Goat with mango fruit and roasted root vegetables

Goat with mango fruit and roasted root vegetables

Ingredients

Basic ingredients

• 600 gms boneless young goat meat or fillet
• 100 gms dried mung beans (Choroko)
• 100 gms. half ripe Pemba mangoes (Boribo)
• Salt and pepper

Roasted Vegetables

• 4 carrots
• 4 white Zanzibar parsnips (mizizi ya figili)
• 50 gms Mtwara cashewnuts
• 100 gms dried cassava cut into triangle pieces (makopa)

Mango Vinaigrette

• 2 tbsp red wine vinegar
• 1 tsp Zanzibar fresh ginger, finely shred
• 1/2 tbsp olive oil

Method

• Boil the mung beans in lightly salted water until soft, approximately 30 minutes.
• Boil the dried cassava in a slightly salted water until it is soft.
• Scrub the parsnips and carrots clean, trim and and peel if necessary. Place them whole with cashew nuts in a greased oven proof dish. Roast them approximately 45 minutes at 175 degrees centigrade. Season with salt and pepper.
• Mix the ingredients for the vinaigrette.Turn the hot roasted vegetables, mung beans and boiled cassava into the vinaigrette.
• Cut a hole in the middle of the goat meat with a long thin, sharp knife, stuff it with half riped mangoes. Sear the meat with butter and roast in the oven at 100 degrees centigrade until ready about 45 minutes. Aloow the meat to cool for 15 minutes before slicing and serving. Reduce the veal stock to 400 ml. and salt and pepper to taste.
• Arrange the sliced goat meat on the roasted vegetables and mung beans.

Spoon over the mango vinaigrette. Serve with good spicy pilau rice.

Benn Haidari