Greetings and warm wishes to all of you on this fine Sunday. For my creative Sunday meal today, I prepared stew with goat meat. Of course, I'm a foodie and my mother always told me that if I wanted to keep eating like that, I should learn to cook as well, which wasn't a bad idea. I returned from church today and decided to make a modest yet wonderful meal.
These are the ingredients I used:
- Goat meat
- Fresh fish
- Fresh tomatoes
- Tin tomatoes (paste)
- Curry
- Maggie
- Maggie
- Salt
- extra spices (optional)
- Onions
- Groundnut oil
- Water
RECIPE
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I started by removing some of the ingredients that were kept in the freezer, such as the fresh tomatoes and meat. My mother had already boiled the tomatoes so that they would be tender and easier to blend.
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After giving the meat another thorough rinse since it had already been washed, I placed it in a smaller pot. I added a half bulb of sliced onions, approximately two cubes of Maggie, some other optional spices, and a little amount of water to the pot and let the meat steam for a while.
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As the meat was cooking, I blended my fresh tomatoes, pepper, and onion. This morning, our blender stopped functioning, so I was compelled to blend it in a local way, using a "grinding stone" This stone is well-known to the Yorubas, Deltanans, and several other tribes. I began mashing the tomatoes on the stone until they were smooth.
I'm not exactly sure how to explain how to use this grinding stone, but it's kind of like using a mortar and pestle to pound , except with this one, you gnash the two against one other. It turned out like this once I finished.👇👇
- I then placed a different pot on the burner, added some groundnut oil, and let it heat up. I first fried the fresh fish and removed it.
I think I deserve a prize for the finest job I've ever done at frying fresh fish without it scattering inside the pot. It looks to be a tough situation, guy.
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Then, I continued by slicing an additional onion bulb, which I would use to begin cooking the stew. I added it to the oil and stirred.
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I then added the freshly blended tomatoes and tomato paste to the pot and let them fry thoroughly. After approximately 20 minutes of stirring, I began adding my spices, curry, Maggie, and salt to taste. I continued until I was satisfied with the outcome.
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I then added the meat, meat stock, and a cup of water to thin down the stew, and then let it boil and thicken for approximately 10 minutes before turning off the heat.
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And that's how I cooked my goat meat stew, using a grinding stone to blend the tomatoes.
Enjoy with white cooked rice.
All photography were shot and edited by me using my mobile phone.
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