This is a traditional recipe from the Congo, though this version includes basil, which is not usual and actually makes it similar to an Italian stew.
- 2 kg goat meat (ask butcher to cut it into pieces with the bone)
- 4 spring onions, roughly chopped
- 2 tbsp oil
- 4 tomatoes, chopped
- 4 onions, sliced
- 2 capsicums, chopped
- 1 tbsp dried oregano
- 1 tbsp basil
- 500 g jar crushed tomatoes
- 3 tbsp tomato paste
- crushed peppercorns, to taste
- 2 litres stock (goat stock and vegetable stock)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place chunks of meat and bone in a large pot with the spring onions, salt to taste and about 6 cm of water. Bring to the boil and simmer with the lid on for approximately 40 minutes.
Pour off liquid and keep for stock. Add oil to saucepan and brown the meat quickly. Then, add chopped onions, tomatoes, capsicum, oregano, and basil to the meat. Pour in the crushed tomatoes and tomato paste. Season with cracked pepper and salt, to taste. Pour over enough of the reserved stock to cover meat and cook for a further 30 minutes.
• Fresh herbs instead of dried can be added if available and sometimes garlic is added.