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Goat Ragu with Prekese

Nassima Rothacker

Chef notes

The inspiration for this recipe came from Josie, the Law School Secretary while I was at the University of Greenwich studying my LLB. Josie shared with me the secret of her Italian family's slow-cooked steak ragu with mashed broccoli and garlic, and I've never cooked ragu with ground meat since! The addition of guinea peppers and prekese to the stew gives it a certain lift and depth of Ghanaian flavor. This is a low and slow cook, but it's worth the wait.

Swap option: If you can't find goat meat, go for some mutton or beef brisket.


Goat Ragu
  • 1 tablespoon sunflower or rapeseed oil
  • 2 onions, diced
  • 3 cloves garlic, very finely chopped or grated
  • 3 bay leaves
  • 1 tablespoon chopped rosemary
  • 1 medium sized prekese (just cut the pods into pieces and remove before serving or you can grind it and add it your cooking in powder form)
  • 1 tablespoon crushed red pepper flakes
  • 1 teaspoon ground nutmeg
  • 1 teaspoon dried oregano or dried mixed herbs
  • 1 teaspoon sugar
  • 1 pound boneless leg of kid goat, cubed
  • 1 pinch sea salt
  • 1 teaspoon coarsely ground alligator pepper, or more to taste
  • 5 fluid ounces red wine
  • 2 tablespoons tomato purée
  • 10 large plum tomatoes, diced
  • 8 guinea peppers, cracked open
  • 3 fluid ounces good-quality beef stock
  • 2 carrots, peeled and grated
  • 1 sprig basil, to garnish
Mashed Broccoli
  • 2 heads broccoli, including stems, cut into chunks
  • 1 ounce kosher salt
  • 1/2 teaspoon baobab powder
  • 1 teaspoon cayenne pepper
  • 1 ounce salted butter
  • 2 cloves garlic, very finely chopped


For the goat ragu:


Heat the oil in a large, heavy-based saucepan over a medium-low heat, add the onions and gently sauté for 6-7 minutes, until soft and translucent.


Stir in the garlic, bay leaves, rosemary, prekese, pepper flakes, nutmeg, oregano or mixed herbs and sugar, and sauté for a further 3 minutes.


Increase the heat to medium-high, add the goat and leave to brown for a few minutes, then season with the sea salt and pepper.


Pour in the red wine and stir to deglaze the pan, scraping up all the residue from the base, then add the tomato purée, tomatoes and guinea peppers and top up with the beef stock. Bring to the boil, then reduce the heat, cover and simmer for 2 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 if required.

For the mashed broccoli:

Bring a saucepan of salted water to a boil. Add the broccoli to the saucepan and cook for 4-5 minutes, until fork-tender. Drain and mash loosely with a fork together with the spices, butter and garlic.

To serve:

Remove and discard the guinea peppers and prekese pieces from the ragu before transferring it to a large sharing bowl for people to help themselves. Garnish with the basil and serve with some warmed sliced baguette and the mashed broccoli.