Goat Meat in Uziza Okro Soup

I love to play around with food  ingredients which is one of the reasons I guess I started this blog in the first place . With the abundance of fresh organic food in Nigeria there  is nothing stopping me :). All I do is just deconstruct some of the meals we eat and reconstruct.
Uziza, which is one of the herby vegetables commonly used in dishes in the southeastern part of Nigeria , has a way of bringing this unique aromatic flavor to dishes . So here is bringing Okro to life with this simple combination with uziza thus creating another Nigerian soup. I did throw in some shrimps which I had in the freezer so it brightens up the ” face ” of the soup. I also added some bits of smoked fish and stockfish  head to provide  some ” escort” for the pounded yam. *wink * wink
When buying goat meat , I go for the meat of the male goat because with experience the skin is much tender and fast to cook. I know what you are thinking  :)… How can I tell if its male or female meat in the market when the meat is all cut up?. Honestly I do not have an answer to this one , I usually trust my meat seller and it has worked thus far. I will be glad to get some tips on how to identify the sex of the goat when buying in the open market.

Nutri tip: Okro has a lot of fibre and is helpful when you experience “slow movement in the intestinal area”.

Recipe(serves6)
25 medium pieces Okro
1 cooking spoon sliced Uziza
6 medium pieces Goat meat
6 pieces fresh or dry Shrimps ( chopped)
Hand ful smoked Fish
1/2 stock fish head( optional)
1 cooking spoon Palm oil
2tbsps ground Crayfish
1 tsp dry Cameroon Pepper( fresh preferred)
2  beef seasoning cubes
60cl water
Salt to taste

Method
1, Season goat meat with beef seasoning, salt and pepper and allow to marinade for 30 minutes. Goat meat particularly the northern species do not particularly taste great, so you need to season well.( by the way this is the more common ones in the market) If you are using the southern species then you may not require as much seasoning and marinating .
2, Chop Okro into very tiny pieces and actually further beat up on a chopping board to get it finely chopped also to help increase the resilience. Keep a few and chop into large chunks to garnish the soup
3, Steam meat and add the stock fish head and smoked fish when meat is almost cooked.
4 When meat is ready add the water, ground crayfish, shrimp and boil for about 5 minutes
5, Taste for salt and seasoning and add palm oil and cook for another 5 minutes
6, Add the Okro , cook for 2 minutes, stirring to increase the resilience
7, Add the the sliced Uziza and cook for 3 minutes.Stir and taste for salt
8, Serve with pounded yam or semolina.