Ghanaian Spinach Tomato Stew

Ghanaian spinach stew is my answer to chilly nights when I want something bold nourishing and packed with vibrant West African flavor. The silky spinach melts into a tomato and pepper sauce fragrant with ginger and garlic filling the kitchen with a mouthwatering aroma. I reach for this recipe whenever I crave comfort food that still feels wholesome and green.

When I first tasted this dish in a bustling Accra eatery it was love at first bite. Since then I have recreated it at home for potlucks and simple family dinners always returning to its bright flavors.

Ingredients

• Vegetable oil: Just a little creates a luscious foundation for sautéing the aromatics choose a neutral variety that can handle some heat
• Garlic cloves: Plenty for a rich savory punch look for plump fresh bulbs
• Fresh ginger root: Grated for zesty fragrance pick a piece that’s firm and unwrinkled
• Medium red onion: For sweetness and depth red onions develop more flavor than white when simmered
• Scotch bonnets or habanero chillies: To dial up the authentic heat use fresh chillies that are unblemished and firm for max flavor
• Tomato paste: Thickens and intensifies the stew use double concentrate for a tomatoey richness
• Smoked paprika: Imparts warmth and a gentle smokiness Spanish or Hungarian brands work best
• Canned plum tomatoes: Bring juiciness and tang use a quality brand with whole tomatoes for a clean tomato flavor
• Fresh spinach: The star ingredient mild yet earthy use bright green leaves for tenderness and nutrition

Step-by-Step Instructions

Oil and Aromatics:

Heat the oil in a large pan over medium heat then add minced garlic grated ginger thinly sliced onion and finely chopped chillies. Let these sputter and sizzle for about three minutes so they soften releasing their perfume don’t rush this part it lays the flavor foundation

Tomato Paste Magic:

Stir in the tomato paste and cook for one minute stirring constantly this caramelizes the paste and boosts its richness

Paprika and Tomatoes:

Add the smoked paprika and pour in the chopped canned plum tomatoes with all their juices. Use a wooden spoon to break up the tomatoes a bit. Sprinkle with salt cover the pan and simmer for ten to fifteen minutes until the sauce thickens and darkens

Spinach Finale:

Roughly chop the spinach and add it to the sauce. Stir until the spinach wilts into the stew and everything is bright green and glossy

Finish and Serve:

Taste for seasoning and adjust salt if needed. Serve your Ghanaian spinach stew hot with fluffy rice or jollof rice plus baked or air fried plantains. Garnish with fresh coriander or a sprinkle of ground pumpkin seeds if you want that extra flourish

I always savor how the rich tomato sauce soaks into rice the next day making lunch leftovers extra satisfying. Fresh spinach not only gives silkiness but also boosts the nutrient content in such a delightful way my kids even ask for seconds.

Storage Tips

Leftover spinach stew keeps well in an airtight container in the fridge for up to three days. I recommend reheating gently on the stove with a splash of water to loosen it back to its silky self. If you want to freeze prepare without the spinach and add fresh spinach when reheating for the brightest flavor and color

Ingredient Substitutions

No scotch bonnets Use a milder chili or a sprinkle of chili flakes for less heat. If you only have regular tomatoes chop them well and simmer a bit longer for the sauce to concentrate. Kale or Swiss chard also work as a spinach swap just cook a little longer

Serving Suggestions

This stew shines over fluffy basmati or long grain rice but is also amazing ladled on top of garri couscous or served with plantain chips on the side. Round out your meal with grilled tofu or black eyed peas for extra protein

Cultural and Historical Notes

Spinach stew is a beloved staple in Ghana often enjoyed as part of a larger spread with rice beans and sometimes fish or meat. Each region and family tweaks the spices according to local chili varieties and produce but the baseline remains a silky spinach and vibrant tomato sauce designed to nourish and comfort

This stew is warming comforting and full of nourishing flavor—each spoonful tastes like home wherever you are. Bold fresh and easy to make you will want this in your dinner rotation again and again.

Recipe Q&A

→ How spicy is this Ghanaian spinach stew?

Spiciness varies based on the number of chillies used. For mild heat, deseed the peppers or use less. For a fiery kick, keep seeds in or add extras.

→ Can I use fresh tomatoes instead of canned?

Yes, you can substitute canned plum tomatoes with fresh ones. Chop and cook them until softened before adding the spinach.

→ What can I serve with this stew?

Steamed rice, Jollof rice, and fried or baked plantains are excellent options. The stew’s robust flavor complements these sides well.

→ How do I store leftovers?

Let the stew cool, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop before serving.

→ Can I add protein to this dish?

Absolutely. Add cooked beans, tofu, or your favorite cooked meats or fish to make the stew more filling.

→ Do I need smoked paprika?

Smoked paprika adds depth, but if unavailable, substitute with regular paprika or leave it out for a milder taste.