1 cup onion, well chopped 1 cup tomatoes, chopped 2/3 cup peanut butter 2 tsp salt 2 hot chilies, crushed, or 1 tsp cayenne pepper 1 medium-size eggplant, peeled and cubed 2 cups fresh or frozen okra.
Boil chicken with ginger and the onion half, using about 2 cups water.
Meanwhile, in a separate large pot, fry tomato paste in the oil over low heat for about 5 minutes.
Cook for 5 minutes before stirring in the eggplant and okra. Continue cooking until the chicken and vegetables are tender. Add more broth as needed to maintain a thick, stewy consistency. This foods represent some of the staple foods in Ghana.
- Jollof rice
- Fante Kenkey (boiled maize dough)
- Some more of the main dishes are:
- Fufu – pounded cassava and plantain or pounded yam and plantain, or pounded Coco-Yam/Taro
- Banku/Akple – cooked fermented corn dough and cassava dough
- Kenkey/Dokonu – fermented corn dough, wrapped in corn or plantain leaves and cooked into a consistent solid ball
- Tuo Zaafi – a maize dish from Northern Ghana
- Fonfom – a maize dish of the Ahanta and Nzema people in Southern Ghana
- Konkonte – from cassava powder
- Gari – made from cassava
- Omo Tuo – pounded rice staple of Northern origins
- Waakye – rice and beans
- Jollof rice - fried rice, different styles
- Cooked plain rice - with stew