Blessbok Stew
This Blessbok stew is a super delicious dish that I made to celebrate my birthday. Venison meat is always something special and this Blessbok dish confirmed this once again.
What makes this stew so special apart from the blessbok meat and lots of tomato and garlic is the addition of some of my homegrown Carolina Reaper chili which is regarded as the hottest chili in the world. It is not only extremely hot but is as well the tastiest chilli I have ever tasted. Having said that it is very important to use only very small quantities when cooking with this chili or you could end up with a dish that is way to hot to enjoy.
Preparation time: 20 minutes
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Cooking time: at least 95 minutes
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Resting time: 0 minutes
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Total time needed: at least 1 H 55 minutes
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Grade of Difficulty: standard
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Serves 4
Ingredients
for
Blessbok Stew
- 500 gram / 17.6 oz blessbok pieces with bones cut into bite sized chunks
- 1/2 cup of vegetable oil (Use less if you prefer)
- 2 onions, finely chopped
- 4 garlic cloves finely chopped (or to taste)
- 400 gram / 14.1 oz. can good quality peeled tomatoes
- 50 gram / 1.76 oz. tomato paste
- 2 cloves
- 2 green cardamom pods
- 1 large ripe tomato, diced
- 1 tsp. granulated beef stock
- Salt and pepper to taste
- 1/4 tsp / 1.25 ml / 0.042 liquid oz. (or to taste) Crushed Carolina Reaper chilli powder. Warning: Handle the chilli with care, do not touch it with your hands.
Directions
- Add oil to a deep pot or skillet and heat it up on a hot setting
- Once the oil is hot add Blessbok pieces and fry them till they are brown on all sides, stirring them frequently
- Remove the meat with a slotted spoon and put aside for the time being
- Saute onions till they are soft and are beginning to change color and are turning brown, stirring regularly
- Add garlic and saute it for 2 minutes, stirring frequently
- Add peeled tomatoes, quartered tomato, tomato paste, salt, pepper, venison stock and crushed carolina reaper flakes, stir all ingredients well, reduce heat to low, cover with lid and gently simmer for at least 75 minutes, stirring occasionally. (The longer you simmer the meat the more tender it becomes)
- Sample the stew and if desired add salt, pepper and maybe a little more Carolina Reaper powder to serve your personal taste
- Serve Blessbok stew hot with Okra and Rice
Shoko Ghanaian Beef and Spinach Stew
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