Ghanaian Vegetarian Feast: Mouthwatering Red Pepper Stew & Plantain-Stuffed Peppers

Allergens

None

Ingredients

• 6 large bell peppers (assorted colors)
• 4 ripe plantains
• 1 cup vegetable oil
• 2 large onions, chopped
• 3 cloves garlic, minced
• 1
• inch piece ginger, grated
• 2 cups canned tomatoes, diced
• 1/2 cup red palm oil
• 2 cups vegetable broth
• 1 cup spinach, chopped
• Salt and pepper to taste
• Ground nutmeg, to taste
• Ground cloves, to taste
• Fresh cilantro leaves, for garnish

Instructions

1. Preheat oven to 350°F (180°C). Slice the plantains lengthwise and stuff each half with a blend of chopped onions, garlic, ginger, and your choice of herbs or spices. Close the plantain halves and wrap them in aluminum foil. Place them on a baking sheet and bake for 25 30 minutes or until tender.
2. Cut the tops off the bell peppers and remove seeds and membranes. Stuff each pepper with a mixture of chopped onions, garlic, ginger, and your choice of herbs or spices.
3. In a large pot, heat vegetable oil over medium heat. Sauté onions until translucent, then add minced garlic and grated ginger. Cook for 1 2 minutes until fragrant.
4. Add diced tomatoes, red palm oil, vegetable broth, salt, pepper, nutmeg, and cloves to the pot. Stir well and bring to a boil. Lower heat and simmer for 20 25 minutes, or until the sauce thickens slightly.
5. Add chopped spinach to the stew and cook for an additional 5 minutes.
6. Carefully place the stuffed peppers into the pot with the stew, ensuring they are fully submerged. Cover and simmer for another 10 12 minutes, or until the peppers are tender.
7. Serve the vegetarian feast over rice or mashed cassava, garnished with fresh cilantro leaves.

Chef’s Insight

This dish showcases the rich flavors of West African cuisine while catering to vegetarian diets. The combination of red pepper stew and plantain-stuffed peppers creates a harmonious blend of taste and texture.

Notes

Feel free to adjust the spices to your preference. Use fresh ingredients for optimal flavor.