Basic Ghanaian Gravy Recipes

BASIC GHANAIAN GRAVY

Steps:

• Heat oil in frying pan and saute onions until soft, but not brown.
• Add tomatoes, cayenne pepper, seasoning salt and thyme (plus green pepper is using).
• Fry for 30 minutes until tomatoes are soft and deep red in color.

GHANAIAN GRAVY

Steps:

• Heat the vegetable oil in a saucepan over a medium heat and cook the onions for 10 mins until softened. Add the tomato purée and sizzle for a few minutes.
• Stir in the tomatoes, the can of chopped tomatoes, the whole scotch bonnet chilli or cayenne pepper, the thyme and 200ml water. Season well and simmer for 30 mins until the gravy has thickened and is a deep red colour. Remove and discard the scotch bonnet chilli before serving.

EASY GRAVY

Steps:

• Heat the butter in a saucepan (or in a roasting tin containing meat juices from your roast), then scatter over the flour. Stir until it forms a dark, sandy paste. Splash in the port, stir in the redcurrant jelly and cook down until sticky. Stir in the stock and simmer for 5 mins. Decant into a warmed gravy jug to serve.

BASIC GRAVY

Steps:

• Skim fat from pan juices. Place dish over heat, cook scraping base of dish for 1-2 minutes.
• Stir in flour. Cook 1 minute.
• Remove from heat. Gradually blend in liquid.
• Return to heat. Cook stirring constantly until gravy boils and thickens.
• Simmer 3 minutes, blending in seasonings.