Ghanaian Goat and Tripe Peanut Stew (Groundnut Soup)

Instructions

1

Rinse tripe under cold running water, squeezing to expel liquid and remove any bleached flavors. Fill a large saucepan two-thirds full of water, salt generously, and bring to a boil over high heat. Add tripe and boil for 10 minutes. Drain and rinse. If the tripe retains a bleached odor, repeat blanching a second time.
2

Meanwhile, in a blender, purée 2 onion halves, 1 cup (240ml) chicken stock, 3 cloves garlic, 1/2 ounce ginger, and tomato paste. In a Dutch oven, combine cubed goat and boiled tripe with the purée over medium-low heat. When purée begins to simmer, cover Dutch oven and reduce heat to low. Simmer meat for 30 minutes, stirring occasionally. Add another 1/2 cup (120ml) chicken stock if mixture begins to stick to the bottom of the pot.
3

Preheat oven to 250°F (120°C). Add remaining 2 onion halves to Dutch oven, nestling them into the purée. Add remaining 1/2 ounce ginger and 2 cloves garlic, along with hot pepper and bay leaves. Return cover to Dutch oven, reduce heat to low, and cook until halved onion is soft and translucent, about 20 minutes.
4

Transfer halved onion, ginger, garlic cloves, and pepper to a blender. Add peanut butter, canned tomatoes and their juices, and remaining 2 cups (480ml) chicken stock and purée until smooth. Pass blended mix through a fine-mesh strainer into Dutch oven, stirring to incorporate, and bring to a simmer. Cover Dutch oven and transfer to oven.
5

Cook in oven, stirring occasionally and adding chicken stock if mixture reduces by more than one-third, until goat is tender and oils have surfaced, approximately 4 hours. Remove from oven and transfer to stovetop. Add whole smoked fish, reduce heat to low, and cook an additional 5 minutes. (If omitting the fish, you can skip this 5-minute covered-cooking step.) Remove and discard smoked fish and bay leaves, season with salt and pepper to taste, and serve hot over white rice or fufu.
6

Goat can be found at most halal butcher shops, as well as many supermarkets. For the most tender meat, ask your butcher to cube a forequarter cut, such as shoulder or chuck, preferably from a young spring goat. If you do not wish to include tripe, simply increase the volume of goat by an additional half pound. For a milder dish, cut the pepper in half and remove its seeds. Alternatively, use just half a pepper, or choose a less spicy pepper, such as a jalapeño. Hot-smoked fish is a traditional ingredient in groundnut soup and adds a savory, fishy, smoked undercurrent of flavor to the dish. It can be found in most West African and Caribbean markets, but can be omitted if you&

Ingrédients

Instructions