Ghanaian tomato stew is a rich, red sauce made with tomatoes, onion, pepper, and spices, often served with rice, yam, plantain, or other staples. This version includes browned chicken simmered until tender, with ginger and a little tomato paste for depth; heat and ingredients vary between households and regions, so the pepper level is easy to adjust.
Ingredients
- 3 lb (1.36 kg) bone-in, skin-on chicken thighs or drumsticks
- 1½ tsp (9 g) fine salt, divided, plus more to taste
- ½ tsp (1 g) freshly ground black pepper
- ⅓ cup (80 ml) neutral cooking oil, such as canola or sunflower oil
- 2 medium yellow onions, about 12 oz (340 g), peeled; one roughly chopped and one thinly sliced
- 1 red bell pepper, about 6 oz (170 g), stemmed and seeded
- 2 medium ripe tomatoes, about 10 oz (280 g), quartered
- 1 habanero or Scotch bonnet pepper, stem removed, seeded for less heat if desired
- 1½ in (4 cm) fresh ginger, peeled and roughly chopped
- 4 garlic cloves, peeled
- 1 can (14.5 oz/411 g) crushed tomatoes
- 3 tbsp (48 g) tomato paste
- 1 tsp (2 g) dried thyme
- 1 tsp (2 g) sweet paprika
- 1 bay leaf
- ½ cup (120 ml) water or unsalted chicken stock, plus a little more if needed
- 1 tsp (5 ml) apple cider vinegar or fresh lemon juice, optional, to balance the sauce
Instructions
- Season the chicken. Pat the chicken dry with paper towels so it browns instead of steaming. Season all over with 1 teaspoon of the salt and the black pepper. Set it aside while you prepare the vegetables; there is no need for a long marinade. Keep raw chicken and its utensils separate from the vegetables and wash your hands and work surfaces after handling it.
- Blend the fresh aromatics. Put the roughly chopped onion, bell pepper, fresh tomatoes, habanero or Scotch bonnet, ginger, and garlic in a blender. Blend until mostly smooth, pausing to scrape down the sides. If the blender needs help moving, add a tablespoon or two of water, not the full measured amount. For a less fiery stew, remove the pepper seeds and inner ribs, or start with half a pepper. You can add more heat later, but it is difficult to take it away.
- Brown the chicken. Heat the oil in a wide, heavy pot or Dutch oven over medium-high heat. Working in batches so the pieces are not crowded, brown the chicken for about 5 to 6 minutes per side. Transfer it to a clean plate. The chicken does not need to be cooked through at this stage; browning builds savory flavor that will carry into the sauce. If the pot looks dry between batches, add a small splash of oil.
- Start the stew base. Reduce the heat to medium and add the thinly sliced onion to the same pot. Cook for 4 to 5 minutes, stirring and scraping up browned bits, until softened. Add the tomato paste, thyme, and paprika. Stir constantly for about 2 minutes, until the paste darkens slightly and smells fragrant. Do not let it scorch; lower the heat if it sticks or darkens too quickly.
- Cook down the tomato mixture. Carefully pour in the blended vegetables and the canned crushed tomatoes. The mixture may splutter when it meets the hot pot, so pour slowly. Stir in the remaining ½ teaspoon salt, bay leaf, and water or stock. Bring the sauce to a gentle boil, then reduce the heat to maintain a steady simmer. Cook uncovered for about 25 minutes, stirring every few minutes, until the fresh tomato smell mellows and the sauce thickens. If it begins sticking before it has reduced, stir in a splash of water.
- Simmer the chicken in the sauce. Return the browned chicken and any juices on the plate to the pot, turning the pieces to coat them. Cover partially and simmer gently for about 20 minutes, turning the chicken once. Check the thickest part of several pieces with a food thermometer, avoiding the bone: poultry must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). If a piece has not reached that temperature, continue simmering and check again after a few minutes. Add a little water if the sauce becomes too thick before the chicken is done.
- Finish and adjust. Remove the bay leaf. If the sauce is thinner than you like, lift the chicken onto a plate and simmer the sauce uncovered for a few minutes, then return the chicken to the pot. Taste and add salt as needed. Stir in the vinegar or lemon juice if the tomatoes taste flat or overly rich. Let the stew stand for 5 minutes before serving so the sauce settles around the chicken.
Tips
- Choose your pepper carefully. Habanero and Scotch bonnet peppers are both very hot, and their heat varies. Removing the seeds and pale inner ribs reduces the burn but keeps pepper flavor. For mild stew, omit the hot pepper and use an additional bell pepper; the result will be sweeter and less traditionally fiery.
- Use ripe tomatoes, but keep the canned tomatoes. Fresh tomatoes provide a bright flavor, while canned crushed tomatoes make the sauce consistent and help it thicken. If fresh tomatoes are out of season, replace them with another ½ cup (120 g) canned tomatoes. The sauce may taste a little less fresh, so the optional vinegar or lemon can help balance it.
- Give the sauce time to reduce. A watery, sharply tomato-flavored stew usually needs more gentle simmering, not extra paste. Cook uncovered and stir regularly, especially around the bottom and corners of the pot. Keep the heat moderate; hard boiling can splatter sauce and cause it to catch before the flavors have mellowed.
- For a traditional flavor, look for Ghanaian ingredients. Ghanaian or African grocery shops may carry prekese (Aidan fruit) or dried grains of selim, which are used in some local stew and soup preparations. They are not required for this everyday tomato stew, and adding them changes the aroma. Do not substitute a large amount of a different spice if you cannot find them; the recipe is balanced without them.
Serving Suggestions
Serve the stew hot with plain steamed rice, which catches the thick tomato sauce particularly well. It also goes naturally with boiled yam, ripe or green plantain, boiled cassava, or a combination of these. For a more filling plate, serve one or two chicken pieces with a generous spoonful of sauce and a starch, then add sliced cucumber, tomato, or a simple cabbage salad for freshness.
Ghanaian red stew is also commonly enjoyed alongside dishes such as waakye or plain boiled rice and beans. If pairing it with an already seasoned or salty side, taste the stew before adding extra salt at the end. Put extra pepper sauce on the table rather than making the whole pot extremely hot; that lets each person adjust their serving.
Variations
Make it with fish: Prepare the tomato sauce as directed, but leave out the chicken and its browning step. Add firm fish pieces near the end and simmer gently just until cooked; fish should reach 145°F (63°C) at the thickest part, checked with a food thermometer. Choose sturdy fish such as tilapia or cod and handle it gently so it does not break up in the sauce.
Use beef: Replace the chicken with 2 lb (900 g) beef chuck cut into 1½-inch (4 cm) pieces. Brown it, then simmer it in the sauce until tender, adding water as needed; this will take longer than the chicken version, often around 1½ to 2 hours depending on the cut and size. Whole cuts of beef must reach at least 145°F (63°C) with a 3-minute rest under USDA FSIS guidance, though chuck is generally cooked longer to become tender.
Make it meatless: Skip the chicken and use 1 lb (450 g) mushrooms, browned in batches, or add 2 cans (15 oz/425 g each) drained butter beans during the last 10 minutes. The sauce will still be full-bodied, though it will not have the same flavor from browned meat. For extra substance, serve it with beans or a fried egg on the side.
Adjust the richness: The oil is part of the characteristic glossy finish of many Ghanaian tomato stews, but you can start with ¼ cup (60 ml) instead of ⅓ cup. Use a wide pot and stir often so the smaller amount does not allow the tomato paste or sauce to stick. The finished stew will be lighter and may look less glossy.
Storage and Reheating
Let the stew cool briefly, then transfer it to shallow, covered containers and refrigerate it within 2 hours of cooking. Keep it refrigerated for 3 to 4 days. Store the chicken and sauce together so the meat stays moist. For longer storage, freeze in airtight, freezer-safe containers for up to 3 months for best quality; leave a little room at the top because the sauce expands as it freezes. Thaw overnight in the refrigerator rather than on the counter.
Reheat only the portion you plan to eat in a covered saucepan over medium-low heat, stirring gently and adding a splash of water if the sauce has thickened. It should be steaming throughout and reach 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers; check the chicken with a food thermometer. You can also reheat individual portions in a microwave-safe dish, covered loosely, stirring the sauce partway through and checking the temperature in more than one spot.
Frequently Asked Questions
Is Ghanaian stew the same as jollof sauce?
They share familiar ingredients such as tomatoes, onion, pepper, and spices, but they are not necessarily the same dish. Ghanaian tomato stew is commonly cooked as a sauce to serve with rice, yam, plantain, or other foods. Jollof rice is cooked with its seasoned tomato base as part of the rice dish. Recipes and names vary, so a particular household may prepare either one in its own way.
How can I make this stew less spicy?
Use half a habanero or Scotch bonnet, remove its seeds and inner ribs, or leave it out completely. The bell pepper, ginger, and garlic still give the sauce plenty of flavor. If the finished stew is hotter than expected, serve it with extra rice or another mild starch; adding more tomato or a little water can also soften the heat, though it will thin the sauce.
Can I use boneless chicken?
Yes. Boneless, skinless thighs work well, but they brown and cook faster and can become dry if simmered too long. Check them early with a thermometer and remove them from the pot once the thickest part reaches 165°F (74°C), the USDA FSIS safe minimum for poultry. Bone-in pieces take longer but tend to stay juicy and add flavor to the sauce.
Why does my tomato stew taste sour?
Tomatoes differ in acidity, and a sauce that has not cooked down enough can taste sharp. Simmer it uncovered for a little longer, stirring so it does not stick, then taste again. A small amount of sugar can balance a particularly tart batch, but add only ¼ teaspoon (1 g) at a time. A pinch of salt or the optional splash of vinegar may also help the flavors seem more balanced, depending on the tomatoes.
Can I make the stew ahead?
Yes. Cook it fully, cool it safely, and refrigerate it within 2 hours. The flavors often become more rounded by the next day. Reheat the chicken and sauce until they reach 165°F (74°C), and avoid repeatedly warming and cooling the whole pot: portioning what you need makes reheating easier and helps preserve the remaining servings.
Related
- Ghanaian Tomato Stew Recipe: A Savory, Spicy Classic
- Ghanaian Jollof Recipe: Smoky, Spiced Rice at Home
- Ghanaian Chicken Recipe: Tomato-Pepper Stew
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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