What you need:
1.5 kg Boerbok neck and/or shoulder cut into pieces(good quality goat is fine)
2 tsp ground nutmeg
1/2 tsp ground cloves
Salt and freshly ground black pepper
2 tbs oil
2 large onions, chopped
6 cloves garlic, peeled and crushed
1 piece (5 cm) root ginger, sliced
1.5 kg quinces, peeled, sliced and covered with lemon water (see note)
1 tsp ground turmeric
1 tsp ground ginger
1 tsp ground pimento
1 piece cinnamon
How to make:
Mix the nutmeg, cloves, salt and pepper with the meat.
Heat a little oil in a heavy-bottomed saucepan and brown a few pieces of meat at a time.
Cook the onions, garlic and root ginger in the same saucepan in which the meat was browned and fry until tender.
Put half of the meat back into the saucepan combining well with the onion mixture.
Drain the quinces and flavour with the turmeric, ginger and pimento.
Place half of the quinces, together with the cinnamon stick, onto the meat in the saucepan.
Cover with the remaining meat, topping off with the rest of the quinces.
Add a little water, bring to the boil then reduce the heat and simmer for 2 hours.
Check frequently, adding more liquid if necessary.
Note : If you are unable to obtain quinces then you can substitute with Bartlett pears or a firm apple such as Granny Smith or Golden Delicious.
From the Land known as Namibia
Like many African countries, Namibia has a mixed past and was colonised by Germany in the later part of the nineteenth-century. German rule ended in 1915 after South Africa defeated the German military forces. In 1920 the League of Nations mandated the country to the United Kingdom, under administration by South Africa.
It gained its independence in 1990.
It would be easy to imagine Namibia to be a poor country but this is not the case. Namibia has gem diamond and uranium deposits, as well as number of other minerals such as tungsten, gold, copper and zinc, to name a few.Yet it is one of the least densely populated countries in the world; over 20 per cent of the country is a complete desert. Despite this, agriculture is strong,
much of the population relies on subsistence farming, though there are some 4000 commercial livestock producing farms. Crops growing is restricted to approximately 2 per cent of the land as the rainfall in much of the country is too low for commercial crop growing. Goat farming takes place mainly in the arid south of the country. The Boer goat is indigenous to Africa, with both South African and Namibian breeders contributing to making it one of the best breeds of goat in the world.
The journey we are undertaking finds its roots far earlier than my childhood, when I helped my mother to bake. In fact we need to go back to 1873 when something occurred that would influence me as a child and throughout my adulthood. It took almost a hundred years for there to be any effect on my life, but that happened when as a child I was allowed to borrow some books from the adult section of a library. The first was ‘Around the World in Eighty Days.’The author, Jules Verne, was a great visionary in his writing, with prophecies of going to the moon, and travelling vast distances under the sea. But it was the journey of Phileas Fogg that first captured my imagination, inspired me to write, and gave me a yearning to travel which is still with me this day.
I am not a professional cook or chef; I am an aircraft engineer by trade, as well as an author of crime fiction. From an early age I had an interest in the preparation and consumption of food (particularly the consumption!), often helping my mother bake. As I grew older, I tried making my own variations of recipes, sometimes with disastrous results, but on occasion something edible emerged.
So it seemed the most obvious thing to do would be to combine my love of food with my desire to travel, and embark upon a journey of discovery of the foods and people of the world.
Welcome to my ‘Around the World in Eighty Dishes.’
Glen R Stansfield.
Author, biker and nutcase.