Mushroom Stew

Mmire Abom

Preparation info

  • Difficulty


  • Makes



Appears in

The Ghana Cookbook

By Fran Osseo-Asare and Barbara Baëta

Published 2015

  • About

Mushrooms are only available seasonally in Ghana, and are picked in the wild and usually added to soups or stews to enhance the flavor. They have not been cultivated commercially, and people in the rural areas who pick them generally keep a little for themselves, but sell most of them along the roadsides or to wholesalers and use the cash they receive to buy meat or fish. There are a number of varieties growing wild in Ghana, often near termite mounds. In recent times, mushrooms have become an expensive luxury food item. There are currently numerous projects being initiated in Ghana by nonprofits in the hopes of introducing mushroom cultivation as a money-making venture that can also help improve nutrition.


  • 4 ounces mushrooms, any type (I commonly use white button, portabella, or baby bella)
  • 1 heaping tablespoon all-purpose flour
  • ¼ teaspoon salt or seasoned salt
  • ¼ teaspoon dried ground red pepper
  • ½ pound meat, any type (e.g., beef such as chuck or top round), chopped or sliced into small pieces
  • ¼ cup vegetable oil
  • 1 onion, chopped or sliced
  • 4 medium tomatoes, chopped, sliced, or pureed
  • Other seasonings to taste (e.g., fresh minced chili pepper, grated fresh ginger, minced fresh garlic, additional seasoned salt, etc.)



  1. Quickly rinse the mushrooms and pat dry with a paper towel, trim the stem edge, and break or cut mushrooms into pieces. Set on a plate.
  2. On another plate, mix the flour with the salt or seasoned salt and dried ground red pepper.
  3. Dredge the mushrooms in the flour. Dredge the meat pieces in the flour and put on a separate plate.
  4. Pour some of the vegetable oil into a small bowl. Dip the mushrooms and/or meat in the oil to coat, and use a slotted spoon to remove them and set them back onto their original plates.
  5. Pour the remaining oil into a skillet and heat on medium. Sauté the onion in the oil for 2 minutes on medium heat, stirring constantly. Add the tomatoes. Sprinkle any remaining seasoned flour over the mixture and stir well.
  6. Add the mushrooms and meat, any other desired seasonings, and ¾ cup of water.
  7. Simmer for about 30 minutes on medium heat, uncovered, until the stew thickens and the liquid cooks down. Stir occasionally and add additional water a tablespoon at a time as necessary. (If the meat is tough, you may have to cook it a little longer.) Adjust any seasonings before serving.

To serve

Serve the stew hot with boiled rice, Ampesi, or Ga Kenkey.