Jamie drizzling honey on top of a fig tart

Enter the email address associated with your account, and we’ll email you a link to reset your password.

Password Strength

Must contain at least

*Enter your email to receive news and exclusive offers from Jamie Oliver Limited about Jamie's businesses, including books, TV shows, restaurants, products, commercial partners and campaigning activities. By signing up, you agree to our Terms of Use . Learn how we collect, use and share your data in our Privacy Policy .

0
Ghanaian goat stew

Ghanaian goat shoko

Goat & spinach stew

Ghanaian goat stew

3 hrs 30 mins

Not Too Tricky

serves 4

About the recipe

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.


nutrition per serving

309

Calories


13.6g

Fat


1.6g

Saturates


10.6g

Sugars


0.9g

Salt


31.8g

Protein


14g

Carbs


3.8g

Fibre


of an adult’s reference intake


Recipe From

Zoe's Ghana Kitchen

Zoe's Ghana Kitchen

By Zoe Adjonyoh

Ingredients

2 medium onions

4 cloves of garlic

5cm piece of ginger

1.5kg ripe plum tomatoes or 1 x 400g tin of plum tomatoes

rapeseed or vegetable oil

4 fresh Serrano chillies

1 green pepper

450g higher-welfare boneless goat shoulder, cubed

optional: 1 pierced Scotch bonnet

150ml organic bone broth or beef stock

150g baby spinach

3 sprigs of fresh coriander

Method

  1. 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.
  2. 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.
  3. Return the pan to a medium heat with 2 tablespoons of oil, the onion and garlic. Fry for about 4 minutes, or until softened.
  4. Add the fresh or tinned tomatoes and cook until they're almost completely broken down, stirring often.
  5. 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.
  6. 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.
  7. Add any reserved tomato juices and the stock, then return the browned goat to the pan with its juices. Stir well.
  8. Cover, reduce the heat to low and simmer for 2 to 3 hours, or until the goat is almost falling apart.
  9. 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.

Tags