SIMPLE GHANAIAN VEGETABLE STEW RECIPE🇬🇭

vegetable oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil adds healthy fats, while sunflower oil is often less expensive.

bell peppers

🥗Healthier: cucumbers

💰Cheaper: green peppers

Cucumbers are lower in calories, while green peppers are usually more affordable.

spinach

🥗Healthier: kale

💰Cheaper: collard greens

Kale offers similar nutrients, while collard greens are often cheaper.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with bouillon cubes

Homemade broth is healthier, while bouillon is a cost-effective alternative.

Start by preparing your tomato mix with tomatoes, peppers, carrots, onion, red bell pepper, green bell pepper, and rosemary.

Roast the tomato mix in an air fryer. If you don't have an air fryer, you can use an oven or fry it before blending.

Fry the gizzard in vegetable oil with some onions until golden brown, then set aside.

Cook the carrots and cabbage on the side with a little salt to enhance flavor, then set aside.

In a saucepan, heat vegetable oil and add sliced onions, sautéing until fragrant.

Add the roasted tomato mix to the saucepan and fry on low heat for about 5 minutes, then cover to cook.

Once the oil starts to settle, add a small amount of tomato paste and cover to cook for another 10 minutes.

After 20 minutes of cooking, check the stew; if the oil has settled, add gizzard stock and mix well.

Season the stew with the seasoning mix, adjusting for saltiness due to the stock.

Add corned beef to the stew and cook for 2 minutes before adding 3 eggs, mixing gently without scrambling them.

Add the cooked cabbage and carrots to the stew and mix well.

Finally, add red, yellow, and green bell peppers, mixing until combined, and cook for an additional 10 minutes until the stew is ready.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary