Sweet adjeley gravy 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.

The oil used mostly for this sauce is Sunflower oil.

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

The sauce needs to fry dry, hence it calls for using more oil than usual.

How to prepare tomatoes gravy stew

Once the stew is cooked, drain the excess oil off and use it other recipes. It's perfect for frying an Omelette (as it's spiced oil).

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.

In this recipe I've used Shallots instead of normal Onions, as they lend a sweeter taste to the stew.

The Shallots from Ghana are much smaller, sweeter and  they lend this stew its distinctive flavour. They're fiddly to peel, however

how to prepare vegetable stew in ghana