West African Pepper Stew
Publicado el marzo 14 2025
This bold and flavorful Ghanaian pepper stew is a West African classic, featuring smoky Grains of Selim, vibrant peppers, and warming spices. Chef Kwasi Kwaa’s version balances heat and depth, making it perfect for pairing with rice, bread, or even poached eggs for a shakshuka-inspired twist. Whether you like it fiery or mild, this hearty West African stew is packed with rich, comforting flavors that only get better with time.
West African Pepper Stew
Rated 5.0 stars by 1 users
Category
Stew
Servings
4
Prep Time
20-25 minutes
Cook Time
1 hour
Calories
250
Author:
Curio Kitchen
This is chef Kwasi’s version of pepper stew, a traditional dish in Ghanaian and other West African cuisines. Grains of Selim adds a smoky, deep note that helps to balance the assertive flavors in the stew. In Africa, the stew is usually served with a substantial starch, such as pounded yam, but chef Kwasi says he likes to poach eggs in the soup just before serving (think shakshuka). Serve with rice or good bread to sop up all the deliciousness.
Ingredients
-
3 medium tomatoes (1½ pounds)
- 1 poblano chile
- 1 yellow bell pepper
- 1 Scotch bonnet chile
- 1 medium red onion
- 1 tablespoon neutral oil
- 1 teaspoon of sea salt, more as needed
- 2 teaspoons minced garlic
- 1 small sprig rosemary, leaves picked and chopped
- 1 tablespoon tomato paste
- ¼ tsp freshly ground black pepper
- 1 teaspoon Grains of Selim
- 1 teaspoon curry powder
-
1 teaspoon Spanish smoked paprika
-
1 bay leaf
- 4 cups vegetable stock or water
- 1 tablespoon nutritional yeast, optional
Directions
Roughly chop the tomatoes and put them into the jar of a blender.
- Remove the stem and seeds from the poblano and bell pepper. Cut them in half, roughly chop one half of each, and add to the blender. Cut the remaining halves into thin strips and set aside. Remove the stem and roughly chop the Scotch bonnet chile; add to the blender (see notes above).
- Peel and cut the onion in half. Roughly chop one half and add it to the blender. Cut the remaining half into thin strips and set aside.
- Add ½ cup of the water or stock to the blender and blitz the vegetables on high speed to purée them. Set aside.
- Pour the oil into a heavy-bottomed saucepan set over medium-high heat. Add the remaining, sliced vegetables and the salt to the pan; cook until soft and beginning to brown, about 10 minutes. (It’s OK to add a few drops of water while sautéing to avoid sticking or burning.)
- Add the garlic and rosemary to the pan and cook for about
- 30 seconds before adding the tomato paste. Stir and cook for another minute to deepen the tomato flavor. Stir in the powdered spices and cook for about 30 seconds.
- Add the remaining stock or water, the puréed vegetables, and bay leaf — plus the nutritional yeast (if using) — to the pan. Stir once or twice and heat until the stew is just beginning to boil, then reduce the heat so that the liquids are boiling very gently. Cook until the liquid has reduced by half, about 1 hour, stirring occasionally. Taste and adjust seasoning adding more salt or black pepper as desired.
Recipe Note
You can substitute habanero chile if you can’t find Scotch bonnet, although it has a less fruity flavor. Always be careful handling hot chilies — don’t touch your face or eyes after cutting them. If you’d prefer a milder version of the stew, leave it whole and cut a small slit in one side, then drop it whole into the pot when you add the puréed vegetables and stock.
0 comentarios