2 lbs fully cooked pit-roasted goat meat (Skin on, no bone)
2 scotch Bonnet peppers (Ata Rodo)
1 medium red onion (Albasa hausa)
- Chop the peppers and onion finely. Pound until you have a coarse paste (alternatively use the chop function on your food processor)
- Cut the cooked goat into bite size pieces, combine with raw peppers. Serve and enjoy.
Variation: For those who live outside Nigeria with no access to smoked goat or barbeque
- 2 Lbs raw smoked goat (skin on) *
-Your local Nigerian store should have this, make sure the goat is smoked. It’s usually sold frozen
- 2 scotch Bonnet peppers (Ata Rodo)
- 1 medium red onion
- Combine the raw goat with maggi and salt. Place on medium heat and boil until the meat is soft.
-If you cook the goat on low heat, you do not need to add water. If using high heat, add enough water to cover the meat and continue to top up until meat is thoroughly cooked
- Drain off any excess fluid and cut the prepared goat into bite size pieces
- Chop the pepper and onion finely. Pound until you have a coarse paste (alternatively use the chop function on your food processor)
- Place a large pot on high heat; add in a little bit of oil. Add in the goat pieces and brown lightly
- Combine the goat with the pounded pepper. Taste and adjust for seasoning.
Serve with a size of cold garri, ikpekere or chilled beverage of choice.
Basic Ghanaian Gravy
- 2medium onions, diced
- 8tomatoes, Romas preferred
- 1⁄2cup vegetable oil
- 1teaspoon cayenne pepper
- 1teaspoon seasoning salt
- 1⁄2teaspoon thyme
- 1green pepper, diced (optional)
- Heat oil in frying pan and saute onions until soft, but not brown.
- Add tomatoes, cayenne pepper, seasoning salt and thyme (plus green pepper is using).
- Fry for 30 minutes until tomatoes are soft and deep red in color.
Source : www.geniuskitchen.com
Domada (Gambian Peanut Stew)
- 1 lb beef steak or 1 lb chicken breast, cut into ½ inch chunks (or use bone-in chicken pieces and simmer them in the sauce; once cooked leave the pieces whole or remove the meat from the bones and add it back to the stew.)
- 1 large onion, diced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 3 Roma tomatoes, diced
- ½ can (3 oz) tomato paste
- ¾ cup natural, unsweetened peanut butter
- 4 Maggi or Knorr tomato bouillon cubes
- 3 cups water
- Scotch bonnet chilies, diced, according to heat preference
- 4 cups pumpkin or sweet potato, diced
- Salt and pepper to taste
- Heat the oil in large Dutch oven. Saute the onions until golden. Add the beef and garlic and continue to sauté until the beef is no longer pink. Add the tomatoes and cook for 3 minutes. Add the tomato paste, chilies, peanut butter and stir to combine. Add the water and bouillon cubes. Bring to a boil, reduce heat, cover, and simmer for 15 minutes, stirring occasionally. Add squash, cover, and continue to cook for 35-40 minutes or until the pumpkin is tender, stirring occasionally. Season with salt and pepper.
- Serve hot with rice. This stew tastes even better the next day.
How to cook Nigerian Jollof Rice
Source : www.nigerianfoodchannel.com