🐐 Kale Pache 🐐
Using all parts of the animal for food is not only a sign of respect for the animal but also an example of sustainable cooking. Offal and less commonly used parts like goat heads have been an essential part of traditional cuisine in many cultures around the world for centuries. When prepared properly, goat heads become a delicious, aromatic, rich-textured, and hearty stew.
Ingredients:
▫️2 goat heads
▫️3 chopped onions
▫️6 minced garlic cloves
▫️1 liter of tomato purée
▫️2 tablespoons of tomato paste
▫️3 teaspoons of crushed cumin seeds
▫️3 teaspoons of crushed coriander seeds ▫️3 teaspoons of chili powder
▫️2 teaspoons of crushed black pepper ▫️Lemon juice
▫️Oil for frying
▫️Salt
As much as possible, we remove the hair from the heads and cut off the horns. We scorch them over hot coals until everything is fully burned off. Using a sharp knife, we carefully clean off the remaining bits, leaving clean skin, then rinse. You could also skin the heads, but you'd lose a lot of the flavor that comes from the charred skin.
Split the heads in half. Carefully remove the brains – we'll use those later to make a separate dish: a simple but very tasty spread.
Using a cleaver, chop the heads into small pieces, season with salt, and set aside.
In a pot, sauté the onions and garlic, then add the spices (reserving ⅓ for later) and tomato paste. Pour in the tomato purée and let it simmer gently over low heat.
Meanwhile, in a pan with oil, add the remaining spices and a squeeze of lemon juice, then sear the goat head pieces. Add everything into the pot. If needed, add a bit of water, and slowly stew for about 3 hours, checking occasionally to make sure there’s enough liquid. Half an hour before it's done, taste and add a little more salt if needed.
Enjoy! 😉
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Credit:
@wildchef_kitchen
📸 by:
@tomas.larionovas
Wild Chef:
@kk_bbq_uzrasai
@ziobalaimutis
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Especially big thanks for support to our friends :
@silkyeurope
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#goat #viral #viralvideos #goatbrain #wildchefkitchen
