THE TASTIEST GOAT MEAT STEW INFUSED WITH PREKESE

PREKESE (Tetrapleura tetraptera)

Native to Western Africa (particularly in Ghana and Nigeria) where it’s readily used, Prekese as known in Ghana or Uhio in Nigeria is part of the Pea plant family.

The fruit has a sweet fragrance that can be lost if not stored properly and doubles up as a spice. Prekese is usually used in making drinks and soup such as (Palm nut soup, Banga soup or Light soup) and it is rather unusual to use it in stews. 

The idea behind this recipe is to create other inspiring ways to using our local spices, create new flavours and recipes.  The inclusion of Prekese to the traditional Tomato based stew in this case was to infuse its sweet flavour to the dish.

 Prekese is rich in protein, lipids, potassium, iron, magnesium, phosphorous, and vitamin C hence its inclusion also in stews can only benefit the eater. 

Bulgar Wheat Jollof

I made this recipe for my Mum, portioned it into little containers, froze them which gave her the flexibility of using it as and when a recipe requires it. 

It is a perfect sauce for making something different for Christmas and a must try. 

Be adventurous and use the stew as a base for your Jollof rice. Try using the Ghanaian Brown Rice for that nutty flavoured Jollof rice.

INGREDIENTS

1kg of Goat meat

2 large Onions

10g of Ginger

10 fresh Green Chillies (Any chillies of your choosing)

1 teaspoon of dried Rosemary

1 teaspoon of Cumin seeds (optional)

1 large Prekese

150ml of water (Steam the Goat meat on your lowest setting for 45 minutes)

600g of fresh blended Tomatoes or make your own Passata as shown below;

80g  of Tomato puree

1 stock cube (Optional) This was omitted from the video recipe. 

100 ml of your preferred oil

Salt to taste

Spice blend

1 large Onion

1 tablespoonful of Aniseed

2 cloves of Garlic

30g of Ginger

Do you prefer Lamb? Why not try this recipe below; 

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All photos, recipes and videos are by the owner of this blog.