STEP BY STEP GUIDE TO MAKING THE BEST JOLLOF STEW

Tomato stew is to a Ghanaian, what Passata is to an Italian. The Ghana Tomato stew recipe calls for the use of both fresh Tomatoes, Tomato purée and spices. The mixture is cooked and fried in oil, till the oil separates from the Tomatoes.

I've opted to use Groundnut oil for this recipe, however use whatever oil you can afford. 

This classic sauce accompanies various dishes including boiled Yam, Kenkey, Banku, Waakye, Rice to mention but a few.

It's also the base for making the best Ghanaian Jollof rice, Gari Piñon, Gari Fortor, Spaghetti Egg or Cabbage stew etc.

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. 

The slow cooking of the Onion and Ginger mix, intensifies its flavours, which in turn infuses into the Tomato purée.

 The sweetness of the Onions will take away any metallic taste (that Tomato purée in a tin) usually has, away from the stew. 

Please ensure you cook on a medium heat at all times and keep stirring to prevent the stew from burning. 

Tip

When using Tomato purée, mix it with a little water and fry till it separates from the oil.

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.

Ingredients 

400g of fresh Plum tomatoes

80g of Tomato purée 

2 large Ramiro Peppers or Red Peppers

1 Habanero chilli or 10 Kpakpo Shito

1 tablespoonful of Aniseed (Sukoni)

30g of peeled and chopped Ginger

4 large roughly chopped Shallots or 2 large Onions

30ml of Groundnut oil/ Rapeseed oil/ Coconut oil

Half a teaspoon of ground Mace, African Nutmeg or Nutmeg 

1 tablespoonful of dried Oregano 

3 bay leaves 

3 Grains of Selim (Hwentia)

2 shrimp stock cube (optional).

Salt to taste 

Watch how to create this naturally flavour packed dish on my YouTube channel, ‘Ndudu by Fafa’ below;

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