MUST KNOW!



This is the one thing you can almost always see in my refrigerator. Tomato stew/ Gravy is like the most common dish in Ghana because it’s the base for countless dishes and conveniently goes with lots of accompaniments. The sad part is this, though almost everyone can make it, it doesn’t always turn out the as good as we would hope. There are some secrets to a good gravy which I would like to share with you.
·         Don’t go easy on the onions
·         If it tastes sour, you can add just a little sugar of a little ketchup towards the end “emphasis on little”.
·         Some chopped green pepper, carrots and onions can really bring a dull gravy alive
·         Some stock from which ever meat you use is always good to flavour it up.

GRAVY 101
4 large tomatoes
3 onions
Pepper
Tomato puree
Oil
Salt
Stock from Meat
Garlic (optional)
Ginger
Curry powder

Prep
Blend together one big onion, about 3 thumb sizes ginger 3-4 garlic.
Blend 4 large tomatoes.
Blend one big onion.
Chop one medium to small sized onion.
In a bowl mix about 3 tablespoons of tomato puree, half a glass of water, and 2-3 tablespoons of the blended (onion, garlic and ginger).

Method
Heat some oil in a pan and drop in onions. Allow to fry till it starts to change colour (Be careful to not leave it till it gets brown- burns)
Pour in the remaining (that should be about a stew spoon full or more) crushed onion, garlic and ginger with some pepper.
 Let it fry, stirring often until the juice in it reduces and it starts coming together forming little chunks ie: (about 7 mins)
Pour in prepared tomato paste mixture. Leave to cook stirring occasionally till the liquid reduces and the oil starts to gather on top and at the corners.
Pour in blended tomatoes.
Leave to cook for about 20 minutes stirring often over medium heat.
Pour in stock from whatever meat you desire.
Leave to cook for another 15 to 20 minutes over low heat
Pour in blended onion, add salt, some curry powder, and cook for about 10 to 15 more minutes and it should be ready to serve.

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