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Learn more about the Bashala family here.
Ingredients
For the meat:
1 ½ lbs. goat meat
1 garlic clove
1 tsp. thyme
1 tsp. curry powder
1 tsp. dry pepper powder
1 small onion
Salt
Bouillon to taste
For the stew:
2 bell peppers
1 habanero
1 ½ onion
4 beef tomatoes
1 cup of cooking oil
A pinch of thyme (optional)
2 cups of meat stock
Salt to taste
Bouillon to taste
Directions
To cook the meat:
1. Pour the meat and seasonings into a cooking pot and let to cook in its own juices. Once the juices are dry, add some water and taste for seasonings. Then let the meat cook until soft.
2. Alternatively, pour water into the pot with the seasonings and meat and let it cook until soft. Drain the meat from the stock and fry or place in an oven to grill until golden brown.
For the stew:
1. Roughly or smoothly blend peppers, onion and tomatoes.
2. Pour into a pot and let it cook until the liquid is dry and the mix has formed a paste.
3. Heat the oil, add some onion and fry until translucent.
4. Add a pinch of thyme to give the oil some flavor.
5. After a minute, add tomato mix to the oil. Add the meat stock and cook, making sure you stir occasionally to prevent burning, until the oil has floated to the top.
6. Add the goat meat and taste for seasonings. Leave to cook for another minute, then turn the heat off and let the goat meat soak in the stew.
7. Enjoy with plantains, fufu, rice or couscous.
