Sunday, March 7, 2010

goat and collards

Seeking to clear my refrigerator and freezer, I shall assemble a West African-style "soup." Sorry for the lack of measurements - I just empty up what I have.

*onion, chopped
*goat meat, chopped
*peppers - bell or chili (in Liberia, they mash the garlic & chili peppers in a mortar/pestle - not chop. Makes the flavor richer)
*collards, one bunch, cleaned thoroughly and chopped; and/or other greens (such as mustard greens, cabbage, etc.)
*okra (frozen is fine)
*diced tomatoes (a can; or some tomato paste, juice, sauce, etc. - the acid helps tenderize the goat and adds a great flavor)
*other vegetables as desired including carrots, potatoes, yams, etc.
*stock (I use whey from yogurt making and homemade stock)
*seasonings to taste (salt, pepper - in Liberia they use a lot of MSG, which I do not; can also blend in a couple tablespoons of peanut butter toward the end of cooking)

Saute onion, garlic, peppers, and celery (if desired) over medium-low heat in peanut oil. (High heat will burn garlic and make it bitter.)

Add in goat meat and brown it. (Or remove the first ingredients and brown the goat alone)

Put that in a crock pot with the rest of the ingredients, add stock to cover, and let cook for several hours. The goat needs a long time to cook in order to tenderize, and that won't hurt the collards (I would use a tough green like collards rather than spinach for that reason, and any other vegetables added should be hearty as well to avoid turning to mush) - and the long time will help the flavors meld and the okra adds a great body.

Goes great on rice!

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