Ghanaian salted beef which is often used for making light soups, rice and other dishes.
Salted beef AKA tolo beef is a basic ingredient in Ghanaian cooking. It is basically cured beef as a way to make is flavourful. It is used as a starting ingredient for most soups and stews and is the basic ingredient in angwa mo (rice). In this post, I show you how I make salted beef.
The ingredients needed are
- beef
- salt
- cloves
- bay leaf and
- grains of selim.
I start with the container I intend to cure the beef, make sure its clean. Then, I wash and clean the beef and pat dry. After, I toast the spices that is bay leaf, clove and grains of selim and add to the beef. I add in the salt and stir together. I cover it tightly and keep in a cool place in the kitchen (which is basically my kitchen counter).
After 24 hours, I check on the beef to see how it is going. Since, our kitchen is the coolest place in our house, I keep it on the counter for a day or additional 2 days. However, your place might be warm and I suggest to keep an eye on it though it is very rare for the beef to spoil due to the salt added. To be safe, after day 1, transfer it to the fridge to finish curing. Leave in the fridge for a week and about 3 days.
For me, I place the beef in the fridge to continue curing after 2 days. I leave it in the fridge for a week or more then I transfer to the freezer.
The end result is the best tasting salted beef you can ever get. You will never buy the expensive bland ones in the market again. Let me know if you try it and how it went for you.
Ghanaian salted beef which is often used for making light soups, rice and other dishes
- 1 lb beef
- 3 tablespoons course sea salt any salt will do
- 4-5 cloves
- 3 grains of selim
- 1/2 bay leaf
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Wash the beef and pat dry. Put in the container you will like to cure your beef in.
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Put a frying pan on medium heat. Place the spices (bay leaf, cloves and grains of selim) in it to toast till fragrance.
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Add the spices and the salt to the beef, stir to combine. Cover tightly.
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Place in a cool area to cure. After 24 hours, the beef should smell fragrance when you open the container. However, if it does, leave it there to continue with the process. After day 2, transfer to the fridge to continue curing. Leave in the fridge for 7 or more days as desired. Transfer salted beef to the freezer. Use in soups, stews, rice, etc.
