Eid Mubarak!

This Sallah celebration has a lot of ram meat passed around and the ram dodo is a twist on the popular gizzard dodo dish. Here’s one way to spice up your Sallah meat:

*Recipe serves eight people.

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Ingredients

• Ram meat, washed, cleaned and cut into bite-sized cubes
• 2 red bell peppers, chopped
• 1 green pepper, chopped
• 2 onions, chopped finely
• 2 scotch bonnet peppers
• 1 habanero pepper (ata rodo) or more depending on taste
• 2 cloves of garlic, minced
• 3 large plum tomatoes
• 2 large ripe plantains
• 1/2 tsp curry powder
• 1/2 tsp dried thyme
• 1 stock cube
• Salt, to taste
• Vegetable oil, for frying

Method

1. Marinate ram meat with garlic, thyme, curry, seasoning cubes, 1 chopped onion and salt for as long as possible (30 minutes to eight hours) for more flavour.
2. Put marinated meat in a pot on medium-high heat, add a little water and cook for about 40 minutes until tender. Adjust seasoning if necessary. Set aside.
3. Dice the plantains into pieces similar to that of the meat.
4. In a frying pan over medium heat, heat some vegetable oil and fry diced plantains until golden brown. Drain and set aside.
5. Using the same oil, fry ram meat for about seven minutes until tender and brown.
6. Blend tomatoes, habanero pepper, scotch bonnet pepper and one onion.
7. Put three cooking spoons of oil into a frying pan. Fry chopped onions and garlic for 30 seconds, then add the blended pepper and tomatoes and fry until the sour taste is gone
8. Add the ram meat and fry, stirring occasionally for about 2 minutes.
9. Add the chopped bell peppers, stir and cook for 30 seconds.
10. Add the fried plantains last and stir properly to ensure the flavours “marry”. Check for seasoning and adjust if necessary
11. Serve hot alone or as a side.

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