Waakye Stew with Beronia Reserva Rioja
Waakye Stew with Beronia Reserva Rioja

Ingredients - serves 4-6 

450–500g (1lb–1lb 2oz) boneless leg of goat or mutton, cubed
1 garlic clove, very finely chopped, or 1/2. teaspoon garlic powder
1 teaspoon soft light brown sugar
1 teaspoon smoked paprika
½ teaspoon ground turmeric
1 teaspoon cornflour
150ml (5fl oz) groundnut oil
2 large red onions, finely diced
1 teaspoon ground hot pepper, or substitute cayenne pepper
X 6 cracked guinea pepper
5cm (2-inch) piece fresh root ginger, grated (unpeeled if organic)
4/5 red rocket (Anaheim) chillies, or 1 small red Scotch Bonnet pierced
125g (4.oz) tomato purée mixed with 150ml (5fl oz) water (or steaming juices) to a smooth paste
10–12 or 650g (1lb 7oz) plum tomatoes or 650g any good quality ripe tomatoes roughly diced
3 large red Romano or regular peppers, cored, deseeded and cut into chunks
1 teaspoon Ghanaian Five-spice Mix
1 tablespoon dried ground crayfish or prawn/shrimp powder or 1 teaspoon shrimp paste
100ml (3.oz) good-quality beef stock

To season meat:
½ tablespoon hibiscus salt
1 teaspoon ground alligator pepper

To garnish:
X1 Sliced Avocado
4–6 soft-boiled eggs, shelled and halved
1 tbs chopped chives
50g Shito (optional)
50g Gari (optional)
2 anaheim red chilies sliced on the bias (optional)
50g Spaghetti cooked al dente (optional)


Put the goat meat in a large, heavy-based saucepan with the garlic, sugar, sea salt, paprika, turmeric and cornflour over a medium heat, stir well, evenly coating the meat in those spices, cover and leave to steam in its own juices for 20 minutes or until the meat juices run clear. Drain off the juices and keep for later.

Add 1 tablespoon oil in the same saucepan over a medium-high heat, and brown the meat all over. Once evenly coloured remove from the pan and set aside.

Add the remaining oil to the pan, add half the onion and the ground hot pepper and saute over a medium heat until caramelized. In the meanwhile, make a paste with the ground grains of paradise, ginger and chillies then add to the frying onions. Add the five-spice mix, cracked grains of selim (guinea peppers) crayfish or prawn/shrimp powder. Stir in the tomato paste and re-introduce the meat juices you
set aside earlier. Reduce the heat slightly and cook, stirring continuously until everything is blended together or until the mixture turns brick red - around 5-6 minutes. Add half the stock to deglaze the pan and stir through.

Blend together the tomatoes and peppers until smooth, then add to the pan. Re-introduce the meat, the remaining stock and set to a gentle simmer for 70-75 minutes or until the meat is tender and stew is reduced and thickened. Check for seasoning and then cover and let simmer for further 15 minutes. As with Shito (hot
pepper sauce), the sauce should transform into a rich, dark colour.

Serve garnished with the soft-boiled eggs over Waakye Rice (waakye rice recipe available) and a side of Simple Fried Plantain and any of the accompaniments listed above to your liking. The dish can be kept refrigerated in an airtight container for 3 days, but it won’t last that long!


As published in 'Zoe's Ghana Kitchen' by Octopush Publishing - Octopus | The home of non-fiction publishing (octopusbooks.co.uk)

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