"Nkatsenkwan, as this dish is known in Ghana, is most frequently eaten with fufu (pounded green plantain), but you can also serve it with boiled yams, cassava or even rice. It’s equally good served on its own with a sprinkling of gari (fermented, dried and ground cassava) and a side of fried sweet plantain."

This recipe comes from chef Zoe Adjonyoh’s book, Zoe’s Ghana Kitchen.

Check out more casserole and stew recipes, including our sausage casserole, beef stew and dumplings and Hungarian lecsó (pepper stew).


  • 2kg mixed bone-in lamb (or mutton) neck and shoulder, cubed
  • 1 onion, finely diced
  • 5cm piece ginger, grated (unpeeled if organic)
  • 1 clove garlic, crushed
  • 8 green kpakpo shito (cherry) chillies, or substitute 1–2 scotch bonnet chillies, pierced, according to desired level of heat
  • 1 tbsp extra-hot chilli powder
  • 1 tbsp curry powder
  • 100-200g organic peanut butter, depending how thick you'd like the stew
  • 1 red scotch bonnet chilli, pierced
  • 3 tbsp or gari crushed roasted peanuts, to garnish (optional)


  • 400g or 600g roughly chopped fresh tomatoes tinned tomatoes
  • 2 roasted red peppers from a jar
  • 2 tbsp tomato purée
  • 1 small onion, roughly chopped
  • 5cm piece, grated ginger
  • 1 small red scotch bonnet chilli, (de-seed if you have a low heat tolerance)
  • ½ tsp dried chilli flakes
  • 3 cloves (optional) garlic


  • STEP 1

    To make the chalé sauce, whizz all the ingredients together in a blender until you have a fairly smooth paste. Set aside.

  • STEP 2

    Put the lamb in a large, heavy-based saucepan, cover with 500ml water or vegetable stock and add the onion, ginger, garlic, kpakpo shito chillies, chilli powder, curry powder, 2 tsp sea salt and 1 tsp black pepper. Bring to the boil, then reduce the heat and simmer over a medium heat for 25 minutes until the lamb juices run clear, skimming off any froth that rises to the surface.

  • STEP 3

    Stir in the chalé sauce, then stir in the peanut butter 1 tbsp at a time until you get the thickness you want.

  • STEP 4

    Add the pierced scotch bonnet and cook for a further 45 minutes-1 hour over a low heat, stirring regularly so that the sauce doesn’t stick to the pan, until the peanut oil has separated and risen to the top, which means that it’s done. You should have a soupy consistency and super-tender meat falling away from the bone. Serve with your choice of side dish or with a sprinkling of gari or crushed roasted peanuts on top.


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