👨‍🍳 Instruktioner

1. 1

   Heat vegetable oil in a large skillet over medium-high heat. Fry the plantain slices until golden brown on both sides. Remove from skillet and set aside on paper towels to drain.

   ⏱️ 10-15 minutes
2. 2

   In the same skillet (or a pot), sauté the chopped onions until softened, about 5-7 minutes.

   ⏱️ 7 minutes

   💡 Proffstips: You can add a little more oil if needed.
3. 3

   Add minced garlic, grated ginger, and chopped scotch bonnet pepper (if using). Cook for another minute until fragrant.

   ⏱️ 1 minute
4. 4

   Stir in the tomato paste and cook for 2 minutes, stirring constantly.

   ⏱️ 2 minutes
5. 5

   Add the chopped tomatoes, chicken or vegetable broth, curry powder, salt, and black pepper. Bring to a simmer.

   💡 Proffstips: If using fresh tomatoes, cook until they break down.
6. 6

   In a small bowl, whisk the groundnut paste with a little warm water or broth until smooth. Add this mixture to the simmering stew and stir well to combine.

   💡 Proffstips: Ensuring the groundnut paste is smooth prevents lumps.
7. 7

   Let the stew simmer gently for about 20-25 minutes, or until it has thickened to your desired consistency. Stir occasionally.

   ⏱️ 25 minutes
8. 8

   Gently add the fried plantain slices to the stew and let them simmer for another 5 minutes to absorb some of the flavors. Be careful not to break the plantains.

   ⏱️ 5 minutes
9. 9

   Garnish with chopped coriander leaves before serving.

   💡 Proffstips: Serve hot with rice, fufu, or other Ghanaian staples.