Wonchoi is a traditional Ghanaian recipe for a classic one-pot stew of beans, rice and goat meat in a tomato base with hot chilli powder and curry powder. The full recipe is presented here and I hope you enjoy this classic Chanaian version of: Wonchoi.
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Ingredients:
1kg rice, washed and drained
500g dried black-eyed beans
800ml water
500g goat meat (or lamb)
3 large tomatoes
300ml passata (sieved tomatoes)
1 large onion
1 red bell pepper
1 tsp hot chilli powder
1 stock cube, crumbled
curry powder (to taste)
oil for frying
Method:
Wash the beans, place in a large bowl, cover with plenty of water and set aside to soak over night.
The following day, drain and wash the beans. Pour into a pan and add the water. Bring to a boil, reduce the heat to medium and cook, covered for 10 minutes. At this point add the rice and cook for about 20 minutes more or until the rice is tender. Once the rice is done, take off the heat and set aside.
For the sauce, cut the meat into bite-sized pieces. Add these to a stewpan with just enough water to cover. Bring to a boil and cook for about 20 minutes or until the meat is done through. Drain the meat and set aside.
Chop the onion, tomatoes and half the bell pepper. Add a little oil in a pan and use this to fry the onion for 1 minute. At this point add the bell pepper and chopped tomatoes. Fry for about 5 minutes or until the onion begins to break down into a sauce then add the chilli powder and the meat to the pan. Stir to combine and simmer for 2 minutes more before adding 200ml water.
Add the stock cube and curry powder (if desired). Serve the sauce hot over the rice and bean mixture. Often this dish is garnished with hard-boiled eggs.
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