Edikaikan with goat meat
Edikaikan with goat meat

Hey everyone, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, edikaikan with goat meat. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

In today's episode of cooking, we are going to be making pepper soup with goat meat. The Nigerian goat meat pepper soup recipe. Goat Intestine recipe is very healthy village food in our village.

Edikaikan with goat meat is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Edikaikan with goat meat is something which I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can have edikaikan with goat meat using 12 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Edikaikan with goat meat:
  1. Take Pumpkin leaf /ugu 3009
  2. Prepare Water leaf 250g
  3. Get Crayfish 100g / a handful
  4. Get 500 g Goat meat
  5. Take 300 g Dried fish
  6. Get 200 g Stock fish
  7. Take Fresh pepper 4-5 pieces (grinded)
  8. Get Onion 1 medium (finely chopped)
  9. Take to taste Spices
  10. Get to taste Salt
  11. Take Palm oil. 2 soup spoon
  12. Make ready Garlic a clove or two (optional)

Goat meat or goat's meat is the meat of the domestic goat (Capra aegagrus hircus). The common name for goat meat is simply "goat". Adobong Kambing is a goat dish wherein goat meat is tenderized and cooked using the popular Filipino Adobo style. Kalderetang Kambing is goat meat stewed in tomato sauce.

Steps to make Edikaikan with goat meat:
  1. Wash your meat nicely and place in a pot. Add 1/2 of the chopped onion,one stock cube, salt to taste,garlic and steam for 10minutes. Then take out the meat.
  2. Add oil, the rest of the chopped onion, pepper and cook for 2 minutes then add the water leaf (properly washed and drained), crayfish, stock fish and fetish (properly washed) stock cube to taste and cook for 3 minutes.
  3. Add the meat back to the soup and the ugu leaf (washed and drained) and check if the salt is OK. Simmer for 2 minutes and voila your soup is ready

The adult goat meat, Chevon, is commonly used for this dish. Goat meat is a staple in many cultures, including North African, Middle Eastern and Caribbean cuisines, said registered dietitian "Goat meat is a healthy alternative to beef and chicken because it contains fewer calories, fat, and cholesterol," she told Global News. Goat meat is a healthy alternative to beef and chicken because of its lower calorie, fat and cholesterol totals. Get your goat on by learning how to prepare the versatile meat which benefits from a slow cooking process and can be used to make everything from medallions to curry. Collection by Montgomery County Agricultural Center.

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