Zoe Adjonyoh and Nadia Sawalha served up a tasty Ghanaian peanut butter stew (groundnut stew) with lamb, chale sauce, garri, yam, plantains and grains of paradise from West Africa on Nadia’s Family Feasts.
The ingredients: 2kg mixed bone-in lamb or mutton) neck, and shoulder, cubed, 500ml (18fl oz) water or good-quality vegetable stock, 1 onion, finely diced, 5cm (2-inch) piece fresh root ginger, grated (unpeeled if organic), 1 garlic clove, crushed, 8 green kpakpo shito cherry chillies, or substitute 1–2, Scotch Bonnet chillies, pierced with a cocktail stick, according to desired, level of heat, 1 tablespoon extra-hot chilli powder, 1 tablespoon curry powder, 2 teaspoons sea salt, 1 teaspoon freshly ground black pepper, 500ml uncooked Chal. Sauce (see recipe below), 100–200g organic peanut butter, depending, on how thick you want it, 1 red Scotch Bonnet chilli, pierced and 3 tablespoons crushed roasted peanuts, to garnish.
For the chale sauce: (Makes 500ml)
400g can tomatoes or 250g fresh tomatoes, 30g or 2 tbsp tomato purée, 1 onion, roughly chopped, 5cm (2 inch) piece of fresh root ginger, grated (unpeeled if organic), 1 red scotch bonnet chilli, deseeded, 1 tbsp dried chilli flakes, 1 tbsp sea salt and 3 garlic cloves.
To cook: 1 tbsp sunflower oil, 1 onion, finely diced, 1 tsp curry powder and 1 tsp extra hot chilli powder.