Egg stews, known also as "egg sauce" in some West African countries, are popular dishes with a variety of regional variations, often eaten with staples like yam or plantain, reflecting a long culinary history within these communities. Egg stew is part of a broader category of stews in Ghanaian cuisine, with its origins tracing back to the traditional cooking methods of various ethnic groups in Ghana, each contributing their unique touch to the dish.
INGREDIENTS
10 medium-sized tomatoes
2 pieces of salted beef
2 large onions
4 large eggs
1 large carrot
2 bell peppers
1 large "kpakposhitor"
1 tbsp of ginger powder
1 tbsp of garlic powder
1 tbsp of curry powder
1 tbsp of pepper powder
1 tsp of rosemary powder
1 tsp of salt to taste
DIRECTIONS
Start by washing peeling(if appropriate) and cutting up your tomatoes, onions, carrot and bell peppers into medium-large chunks.
Pour an appropriate amount of oil into a saucepan and place on fire on medium heat. Allow the oil to heat up and put the salted beef and fry for 3 minutes.
Pour in half of your chopped onions along with one tbsp each of ginger and garlic powders, one tsp of rosemary powder and stir fry till it turns golden.
Once the onions turn golden, add all the chopped tomatoes and kpakposhitor to it in the saucepan and continue to stir. Stir the tomato-onion gravy for 6-8 minutes.
Whilst the gravy is simmering, add a tbsp each of curry and pepper powders and salt to taste and stir.
Crack all your eggs into a bowl, add salt to taste and whisk it a little to mix the egg whites and yolk with the salt.
Pour the eggs into the gravy( make sure to spread it) and cover it and leave on low heat to simmer.
Once the eggs are well done, pour in the rest of your chopped vegetables(carrot, onions, bell peppers) and stir for 2 minutes and leave to simmer foe another 2 minutes and your egg stew is ready.
You can serve with either rice, yam and plantain
Comments