Mansa Eats
Last night my next door neighbour who is from The Gambia said "Come see. I show you how to cook from my country". This may not be an authentic Gambia dish but what it lacks in originality it has picked up in "streetwise" traveling.
MANSA'S EATS
This is a meal by Mansabarry Wally from The Gambia
It can be for Lamb, Dried Fish, Chicken, or in this case Goat. Most of
the ingredients come from a Halal or Jamaican food shops.
The goat already came chopped up. Put this in a big pan with water and
a squeeze of half a lemon to take away the smell. Add to this spice:
Cardamom, Cinnamon stick, whole Black Peppercorns and Bay Leaf. Boil
with meat for 40 minutes to tender. Then add 6 "Maggi" (stock) cubes,
2 chopped onions, 1 chopped red pepper*, handful of chopped Okra, 2
potatoes cut to large cubes, 1 cupful of palm oil, one tube or tin of
tomato puree, and one large can of pureed spinach or spinach leaves
that have been cooked till soft and compact. Add salt and pepper to
season. Simmer for another 1 hour. Half way through cooking add 2 or 3
Egg Plants** or Garden Egg.
* Although Mansa said "chopped red pepper" it was in fact a Scotch
Bonnet - the most pungent and hottest chilli on Earth. So be careful,
or substitute a real red pepper and two spoonfuls of chilli powder
instead.
Serve with boiled Basmati Rice. Serves a hungry tribe and lasts for
days.
** Egg Plants not to be confused with Aubergines. These are white and
about the size of a goose egg. Ask at African or Jamaican shop. Enjoy
them boiled alone - they are luvvely.
MANSA'S EATS
This is a meal by Mansabarry Wally from The Gambia
It can be for Lamb, Dried Fish, Chicken, or in this case Goat. Most of
the ingredients come from a Halal or Jamaican food shops.
The goat already came chopped up. Put this in a big pan with water and
a squeeze of half a lemon to take away the smell. Add to this spice:
Cardamom, Cinnamon stick, whole Black Peppercorns and Bay Leaf. Boil
with meat for 40 minutes to tender. Then add 6 "Maggi" (stock) cubes,
2 chopped onions, 1 chopped red pepper*, handful of chopped Okra, 2
potatoes cut to large cubes, 1 cupful of palm oil, one tube or tin of
tomato puree, and one large can of pureed spinach or spinach leaves
that have been cooked till soft and compact. Add salt and pepper to
season. Simmer for another 1 hour. Half way through cooking add 2 or 3
Egg Plants** or Garden Egg.
* Although Mansa said "chopped red pepper" it was in fact a Scotch
Bonnet - the most pungent and hottest chilli on Earth. So be careful,
or substitute a real red pepper and two spoonfuls of chilli powder
instead.
Serve with boiled Basmati Rice. Serves a hungry tribe and lasts for
days.
** Egg Plants not to be confused with Aubergines. These are white and
about the size of a goose egg. Ask at African or Jamaican shop. Enjoy
them boiled alone - they are luvvely.