👨‍🍳 作り方

1. 1

   In a large bowl, combine the goat meat with half of the minced garlic, half of the chopped onions, gindungo, bay leaves, salt, and pepper. Marinate for at least 30 minutes, or preferably overnight in the refrigerator.

2. 2

   In a large, heavy-bottomed pot or Dutch oven, heat the red palm oil over medium-high heat. Add the marinated goat meat and brown it on all sides. Remove the meat and set aside.

3. 3

   Add the remaining chopped onions and minced garlic to the pot. Sauté until softened and fragrant, about 5-7 minutes.

4. 4

   Add the chopped tomatoes and cook for another 5 minutes, stirring occasionally.

5. 5

   Return the browned goat meat to the pot. Pour in the water or goat broth, ensuring the meat is mostly submerged. Bring to a boil, then reduce the heat to low, cover, and simmer for 2 hours, or until the goat meat is very tender.

6. 6

   Add the cubed sweet potato and sliced carrots to the pot. Continue to simmer, covered, for another 30 minutes.

7. 7

   Stir in the sliced okra and cook for an additional 10-15 minutes, or until the okra is tender and the stew has thickened.

8. 8

   Season with additional salt and pepper to taste. Serve hot, traditionally with Funge or rice.