Ghanaian Corned Beef and Egg Stew
Recipe by:
Soulful Kitchen
History of this recipe
2-3
Servings
45
Minutes
441
Calories
Ingredients
- Corned beef
- Brown onion
- Red onion for garnish
- Garlic cloves
- Ginger
- Tomatoes
- Scotch bonnet
- Vegetable oil
- Tomato paste/ puree
- Beef stock cube
- Curry powder
- Thyme
- Rosemary
- 3 eggs
- Salt
Method
- Blend the below in the blender
- ½ brown onion, chopped
- 2-3 garlic cloves, diced
- ¼ inch of ginger, diced
- 4 medium tomatoes
- 1 scotch bonnet pepper
- In a pot add 2 tbsps of vegetable oil
- Add ca. ½ brown onion, sliced, along with 3 tbsps of tomato paste
- Cook down for ca. 3-5 minutes of a medium temperature
- Add your blended tomato mix along with ca. 100ml of water, add 1 beef stock cube
- Cook down on a medium to hot temperature for 15 minutes
- Add in ca. 340 grams of corned beef
- Mix into the stew and season with:
- 1 tsp. of curry powder
- 1 tsp. of thyme
- 1 tsp. of rosemary
- Cook down on a hot to medium temperature for 5 minutes
- Whisk 3 eggs together into a bowl
- Add the eggs to your stew and then cover and allow to cook on a medium temperature for 5-10 minutes (until the eggs harden – do not mix in the eggs when runny)
- Once the eggs have hardened, break into big chunks and then mix into the stew
- Garnish with a small handful of sliced red bell pepper and sliced red onion
- Add salt to taste
- Simmer on a medium temperature for a final 5 minutes
- Serve with rice