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Ghanaian goat shoko
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Total Time:
3 hours 30 minutes
Spicy and comforting Ghanaian-style goat stew perfect for chilly nights.
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
Instructions:
  • - Peel and chop the onion. Finely grate the garlic and ginger separately. Dice fresh tomatoes or drain and dice tinned tomatoes, saving the juice. Quarter Serrano chilies lengthwise and finely slice the pepper. - Heat 1 tablespoon of oil in a heavy-based saucepan over medium-high heat. Brown the goat all over; move to a bowl with juices. - Return the pan to medium heat with 2 tablespoons of oil, onion, and garlic. Fry for about 4 minutes until softened. - Add fresh or tinned tomatoes. Cook until almost broken down, stirring often. Pierce and add the Scotch bonnet for extra spice. - Add 100ml water to loosen if needed. Season with salt and pepper. Stir in Serrano chilies and pepper, cook for few minutes. - Add reserved tomato juices and stock. Return browned goat to the pan. Cover, simmer for 2-3 hours until goat is tender. - Add spinach, cook until wilted. Discard Scotch bonnets. Adjust seasoning. Top with coriander leaves. Serve with rice.

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