Blackeye peas, dry
Goat Meat (1)
-- Stew mix
Bell Pepper, grn
Chili, Thai (2)
-- Sauce mix
Oil, Dende (4)
Oil, Dende (more)
PREP - (7+ hrs - 45 min work)
RUN - (3-3/4 hrs)
- Soak BLACKEYE PEAS for 5 to 6 hours and make Ohleleh
Paste (see Note-6).
- Debone GOAT and remove excess fat. Cut into 1 inch cubes
(See Note-1) and rub lightly with salt.
- Chop ONIONS fine. Crush GARLIC and chop fine. Dice
BELL PEPPER small, Chop CHILIS fine. Chop
MUSHROOMS small. Mix all.
- Peel TOMATOES and dice small.
- Chop SHRIMP fairly coarse. Split thick end of SCALLIONS
and slice crosswise very thin.(white and green). Mix together all
- In a spacious sauté pan or similar heavy bottomed coverable
vessel heat Oil and fry Goat until all exuded liquid has
evaporated and it is lightly browned on all sides, being careful
nothing burns in the pan.
- Stir in Stew mix, Tomatoes and 1/3 cup Water. Bring to
a boil, cover and simmer slowly until Goat is tender (2-3/4 to 3-1/2
hours, depending how ornery your goat was). Tumble the Goat now and
then and add water if needed.
- When Goat is tender, pour it all out into a bowl and hold
aside. Clean the pan.
- If your Ohleleh Paste is quite dry, mix in water until it is
- Heat another 1-1/2 T Oil in the pan. Stir in the Ohleleh
Paste and fry over moderate heat stirring constantly until oil
begins to separate or the fond stuck to the pan threatens to get too
brown. The objective here is to thoroughly cook the beans.
- Starting a little at a time, stir in the Stock until you
have the sauce consistency you desire. It should be fairly loose.
- Stir in Goat mix, then Sauce mix. Bring up to a boil
and simmer for about 10 minutes.
- Serve hot with plenty of steamed long grain rice.