Umami Kelewele Tomato Stew recipe
Inspired by the Ghanaian and Nigerian Plantain Porridge referred to as ‘Mpotompoto or Pottage’ respectively, is this Umami Kelewele Tomato Stew.
The inclusion of the ripened Plantain adds a natural sweetness to the stew and balances the acidity of the Tomatoes.
The Kelewele (a popular street food from Ghana; made from Spiced Ripened Plantain) seasoning adds the aromatic warmth to the recipe.
2 large sliced Onions
4 tablespoonfuls of your preferred cooking oil (Coconut oil, Zomi, Olive oil or Rapeseed Oil)
1 levelled teaspoon of Koobi Seasoning Salt
1 teaspoonful of our Anchovies Seasoning
1 teaspoonful of our Kelewele Seasoning
1 tin chopped Italian Tomatoes
1 medium sized chopped ripened Plantain
1 tin Mackerel or Sardines
1 medium sized diced Green Bell Pepper
Fry the Onions and Koobi Salt in your preferred cooking oil on a medium heat for 5 minutes
Add the Anchovies and Kelewele Seasonings and fry for a further 2 minutes
Add the diced ripened Plantain and continue to fry whilst stirring (to avoid the bottom of the saucepan catching) for 3 minutes
Now add the chopped Tomatoes and mix everything together till it’s well combined
Cook on the lowest heat possible for 15-18 minutes and add the Mackerel or Sardines
Continue to cook till the oil settles at the top of the stew.
Add your diced Green Bell Pepper and turn the heat off.
This Umami Kelewele & Tomatoes Stew can be enjoyed on its own with boiled Rice, Yam, Potatoes etc
I’ll be using this stew as a base for 2 further recipes.
Stay tuned and I hope you enjoy this recipe!