HOW TO COOK GHANA JOLLOF STEW STEP BY STEP | RICH & FLAVORFUL STEW BASE

chicken

🥗Healthier: tofu

💰Cheaper: canned beans

Tofu provides a plant-based protein option, while canned beans are budget-friendly.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

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

bay leaves

💰Cheaper: dried basil

Dried basil can mimic the flavor profile of bay leaves.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, and seasoned water is a cost-effective alternative.

Blend onions, ginger, garlic, spring onions, green pepper, beetroot, red scotch bonnet pepper, and tomatoes for the base.

Heat vegetable oil in a deep pan on medium heat until hot.

Add blended onions, spring onions, ginger, garlic, and green pepper to the hot oil and fry gently until fragrant and soft, about 5-7 minutes.

Add blended red pepper and tomatoes to the pan, increase heat to bubble and cook down, stirring occasionally.

Cook until the mixture reduces and oil begins to separate from the stew base.

Stir in tomato paste and fry until it darkens slightly and a roasted aroma develops.

Add aromat stew seasoning powder, shrimp tablet, and salt to taste; stir to combine.

Add mackerel in tomato sauce to the stew and gently fold it in.

Cover the pot and allow to cook properly, stirring occasionally.

Add bakushito for additional flavor and simmer for a few minutes to marry the flavors.

Taste and adjust seasoning as needed; scoop out excess oil if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary