Ghanaian Corned Beef and Egg Stew
Hello Fam!
We have another flavor-packed recipe that will make your tastebuds sing!
This dish carries rich memories for me.
Growing up, canned corned beef and egg stew was more than just a quick, flavorful meal; it was a family favorite that never failed to bring everyone to the table. This dish had a way of making an ordinary day feel special, whether served with fresh yam or rice. The aroma alone—savory, spicy, and rich—was enough to draw us into the kitchen, eagerly waiting for a taste.
The stew’s flavors are a perfect balance of hearty and spicy. The salty, meaty taste of the corned beef melds beautifully with the heat from habanero peppers, while a medley of onions, tomatoes, and aromatic spices adds depth. The addition of eggs, gently simmered into the sauce, brings a luscious texture that complements the bold flavors. Each bite is a delightful contrast—soft eggs, spicy stew, and the robust, almost smoky flavor of the corned beef.
This recipe is quick to prepare, making it a perfect choice for busy weeknights. Whether you’re reliving childhood memories or introducing someone new to the dish, it’s sure to be a hit at any table. This stew is a West African delicacy with a popular version in Nigeria, also named corned beef and egg sauce.
This stew pairs perfectly with boiled or fried yam, boiled ripe or green plantain, or white rice. Typically, on the day I make this recipe, I eat it with boiled starchy vegetables, and the following day, I eat it with rice for lunch or dinner.
This dish is perfect for West African food enthusiasts who want to learn how to make a quick, budget-friendly meal that does not require a great amount of technical know-how. This stew is one of the first stews I learned how to prepare when I was learning how to cook, and I am confident that you, too, will find this easy to prepare and, most importantly, enjoy!
Corned Beef Stew
Ingredients
- ¼ cup cooking oil of choice
- 1 medium-sized onion (slice half and cube half to blend)
- 4 cloves of garlic
- 1 habanero
- 1 16 oz can of crushed tomatoes or crushed tomatoes
- 2 eggs
- 1 can of corned beef
- 1 small seasoning cube
- 2 tsp nutmeg
- 1 tsp curry powder
Instructions
- In a blender, blend 1/2 of the onion with the garlic and the habanero pepper and set aside
- Heat oil over medium heat
- Add 1/2 onion sliced and blended onion puree to the oil
- Cook until the sliced onion is translucent, approx 8-10 minutes
- Add pureed diced tomatoes or 16 oz of crushed tomatoes
- Simmer on medium heat for 15 minutes until reduced
- Add seasoning cube, curry powder, and nutmeg to the stew
- Add half can of 12 oz corned beef
- Add 2 whisked eggs, cover the pan with a lid
- Simmer over medium heat until the eggs have cooked through approx 7-8 minutes, stirring occasionally
- Serve with rice or starch of choice