Goat meat:
2 lbs goat meat
1 small onion
2 tablespoons garlic powder
1 tablespoons ginger powder
1 tablespoons cube
Salt and Black Pepper
In a medium saucepan mix all the ingredients and add enough water to cover the meat
Cook until the meat is tender; add water as needed
Remove the meat from the stock, fry until golden and set aside
Egusi Soup:
1 cup red palm oil
1 large onion
1 teaspoon finely chopped garlic
1 tablespoon paste tomato
1/4 pound Egusi, ground
2 cups tomato puree
3 cups liquid (the meat stock + 2 cups water)
3 habanero peppers
2 pounds spinach, precooked and chopped
Salt, pepper, and cube
Heat the oil in a heavy saucepan over medium heat. Add the onions. Sauté the onion until it is translucent, about 5 minutes.
Stir in the tomato paste and the Egusi.
Cook for ~3 mins, add the tomato puree, the stock, and the water
Cook for ~3 mins, add the meat, the habanero peppers, and the spinach
Keep simmering on medium-heat approximately 10 minutes.
Adjust the taste if needed (salt, pepper, and cube)
Serve warm with plantains, eba, yams or accompaniment of choice.