Food is a BEAUTIFUL thing, whether in its natural state or in its prepared state i.e. raw and cooked stages. It still never seizes to amaze me people, like every day I think I know enough, I unexpectedly would discover something new. It really is literally what brings everyone together like some people say.
I get stirred up and excited about it and the strange thing is, I may not even be eating it, but just been around it, been creative with it and watching or see others creative with it, just makes me turn into a five-year-old in a tall body.
Food is also a language of love, showing love with Food is one of the best ways to show love…lets all try to share this love to others through the language of Food outside our comfort zones and put a smile on the face of a child, woman or man that it would mean the world too if you show love with a token of food.
Anyway…back to the matter at hand, This sauce is a delicious, beautiful Goat meat delicacy I made in light of the world Food day…I mean, I really never knew I had an ounce of strength in me when I got back home that day from work. But for some unknown weird reason I just wanted to prepare something different on world Food day October 16th…(sincerely shaa, I had
been planning to cook for a while lolzzz…but not this particular dish anyway).
I prepared this in a different easy way, its not your normal tomato stew where u use Goat meat, its also more like a sauce also. You would loveeeeee the aroma, it’s just out of this world and very perfect for Rice…And was eaten in two different ways with Bole (Roasted Plantains) and Rice, they both tasted so nice.
So let’s get cooking…
Goat Meat Stew-sauce
Ingredients
1) Goat meat
2) Fresh frozen fish (optional)
3) Tomato
4) Shombo (Chilli Pepper)
5) Onions
6) Ghana pepper
7) Salt
8) Soya bean oil
9) Cut out Ginger (or mashed)
10) Curry
11) Spices (except stock cubes)
12) Poultry seasoning
Prep
1) Boil your Goat meat with a little salt, pepper, Curry and Onions. If you are using fish, boil your fish with the same ingredients and keep aside.
Note: I didn’t specify on how your goat meat should be cooked, you can choose to steam or boil with water it all depends on your choice, but make sure with whichever method the stock of the goat meat should still remain enough but not too much.
This is because we need that liquid for this recipe.
2) Cut your fresh Tomatoes and Shombo (Chili Peppers) into dices or you can decide to blend them and then pour into the Pot of your Goat meat and stock, then add in your melted tin tomato with a little more onions and live on heat till its properly boiled, and almost starts drying up.
3) Stir the Pot properly, add your salt, Ginger, Pepper, Curry, Poultry seasoning and any other spice of your choice, except stock cubes.
4) Then add your Soya bean oil or any other no cholesterol oil, add your fish if you are using one. Stir in carefully taste and make sure you are okay with the taste then bring down 2 minutes later.
Bole (Roasted plantains)
This is so easy to do yourself, I think I have illustrated how I do mine in one of my recipes but it’s quite easy. If you don’t want to go through that, you can simply by your Bole (roasted plantain) from any bole woman close to you...lolzzz.
Peal your ripe or unripe or mid-ripe plantains, you could either spice it up and create insertions with a knife like you are trying to cut it into 3, or you could just leave it that way. I personally leave my own that way and put directly into the Oven.
Depending on your Oven, start with a low heat first and then increase within few minutes, turn to the other side at 30 mins interval or when the side facing the heat is getting brown and slightly burning.
Roasting Plantain is actually intuitive, there’s no same timing for everyone. Be intuitive,
watch and make sure it doesn’t get so burnt.
For a ripe Plantain, if you leave it to get too burnt it becomes soft and sticky. This happens when using an oven or a micro-wave oven.
Serve your Goat Meat stew-sauce with either white Rice or your Roasted plantains (Bole).
Bon-apetite...
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