Mac and Goat...

We were at the shops the other day and Small Madam stopped by a row of pretty plates.

"Since you like to take pictures of your food and put on Facebook, why don't you at least get some less embarrassing plates?"

*side eye*

I know what I'd like to get, a pair of socks for stuffing in someone's mouth.

Anyway, didn't buy the plates, but am still taking food pictures anyway. I am sure one of these days, a very embarrassed Small Madam is going to drag me to the food picture police for attempting to embarrass her silly.

Yeah, where were we?

Food!

Oyinbo have their mac and cheese, we have our mac and goat. Same concept (or maybe not), different eengreejens!

*feeling like a proper chef*

For our mac and goat, you will need:

1 pack of pasta (your choice of brand and shape and blablabla)
200 grams shredded goat meat
1 large sweet green pepper (you do know they come in different tastes I hope)
1 large red bell pepper (tatase)
2 small red onions
2 scotch bonnets (feeling like ajebo. Actually known as atarodo)
2 large carrots
1 cup fresh tomato puree
About 2 soup spoons of vegetable oil.
1 wrap of knorr cubes
1/4 teaspoon salt
And if you swing that way, curry and thyme powder.

Remember this is "cooking from the couch, stirring with your hoof, easy does it" style? No pressures!

Okay, how do we start now? Hmmmm...

Set a pot on the fire with about a litre of water, one tablespoon of vegetable oil and half a teaspoon of oil. Bring to the boil and place your pasta in the boiling water.

Cover, lower the heat a little and allow to simmer for, emmmmm, can we agree 10 minutes is okay?

We can?

Good.

While your pasta is boiling, slice, dice and shred your goat meat, carrots, peppers and onions.

Ten minutes on the hob, strain your pasta in a colander (sieve to the natives), and dunk the pasta filled sieve in a bowl of cold water to stop the cooking.

Drain.

Set empty pot on fire, dry it out and turn in the vegetable oil and salt. Add the onions to the oil, fry for like a minute, then dump in the goat meat. Stir fry for a few minutes and in go the atarodo and tomato puree. Cover pot and allow to simmer for a minute, then throw in the carrots and yeah, we nearly forgot the pasta didn't we?

In they go.

Cover pot, allow to simmer for two minutes. Taste and correct seasoning if need be (I'd say why bother?), then stir in the red and green bell peppers.

Take pot off the hob.

Turn to mix in properly.

Serve.

(This is the important part)

Put your feet up on a shiny glass table, and tuck in.

Bon appetit!

Phew!

This recipe wan be like say e come long pass as I been dey plan o. Abi how una take reason am? Abeg, if you get an easier recipe, drop it in the comments box below , and next time oyinbo gushes about mac and cheese, feel free to gush about ya own mac and goat.

You can thank me layra!

Ngwa byeeeeee!