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Ghanaian Goat and Tripe Peanut Stew (Groundnut Soup)
SERIOUS EATS15Ingredients
5Hours
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Description
Slow-cooked goat and tripe are key to the savory, earthy intensity of this traditional Ghanaian stew. A rich and creamy peanut butter- and tomato-based sauce balances the tripe's assertive flavor, though the latter can be omitted for a milder dish.
Ingredients
US|METRIC
5 SERVINGS
- 8 oz. honeycomb tripe (bleached, cut into 2- by 1-inch pieces, see note)
- 2 yellow onions (medium, about 12 ounces; 340g, halved and ends trimmed, divided)
- 3 cups store bought low sodium chicken broth (or homemade, plus more as needed, divided)
- 5 cloves garlic (divided)
- 1 oz. fresh ginger (about a 1-inch knob, divided)
- 2 tsp. tomato paste
- 1 lb. stew meat (goat, cut into 2- to 3-inch cubes, see note)
- 1 hot chili pepper (such as bird's eye, habanero, or Scotch bonnet, see note)
- 2 bay leaves
- 1 cup creamy peanut butter (9 ounces; 255g)
- 28 oz. plum tomatoes
- 1 whole dried fish (smoke-, such as tilapia, see note)
- kosher salt
- freshly ground black pepper
- cooked white rice (or fufu, to serve, see note)
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Notes
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