The Papabrowne Table

Ingredients For the Goat Meat 2–3 kg goat meat (cut into chunks) 2 medium onions 2–3 beef bouillon cubes (or to taste) Salt (to taste) Oil (for frying or air frying) For the Rice 3 cups Papabrowne Golden Sella Basmati Rice Meat stock (from boiled goat meat) Salt (to taste) For the Pepper Mix 3–4 red bell peppers (tatashe) 5–6 scotch bonnet peppers (atarodo) 1 medium onion   Blend roughly in a food processor — the texture should be coarse, not smooth. Divide into two portions: one for the rice, one for the goat meat. For the Smoked and Dried Additions 1 cup dried catfish (deboned and softened) ½ cup dried prawns (washed in hot water) 1 smoked mackerel (optional, deboned) For the Rice Base (Seasoning and Frying) 1 cup dried catfish (deboned and softened) ½ cup dried prawns (washed in hot water) 1 smoked mackerel (optional, deboned) For the Vegetables (Optional) 1 cup chopped kale, spinach, or ugu (pumpkin leaf)   Instructions For the Peppered Goat Meat Sauce Remaining half of the pepper mix 1 tablespoon onion powder 1 beef bouillon cube (or to taste) Salt (to taste) Extra oil for frying if needed   Using Papabrowne Golden Sella Basmati Rice:       1. Cook the Goat Meat: Add goat meat to a pot. Season with: Chopped Onion Beef bouillon cubes Salt A little water Mix well, cover, and steam on low heat for 15 minutes. Add more water and cook for another 20 minutes or until soft. Remove the meat and set aside.        2. Cook the Rice (Papabrowne Golden Sella Basmati) Lightly rinse the rice 1–2 times (optional, just to remove excess starch). Pour the rice into the goat meat stock. Add a bit of salt and extra water if needed. Cook on medium-low heat for 20–25 minutes, or until soft and fluffy. Fluff the rice and set aside.        3. Make the Pepper Mix Add bell peppers, scotch bonnet, and onion into a food processor. Rough blend, the texture should be rough, not smooth. Divide the pepper mix into two portions: One for the rice One for the goat meat       4. Prepare Smoked / Dried Ingredients Dried Catfish: soak in hot water for 20–30 minutes, debone, soak again if needed. Dried Prawns: rinse with hot water. Smoked Mackerel (optional): debone and set aside.       5. Cook the Native Rice Base Heat palm oil. Add chopped onions, crayfish powder, and iru (locust beans) - OPTIONAL. I personally don’t like iru, but most people love the traditional flavor. Add it if you enjoy it. Fry for 2–3 minutes until onions soften. Add the first half of the pepper mix. Season lightly with salt and beef bouillon cubes. Fry 5–10 minutes until the pepper darkens, stirring often. Add dried fish, dried prawns, and smoked mackerel. Stir-fry for 1–2 minutes. Cover and cook for 5 minutes on low-medium heat. Add cooked rice and mix thoroughly. Stir-fry 5 minutes to give it a fried rice feel (use a wide pot; slightly cooled rice works best). Add vegetables (kale, Ugu, spinach) or skip.  Rice is ready.        6. Make the Peppered Goat Meat Fry or air fry/grill the boiled goat meat until crispy and golden. If you choose to fry the meat, reduce the oil in the pan and return it to the heat. If not, place a clean pan on the stove, add oil, and heat it up. Add the remaining pepper mix. Season with salt, onion powder, and a little beef bouillon. Add a bit more oil if needed. Fry 3–4 minutes to remove sour taste (but keep it fresh). Add fried goat meat and mix well. Add a splash of water. Cover and steam on low for 5 minutes. Peppered goat meat is ready.        7. Serve Serve the rich, smoky palm oil rice with spicy, crispy peppered goat meat.