Waakye Stew With Rice Recipe

Directions

1. Make the black pepper-clove combination: In a spice grinder, course of the peppercorns till finely floor and switch to a small bowl. Stir within the cloves. Put aside. This can season each the meat and stew.

2. Make the meat: In a blender or meals processor, pulse the anise seeds, cumin seeds, rosemary, garlic, Maggi cubes, onion, ginger, and 4 cups of water till clean. Switch to a big pot. Stir within the goat, offal if desired, and 1 tablespoon of the black pepper-clove combination. Partially cowl and produce to a boil. Flip the warmth to low and simmer, skimming any foam that rises to the floor, till the meat breaks aside simply when pierced with a fork, 25–half-hour. Take away from the warmth. Utilizing a slotted spoon, take away the meat and offal and put aside on a plate. Pressure and reserve the broth. It is best to have about 4 cups (add extra water if wanted). Set the broth apart.

3. Utilizing paper towels, pat the meat and offal dry. To a medium pot over medium warmth, add the oil. When it’s scorching and shimmering, add the meat and offal in batches and prepare dinner, turning regularly, till golden brown throughout, 7–8 minutes complete. Switch to a paper towel-lined plate and put aside to empty. Put aside the pot with the oil to chill, then measure out ½ cup of the oil and reserve. Discard the remaining oil. 

4. Make the waakye stew: In the identical blender or meals processor, pulse the tomatoes and Scotch bonnet if desired till clean. Switch to a small pot and produce to a simmer over low warmth. Cook dinner, stirring regularly, till the sauce is decreased to about 3 cups, about 20 minutes. Put aside.

5. In the identical blender or meals processor, pulse the garlic, chopped onions, ginger, and 1 cup of water till clean, about 1 minute. To a big heavy pot over medium-high warmth, add the reserved oil and sliced onions and prepare dinner, stirring regularly, till translucent, about 2 minutes. Add the ginger-onion purée and proceed to prepare dinner, stirring regularly, till the liquid has evaporated and the combination could be very thick and starting to caramelize, 25–half-hour. 

6. Stir within the tomato paste, curry powder, bay leaves, Maggi cubes, star anise, 1 teaspoon of the anise seeds, ½ teaspoon of the cloves, and the reserved tomato sauce. Flip the warmth to medium, cowl partially with a lid, and prepare dinner, stirring regularly, till the oil rises to the highest and the sauce thickens, 30–40 minutes. 

7. Stir within the shrimp powder, fish powder, and remaining black pepper-clove combination, anise seeds, and cloves. Add the reserved broth, meat, and offal. Flip the warmth to medium-low and simmer uncovered, stirring often, to let the flavors meld, about quarter-hour. Take away extra oil by skimming with a spoon or ladle. Season with the salt. 

8. In the meantime, make the waakye rice: Drain and rinse the peas totally. To a big pot, add the peas, garlic, and 4½ cups of water and produce to a simmer over medium warmth. Cook dinner till the peas are softened barely however not fully tender, 20–25 minutes. Drain the peas, discard the garlic, and put aside in the identical pot. 

9. Rinse the waakye leaves totally. To a second giant pot, add the leaves, baking soda, and three cups of water and produce to a boil. Cook dinner till the water is deep crimson, about 3 minutes. Place a fine-mesh strainer over a medium heatproof bowl and pressure the combination, reserving the liquid and discarding the leaves. It is best to have about 2½ cups of liquid (add extra water if wanted). 

10. Add the rice, salt, 2 tablespoons of the coconut oil, and the waakye liquid to the reserved peas and stir to mix. Deliver to a boil, then flip the warmth to low, cowl with a chunk of parchment adopted by the lid, and simmer till the rice is cooked by way of and the liquid is absorbed, about 17 minutes. Take away from the warmth and put aside to steam for five minutes, then uncover and fluff gently. Add the remaining coconut oil and put aside uncovered for five minutes earlier than serving. 

11. Simply earlier than serving the stew, make the garri: In a big bowl, stir collectively the cassava, 3 tablespoons of scorching water, and a pair of–3 tablespoons of the waakye stew (sufficient to cowl the garri) with a spoon till properly mixed. Season to style with salt. Sprinkle the garri over the stew and serve with the rice. The stew will preserve in an hermetic container within the fridge for 1 week.