500g cassava, peeled and chopped into about 1-inch cubes
500g goat meat, chopped into small pieces
3 cloves garlic, minced
Half an inch piece of ginger, minced
1 red onion, diced
2 scallions, diced
1 bell pepper, diced
2 tomatoes, blended or minced
Handful of fresh coriander, chopped (Stems separated from leaves)
2 tablespoons of Chibundiro ready-to-eat all-purpose seasoning
1 tablespoon of Chibundiro’s Siri ya Mchuzi curry powder
1 tablespoon of cumin powder
Salt and pepper to taste
Preparation
Marinate the goat meat with 1 tablespoon of Chibundiro’s all-purpose seasoning, ½ tablespoon of Siri ya Mchuzi and ½ tablespoon of cumin powder (Ideally overnight, but you can also marinate for an hour or as you chop your other ingredients)
Heat a large pot over medium heat and add a tiny splash of cooking oil. Once hot, add the goat meat, half of the ginger mince and half of the garlic mince. Stir and let it brown for about 5 minutes.
Add 2 cups of water, a pinch of salt then stir and let it boil for another 15-20 minutes. Pour out the meat together with its broth into a separate bowl.
In the same pot, heat 1 tablespoon of oil then add the onion, remaining ginger and garlic mince, the scallion, stems of the coriander and the cassava. Season with ½ tablespoon of Chibundiro all-purpose, ½ tablespoon of Siri ya Mchuzi and ½ tablespoon of cumin powder. Stir fry for about 5 minutes
Add the bell peppers and the blended tomatoes. Stir, cover and let it cook for 5 minutes
Add the meat back in with its broth and add half a cup of water. Salt and pepper to taste (Make sure you taste test) then cover and let it simmer for 7 more minutes and it’s ready
Garnish with coriander leaves and a sprinkle Chibundiro all-purpose right before serving. Enjoy the burst of flavour in this Goat & Cassava dish!
