The flavour of the stew can be changed depending on the type of spices and herbs you incorporate into the dish.
Shallots are best used for this stew however you can use any other Onions instead.
The Shallots from Ghana are much smaller, sweeter and they lend this stew its distinctive flavour. They're fiddly to peel, however they're worth the addition.
Most people add stock cubes to their Jollof stew, however I omitted it from this recipe and used Aniseed (Sukoni) instead. If you're using stock cubes, this recipe works perfectly with the Shrimp cube.
The best chilli to use for this sauce is locally known as 'Kpakpo shito'(Pettie Belle). The chilli adds a perfumery and distinct taste to the stew. It's not as hot as Habanero chillies. In the absence of the Pettie Belle chilli, I've used Habanero for this recipe. Adjust the chilli quantity to your taste preference.
You can use any type of fresh Tomatoes you prefer, however I prefer to use Plum Tomatoes.
Plum Tomatoes have less water content and allows for a quicker cooking time.
The best Tomatoes are the sun ripened types, which are readily available in Ghana. You can use Tin Tomatoes if you don't have access to fresh Tomatoes for this recipe.
This recipe requires extended cooking times for each addition, till the oil separates. It's imperative this method is followed for the perfect stew.
I find the stew is more flavoursome after 24hrs. This allows the flavours to infuse naturally.
You can change the flavour of the stew by adding fresh herbs like Thyme, Marjoram, Coriander, Parsley etc or spices such as Curry powder, All mixed spice with a Pimenton spice base, smoked Paprika, African Nutmeg etc.
Preparing and making this Tomato stew is time consuming and can be a messy affair.
It's best to double or triple the recipe measurements when making the Tomato stew to save you from the repeated hassle.
Once cooked, portion it into individual containers and freeze till when a recipe requires it.
