Cameroonian Aleluja Stew

Ingredients

The Cameroonian adaptation of the Russian Aleluja dish incorporates local ingredients and spices to create a unique flavor profile. While the original Russian dish may use ingredients like potatoes and cabbage, the Cameroonian version replaces them with local vegetables such as okra and eggplant. Additionally, the spices used in the Cameroonian Aleluja Stew, such as paprika and cayenne pepper, add a distinct heat and depth of flavor that is characteristic of Cameroonian cuisine. We alse have the original recipe for Aleluja, so you can check it out.

• 500g (1.1 lb) goat meat, cubed 500g (1.1 lb) goat meat, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tomatoes, chopped 2 tomatoes, chopped
• 1 eggplant, diced 1 eggplant, diced
• 200g (7 oz) okra, trimmed and sliced 200g (7 oz) okra, trimmed and sliced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 1 teaspoon thyme 1 teaspoon thyme
• Salt and pepper to taste Salt and pepper to taste
• 2 cups (470ml) water or broth 2 cups (470ml) water or broth

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 40g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onions and sauté until translucent.
2. 2.
   Add the garlic and ginger to the pot and cook for another minute.
3. 3.
   Add the goat meat to the pot and brown it on all sides.
4. 4.
   Stir in the chopped tomatoes, tomato paste, paprika, cayenne pepper, thyme, salt, and pepper. Cook for 5 minutes, allowing the flavors to meld together.
5. 5.
   Add the diced eggplant, sliced okra, and water or broth to the pot. Stir well to combine.
6. 6.
   Reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the meat is tender and the flavors have developed.
7. 7.
   Adjust the seasoning if needed and serve the Cameroonian Aleluja Stew hot with steamed rice or fufu.

Treat your ingredients with care...

• Goat meat — If you prefer a milder flavor, you can marinate the goat meat in a mixture of lemon juice, garlic, and ginger for a few hours before cooking. This will help tenderize the meat and reduce any gamey taste.
• Okra — To prevent the okra from becoming slimy, make sure to trim the ends and slice it just before adding it to the stew. You can also lightly sauté the okra in a separate pan before adding it to the stew.

Tips & Tricks

• For a spicier stew, increase the amount of cayenne pepper or add a chopped chili pepper.
• If you can't find goat meat, you can substitute it with beef or chicken.
• Allow the stew to simmer on low heat for a longer time to enhance the flavors.
• Serve the stew with a side of sliced fresh vegetables, such as cucumber and tomato, to add a refreshing element to the meal.
• Leftover stew can be stored in the refrigerator for up to 3 days and tastes even better the next day as the flavors continue to develop.

Serving advice

Serve the Cameroonian Aleluja Stew hot with a generous portion of steamed rice or fufu. Garnish with fresh cilantro or parsley for added freshness and color.

Presentation advice

Present the Cameroonian Aleluja Stew in a large serving bowl, allowing the vibrant colors of the vegetables to shine through. Sprinkle some chopped fresh herbs on top for an appealing presentation.