Description:
This recipe blends the rich, slow-cooked flavors of Piemonte with the vibrant, earthy taste of Kenyan cuisine. Tender braised goat meat, inspired by the Piemontese tradition of stufato, is served over creamy polenta and accompanied by a side of sukuma wiki, a Kenyan staple made from collard greens. The dish is infused with warm spices and fresh herbs, creating a unique harmony of flavors.
Ingredients:
For the Braised Goat:
- 1 kg goat meat, cut into chunks
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 2 cups red wine (preferably Barolo)
- 1 cup beef or goat stock
- 2 tbsp tomato paste
- 1 sprig rosemary
- 2 bay leaves
- Salt and pepper to taste
For the Polenta:
- 250 g polenta (coarse cornmeal)
- 1 liter water or milk
- 50 g butter
- 50 g grated Parmesan cheese
- Salt to taste
For the Sukuma Wiki:
- 500 g collard greens or kale, chopped
- 2 tbsp sunflower oil
- 1 tomato, diced
- 1 onion, sliced
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- Salt and pepper to taste
- Juice of 1 lime
Instructions:
- Prepare the Braised Goat:
- Heat olive oil in a large pot over medium-high heat. Brown the goat meat on all sides, then remove and set aside.
- In the same pot, sauté the onion, garlic, carrot, and celery until softened.
- Stir in the tomato paste and cook for 2 minutes. Return the goat meat to the pot and pour in the wine. Let it simmer for 5 minutes to reduce.
- Add the stock, rosemary, and bay leaves. Cover and simmer on low heat for 2-3 hours, or until the meat is tender. Season with salt and pepper.
- Cook the Polenta:
- Bring water or milk to a boil. Gradually whisk in the polenta. Reduce heat and cook, stirring frequently, until thickened (about 30-40 minutes).
- Stir in butter and Parmesan cheese. Adjust salt to taste.
- Prepare the Sukuma Wiki:
- Heat sunflower oil in a pan. Add cumin seeds and let them sizzle for a few seconds.
- Add the onion and cook until golden. Stir in the turmeric, followed by the tomato, and cook until softened.
- Add the collard greens and cook until wilted but still vibrant green. Season with salt, pepper, and lime juice.
- Assemble the Dish:
- Serve a generous scoop of polenta on a plate. Top with braised goat and its sauce.
- Add a side of sukuma wiki for a vibrant and flavorful finish.
Enjoy this harmonious fusion of Piemontese and Kenyan culinary traditions!
