I’m happy to report that The Get Trimmer Challenge has officially started. Unlike previous challenges, it won’t be done on this blog, there’s a separate (private) blog and also a closed Facebook Group.
If you’re still interested make sure you register by Friday 1st February when entry officially closes –> http://gettrimmer3.eventbrite.co.uk
On to the RECIPE
The name is inspired by one of my favourite Nigerian dishes – PEPPERSOUP!
I didn’t have any peppersoup spices at home so I used the next best thing – chilli. Thinking about it now, I could have used finely chopped scotch bonnet or ground ‘Naija pepper’.
It came out yummy with that little kick that chilli gives.
2 medium red onions
3 red bell peppers
1kg goat meat
Generous servings of mixed spice, mixed herbs (Read –> What’s In My Seasoning)
2 heaped tablespoons of chilli
Salt to taste
1. Slice the onions and peppers
2. Clean the goat meat and add to the slow cooker. Add the spices, herbs, chilli and salt and rub into the meat. (I’d have preferred to marinade it for a few hours before cooking).
3. Add a teaspoon of coconut oil to a heated frying pan and lightly brown the onions. Use a spatula to move the onion around so it browns evenly. This should take no more than 5 minutes.
4. Add the onions to the meat
5. Repeat the same for the peppers. Again, no more than 5 minutes.
6. Add to the meat and onions.
7. Add enough water to barely cover the contents of the slow cooker. Cover, set on low and leave too cook for 8 hours.
|Ready to slow cook for 8 hours|
|It didn’t look this grubby!!|
8. If you’re like me, wake up to the aroma of scrumptious goat meat cooked with sweet red peppers and onions. Of course, the seasoning played a huge part
PS If you don’t own a slow cooker, cook this on low heat and check the tenderness of the meat every 30 minutes.