Happy New Year guys! I wish you the best 2015 has to offer. Now that the food splurge of the holidays is over, I know some of us are researching weight loss methods. HAHAHA! I know, because I’m number 1. Why does this keep happening? How do I manage to pack on 10 kilos during the holidays? I just don’t understand it (yeah, right!). Anyway, in my quest to lose the holiday weight, I have resolved to count calories.
The problem for me is this-How do I reduce my portion size without having to eat my hand in hunger? Solution? EAT.MORE.VEGETABLES.
That brings me to this recipe. I have another recipe for Vegetable Sauce, but I feel this one is more substantial, ie you can eat this as a meal, and be stuffed. I think it’s the ukpaka (sliced oil bean), but I can’t be sure, so, please don’t quote me.
HACE isn’t down with my “diet nonsense” as he calls it, so he eats his with yam, plantain, rice, whatever he wants. So, if you don’t have to lose any blubber (and I’m really jealous!!!), eat this as an accompaniment to any meal you want. You can use any meat you like-it doesn’t have to be goat.
Servings: 4-6 Difficulty: very easy
- 700g goat meat, cut
- 6 atarodo/habanero, ground, not blended, divided
- 6 wraps of Ukpaka/sliced oil bean
- 2 big bunches of Amaranth leaves/greens
- 2 big red onions, chopped
- 1/2 cup of palm oil
- 1 1/2 tablespoons of salt, divided
- 2 double stock cubes, divided
- 1 tablespoon of curry powder
- 1 bay leaf
- 1/2 cup of ground, dried crayfish
- Wash the meat, and set aside. Prepare wet rub with half of the atarodo, 1 tablespoon of salt, curry powder, and 1 double stock cube. Rub this mixture into the goat (in essence, give it a massage…lol) Refrigerate meat for a minimum of 2 hours.
- Wash the greens, and blanch (dip in hot water for a minute, and put in cold water. Pound the greens, or semi-pulverize with a food processor. Set aside.
- Put meat in a pot, and add 1 cup of water. This water is not really necessary, as goat meat releases liquid as it cooks, but you can add the water, just to be safe. (My goat is not yours).
- Boil meat till cooked, but not too soft, unless you like extremely soft goat meat (I don’t). Remove meat from stock set aside.
- Heat a large pan over high heat. Add palm oil. After 1 minute, add the onions. Fry for 4 minutes.
- Add the remaining atarodo, leave to fry for 2 minutes.
- Add the Ukpaka, and the goat meat, stir well. Cook for 1 minute, then add the greens. Add remaining stock cube, and stir.
- Taste for salt, if necessary, add the remaining salt, tasting as you add.
- Cook for 1 minute, then serve.
That’s it! Enjoy your meal!