Ghanaian Cabbage Stew is a traditional Ghanaian recipe for a classic stew of meat in a tomato chilli and ginger sauce with white cabbage, red palm oil and onion. The full recipe is presented here and I hope you enjoy this classic Ghanaian version of: Ghanaian Cabbage Stew.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Fried cabbage is a classic dish in both Ghanaian and Liberian cuisine. This is the Ghanaian version of the dish.
Ingredients:
250ml (1 cup) passata (Tomato Sauce)
3 large Fresh Tomatoes, chopped and pureed in a blender
Thumb-sized piece of Ginger, peeled and sliced
1 Habanero chilli, finely chopped
2 garlic cloves
1 medium Red Onion, chopped
1 large White Onion, chopped
1 small white Cabbage, cored and chopped
Red Palm Oil
2 spring onions, sliced at a bias
For the Meat:
300g meat (beef, lamb, mutton, goat), sliced into strips
1 Maggi Chicken Seasoning cube
1/2 tsp ground Star Anise
1/2 tsp Ground Cumin seeds
Salt, to taste
Method:
Set half the white onion aside, place the remainder in a blender along with the ginger, garlic and habanero chilli. Add a little water and render to a smooth purée.
Combine the meat and half the onion and chilli purée in a pan. Crumble over the Maggi chicken seasoning cube, then add the ground star anise, ground cumin seeds and season to taste with salt. Bring to a simmer, cover and cook as you prepare the cabbage.
Shred the cabbage into 1cm (1/2 in) thick pieces. Place in a non-reactive bowl and scatter over some salt. Cover with water and use your hands to wash the greens, separating the leaves. Once done, transfer to a plate.
Check on your meat and if tender remove from the heat and set aside. If not sufficiently tender continue cooking for 10 minutes more.
Place a large pan (a wok is ideal) over the heat and add 6 tbsp red palm oil (you could also use coconut oil). Once the oil is hot, transfer the meat to the pan, fry for a few minutes then transfer to a plate and set aside. Add the onions to the remaining oil and stir-fry for 4 minutes until soft. Stir in the remaining half of the onion and habanero puree and stir to combine.
Now stir in the pureed tomatoes and passata. Bring to a simmer and add 250ml (1 cup) water. Reduce the heat to medium and continue simmering for 10 minutes.
Now add in the stock from cooking the meat and continue cooking until thickened to your liking before returning the meat to the pan. At this point add the cabbage to the pan, stirring to incorporate in the sauce and cook for 5 minutes more (the cabbage is best when it retains some crunch).
Finally, adjust the seasonings to taste, stir in the spring onions (if desired, add a little more sliced red onion for colour) and serve accompanied by fried plantains and fried rice or jollof rice.
