Monday, November 16, 2009

goat stew

Modeled after this. Used to have really excellent goat stew (called soup) in Ghana but I want to put some vegetables in it. I think the important things are the tomato, a little peanut butter, chilies and garlic, and cooking the goat a long darn time.

1 lb of goat
1-2 large onions (include the trinity of celery & pepper if desired)
2-4 cloves of garlic
a jalapeno or small chilies
2-3 T peanut oil
2-3 T tomato paste
a bay leaf or two
1/8 tsp of cloves
1/8 tsp of ginger
1 dash of cayenne
salt and white pepper
1 T freshly squeezed lemon juice
2 cups of beef stock (I'll use bouillon) (add more water as necessary)
2-4 carrots (or some pumpkin or a yam), in chunks
1 pound okra
2 T peanut butter

Peel and dice the onions, and slice the carrots (or pumpkin).

Crush the garlic and chilies with mortar & pestle.

Heat up the butter to medium heat and saute the meat and onion, garlic, chilies for a few minutes (till onions are translucent). Put them in a crockpot.

Then add tomato puree, spices, lemon juice, and the stock.

Cook several hours in the crockpot (about 5 hours on high).

About an hour before serving, stir in vegetables and peanut butter.

Check the seasoning. I like it with white rice.

This turned out really good, though I'd go lighter on the cloves. It has a rich, deep flavor. Other vegetables would be really good too, such as green beans and zucchini (though added late, to make not mushy).

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