Replies: 32 - Last Post: Nov 18, 2012 10:12 AM Last Post By: sashac001
Nov 8, 2012 11:35 AM
15Oh. I adore it! I even got Berbere spice (yes I know I could make it myself but there are various reasons why I don't) and spend days looking up and combining recipes so I can have it here. There's not a lot of Ethiopian eaten around here for some strange reason. ;)
Nov 9, 2012 1:09 AM
16This might do for the 'chicken stew' element. This is for 4-6 people but you can scale up.
Akoho sy Voanio
• 1 chicken, cut into bite-sized pieces (Madagascans would use a whole chicken, macheted up, bones and all, as would I, but skinless boneless thighs are good too).
• juice of 1 lemon
• 1 tablespoon lemon zest
• salt, black pepper
• finely chopped fresh chilli to taste
• 2 inch piece of cassia bark (cinnamon if not)
• 2-3 cardamom pods (black if you have them)
• 2 onions, chopped
• 2 garlic cloves, minced
• 3 tomatoes, chopped
• 1 heaped tablespoon grated fresh ginger (yes, it’s a lot)
• 250ml coconut milk
• oil for frying (coconut oil or peanut)
Mix together the chicken, the juice rind of the lemon, salt, pepper and chilli in a large bowl and set aside to marinade for a few hours. Heat the oil in a large casserole pot and fry the cassia bark, cardamom, onion and garlic (in that order) in this for a few minutes before adding the chicken. Continue cooking until the chicken is almost done then reduce the heat and add the tomatoes and ginger. Stir for a few minutes before adding the coconut milk. Allow to simmer over low heat until the chicken has fully cooked and the sauce is thickened.
I’ve also made this with huge prawns and/or monkfish substituting for the chicken (in which case you add them towards the end).
Nov 9, 2012 5:45 AM
That sounds good. As it turns out I think my chicken stew issue is solved. A woman from Nigeria is going to come and cook it.
But I think I will try a couple of these at home.
Nov 9, 2012 11:31 AM
Nov 10, 2012 8:29 AM
19Hm, yes that chicken stew cyber describes does sound delicious and I will try to make it some time. I have rarely thought about using both tomatoes and coconut milk in one dish..
re goat meat: back in the ....Middle Ages... when I was a student I spent two weeks in Kenya (early 1980's) doing voluntary work building a school for the Masai tribe who lived there and a goat would be slaughtered every day (there were about 20 of us altogether) and we would take turns helping to peel veggies to go with the stew which we then ate twice a day, for two weeks. I have never eaten goat meat since then. Nor do I miss it:)
But I have nothing against goat cheese!
Nov 11, 2012 8:03 AM
20Do you not like goat, piaczka or are you just sick of it? Back when I worked on the psychiatric unit of a hospital the cafeteria had really good, cheap turkey sandwiches which I ate every day. For years after I couldn't think of eating a deli style turkey sandwich (as opposed to real turkey, mind you) without having my stomach turn. It's still not my first choice and that was about 17 years ago!
I like mild goat cheese but I can't stand it when it tastes like wet goat.
Nov 11, 2012 12:38 PM
21The goat meat was tough and chewy and didn't taste of much. But then noone present at the time was a budding chef and we were in the middle of nowhere with just some carrots and potatoes (is it poss they had potatoes?) and not a spice in sight. So, I guess I could say that I don't like any goat meat that I have so far eaten!
Nov 11, 2012 8:46 PM
Nov 12, 2012 6:10 AM
Not that I care if people like goat or not but I am thinking it may have been more the cooking or the quality of the animal. The grilled goat I had in Namibia was very good, the goat curry at my favorite Indian restaurant is anything but tough and the goat I have grilled at home was tend and tasty.
By the way, just to update the African Dinner story...I now have two people coming to help cook who are originally from different countries in Africa, on from Nigeria, the other I am not sure of the country. Thankfully it now won't just be a WASP and a guy from Peru cooking African food.
Nov 12, 2012 9:07 AM
Nov 14, 2012 8:39 AM
25I agree that part of it may have been the animals but I also think that goat needs to be marinated for awhile before being cooked. Goats tend to be stringy, sturdy animals without a lot of fat. Soooooooo, you need to try a goat dish from a real chef, piaczka. I'm sure you'll find that it's a whole `nother animal. :)
Nov 14, 2012 9:24 AM
Nov 14, 2012 9:31 AM
Nov 14, 2012 10:45 AM
28Yes, I am sure that goat's flavour had something to do with the fact it was pretty thin and hadn't been marinated (poor thing was still alive in the morning) and I am sure StaninMaryland that your grilled goat tastes exquisite. Funny, we never came across goat on the menu in Namibia and we ate some wonderful different... animals .. while there.
Nutrax, those menus certainly make a goat meal sound more appealing; one of the menus mentioned goat meatballs, which reminds me how every day a different person would be treated to the delicacy of eating the goat's testicles when we were on that voluntary work gig in Kenya years ago. Fortunately, they started with the oldest person and worked their way down over the two weeks we were there and thankfully we had departed before it was my turn!
Nov 14, 2012 11:03 AM
29I can't blame you piaczka. I had testicles once by accident. They were in a soup. They didn't taste too bad but when I realized what they were I got a bit nauceous. Since I had already eaten several I kept eating them for a bit but definitely not the same amount as I would have had they been the beef gizzards I was expecting.
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