Delicious Masa and taushe delicacy

Enjoy this Masa and miyan taushe recipe. A perfect meal to celebrate Iftar with family and friends.

Ingredients:

Masa: cornmeal, all-purpose flour, sugar, baking powder, salt, water, milk, melted butter or vegetable oil, vanilla extract, vegetable oil for frying

Taushe: goat meat chunks, pumpkin, palm oil, roasted peanuts, tomatoes, onion, bell pepper, scotch bonnet peppers, chopped spinach, sorrel (substitute with spinach when unavailable), ground cray fish, shrimp bouillon.

Recipe Masa

• In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt.

• Gradually add water and milk to the dry ingredients, stirring until you have a smooth batter.

• Stir in the melted butter or oil and vanilla extract until well combined.

• Heat vegetable oil in a deep frying pan over medium heat.

• Once the oil is hot, spoon the batter into the oil to form small pancakes, about 3-4 inches in diameter.

• Fry the pancakes until they are golden brown on both sides, about 2-3 minutes per side.

• Remove the pancakes from the oil and drain them on paper towels to remove excess oil.

• Set aside.

Miyan taushe

• Start by slicing onions and scotch bonnet peppers, then set them aside.

• In a large stock pot over low to medium heat, cook the goat meat with the sliced onions, scotch bonnet peppers, 1 teaspoon of bouillon, and 1 teaspoon of salt for about 30 minutes or until the meat is tender.

• While the meat is cooking, blend together tomatoes, bell pepper, another onion, and two scotch bonnet peppers. Transfer the blended mixture to a pot and cook over medium heat until it reduces to a thick paste, making sure to adjust the heat to prevent burning.

• Once the meat is tender, add pumpkin chunks and 2 cups of water to the pot, ensuring the water just covers the pumpkin and meat. Adjust the seasoning of the broth and water, then cover and boil for 15 minutes or until the pumpkin is tender.

• While the pumpkin is cooking, grind peanuts into a rough paste using a blender, food processor, or mortar and pestle, and set aside.

• When the pumpkin is tender, use a spoon to mash the pumpkin chunks, then add the crushed peanuts, tomato paste, crayfish, and bouillon to the pot. Stir well, cover, and cook for an additional 5 minutes over low to medium heat.

• After 5 minutes, add palm oil, chopped spinach, and chopped sorrel to the stew. Cover and cook for another 10 minutes on low heat.

• Taste the stew for seasoning, adjusting salt if necessary. Turn off the heat and let the stew sit for 5 minutes.

• Serve the Sweet Masa warm with Miyan Taushe.