Ghanaian goat shoko

Name: Ghanaian goat shoko
Total time: 3 h 30 min
Yield: 4
Ingredients: 2 medium onions; 4 cloves of garlic; 5cm piece of ginger; 1.5 kg ripe plum tomatoes or 1 x 400g tin of plum tomatoes; rapeseed or vegetable oil; 4 fresh Serrano chillies; 1 green pepper; 450 g higher-welfare boneless goat shoulder cubed; 1 pierced Scotch bonnet optional; 150 ml organic bone broth or beef stock; 150 g baby spinach; 3 sprigs of fresh coriander

Goat & spinach stew

“This dish will put fire in your belly and warm you right through a cold winter night! It’s more commonly cooked with beef in Ghana but the gamey quality of goat works really well too. ”

Serves 4

Cooks In3 hours 30 minutes

DifficultyNot too tricky

Mains Stew Curry Slow-cooker

Nutrition per serving

Calories 309 15%
Fat 13.6g 19%
Saturates 1.6g 8%
Sugars 10.6g 12%
Salt 0.9g 15%
Protein 31.8g 64%
Carbs 14g 5%
Fibre 3.8g -

Of an adult's reference intake

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Ingredients

2 medium onions
4 cloves of garlic
5cm piece of ginger
1.5 kg ripe plum tomatoes or 1 x 400g tin of plum tomatoes
rapeseed or vegetable oil
4 fresh Serrano chillies
1 green pepper
450 g higher-welfare boneless goat shoulder , cubed
1 pierced Scotch bonnet , optional
150 ml organic bone broth , or beef stock
150 g baby spinach
3 sprigs of fresh coriander

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Method

Peel and chop the onion, then peel and finely grate the garlic and ginger (keep them separate). Dice the fresh tomatoes or drain and dice the tinned tomatoes, reserving the juice. Quarter the Serrano chillies lengthways, then finely slice the pepper.
Heat 1 tablespoon of oil in a heavy-based saucepan over a medium-high heat. Brown the goat all over, stirring regularly. Remove to a bowl with the juices.
Return the pan to a medium heat with 2 tablespoons of oil, the onion and garlic. Fry for about 4 minutes, or until softened.
Add the fresh or tinned tomatoes and cook until they're almost completely broken down, stirring often.
Pierce and add the Scotch bonnet (if you like your food really spicy) – piercing it will gently draw out the heat as the stew cooks without overpowering it.
Add 100ml of water to loosen, if needed, then season with a pinch of sea salt and 1 teaspoon of coarse black pepper. Stir in the Serrano chillies and pepper, and cook for several minutes.
Add any reserved tomato juices and the stock, then return the browned goat to the pan with its juices. Stir well.
Cover, reduce the heat to low and simmer for 2 to 3 hours, or until the goat is almost falling apart.
Add the spinach and cook for about 10 minutes, or until the spinach wilts. Discard the Scotch bonnets, check the seasoning, then chop and scatter over the coriander leaves. Serve on its own or with plain basmati rice.