Hello hello!
Missed us in this corner of the universe? Well, I did! And I’m delighted at this moment we’re here today...
Guess what? We have another video in the house!! 🎉🎉
And this time, we are making some spicy Goat Meat stew. It is perfect as a base for tasty jollof rice or awesome for your homemade waakye. And talking about waakye, if you love waakye, you would know the awesome taste of waakye is heavily dependant on the stew more than anything else. So tah-daah, the next time you want to make some good homemade waakye, you know what to do... #winkwink. And if you don’t know how to make waakye at home yet, don’t worry, there’ll be a post on that in the near future.
Now back to today’s video? Lol
You know how I love telling the tale around some delicious food I had, well you wouldn’t guess what this tale is... it’s actually a #foodhackalert. So I must confess. I messed up my stew a bit. Jussssssst when it was almost ready, I tasted it and it was super salty 🤦🏾♀️. So racing through the archives of my mind, I tried remembering what I could do to reduce the saltiness. Water wasn’t going to work, extra tomato purée may have but that didn’t occur to me readily, and unfortunately I did not have access to good old charcoal (which I am honestly yet to confirm if it would have worked with this stew). Then I remembered! Sugar!!!
As a caveat, I’m generally for savoury dishes having traditionally (as in Ghanaian traditionally) savoury ingredients: no milk, no sugar... however, I would excuse a little sugar when I’m in desperate need of some sweet oniony taste but can only afford just half the onions needed to achieve that. With afford, I mean afford out of economy of time or cash or sheer convenience 🙈. A little sugar tends to go along way to give me the extra onion taste.
However, with this dish, I am super proud to say that little sugar risk I took to correct my overbearing saltiness actually did wonders! Not only that, it brought out that delicious extra-onion taste and surprisingly reduced the incredibly peppery fire that the stew had. Extremely glad it worked, and extremely glad I could be honest with this video, I hope you relax, enjoy and if you’re traditionally anti-sweet-in-savoury like me, you’d have a slight change of heart when you try this recipe.
Alright, drumroll 🥁🥁🥁, let the show begin 😎📽
Missed us in this corner of the universe? Well, I did! And I’m delighted at this moment we’re here today...
Guess what? We have another video in the house!! 🎉🎉
And this time, we are making some spicy Goat Meat stew. It is perfect as a base for tasty jollof rice or awesome for your homemade waakye. And talking about waakye, if you love waakye, you would know the awesome taste of waakye is heavily dependant on the stew more than anything else. So tah-daah, the next time you want to make some good homemade waakye, you know what to do... #winkwink. And if you don’t know how to make waakye at home yet, don’t worry, there’ll be a post on that in the near future.
Now back to today’s video? Lol
You know how I love telling the tale around some delicious food I had, well you wouldn’t guess what this tale is... it’s actually a #foodhackalert. So I must confess. I messed up my stew a bit. Jussssssst when it was almost ready, I tasted it and it was super salty 🤦🏾♀️. So racing through the archives of my mind, I tried remembering what I could do to reduce the saltiness. Water wasn’t going to work, extra tomato purée may have but that didn’t occur to me readily, and unfortunately I did not have access to good old charcoal (which I am honestly yet to confirm if it would have worked with this stew). Then I remembered! Sugar!!!
As a caveat, I’m generally for savoury dishes having traditionally (as in Ghanaian traditionally) savoury ingredients: no milk, no sugar... however, I would excuse a little sugar when I’m in desperate need of some sweet oniony taste but can only afford just half the onions needed to achieve that. With afford, I mean afford out of economy of time or cash or sheer convenience 🙈. A little sugar tends to go along way to give me the extra onion taste.
However, with this dish, I am super proud to say that little sugar risk I took to correct my overbearing saltiness actually did wonders! Not only that, it brought out that delicious extra-onion taste and surprisingly reduced the incredibly peppery fire that the stew had. Extremely glad it worked, and extremely glad I could be honest with this video, I hope you relax, enjoy and if you’re traditionally anti-sweet-in-savoury like me, you’d have a slight change of heart when you try this recipe.
Alright, drumroll 🥁🥁🥁, let the show begin 😎📽
Spicy Goat Meat Stew recipe
Looks easy? It actually isn’t hard, but wait till you have a spoon of that incredible taste! I dare say it’s enough to win over some potential in-laws or put to shame some doubting friends (just don’t mention the sugar bit... lol).
Well, our post pretty much ends here today and I surely look forward to meeting you in another post some other day in this corner of our universe (I have no ooo idea why I enjoy saying that today... lol). As usual, till we meet again, continue to have wonderful foodie experiences!
We hope you enjoyed this post at Ndudu Tales. If you did, or learnt something new, please remember to like, comment or share with others. Thanks for reading! Oh,🙈 and watching our video too!!😃
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