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Vegetarian, Africa and overseas

Ghanaian Egg Stew with Plantains

Ghanaian egg stew with plantains is a vegetarian dish for 4 people, ready in 30 minutes, very easy to make, for about €2.00 per serving. Beaten eggs are poured into a tomato sauce with onion, chili, and ginger, then served alongside boiled ripe plantains. The key to success is letting the sauce reduce well before adding the eggs.

Tonight's dinner is quick and comforting, scrambled eggs in a tomato, onion, and chili sauce, with tender plantains on the side.

Ghanaian Egg Stew with Plantains
Total time
30 min
Difficulty
Very easy
Cost per person
€2.00
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring
The kids
They generally like it

The tomato sauce simmers with onion, chili, and ginger until it turns thick and almost jammy. Beaten eggs cook gently in this fragrant base, setting into soft clouds that soak up all the flavor. Ripe plantains, boiled and served alongside, bring a natural sweetness that balances the heat of the chili.

This is the kind of dish you throw together on a weeknight with whatever you have on hand, no meat or fish to juggle. Kids tend to love the comforting, soft texture of scrambled eggs, and you can simply adjust the chili to suit different tastes. It also works well for a low effort Sunday dinner with family.

The ingredients

4 people

Dairy

  • eggs 8

Fruits and vegetables

  • ripe plantains 3
  • tomatoes 4
  • onions 2
  • fresh chili 1
  • fresh ginger 15 g

Pantry

  • peanut oiloften in the pantry 4 tbsp
  • saltoften in the pantry 1 pinch
  • pepperoften in the pantry 1 pinch

Allergens Eggs

The step by step recipe

  1. Peel the plantains, cut them into large chunks, and boil them in salted water. 15 min

    A really ripe plantain cooks in barely ten minutes.

  2. Slice the onions, dice the tomatoes, and chop the chili with the ginger.

    Remove the chili seeds for a milder dish.

  3. Sauté the onions and chili in the oil, then add the tomatoes and let the sauce reduce. 10 min

    You want a thick, almost jammy sauce to coat the eggs.

  4. Beat the eggs with a pinch of salt, pour them into the sauce, and stir gently. 4 min

    Take it off the heat a little before it's done, the residual heat finishes the cooking.

  5. Drain the plantains and serve them alongside the egg stew.

    Mash a bit of plantain into the sauce, the flavors blend beautifully.

Our tips to get it right

  • Pick plantains that are very ripe, with skin that's almost black, they cook faster and turn soft instead of starchy.
  • Let the tomato sauce reduce properly before adding the eggs, otherwise the dish turns watery instead of rich.
  • Stir the eggs over medium heat and don't let them set too firmly, you want a creamy texture, not dry scrambled eggs.

The variations

  • Swap the plantains for steamed potatoes if you can't find any, the sweet and spicy contrast still works.
  • For a spicier version, add a second chili or keep the seeds in the fresh chili.
  • For kids, remove all the chili seeds and use less of it, the tomato sauce still tastes great without the heat.

What to serve it with

  • Plain white rice
  • A fresh cucumber salad
  • Ginger tea

Storage

The egg stew keeps for 2 days in the fridge in a sealed container, though the eggs lose some of their softness when reheated. Warm it gently in a pan or in the microwave on low power. Cooked plantains also keep for about 2 days but don't freeze well, their texture turns mushy.

Questions about this dish

Can I use something other than plantains?

Yes, steamed potatoes or plain rice make a good substitute if you can't find ripe plantains. The dish just loses the natural sweetness that cooked plantain brings.

How do I know if a plantain is ripe enough for this recipe?

A ripe plantain has black or heavily spotted skin, almost like an overripe banana. The riper it is, the faster it cooks and the softer it becomes.

Can I make the tomato sauce ahead of time?

Yes, you can make the onion and chili tomato sauce several hours ahead and reheat it before adding the beaten eggs. The eggs themselves should always be cooked at the last moment.

Do I need to beat the eggs for a long time first?

No, a few seconds with a whisk and a pinch of salt is enough, just to mix the yolks and whites. What matters most is pouring them into a very hot sauce so they set quickly.

How long does it take to make a Ghanaian egg stew with plantains?

Count 30 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a Ghanaian egg stew with plantains?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Ghanaian egg stew with plantains cost?

About €2.00 per serving, or €8.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs. Always check the labels of the products you buy.

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