Nkatsenkwan

Prep: 40 mins

Cook: 120 mins

Difficulty: Intermediate

Servings: 4 Servings

This dish is full of the nostalgia of my childhood and is the reason I have a career as a chef today. It launched Zoe’s Ghana Kitchen back in 2010. The ultimate in warming comfort food, every mouthful is a hug of love, nourishment, and connection with my ancestors and a reminder of familial bonds. I used to cook this dish for school friends when I was a teenager and it continues to be the dish I’m most frequently asked to cook for friends today.

Ingredients

14 ounces canned or 18 ounces fresh tomatoes
2 red bell peppers
1 ounce or 2 tablespoons tomato purée
1 small white onion roughly diced
1/2 teaspoon dry chili flakes
1 small scotch bonnet (use half and de-seed if you have a low heat tolerance)
Salt to taste
4 1/2 pounds mixed bone-in lamb (or mutton) neck and shoulder, cubed
2 1/4 cups water or good-quality vegetable stock
1 onion, finely diced
1 (2-inch) piece fresh root ginger, grated (unpeeled if organic)
1 garlic clove, crushed
8 green kpakpo shito (cherry) chillies, or substitute 1 to 2 Scotch Bonnet chillies, pierced, 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
2 1/4 cups uncooked chalé sauce (recipe above)
3 1/2 to 7 ounces organic peanut butter, depending on how thick you want it
1 red Scotch Bonnet chilli, pierced
3 tablespoons crushed roasted peanuts or gari, to garnish

Instructions

Blend all to a smooth consistency.
Put the lamb into a large, heavy-based saucepan, cover with the measured water or stock and add the onion, ginger, garlic, kpakpo shito chillies, chilli powder, curry powder, sea salt and 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.
Stir in 2 1/4 cups of the chalé sauce and then add the peanut butter 1 tablespoon at a time while stirring until it has all dissolved.
Add the pierced Scotch Bonnet and cook for a further 45 minutes to 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 crushed roasted peanuts or gari sprinkled on top.