This dish fills me with nostalgia, as it was my Mums favourite dish to make on Fridays. The dish is usually paired with a mixture of boiled ripened Plantain and Yam thinly sliced.
The best part of the dish was sharing it with my cousins, as we all ate from the same bowl. Yes! We ate from the same bowl with our fingers. My mum was very strict with hygiene and especially when one had to eat with their fingers. Actually I’ll do a separate write up about eating with your fingers in my next blog.
When I finished preparing and filming the dish, I called one of my cousins to relive the nostalgia of eating together. She quickly advised she had some Yam (I didn’t have any, as I served it with rice) and I should drive 45 minutes to her to relive this memory. Sadly I had to decline the offer and arrange it for another day; as I had to edit the video and write this piece for Friday.
This recipe is somewhat of a ‘topsy turvy’ one, as I made it after filming the ‘The Ghanaian Fried Chicken’ recipe. I used the stock from the Chicken to prepare this, hence I didn’t add anymore spices. I loved the simplicity and quick way I created this. Watch how I made it on my YouTube channel, ‘Ndudu by Fafa’ and don’t forget to subscribe.
Traditionally this dish is prepared by making the GHANAIAN STEW of frying the Onions first, adding the tomatoes, then the cabbage and Corned Beef, however enjoy the ‘twisted version’.
Enough of my chit chats let’s start cooking.
INGREDIENTS
250g of Tomatoes
50g of Tomato Purée
30g of Ginger
1 clove of Garlic
1 large Onion
1 Habanero chilli
10ml of oil (optional)
200g of sliced and washed Cabbage
340g of Corned beef
100ml of Chicken stock
20g of Spring Onions
Half a teaspoon of salt
METHOD
Blend the Tomatoes, Onions, Garlic, Ginger & Chilli into a smooth paste.
Warm the Chicken stock up and add the Tomato purée
Add the optional oil (if the sauce requires it).
Cook gently for 5 minutes and add the spicy Tomato blend.
On a medium heat cook for 15 minutes and set aside.
TIP
Avoid adding any salt at this stage, as the Corned Beef is salty.
In a Wok or Saucepan, add 500ml of water and place it on a medium heat.
Slice the Cabbage into medium sizes and boil for 7 minutes.
Strain the water from the Cabbage by using a colander and add it to the Tomatoes sauce.
Divide the Corned Beef into sizeable chunks and add it to the Cabbage and Tomato stew.
TIP
The Corned Beef should be the last but one ingredient you add to the sauce; if you want the Corned Beef chunks to retain the their shape.
Reduce the heat to its lowest setting, cover the Saucepan with its lid and cook the stew for 6 minutes.
Taste the stew and if it requires salt , add no more than half a teaspoon to salt. Stir gently without breaking the Corned Beef chunks and serve with your favourite carbohydrate.
I served mine with some boiled rice and also ripened Plantain.
Watch the full video on my YouTube channel, ‘Ndudu by Fafa’ and don’t forget to subscribe.
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