Today was the day of my first injury while cooking. I managed to heavenly cut my finger while peeling the yams. But fear not, all is well and after applying a pressure band-aid I was back preparing today’s dish.
We are going to the country that has among the last gorillas’ living in the wild..
We are preparing a dish that is not only common in Congo, but in most West African countries: Goat stew.
You start by marinating the meat in a paste of onions, ginger, chili peppers, garlic and tomatoes. Then you fry the meat until brown, add some water and tomato concentrate and leave it to simmer for about 30 minutes, until the meat is tender. You then add chopped onions, tomatoes, aubergines and cook it on a low flame for another 30 minutes. In the meantime, you prepare the fufu. This recipe is a good help for this dish. If you can’t find goat meat, lamb or beef also work.
The flavour was really nice and the meat was incredibly tender. I must say that I have enjoyed it, despite my cut! 😉
300 g goat meat (if not available, lamb or beef are also fine), chunks
1 tsp grated ginger
1 tbsp garlic, minced
1 hot chili pepper, minced
1 large onion, diced
6 tomatoes, diced
1/2 cup tomato puree
1 aubergine, diced
In a blender, add ginger, garlic, hot pepper, half of the onions and 3 tomatoes. Blend into a paste.
Marinate the meat in the paste for 10-15 minutes in a bowl.
Heat some oil in a large skillet and fry the meat until browned. Ideally, you should skip the oil and fry the meat in the skillet.
Now add the tomato puree, salt, pepper and cook for 10 more minutes on medium heat. Add 2 cups of water to cover the meat and simmer for about 45 minutes, until the meat is tender.
Add the remaining tomatoes and onions with the aubergine, cover with a lid and simmer for about 30 minutes.
Season, if needed and serve with fufu or rice.