very well . . . . how to make the most amazing food on a shoestring! I can't actually recall into action the thoughts of first meeting this amazing woman, who was to become my Sister.
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The Good The Bad The Ugly
Forgive me but I was in a foreign country accustoming and balancing myself to lands I couldn't fathom, to a density of people within my boundaries which I had experienced before, but oh, so long, long ago. So much was happening to me, newfound expanding love, new culture, new drumming and dancing and I was grateful for this woman. Odo Mamae "The Love Mother".
I pray my words will meet you and you allow them to nestle inside as I want to soothe you and reassure you that woman and her pure essence are alive and truly well. It's amazing what a warm kitchen toiled and tended by a woman does for a woman and everybody else! Odo Mame's kitchen was vast. It consisted of a small pot with coals, a straw fan broom and aluminium pots, oh but what came out of these pots - let me tell you?
"When you visit Ghana, try this Fufu and Goat light soup first at a “professional” establishment: be it a reputable restaurant, Chop Bar. Best with your Ghanaian family or ultimately come with us to Ghana.
Try to make it yourself. Prepare yourself, and enjoy the meal with a chilled Guinness, or a Heineken, which I warmly refer to as (Otim Fa). Side note also water is always very good. Bon apetite!"
You will need so get it:
Ingredients
2 – 3 lbs goat meat
½ smoked/baked mackerel
2 tbsp of peeled, fresh grated ginger (about an inch to 1 1/2 inch)
2–3 cloves of garlic, crushed
½ tsp of ground aniseed
➲ (sekoni ) or other seasoning of your choice
1 heaped tsp of no-salt seasoning of your choice
➲(For this I am using either Mrs. Dash or Maggi garlic and herb; many Odo Mame would likely use a couple of seasoning cubes I am talking like more than 4 )
1 tsp of ground dried red chilli pepper
1 tsp salt
➲(or to taste, or substitute seasoning salt)
2 small bay leaves
½ cup onion, chopped
➲ I medium onion chopped
1 Prekese
➲(optional)
many Kpakpo (scotch bonnet peppers) or 3 – 4 hot peppers
➲ whole, if available deseeded and tops sliced off (if not, substitute for whatever your choice of pepper or shito sauce )
2 tbsp tomato paste
Salt & pepper to your taste
Get down & dirty :
Preparation
➊ Put the goat meat in a soup pot and season it with the above ingredients. Stir the goat meat well, and add 1/2 cup water to the pot. Cover, bring the water to a boil, lower the heat to simmer while you prepare a second pot with:
➠ 4 oz of washed tomatoes, whole (1 large or 2 small-to-medium. I used 4 small Campari)
➠ 4 oz of peeled onion (about 1 medium)
➠ Fresh whole chilli peppers to taste (probably 1 to 3, depending on type and heat), tops cut off, and seeded if you like)
➠ 4 - 6 cups of water
➋ Bring that water to a boil and simmer 10 or 15 minutes until the vegetables are soft, then remove grind them together ( in a blender or an asanka ) and return them to the water in the second pot, along with 4 more cups of water.
➌ Stir in 1 tablespoon of tomato paste, let it simmer a few minutes, and add the broth to the meat. Simmer now, until the goat meat is tender, remove the goat meat. For a clear soup, strain the broth through a sieve, into the pot, using a spoon if necessary to force the ground vegetables through the sieve. ( Like a garlic press, scrape the underside of the strainer with a spoon).
➍ Return the meat to the pot and adjust the seasonings (salt, onion, tomato, pepper, etc.) to your taste. This may need to simmer for a couple of hours: goat meat tends to be tougher than beef. Add a little more water if necessary.
➠ To simplify this recipe, grind the vegetables (tomatoes, onion, pepper) at the beginning and add them to the meat pot, along with 8 cups of water. Odo Mame insists that the best flavour is obtained if you first allow the goat meat to simmer for 15 minutes before adding the broth.
➠ There are many variations of this recipe: you can cook vegetables you favour in a saucepan, then blend and add it near the end for a thicker soup; or you can add vegetables like okra or mushrooms, or other herbs, spices & seasonings of your Season.
➎ Serve with Ghana's Fufu. The best eaten with your hands West Africa Styling. Bon Appètite, Akwāaba!
Tell me, do you like it? I was extremely cautious in tasting this the first time, the little pieces of goat I didn't know, but I dive right into it now. I am cautious with some of the establishments but not with Odo Mames (my family in Ghana) or One Million's, Mame's (a dear friend's Mother's shop) cooking in the sensory overload hustle and bustle of the Tema Markets, West Africa. link Reels. It is and was, so fast and loud.
Best check out video reels in the link above and follow us on social media, to hear the live traditional music as I stirred and stirred and stirred the pot. As well as the face-pulling as we tried this delicacy for the first time!
Scroll down past the paperwork which is so essential in our current state of affairs precedence : ).
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Tried it & got results or something happened - everybody would love to see or hear that! I know I do.
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