Name: Ghanaian Spicy Mushroom Stew Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: African
Ingredients: 500g (about 1 lb) mixed mushrooms (cremini, oyster, button), cleaned and sliced; 4 large ripe tomatoes, blended or chopped finely; 2 medium onions, one chopped finely, one sliced; 3-4 garlic cloves, minced; 1-inch piece fresh ginger, grated; 2-3 Scotch bonnet peppers, finely chopped (adjust for spice level); 1 red bell pepper, chopped (optional for sweetness); 2-3 tbsp palm oil (or vegetable oil); 1 tsp dried thyme; 2 bay leaves; 1 vegetable bouillon cube or 1 cup vegetable broth; Salt and black pepper to taste; Fresh parsley or cilantro for garnish; Optional: handful of fresh spinach, washed and chopped

This vibrant Ghanaian-inspired spicy mushroom stew bursts with bold West African flavors, featuring hearty mushrooms simmered in a rich, tomato-based sauce infused with ginger, garlic, Scotch bonnet peppers, and aromatic spices. It’s a comforting, plant-based dish that captures the essence of Ghanaian home cooking with a fiery kick and earthy depth.

Why You’ll Love This Recipe:

You’ll fall head over heels for this Ghanaian Spicy Mushroom Stew because it transforms simple mushrooms into a showstopping main course that’s deeply satisfying and full of authentic African flair.

The combination of juicy tomatoes, pungent ginger, aromatic garlic, and the unmistakable heat from Scotch bonnet peppers creates a symphony of flavors that’s spicy, savory, and slightly tangy all at once. It’s naturally vegan and gluten-free, making it perfect for diverse diets while delivering that hearty, soul-warming feel typically found in meat-based stews.

The mushrooms soak up every bit of the spiced sauce, giving them a meaty texture that even carnivores rave about. Quick to prepare yet tasting like it’s been simmering for hours, this recipe brings the vibrant tastes of Ghana right to your kitchen—ideal for weeknight dinners, meal prep, or impressing guests with something unique and exotic.

Yield: 4 servings

Ghanaian Spicy Mushroom Stew Recipe

Fiery, hearty Ghanaian spicy mushroom stew with tomatoes, ginger, and Scotch bonnet—vegan comfort packed with bold African flavors.

Prep Time 15 minutes

Cook Time 35 minutes

Additional Time 5 minutes

Total Time 55 minutes

Ingredients

500g (about 1 lb) mixed mushrooms (cremini, oyster, button), cleaned and sliced
4 large ripe tomatoes, blended or chopped finely
2 medium onions, one chopped finely, one sliced
3-4 garlic cloves, minced
1-inch piece fresh ginger, grated
2-3 Scotch bonnet peppers, finely chopped (adjust for spice level)
1 red bell pepper, chopped (optional for sweetness)
2-3 tbsp palm oil (or vegetable oil)
1 tsp dried thyme
2 bay leaves
1 vegetable bouillon cube or 1 cup vegetable broth
Salt and black pepper to taste
Fresh parsley or cilantro for garnish
Optional: handful of fresh spinach, washed and chopped

Instructions

Get everything ready and let's make magic! Start by prepping your veggies: clean and slice the mushrooms into thick pieces so they stay chunky and juicy. Blend or finely chop the tomatoes, mince the garlic and ginger, chop the onions, bell pepper, and Scotch bonnet peppers (wear gloves for those fiery ones!). This mise en place makes cooking smooth and fun.
Heat up the pot with love. In a large pot or Dutch oven over medium heat, add the palm oil (or vegetable oil) and let it warm until shimmering—this is where the authentic Ghanaian flavor begins!
Sauté the aromatic base. Toss in the finely chopped onion, garlic, and grated ginger. Stir-fry for 3-4 minutes until fragrant and the onions turn translucent and golden. Your kitchen will smell incredible already!
Bring in the heat and veggies. Add the chopped Scotch bonnet peppers (and bell pepper if using). Stir for 1-2 minutes to release those spicy aromas without burning—adjust heat if it gets too intense.
Tomato time—build that rich sauce! Pour in the blended or chopped tomatoes. Stir well, then add the thyme, bay leaves, bouillon cube (or broth), salt, and black pepper. Let this simmer on medium-low for 10-15 minutes, stirring occasionally, until the sauce thickens and the oil starts to separate— that's the sign of a perfect base!
Welcome the mushrooms to the party. Gently fold in the sliced mushrooms. They'll release their juices—let everything simmer together for 10-12 minutes, stirring now and then. The mushrooms will soak up all those bold spices and become tender yet meaty.
Optional green boost for extra nutrition. If using spinach or greens, stir them in during the last 3-5 minutes. They'll wilt beautifully into the stew, adding color and freshness.
Taste and perfect it. Give it a good taste—adjust salt, spice, or add a splash of water if it's too thick. Simmer another 2-3 minutes to meld everything. Remove bay leaves.
Rest and let flavors dance. Turn off the heat and let the stew rest for 5 minutes. This allows the tastes to settle and intensify—trust me, it's worth the wait!
Serve it up with joy! Ladle into bowls, garnish with fresh parsley or cilantro, and serve hot with boiled yam, rice, fried plantains, or banku. Dive in and enjoy every spicy, comforting bite—this stew is pure Ghanaian soul food!

Notes

For authentic Ghanaian touch, use red palm oil if available. This stew gets even better the next day—perfect for meal prep. Always taste and adjust spice gradually, as Scotch bonnet peppers vary in heat.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 91Total Fat 1gSaturated Fat 0gUnsaturated Fat 1gSodium 178mgCarbohydrates 19gFiber 5gSugar 10gProtein 5g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

Use a mix of mushroom varieties (like button, cremini, oyster, or portobello) for deeper texture and flavor contrast.
Adjust Scotch bonnet peppers to your heat preference—start with half and taste as you go to avoid overpowering the dish.
Blend part of the tomato-onion base for a smoother, thicker sauce consistency.
Let the stew simmer longer if possible; flavors intensify the next day.
Add a splash of palm oil or vegetable oil at the end for authentic Ghanaian richness and glossy finish.
Serve hot with sides like boiled yam, rice, plantains, or banku to soak up the sauce.

Ingredients Notes:

Fresh mushrooms are the star here—opt for firm, earthy types like cremini or oyster for the best meaty bite, as they hold up well in the stew without becoming mushy. Tomatoes provide the tangy base; use ripe, fresh ones (or canned plum tomatoes in a pinch) for natural sweetness and acidity that balances the spice.

Scotch bonnet peppers deliver that signature West African fiery heat—handle with care and use gloves if sensitive. Ginger and garlic add aromatic warmth and depth, while onions build the foundational savoriness.

Spices like thyme, bay leaves, and optional curry powder bring complexity inspired by Ghanaian cooking. Palm oil (or substitute vegetable oil) adds authentic color and richness. Vegetable broth or water keeps it light yet flavorful, and fresh spinach or kontomire (cocoyam leaves) can be added for extra nutrition and traditional vibe.

Variations and Substitutions:

Make it your own by adding greens like spinach, kontomire, or bitterleaf for a nutrient-packed twist similar to palava sauce. For extra heartiness, stir in beans, tofu, or plant-based protein. If Scotch bonnet is unavailable, substitute habanero or milder chili flakes. Palm oil gives traditional red hue and flavor—replace with vegetable oil or red palm shortening if needed.

For a lighter version, use light soup-inspired broth base. Add eggplant or okra for more veggie bulk. To reduce heat, omit peppers or use bell peppers. For non-vegan, incorporate smoked fish or goat meat. Experiment with spices like smoked paprika or curry for fusion flair while keeping the African-inspired soul intact.

Storage Options:

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen beautifully overnight. Freeze in portioned containers for up to 2 months—thaw overnight in the fridge and reheat gently on the stove with a splash of water or broth to restore consistency.