Nkatsenkwan (groundnut stew with lamb)

Name: Nkatsenkwan (groundnut stew with lamb)
Total time: 2 h
Yield: Serves 6
Ingredients: 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

Zoe Adjonyoh

Published: May 12, 2021 at 11:06 AM

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Serves 6

Easy

Total time: 2 hrs

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Zoe Adjonyoh's warming peanut butter stew recipe features lamb, but it can be made with any combination of meat and seafood

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Alternatives

Complete the dish

"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).

Ingredients

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)

CHALÉ SAUCE

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

Method

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.

Authors

Zoe Adjonyoh

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