HOW TO MAKE CHUNKY GHANA EGG STEW WITH POTATOES

eggs

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu provides a similar texture and protein, while chickpeas are more economical.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

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

chicken stock

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lighter, and water with seasoning is cost-effective.

bell peppers

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini can be a low-calorie substitute, while cabbage is budget-friendly.

Blend the scotch bonnet peppers, garlic cloves, chopped onions, and ginger until very smooth, adding oil if necessary.

Pour about 1 cup of vegetable oil into a cooking pot and heat it up.

Add the three chopped onions to the hot oil and sauté for about 3 minutes.

Add the salted fish (previously soaked in water for 45 minutes) and cook for about 3 minutes.

Add 2 cans of tomato puree and stir, cooking for about 2 minutes.

Blend the 3 cans of chopped tomatoes until smooth and add to the stew, stirring and cooking for about 20 minutes on low heat.

In a bowl, break 10 eggs, add a little salt and half a teaspoon of curry powder, and beat them.

Add the beaten eggs to the stew along with the remaining 5 eggs, stirring gently.

Cook for about 1 minute, then stir gently again and leave to cook for about 7 minutes.

Add the mackerel and sardines, stirring them in.

Add about 1 tablespoon of curry powder and any additional spices, stirring and cooking for another 5 minutes on low heat.

Cooking Techniques

Equipment Needed

Spice Level: