The inspiration for this recipe came from Josie, who was the law school secretary when I was at university. She shared with me the secret of her It
The inspiration for this recipe came from Josie, who was the law school secretary when I was at university. She shared with me the secret of her Italian family’s slow-cooked steak ragu with mashed broccoli and garlic, and I haven’t made a ragu with minced meat ever since. The addition of guinea peppers gives the stew a certain lift and a Ghanaian twist. This is a low and slow cook, but it’s well worth the wait – a perfect winter warmer.
Prep 20 min
Cook 2 hr 45 min
1 tbsp sunflower or rapeseed oil
2 onions, peeled and diced
3 garlic cloves, peeled and very finely chopped or grated
3 bay leaves
1 tbsp chopped rosemary
1 tbsp dried chilli flakes
1 tsp ground nutmeg
1 tsp dried oregano, or dried mixed herbs
1 tsp sugar
450g boneless kid goat leg, cubed
1 good pinch sea salt and 1 tsp coarsely ground black pepper, or more to taste
150ml red wine
2 tbsp tomato puree
10 large plum tomatoes, diced (or 1 x 400g can plum tomatoes)
8 guinea peppers (AKA grains of selim), cracked open
1ooml good-quality beef stock (or 175ml if using tinned tomatoes)
2 carrots, peeled (if not organic) and grated
1 sprig basil, to garnish
Heat the oil in a large, heavy-based saucepan over a medium-low heat, add the onions and saute gently for six to seven minutes, until soft and translucent. Stir in the garlic, bay leaves, rosemary, chilli flakes, nutmeg, oregano and sugar, and saute for three minutes more.
Turn up the heat to medium-high, add the kid meat, leave to brown for a few minutes, then season with the sea salt and black pepper. Pour in the wine, stir to deglaze the pan, scraping up all the residue from the base, then add the tomato puree, tomatoes and guinea peppers, and top up with the stock. Bring to a boil, then reduce the heat, cover and simmer for two and a half hours.
About 20 minutes before the end of the cooking time, stir in the grated carrots and check the seasoning, adding extra sea salt and black pepper as required.
Remove and discard the guinea peppers, then transfer the ragu to a large serving bowl from which people can help themselves. Garnish with the basil and serve with some warmed, sliced baguette and the following mashed broccoli on the side.
Mashed broccoli with spiced baobab butter
This flavoured butter works really well as a baste for almost any grilled fish, or use it to marinate asparagus tips or sliced courgette before grilling or pan-frying.
Prep 20 min
Cook 5 min
For the spiced baobab butter (makes 125g)
125g salted butter, at room temperature, cut into chunks
Grated zest and juice of ½ lemon
1 tsp ground hot pepper, or cayenne pepper
1 tbsp baobab powder
½ tsp ground cinnamon
1 pinch freshly ground black pepper
For the broccoli
2 heads broccoli, cut into chunks, stems and all
25g spiced baobab butter (see above and method; save any excess for another use)
2 garlic cloves, peeled and very finely chopped
To make the spiced baobab butter, put everything in a bowl and mash with a fork. Check the seasoning and adjust to taste. Spoon all the spiced butter along one edge of a sheet of greaseproof paper, then roll the whole lot up into a mini log, twist the ends to seal and chill until firm, so that it’s easy to slice and serve.
Drop the broccoli into a pan of boiling salted water and cook for four to five minutes, until tender. Drain and use a fork to mash loosely with the butter and garlic, and serve while still hot.