||Get all ingredients ready, cleaned and handy.
||ChoppcWash the goat meat, season with spices, garlic and ginger paste, onion and salt, and bring to boil. While cooking, add the Ponmo and dried fish(already cleaned with salt and hot water, deboned)..
||While the meat is boiling, roughly pound or blend the peppers (scotch bonnet, red bell pepper, black pepper, onion, garlic and ginger)..
||Chop the vegetable but not thinly sliced, wash and steam lightly with little salt for 2-3minutes.
||By now the meat is completely cooked, bring down and drain the stock, keep aside..
||Put clean pot on fire, add the cooking oils, when hot (not bleach), add chopped onions fry until translucent then pour in the blended peppers, allow to fry stirring occasionally to avoid burning. Add the meat/fish stock, boil and add in the meat, fish and ponmo, stir. Allow to cook for 5 minutes, at this point, add in the already deboned smoked fish and crayfish. Taste and adjust if necessary..
||Add the steamed vegetable and stir gently in order not to make the fish chunks to become mashed. Allow to simmer for 1minute and bring down. Enjoy 😋😋😋.
||Can be eaten with swallow of choice, rice, boiled yam or potatoes. I did enjoyed mine with correct eba and the leftover with boiled white rice..