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INGREDIENTS:
* 4 lbs goat meat
* Season and pressure cook goat meat with a blend of 1/2 tsp each of fennel seeds and aniseeds, 1 scotch bonnet chili, 1 cup of chopped onion. 1 tsp each of ginger paste and garlic paste, 1 handful of slat leaf parsley, salt, 1/2 tsp crushed black pepper, 1 tsp curry powder, 1 tsp meat seasoning
* Separate fresh cooked goat, meat from its broth and shallow fry goat meat pieces in cooking oil of your choice till golden brown and set aside.
* In same oil caramelize 8 cups of chopped onions till golden Brown and add three habanero chilies and continue frying for five minutes, then transfer caramelized onions and chilies into a blender with the following ingredients: a handful of flat leaf parsley, 3 medium fresh tomatoes, tablespoon dawadawa/locust beans. Blend all into a smooth purée and set aside.
* Add 16 ounce can of tomato paste into the oil and fry for five minutes, stirring constantly and add a quarter teaspoon of baking soda and fry a further two minutes. Add 32 ounces of already made tomato base stew or tomato sauce and cook for further five minutes and add recently blended mix of caramelized onion, chili, and aromatic combo. Also, add goat meat broth stir to combine, and cook with lid, applied and on very low heat for 40 minutes stirring occasionally and the until oil resurfaces. Then add goat, and continue cooking for 15 minutes on low heat and serve with steamed rice or rice and beans.

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