How to make Ngwongwo

 

Friday Nite Things are for Ngwongwo!
When you work 9 to 5 and live in a busy city like Lagos, then you understand and appreciate the term: ‘Thank God  It’s Friday’ (TGIF). Managing through the week means that firstly, you wake very early Monday through Friday, then the traffic to and from work, plus the pressure of work or business and the family to manage. So when it’s Friday evening you heave a huge sigh of relief. Friday is my favourite day of the week. I can review the week, have time for the family and sleep longer hours into the Saturday morning. I also get to watch movies or read books which by the way I have bought lots of that are yet to be opened. What’s your best day of the week?

Last Friday when the harmattan cold weather was raging all that was on my mind was a bowl of Ngwongwo and a glass of drink with my feet up in front of the telly. And so it was that I made a nice pot of Ngwongwo for two which was shared with Hubby. Guess what? This simple act got me a new cookbook from Hubby *wink wink*.  So the hot soup appetite satisfied, I had to share with you guys and hope that your Friday evening will be swell just as mine was. You may wish to try other weekend treats like Asun or Gizdodo.

In my bid  to present this dish just like you have it in a typical Nigerian palm wine bar I went hunting for Palm wine and I found some around the Festac town area of Lagos. Some things I will do for you my fans. The gourds you see in the picture came from Calabar during my last visit there. I find these nature’s drinking crockery fascinating. I have heard about so many ailments that  Palm wine seems to cure, ranging from malaria, measles to many other things. Now as I have not validated any of these claims I can only say pass this one.

Ngwongwo , palm wine and Ikwokirikwo music is a perfect combo but who wants to seat at a ‘palmi ‘bar to enjoy one of Nigeria’s signature treats if you can do so in the comfort of your home . Enjoy your Ngwongwo!

Recipe for Ngwongwo 

Ingredients
2 cups Goat meat pieces
1/2 cup Goat Liver
Half cup Goat Intestines( woven)
1/2 cup Goat Shaki (Tripe)
2 unripe Plantains
1/4 cup chopped Scent leaves (Nchaun or Effirin or Ntong)
1 table spoon Crayfish (ground)
Dry Pepper to taste
Salt to taste
Beef Seasoning to taste

Method
1. Cut the goat meats into small pieces , wash and season with pepper, salt and beef seasoning and allow to marinade for  30 minutes . I prefer to use the meat from the neck of the goat for this dish. You can get the butchers in the market to do the cutting for you.
2. Cook the meat, shaki, liver and intestine until almost soft.Remove the liver after 20 minutes and set aside so it is not overcooked.
3. Peel, wash and cut the plantain into small cylindrical shape and add to the meat pot when meat is almost cooked. Add some more water to almost cover the plantain and the meat. Add the crayfish, correct the pepper level, salt and seasoning and continue cooking. Make sure you do not add too much water so the dish is not too watery. The plantain will give a bit of thickness to the dish.
4. When plantain is cooked return  liver to the pot and add the chopped scent leaves. Cook for another 5 minutes and your Ngwongwo should be ready.
5. Serve hot!