INGREDIENTS
- 2 TO 3 lbs of Goat meat (cleaned)
- 6-8 eggs (boiled)
- Salt to taste
- 2 tablespoons of EssieSpice Mango Chili Medley Sauce
- 2 tablespoons of EssieSpice Coco-For-Garlic Sauce
- 2 medium sized Green Bell peppers
- 6 long hot peppers
- 3 scallions chopped
- 2 Scotch Bonnet Peppers
- 1/3 cup red palm oil
- 4 medium sized Red onions.
- One tablespoon of Locust bean, whole or powdered
- 1 tablespoon ground fresh ginger
- 3 cloves of garlic, minced
- 1/4 cup powdered crayfish
Preparation
- Blend bell peppers, 2 onions, long hot peppers, scallions and habanero with a bit of water and set aside
- In a large deep pot, add the goat meat, 1/2 cup of water, Add EssieSpice Mango Chili Medley and Coco-For-Garlic sauces. Allow to cook on medium to low for about 30- 45 minutes so the meat cooks
- Add garlic, salt and ginger to meat
- In another pot, add red palm oil
- Allow the palm oil to completely heat and blanch. The color will change slightly and it’ll smoke slightly as well.
- Once done, add one sliced onion, crayfish and locust beans
- Add the blended pepper mixture and allow to slowly cook on low to medium for 30 minutes.
- Add the meat with mixture to the pepper mixture and allow to cook together for about another 15 minutes.
- Finally add boiled eggs and enjoy with rice, yam or potatoes.
