Corned Beef Stew

Preparation info

  • Difficulty


  • Makes

    4 to 6


Appears in

The Ghana Cookbook

By Fran Osseo-Asare and Barbara Baëta

Published 2015

  • About

This recipe, a household standby for unexpected guests, is also one of the first recipes I taught all my children. Historically, when folks in Ghana returned to their hometowns for holidays, they often carried “tinned” goods from the urban areas to give as gifts, such as tinned milk, sardines, mackerel, and Exeter corned beef. This stew, like a hash or chowder without the milk or potatoes, still carries a sense of being special, and reminds me of Christmas in Ghana.


  • cup peanut or other vegetable oil
  • 1 large onion, sliced or chopped
  • 1-inch piece fresh ginger, grated
  • 2 or 3 cloves garlic, crushed or minced (optional)
  • ¼ to ½ teaspoon dried ground red pepper to begin and/or a couple of teaspoons seeded and minced fresh chili peppers of your choice (jalapeno for mild, cayenne for medium, or habanero for hot)
  • ½ to 1 teaspoon curry powder (or more for a zestier flavor)
  • ½ teaspoon salt or to taste
  • 1 (12-ounce) can corned beef (do not substitute any other type of corned beef), cut into chunks
  • 4 to 5 medium fresh tomatoes, peeled, seeded and chopped or pureed; or canned tomatoes, chopped or pureed
  • 2 tablespoons tomato paste (optional)
  • 2 eggs, beaten



  1. Heat the oil in a heavy pan, then add the chopped onion and cook for a few minutes on medium heat. Add the ginger, garlic, and fresh chili peppers, if using, and cook for a few more minutes.
  2. Add the ground red pepper, curry powder, and salt and cook a few more minutes.
  3. Add the corned beef and chopped or pureed tomatoes. Stir well, and allow the stew to simmer for 2 minutes. The meat will begin to break up evenly.
  4. Lower the heat and stir the beaten eggs into the stew. Let the mixture simmer for 10 minutes. Most of the liquid should evaporate so the stew is not runny. If it is too dry, add a little water to keep it from sticking.

To serve

This stew goes well with plain rice, Rice and Beans (Waakye), or Ampesi. Garnish with some sliced onion and fresh bell pepper that were sautéed in a little oil, other fresh steamed or sautéed vegetables, or beans.


  • You can use ground dried ginger (½ teaspoon) in place of fresh ginger; and/or an 8-ounce can of tomato sauce in place of tomatoes, but I find fresh seasonings and tomatoes taste better here.
  • Those who do not like spiciness may substitute ½ cup chopped green bell pepper for the chili pepper.
  • Canned mackerel or a similar ingredient could substitute for the corned beef.