Homemade Ginger Beer
Ingredients
5 oz shredded/grated ginger
1 tablespoon raw rice
8 cups water
1 tablespoon lemon juice
1/4 teaspoon almond extract
Sugar
Method
In a large clean bowl add water, ginger and rice
Let soak for 8 hours or overnight
Strain the ginger mixture
Add lemon juice
Sweeten to taste
add almond extract
Refrigerate until ready to serve
Goat Water
Ingredients
5lb Goat meat (Mutton)
1 small breadfruit (peel and chopped)
½ lb flour (for dumpling)
1 Onion (chopped)
2 tomatoes (chopped)
4 garlic cloves (chopped)
3 Celery stalks (chopped)
Gravy browning
Hot pepper (be careful)
2 Maggi cubes
3 Christophenes (peel and chopped)
Olive oil
Thyme
Scallions
Salt and pepper to taste
Direction
Wash (cut into serving pieces) goat meat and season with salt and pepper and set aside for 1 hour
Brown meat in hot oil.
Put meat in a large pot, add enough water to cover meat and simmer for 2 hours
Add Christophene, breadfruit, onion and garlic. If necessary, add just enough hot water to keep the meat covered.
Add thyme, scallions, celery, tomatoes and hot pepper.
Make a smooth paste with 2 tablespoons of flour a little water and 2 tablespoons of gravy browning and add it to the stew. Make dumplings (use a spoon to cut in small pieces) with the remaining flour and add them to the pot.
Add cubes.
Continue to simmer until the meat is very tender and stew is thickened
Remove hot pepper
*The stew should be brown in color
Serve with bread
**Cho-cho is Christophine**
Ingredients
5 oz shredded/grated ginger
1 tablespoon raw rice
8 cups water
1 tablespoon lemon juice
1/4 teaspoon almond extract
Sugar
Method
In a large clean bowl add water, ginger and rice
Let soak for 8 hours or overnight
Strain the ginger mixture
Add lemon juice
Sweeten to taste
add almond extract
Refrigerate until ready to serve
Goat Water
Ingredients
5lb Goat meat (Mutton)
1 small breadfruit (peel and chopped)
½ lb flour (for dumpling)
1 Onion (chopped)
2 tomatoes (chopped)
4 garlic cloves (chopped)
3 Celery stalks (chopped)
Gravy browning
Hot pepper (be careful)
2 Maggi cubes
3 Christophenes (peel and chopped)
Olive oil
Thyme
Scallions
Salt and pepper to taste
Direction
Wash (cut into serving pieces) goat meat and season with salt and pepper and set aside for 1 hour
Brown meat in hot oil.
Put meat in a large pot, add enough water to cover meat and simmer for 2 hours
Add Christophene, breadfruit, onion and garlic. If necessary, add just enough hot water to keep the meat covered.
Add thyme, scallions, celery, tomatoes and hot pepper.
Make a smooth paste with 2 tablespoons of flour a little water and 2 tablespoons of gravy browning and add it to the stew. Make dumplings (use a spoon to cut in small pieces) with the remaining flour and add them to the pot.
Add cubes.
Continue to simmer until the meat is very tender and stew is thickened
Remove hot pepper
*The stew should be brown in color
Serve with bread
**Cho-cho is Christophine**
