Ingredients

• ~750g goat meat
• 1x can of plum peeled tomatoes
• 2x medium tomatoes
• 2x red bell peppers and/or romano peppers
• Scotch bonnet pepper
• 1x onion
• 4x seasoning/bouillon cubes
• 1 tbsp chilli powder
• Vegetable oil
• Salt

Method

Preparing the goat meat/stock:

• Wash/clean your goat meat
• Season your meat with:
  • 1 tea spoon salt
  • 2x seasoning/bouillon cubes
  • ½ medium brown onion, diced
  • 1 table spoon chilli powder
• Heat up some water in a kettle. Once complete, pour this over your until it is just  shy of being fully covered. Cover the pot and allow to boil in water at a medium-high temperature until cooked – around 20 minutes for ~750g of goat meat
• After, heat up the goat meat in the oven at ~170°c for c15 minutes. Keep the stock you have made through boiling

Whilst goat is cooking, start preparing the stew:

• Roughly chop the follow ingredients (such that it blends easier into to the rough texture we are after):
  • 2x medium tomatoes
  • 2x medium red peppers (deseeded)
  • ½ medium brown onion
• Add into a blender and pulse until you have a roughly blended mix:
  • 1x can of peeled plum tomatoes
  • 1x + scotch bonnet pepper (more or less / with or without seeds depending on your tolerance for spice)
  • The aforementioned chopped vegetables
• Heat up ~1/8th of cup of vegetable oil on a medium-hot temperature in a pot for ~1.5-2 minutes (if the pot starts to steam/overheat (steam comes out), let it cool down on the side for a minute or 2)
• Add your rough blend and 2x seasoning cubes – note that the stew will start popping so you will want to cover the pot with a lid in between adding ingredients
• Add 1 tsp of salt
• Cover the pot and cook at a medium-high temperature for ~15 minutes. Mix every now and again

Combining and finishing up:

• After this time has passed, add the cooked goat meat to the stew; in addition to that, also add some of the stock it has created – around ~250ml worth
• Let this mix simmer away at a lower temperature for another c.40 minutes to fully soften the goat meat and allow the tastes to fully mix into each other

EAT THIS WITH...

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