Grass cutter is still one of those meats that come quite expensive particularly if you live in towns. They are sold in big markets having been brought from the surrounding Nigerian villages. Grass cutter is now domestically grown which is why we have some good quantity in the markets. Just like other animals the wild ones found in the bushes are tastier. Bush meat generally has much less fat than beef and so in terms of a healthier meat option , this is it.
No wonder our grand parents living in villages are not particularly fat as they have the luxury of these healthy choice of meats which by the way also includes free roaming chicken
Ntong/Efirin/Nchuanwun also known as Scent leaf or African basil is the vegetable accompanying the bush meat.Known for its medicinal value ,Scent leaf with its nice minty flavor goes very well with Bushmeat. I am using extra quantity not as a herb to add flavor but as the vegetable. This vegetable comes with a slight bitter taste, so be sure to squeeze out the water before cooking. Personally, no vegetable water goes to waste. Any such juice is strained chilled and drank. It is packed with vitamin goodness!
Would you like to replace the scent leaf in this dish?Let me know what you use in place? Enjoy!
Recipe
2-4 pieces Grasscutter( Bush meat)
2 fingers medium Plantain( semi ripe or unripe)
2 handfuls Scent leaf( sliced like )
Scent Leaves
2 table spoons ground Crayfish
1 tablespoon dry Cameroon Pepper
1 tablet crayfish seasoning
3 cooking spoons Palm oil
75 cl Water
Salt to taste
Method
1 ,Peel plantain and slice into small chunks , wash and set aside
2, Wash bush meat and set aside
3, Pick ,wash and slice the Scent leaves
4,Put water to boil, add pepper, crayfish, seasoning, plantain and meat
5,Cook until plantain is soft and cooked and meat is cooked. Taste for salt
6, Add the oil and cook for about 2 minutes
7, Squeeze out water from the vegetable and add to pottage
8, Cook for 3 minutes
9, Serve hot
Can you subtitute the vegetables leaves ,like using spinach instead
Hi,Gibson. I have not tried this dish with spinach. You may wish to try and let me know.Maybe you want to blanch the spinach and squeeze out the water before use. The beauty about the Scent leaf is that it also brings this nice aroma to the dish.
Hi, Great blog you got here. Please WIll this recipe be nice with Goat ribs as I dont have access to bush meat.
Sure Selma. Goat meat will be fine.
If am cooking bush meat am I going to boil it after washing you know it is always roasted so I don’t know if I should boil it after washing it or just go straight to the point????
Hi Spencer. It is always better to steam the bush meat so you get the seasoning inside. Sometimes the inside is not quite cooked so steaming helps to cook it through.