Nkatsenkwan (Groundnut Stew)
INGREDIENTS
For the chalé sauce:
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
For the stew:
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
For the chalé sauce:
Blend all to a smooth consistency.
Make the stew:
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.