Recipe: Episode 8:Spiced Goat and Gboma Stew with Apem-GhanaVeg Food Diaries

Spiced Goat and Gboma Stew with Apem Take a look

INGREDIENTS

800 g goat meat, 3 cm cinnamon stick, 5 cardamom pods, 5 cloves, 1/4 t turmeric, Salt, 6 cups Gboma, cleaned and roughly chopped, 4 tbsp oil, 1 t cumin seed, 1 T ground ginger, 1 T ground garlic, 5 onions, sliced, 1/2 T ground kpakpo shit

DIRECTIONS

  1. Boil goat meat with first 4 spices and salt until soft. Reserve meat and broth.
  2. Blanch Gboma in boiling water for 1 minute
  3. Heat oil in a medium saucepan, add cumin, garlic and ginger. After 1 minute, add onions and cook until brown.
  4. Add goat meat, chili and broth and cook for about 10 mins. Adjust seasoning to taste. Add blanched Gboma and cook for another 5 minutes.
  5. Serve with boiled apem.

Irrigation System

The episode takes a close look at  irrigation for vegetable production rather than rain fed production. It looks at what the different types of irrigation system are and what the challenges and advantages are.

The discussion is done by two gentlemen Hisham  from Kukobila Nasia Farms and Pon from Srighan Farms who are both funded projects of GhanaVeg with the host of the show Selassie Atadeka. These gentlemen share their experiences with irrigation production.

Kukobila is engaged in the production of Butternut Squash and other vegetables for the local market. Srighan farms is also engaged in the production of crops such as Pumpkin, Turia and other Asian vegetables for the European market and beyond.

They explained how they are able to have an all year production with or without rainfalls. They explain the cost involve can be high as one needs to use a mechanical ways to supply water to the farms but also the greatest advantage of how an individual is able to control water for the plant. The episode also takes a tour to Srighan farms to have a look at what is cultivated.

The recipe session was done by Selassie the host of the show and Pon form Srighan farms. They prepared  spiced Goat and Gboma stew with Apem.