Ingredients:
2 lbs beef2 1/2 Onions
12 small Tomatoes
2 cups Brown rice
1 cup of Cooking oil
1 large Potato
Handful String beans (12 -15)
3 small Carrots
8 hot green peppers (the larger type)
2 teaspoons of Curry
2 Bay leaves
4 clovesof Garlic
1" piece of Ginger
5 Cloves
a pinch of Anise
a pinch of dried Rosemary
Wash the meat, then cut it up into 2" cubes. Try and make them as even as possible, so that they cook evenly.
Blend the half onion, garlic, ginger, anise, rosemary and cloves until very smooth.
Pour over the meat. Add 2 teaspoons of salt, the 2 bay leaves and 1 maggi cube. Toss and make sure all pieces are covered well. Leave to marinate in the fridge for at least an hour. (you could alternatively leave in the fridge overnight).
Place the meat in a pot and steam until it is tender. Add water when it runs low in the pot.
Heat the cooking oil in a pan and fry the meat.
When it turns dark brown it is ready. Remove quickly so it doesn't burn. Fry in batches if necessary.
Pick and wash the rice. Cook as you would regular rice. If you are not sure, better err on the side of caution and use less water than you normally would and only add more, as you need it.
Blend the tomatoes and peppers.
Peel the Potato, scrape the carrots and remove strings from the beans.
Cut the string beans on a slant, about 1" long pieces. Cut the carrots to match the shape of the beans. Bring a pot of water to the boil, then add the carrots and boil for about 3 minutes then add the string beans and boil for and additional 1 minute. Pour off the Hot water, then run under cold water and drain in a colander.
Cube the potato into half inch cubes. If the are too small, the tend to break up in the stew. You want to still have chunks you can bite on.
Slice the 2 onions.
Heat 2 tablespoons of the cooking oil and fry the onions.
When they turn translucent, add the curry and fry until the edges begin to brown.
Add the blended tomatoes.
Fry until almost sticking to the bottom of the pan.
Add the stock from the meat and simmer.
Add the pieces of fried meat,
and the cubed potatoes, plus 2 cups of water, cover and bring to the boil. Reduce the heat and let it simmer down until the stew thickens and the potatoes are cooked.
Serve with the brown rice and steamed vegetable.
Never thought of adding potatoes to stew. Nice tip..
ReplyDeleteThanks emprezz.
ReplyDeleteI would like to make this for my friend from Ghana - is this also made with chicken sometimes? Thanks!
ReplyDeleteHi Jemima,
ReplyDeleteI find your food blog really amazing and I will love to spend some time with you and try some of the recipes out.
Jeanette yes you can absolutely substitute any meat of your choosing.
ReplyDeletePetite chef thanks I will check it out.
Thanks Esene. Lets see what we can do about hanging out and cooking together. I bet you have some great recipes to share :-)
My husband's son has moved to the United States from Ghana. Now when I met my husband he was used to eating american food, but it has been challenging with his son. I am trying to learn to cook Ghanaian dishes and I would like to try this one. I have one question about this recipe. How much of the stock from the meat should I use?
ReplyDeleteThe step of blending half an onion with garlic, ginger, anise, rosemary and cloves into a smooth paste, then leaving the beef to marinate for at least an hour or overnight, reads like the part that decides how deep the stew ends up tasting. Frying the steamed meat in batches so it darkens without burning is the other detail worth holding onto. Pairing 12 small tomatoes with 8 of the larger hot peppers also pins down the heat level better than a vague instruction would. Noting this from the team behind My Hotel Lobby AI.
ReplyDeleteCutting the carrots to match the slant of the 1-inch string beans, then boiling the carrots about three minutes before the beans go in, is the kind of sequencing detail that keeps both vegetables from turning to mush. The rice note is just as practical: using less water than usual and adding more only as needed is safer than a fixed ratio. Both steps assume you are watching the pot rather than timing it. From the team at AMV Trade Buddy.
ReplyDeleteCutting the beef into even 2-inch cubes before anything else is a small instruction that explains the rest of the method: pieces of the same size steam at the same rate, and topping up water whenever the pot runs low keeps that stage going without scorching. Steaming first and only then frying the meat to a dark brown separates tenderness from colour, so the crust becomes a decision rather than a side effect of long cooking. Noting this from the team at Zombie Couple Video, an independent AI video tool, not affiliated with any platform or the creators of the zombie trend.
ReplyDeleteThe recipe counts 12 small tomatoes, 8 hot green peppers and 4 cloves of garlic precisely, then leaves anise and dried rosemary at a pinch. That contrast is a useful signal about which parts of the stew are structural and which are meant to be adjusted to taste. Even the 2 teaspoons of curry and the single Maggi cube sit between those two levels of precision.
ReplyDelete