• 1 Pound Goat Meat (With the skin)
• 7 Scotch Bonnet Pepper « Ata Rodo »
• 3 Green bell pepper (Traditionally not added but these days it is)
• 2 seasoning cubes
• 1/2 cup vegetable oil
• 2 medium sized Onion
• 5 cloves Garlic
• Salt to taste
Step 1: Pound or Blend about 4 scotch bonnet pepper and 1 onion together into a smooth paste. Chop the remaining scotch bonnet and onion and green pepper together, then set aside. Typically when the pepper is pounded, you’d still see the seeds.
Place the washed goat Goat meat in a bowl. Add salt to taste, garlic, scotch bonnet pepper and onion blend with crushed seasoning cube. Mix to combine then place in the fridge. Leave to stand overnight. Place the marinated goat meat on a pre-heated grilling rack. Brush some vegetable oil over it and leave to grill while turning it constantly. If you don’t have a grill, you can also use an oven. Pre-heat the oven, Grease a pan with vegetable oil and place the goat meat from the night before in the pan and place in oven for 45-50 minutes.
Wash the goat meat and place in a pot. Add salt to taste, garlic, scotch bonnet pepper and onion blend with crushed seasoning cube. Add a little water then leave to cook for about 25 minutes making sure all the stock is absorbed. Transfer the cooked meat to a grill, brush some oil over it and leave to grill further on both sides while turning it constantly. This is to ensure it’s well cooked and dries up.
Step 3: Check to see if goat meat is soft then take it out and chop into smaller bite sizes with a knife.
Step 4: Pour the remaining oil in a frying pan. Add the chopped scotch bonnet, onion and green pepper that was set aside, leave to fry for about 1 minute. Add the chopped spiced goat meat into the pan. you can sprinkle extra seasoning and salt to taste if necessary. Toss everything together and stir-fry till it drys up.
Your Asun is ready. Turn off the burner and serve alone as an appetizer or as a side with rice, boiled/roasted plantain or yam.
Algerian Bouzgene Berber Bread with Roasted Pepper Sauce
Prep 20 m
Cook 20 m
Ready In,40 m
- Preheat your oven’s broiler. Place red bell peppers and tomatoes on a baking sheet, and roast under the broiler for about 8 minutes, turning occasionally. This should blacken the skin and help it peel off more easily. Cool, then scrape the skins off of the tomatoes and peppers, and place them in a large bowl. Remove cores and seeds from the bell peppers.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the jalapenos and garlic, and cook until tender, stirring frequently. Remove from heat, and transfer the garlic and jalapeno to the bowl with the tomatoes and red peppers. Using two sharp steak knives (one in each hand), cut up the tomatoes and peppers to a coarse and soupy consistency. Stir, and set sauce aside.
- Place the semolina in a large bowl, and stir in salt and 4 tablespoons of olive oil. Gradually add water while mixing and squeezing with your hand until the dough holds together without being sticky or dry, and molds easily with the hand. Divide into 6 pieces and form into balls.
- For each round, heat 1 tablespoon of olive oil in a large heavy skillet over medium heat. Roll out dough one round at a time, to no thicker than 1/4 inch. Fry in the hot skillet until dark brown spots appear on the surface, and they are crispy. Remove from the skillet, and wrap in a clean towel while preparing the remaining flat breads.
- To eat the bread and sauce, break off pieces of the bread, and scoop them into the sauce. It will slide off, but just keep reaching in!
Prep 15 m
Cook 25 m
Ready In 2 h 10 m
- In a small bowl, stir together 1/2 cup warm water and sugar. Sprinkle the yeast over the top, and let stand for about 10 minutes, until foamy.
- Place flour in a large bowl, and stir in salt. Make a well in the center, and pour in the corn oil and yeast mixture. Add the remaining water in small amounts until you have a soft moist dough that can be handled. Turn out onto a floured surface, and knead for at least 5 minutes. Return to the bowl, cover with a towel, and let rise until doubled in size, about 1 1/2 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Deflate the risen dough, and divide into 8 pieces. Roll each piece into a ball.
- On a lightly floured surface, roll each ball with a rolling pin so it is oval shaped, about 6 inches long, and 1/2 inch thick. Use a fork or dull knife to draw three lines on the top of each loaf. Place the loaves on a baking sheet. Mix together the egg and remaining tablespoon of water; brush the tops of the loaves with the mixture. Sprinkle caraway seeds over the tops, if using.
- Bake for 20 to 25 minutes in the preheated oven, until the loaves are shiny and golden brown.
Black Glutinous Rice Porridge
Prep 15 m
Cook 30 m
Ready In 45 m
- In a saucepan bring water and pandan leaf to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove pandan leaf and stir in brown sugar and white sugar. Continue to cook for 5 minutes. Stir in the coconut milk and remove from heat.