold water until the water runs clear.

Boil water in a pot and add the rinsed rice.

Cook rice until tender, about 15-20 minutes, then drain and set aside.

Heat vegetable oil in a skillet over medium heat until shimmering.

Sauté chopped onions until translucent, about 3-4 minutes.

Add minced garlic and ginger, cooking until fragrant, about 1 minute.

Stir in chopped bell pepper and green chili, cooking for another 2-3 minutes.

Crack eggs into the skillet and scramble until just set, about 2-3 minutes.

Add seasoning cubes, black pepper, coriander, thyme, and bay leaves, mixing well.

Fold in diced carrots and peas, cooking until heated through, about 3-4 minutes.

Serve the egg stew over the cooked rice, garnishing with fresh herbs if desired.

Cooking Techniques

Spice Level:

Allergens