Monday, December 7, 2015

Cabbage stew

Hmm! We use to eat this stew like once in a blue moon in Ghana. I wasn't really big on it when I was young but now I don't complain at all. Lol I just eat it like that. It is once of those stews that goes with basically any choice of meat or fish.


  • 2 onions
  • 4 tomatoes 
  • 1-2 scotch bonnet pepper(depending on how hot you want it)
  • 1 medium can of tomato paste
  • 1 small ball of cabbage
  • 2 carrots(optional)
  • 1 teaspoon ginger
  • 1 tablespoon of oil
  • Spices to taste 
  • Fish or mackerel or goat meat whatever you prefer in your stew 


  1. Cut one of the onions into 2, blend one & half onions with the tomatoes,ginger,pepper. 
  2. PS: if you are using goat meat, wash it, season it, steam and fry it and then set it aside
  3. In a medium sauce pan, pour in a tablespoon and half of oil, and add in the sliced onions, stir for awhile then add in your blended ingredients. 
  4. While that is cooking,chop the cabbage into very medium/small sizes(look at picture below), chop carrots in medium sizes.
  5. Add in your small can of tomato paste, let that cook for a while, the pour in your chopped cabbage and carrots(this takes a while to dissolve in the stew so allow it to cook own its own don't rush it oh....) 

Chopped cabbage and carrots

Oil and onions

Blended ingredients with tomato paste

Stew almost ready to add cabbage and carrots
Adding cabbage and carrots

This is how it looks before the cabbage dissolves and becomes softer,

This stew had more sauce than cabbage because it was a preference for who I was cooking for and they wanted sausages and fish as you can see

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