This recipe brings back so many memories of childhood. It’s such simple and economical fare and yet so good for the soul. Don’t be put off by the idea of using canned corned beef; you can buy corned beef from the butcher, but the canned variety is just so handy.
- For the chalé sauce
- 600g tinned chopped tomatoes or 375g fresh tomatoes
- 45g (3 tsp) tomato purée
- 1½ onions, roughly chopped
- 7½cm piece fresh root ginger, grated (unpeeled if organic)
- 1 or 2 red scotch bonnet chillis, deseeded
- 1½ tbsp dried chilli flakes
- 1½ tsp sea salt
- 4 garlic cloves (optional)
For the stew
- 2 tbsp rapeseed oil or sunflower oil
- 1 onion, diced
- 1 tsp extra-hot chilli powder
- 1 tsp curry powder
- 350g tinned corned beef
- 2 carrots, peeled (if not organic) and diced
- 75g peas
- 4 soft-boiled eggs
- Make the chalé sauce by putting ingredients into a food processor and whizzing until you have a smooth paste.
- For the stew, heat the oil in a large, heavy-based saucepan, add the onion, chilli powder and curry powder, and sauté over a medium heat for a few minutes. Stir in the chalé sauce.
- Divide the corned beef into four equal pieces (which avoids arguments over portions later), or break it up into the sauce, then add the carrots and peas. Leave to simmer for 15–20 minutes. You may find that the sauce starts to dry out, so add a little water if necessary.
- Peel the boiled eggs and slice in half, then add to the stew. Cook for a further five minutes.
- Serve with boiled yams and plantain or rice – either way, it will vanish in no time.
Zoe Adjonyoh is the founder of Zoe’s Ghana Kitchen.
Originally created from here.