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Goat meat relishes etc

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Goat meat relishes etc

Post  Admin on Sat Mar 14, 2009 9:43 am

IYABO AYANDARE takes you on a culinary journey home and abroad, to savour the flavour of our popular goat meat. Enjoy.

IN many countries around the world, goat meat scientifically called capra hircus is a dietary staple and a delicacy served in specialty dishes, particularly at celebratory gatherings. As ethnic populations continue to rise, so does the demand for goat meat. Goat is especially popular among Africans. However, each group of individuals has different preferences for the type and weight of the goat they purchase. Some prefer meat from young high-quality goat kids, while majority of the Moslem faith prefers meat from older goats of lesser quality, and frequently intact males.

Those who cannot afford live goats purchase whole or half carcasses and cut, marinade, cook, and serve goat meat in many different ways with various added ingredients.

To enjoy it, first cook goat meat at low temperatures. Due to its low-fat content and lack of marbling (small streaks of fat found within the muscle), goat meat can lose moisture and toughen quickly if cooked at high temperatures. Second, cook goat meat with moisture. To enhance flavour and increase tenderness, use a marinade on the meat before cooking and cook with moist heat, such as stewing.

The nutritive value of goat meat is becoming increasingly important in the health management of people. Not only is goat meat lower in total fat and cholesterol, but it is also lower in saturated fats than traditional meats. Saturated fats are fats or fatty acids that do not contain double bonds between the carbon atoms of the fatty acid chain. Hence, the bonds are fully saturated with hydrogen atoms. Saturated fatty acids, which form solid or semi-solid fat at room temperature, cause cholesterol levels to rise. The amount of cholesterol in the food has only a moderate effect on the amount of cholesterol in the bloodstream.

Also, the amount of saturated fat in goat meat is less than the total amount of unsaturated fats, which may be important in human nutrition. Unsaturated fats are fats or fatty acids that contain one or more double bonds between the carbon atoms of the fatty acid chain. Where double bonds are formed, hydrogen atoms are eliminated.

Fatty acids are monounsaturated if they contain one double bond and polyunsaturated if they contain more than one double bond. Monounsaturated and polyunsaturated fats, which are in liquid form at room temperature, are known to decrease the risk for heart disease and stroke.

Less saturated fats and a relatively high proportion of total unsaturated fats, make goat a very healthy meat choice. According to the Harvard School of Public Health, saturated fats (bad fats) increase the risk for cardiovascular disease and other chronic conditions, while unsaturated fats (good fats) improve blood cholesterol levels, ease inflammation, stabilise heart rhythms, and play a number of other beneficial roles.

Enjoy goat meat with its unsaturated fats with these tasty home recipes.

Goat meat pepper soup

Recipe for three servings:

1kg goat meat (cut with the bone)

1 litre water or stock

1 onion, chopped

75g pepper soup spices

50g ground hot chillies

50g ground, dried crayfish (or prawns)

25g chopped wild mint (substitute with water mint or garden mint)

25g chopped utazi leaves (substitute dandelion leaves, for their bitterness, older leaves are better in this case)

Salt and seasonings to taste

Wash and cut the meat into small pieces. Add to a pan with some oil and fry until coloured. Add a little stock and the onions and ground chilies. Season with salt, bring to a boil and simmer for about 40 minutes, or until the meat is tender. Add the pepper soup spices and the remaining stock and cook for a further 15 minutes. Add the crayfish, chopped mint and utazi (or dandelion) leaves and stir, then allow to simmer for five minutes. Serve hot in soup bowls.

Goat meat stew

Recipe for four servings:

1kg dice, fried goat meat

225g fresh scotch bonnet chillies

1kg fresh tomatoes, ground

2 large onions, ground

2 cloves garlic

1 small tin tomato pur?e

I teaspoon thyme

2 teaspoons chopped partminger leaves (this is a herb in the basil family)

2 onions, sliced

1teaspoon curry powder

5ml groundnut oil

Dash salt and seasonings to taste

Season the goat pieces with salt then add to a pot along with the onions, thyme and curry powder and cook in a little oil for some 35 minutes, until tender (stir frequently). Grind the two large onions, chillies and tomatoes together in a food processor. Add the remaining oil to a separate pot and fry the ground tomato blend in this for 20 minutes, until fairly dry. Add the tomato pur?e and a little stock, stir thoroughly then add to the fried goat pieces. Bring to the boil then simmer gently for a further 10 minutes, stirring frequently. Drain off any oil that rises to the surface and then stir-in the partminger (or holy basil) leaves. Serve immediately with boiled rice or fried plantain.

Afia efere (white soup)

Recipe for four servings:

1kg fresh goat meat

1 medium smoked fish (washed)

250g fresh okra (sliced)

100g ground crayfish

250g yam, pounded in a pestle and mortar

25g fresh chillies, chopped

30g palm sugar

1 litre stock or water

Pinch salt and seasonings to taste

Season the meat with salt, add to a pan along with some stock, bring to a boil and simmer for 30 minutes. Add the remaining stock, washed smoked fish, chopped chillies, okra, and ground crayfish; add the palm sugar. Cover with a tight-fitting lid and cook for 15 minutes. Mould the pounded yam into small balls and drop into the soup to cook and thicken. Season to taste and serve.

Goat meat curry

Recipe for seven servings:

2kg goat meat

2 cardamon

2 cloves

2 cinnamon sticks

3 bay leaves

1 teaspoon whole black pepper

cup groundnut oil

4 chopped onions

2 chopped tomatoes

2 tablespoons tomato puree

1 tablespoon garlic paste

1 tablespoon ginger paste

2 tablespoons chopped fresh coriander leaves

1 tablespoon red chilli powder

1 tablespoon coriander powder

1 teaspoon turmeric powder

1 tablespoon garam masala

Pinch salt and seasonings to taste

Little water for gravy (curry)

Heat oil in frying pan; add cardamon, cloves, cinnamon stick, bay leaves, whole black pepper and fry for few seconds. Then add onions and fry until light brown, add ginger, garlic paste, tomato, tomato puree, coriander powder, red chili, turmeric and salt to taste. When masala is thoroughly fried and oil comes up add mutton pieces and fry until brown. Then add water, cover pan and keep it on low flame until mutton is done. Garnish with chopped coriander (cilantro) leaves and garam masala for a delicious flavour. Serve on a bed of rice.

Stuffed goat with rice

Recipe for four servings:

1 cups ground goat meat

1 cup chopped fresh dill weed

4 lbs. potatoes, cleaned and cubed

1 large onion, chopped

1 cup olive oil

6 eggs

Cup chopped parsley

1 teaspoon salt and pepper

2 fresh tomatoes, diced

1 sheet of fillo pastry (check supermarkets)

1 cup Parmesan cheese

Cup butter, melted

Boil the potatoes in salted water until done. Drain them, mash them thoroughly and set them aside. Once they have cooled, add four eggs, the dill weed and half of the cheese to them and mix well. In a large skillet, heat the oil and brown the ground meat with the onions. Add the tomatoes, parsley and salt and pepper. Cook the mixture for 15 minutes then set aside. Once it has cooled, add two eggs and mix it all together. Butter a large baking dish and lay the sheet of fillo pastry in the bottom. Smooth half of the potato mixture over the pastry, then smooth the beef mixture and top it off with the remaining potatoes. Pour the melted butter over the casserole and sprinkle the remaining cheese over it. Bake it for 40 minutes at 350F. Let the casserole stand for a few minutes before serving.

Egusi soup

250g fresh goat meat (cut into chucks)

500g bush meat (optional)

500g stockfish (pre-soaked)

500g smoked dry fish

250g oxtail

250g cleaned tripe

2pint stock or water

300g ground egusi

500g fresh tomatoes

250g ground fresh peppers

2 large onion (diced)

2 teaspoons iru

4 tablespoon ground crayfish

500g fresh bitter leaf (washed to remove excessive bitterness)

pinch salt & seasonings to taste.

Wash thoroughly the beef oxtail bush meat and tripe. Place a large pot with sliced onions season with salt add a drop of water or stock and cook for 30 minutes or until tender. Add the washed dry fish and stockfish and cook for another 10 minutes. When cooked mm into a large clean bowl. Wipe out the pot and place back on heat. Pour the oil into the pot when hot add the ground tomatoes onions and peppers and fry for 10 minutes. Add the ground egusi and iru stirring thoroughly and cook for 5 minutes. Finally add cooked meats washed bitter leaf, crayfish and the stock. Allow to boil then simmer for 15 minutes. Serve hot with any of the stiff puddings.

Note: Others green leaf vegetables such as fresh waterleaf Soko Tete. Igbo ugwu and uzouza leaves can also be used on their own or as a combination m the above recipe using the same methods.


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