Bushmeat Stew

Ingredients

• 1 big piece of grasscutter (greater cane rat) or any available wild game, cleaned and cut into pieces
• Lemon juice, salt and potash for cleaning
• 1 teaspoon of ground uziza seeds
• 1 teaspoon of ground ehuru
• 1 big onion, sliced
• 3 seasoning cubes (Knorr), crushed
• Salt to taste FOR THE STEW:
• 4 big ripe tomatoes, blended
• 3 Tatashe (red bell peppers), blended
• 4 Atarodo (hot chilli peppers), blended
• 3 cooking spoons of palm oil
• 2 big handfuls of ground crayfish
• 1 tablespoon of iru (locust beans) — optional
• Salt to taste

Method

1. 01

   Cleaning the Bushmeat. Bushmeat requires very thorough cleaning. Singe off any remaining fur over an open flame, then scrub thoroughly. Rub with lemon juice, potash solution and salt. Rinse very well in several changes of water. The cleaning process removes the gamey smell that untreated bushmeat carries.

2. 02

   Parboiling with Local Spices. Place the cleaned bushmeat in a pot with sliced onion, ground uziza seeds, ground ehuru, seasoning cubes and salt. Cover with water. Boil for 35 to 45 minutes until tender. The uziza and ehuru complement the gamey flavour of the wild meat beautifully. Remove and drain. Reserve stock.

3. 03

   Making the Pepper Stew. Heat palm oil in a wide pot. Add iru if using. Add blended tomatoes, Tatashe and Atarodo. Fry for 20 to 25 minutes until deeply cooked and oil floats on top.

4. 04

   Finishing. Add the bushmeat pieces to the stew. Add ground crayfish, remaining seasoning cubes and salt. Add a splash of the bushmeat stock. Cook for 10 more minutes. Taste and adjust.

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