Goat Meat Groundnut Soup is a traditional Ghanaian recipe for a classic goat meat based stew in a spicy peanut and tomato paste base with amaranth leaves. The full recipe is presented here and I hope you enjoy this classic Ghanaian version of: Goat Meat Groundnut Soup.
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This is a Ghanaian recipe that comes from my wife’s recipe collection (she lived in Ghana for a while) it’s also one of my personal favourites. Goat is traditional, but any red or game meat can be substituted (I love this with venison trimmings). It is meant to be spicy, but you will be surprised at just how many hot chillies you will need for the heat to come out, as the oil in the peanut butter effectively sequesters the capsaicin. I like my peanut/groundnut soups very peanuty, so more oil might traditionally be used. In most West African towns, you will have someone who grinds peanuts for you whilst you wait. Ground peanuts is slightly more oily and lighter than peanut butter, but use peanut butter if you can’t get anything else. The original Ghanaian version also typically uses a blend of goat meat and tripe (intestines).
Ingredients:
500g (1 lb) Goat Meat, cubed
250ml (1 Cup) Peanut Paste (or substitute peanut butter)
2 tbsp Tomato Paste
1 Medium Red Onion, Chopped
5 garlic cloves
1 thumb-sized piece of ginger, grated
1 Beef stock cube
5 Scotch Bonnet Peppers, Puréed
A Handful of Amaranth Leaves (Alefu), sliced into shreds [optional]
1½ tbsp Salt
Method:
Spoon the peanut butter into a saucepan, add tomato paste, place over medium heat, stir and let it cook for 2 minutes. Add water, beat to blend, and continue cooking for 3 minutes then set aside.
Blend together the onion, garlic, ginger and into a smooth paste (add a little water to help).
Put the goat meat into a saucepan, add the blended mixture, beef stock cube and salt Stir well to combine, cover the pot and steam for 7 minutes. Add 500ml (2 cups) water, bring to a boil and cook for 20 minutes.
Stir in the cooked peanut paste and scotch bonnet puree, stir to combine, bring to a simmer and cook for 20 minutes. Add the sliced amaranth leaves (alefu), stir well to combine and cook for a minute until the leaves have wilted.
Season with salt to taste, bring to a simmer and cook until the sauce has thickened to your liking (15 to 20 minutes. Serve immediately.
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