Directions
- 1Marinate the goat meat with stock cubes and salt for about an hour.
- 2Blend crayfish powder, ginger, onion, garlic, calabash nutmeg and scotch bonnet peppers with water until smooth.
- 3Add the marinated meat to a pan over medium heat.
- 4Pour the blended mixture over the meat.
- 5Add pepper soup spice and Cameroon pepper and mix well.
- 6Let the mixture simmer for about 20 minutes WITHOUT adding water.
- 7Add enough water to cover the meat, stir and add more salt to taste.
- 8Cover and let the meat cook until soft, about 30 minutes.
- 9Add the yam, stir and cover to cook until the yam is soft, about 15 minutes.
- 10Add chopped peppers and basil and stir again.
- 11Let it simmer for a minute or two.
Ingredients
- 1 kg Goat Meat
- 2 Stock Cubes
- 1 tsp Salt
- 2 tbsp Crayfish Powder
- 1 tbsp Ginger
- 1 medium Onion
- 4 Calabash Nutmeg
- 3 Scotch Bonnet Peppers
- 1.5 litres Water
- 2 tbsp Pepper soup spice
- 1 tbsp Cameroon Pepper
- 500 grams Yam
- 1 handful Scent leaves/ Basil
- 1 tbsp Chopped pepper
Equipment
blenderpan
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