Waakye (My Big Fat Ghanian Breakfast)

Waakye (My Big Fat Ghanian Breakfast)

Accra, 2013, 6 a.m .: The scrawny Rooster strangles his voice and my sleep with his fuss. Mercy

By Zoe Adjonyoh.


Recipe Summary.


1 pound boneless goat shoulder or mutton shoulder, cut into 1 1/2-inch pieces 2 teaspoons kosher salt https://de.life-hacks.fun/page-8-arten-von-einstellungen-von-denen-die-meisten-menschen-glauben-dass-sie-wichtig-sind-um-fit-zu-bleiben, divided, plus more to taste 1 teaspoon Guinea pepper (also known as grains of Selim) 1 teaspoon grains of paradise (also known as alligator pepper seed) 3 cups chopped red onion (from 2 medium onions), divided 1 tablespoon grated fresh ginger (from a 2-inch piece), divided 2 small red bell peppers, seeded and coarsely chopped (3 cups) 1 pound plum tomatoes (4 total) or vine-ripened tomatoes, coarsely chopped (3 cups) 1 small fresh Scotch bonnet chile, halved and seeded ½ cup, plus 2 tablespoons. peanut oil, divided 2 medium garlic cloves, finely chopped 1 teaspoon light brown sugar 1 teaspoon piment

unseeded and thinly sliced ​​on an angle 1 ¼ cups drained and rinsed canned black-eyed peas (from 15.5-oz. can) 1 pinch of kosher salt 4 ¼ best quality chicken stock (such as College Inn Culinary Stock) 2 soft-cooked eggs , peeled and halved Finely chopped fresh chives Toasted sesame seeds Sliced ​​avocadoes Shito hot pepper sauce (such as Adepa) Fresh green Thai chiles, unseeded and thinly sliced ​​Fresh cilantro leaves.

Step 1.

Remove goat from refrigerator. Toss goat with 1 teaspoon of the salt in a medium bowl. Let stand at room temperature 25 minutes.

Meanwhile, grind Guinea pepper pods in a mortar and pestle; remove grains and discard any pods. Toast Guinea pepper and grains of paradise in a small skillet over medium, stirring constantly, until fragrant, about 1 minute. With a mortar and pestle, grind Guinea pepper mixture to a coarse powder.

Add 1 cup of the onion and 1 teaspoon of the fresh ginger; grind and smash into smooth juicy paste. Set spice paste aside.

Process red bell peppers, plum tomatoes, Scotch bonnet chile, 1 cup of the onions, 1 teaspoon of the fresh ginger, and remaining 1 teaspoon salt in a blender until smooth, about 45 seconds; set aside.

Heat 2 tablespoons of the peanut oil in a large, heavy-bottomed saucepan or medium Dutch oven over medium. Add goat and sear, turning occasionally, until lightly browned on all sides, about 12 minutes. While goat cooks, stir together garlic, brown sugar, paprika, corn flour, and turmeric in a small bowl.

Reduce heat to low. Add garlic mixture to goat, and stir to coat goat in garlic mixture. Add water, using a wooden spoon to scrape up any browned bits.

Cover and steam over low until meat juices run clear, about 20 minutes. (You should not hear water bubbling vigorously while steaming goat.) Uncover pan and transfer the contents of the pot to a medium bowl. Wipe pan clean.

Heat remaining 1/2 cup oil in same pan over medium. Add cayenne pepper and remaining 1 cup onion and 1 teaspoon fresh ginger. Cook, stirring occasionally, until onions are brown around the edges, about 6 minutes.

Add allspice, black pepper, cloves, nutmeg, cinnamon, and ground ginger, and stir to coat onion mixture in spice mixture. Stir in ground Guinea pepper spice paste. Return seared goat along with drippings to pan and cook, stirring constantly, for 3 to 4 minutes. Stir crayfish powder into goat mixture. Add processed bell pepper mixture, tomato sauce, and chicken stock.

Bring to a simmer over medium-high. Reduce heat to low, and simmer, stirring and scraping bottom of pan occasionally, until goat is tender, sauce thickens, and stew darkens in color, 45 minutes to 1 hour.

Place rice in a medium bowl, add water to cover, and swirl rice with your hand. Drain through a fine mesh strainer; return rice to bowl. Repeat process until water is clear when swirled with rice. Heat a large, heavy saucepan over medium.

Add coconut oil and yellow onion and cook, stirring occasionally, until onions are lightly browned around the edges, about 6 minutes.

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