Goat and cassava leaf soup

Directions

1. Place the goat meat and onions in a lidded casserole pot along with the Maggi cubes, salt and black pepper. Heat, stirring constantly.

2. Meanwhile mix half the scotch bonnet chillies with the dried chillies and pound to a paste.

3. Add the remaining chillies, whole, to the goat meat mixture.

4. When the meat is almost done add 2l water to the pot. Bring to a boil and add 4 tbsp of the chilli paste.

5. Return to a rapid boil and reduce the volume by about 1/4 before adding the cassava leaves.

6. At this point add 1 tbsp of the chilli paste and all the flaked fish. Return to the boil and cook for 20 minutes.

7. Now add the red palm oil and stir into the other ingredients to mix thoroughly.

8. Add the remaining chilli paste and cook for a further 5 minutes. Serve, hot, on a bed of rice.

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