Do-it-yourself goat butcher

I have to admit I am not a great fan of the little bit of African cooking I have been privileged to taste. But then not that many of the Africans I know are that keen on the way Europeans cook their food. The BBC have an interesting story about one goat that escaped the pot in Dungannon, and one that didn’t.

  • Rory

    I have had goat curry on a number of occasions, once a truly terrible concoction in a West Indian cafe/ganga shop in Bristol during the riot season and an even worse one at the wedding celebrations of an African colleague at an embassy in London. But I have had some really excellent home cooked goat curries at parties in Tottenham and have grown fond of a good one.

    I suspect that Cllr Vincent Currie will henceforth be saddled with the nickname “Goat” Currie. Do him no harm. The SDLP could always do with a dash of spice.

  • crataegus

    Interesting how far we ourselves distance ourselves from the production of our food. The slaughter end is well distant. Wonder how much meat we would eat if we had to kill it ourselves?

    Nut cutlet tonight I think.

  • Slartibuckfast

    The savages ways must not be allowed to spread throughout our fair land. Seems they’re already rubbing off on the poor African immigrants to that awful goat bothering county of hoofed, hoggish, spud-sniffing abominations with tongue of bog and inhuman eye.

  • missfitz

    I note that the story says the PSNI are calling this a Health and Safety issue.

    One presumes that they are referring to their statuory duty to goats under the said legislation?

  • Try this African dish: groundnut stew,made with peanuts, chicken, okra and yams, its a mouth watering delight.

  • joeCanuck

    Spirit-level

    No teasing.
    Full recipe please.

  • SlugFest

    i can only assume, based on the bbc’s photo, that the 2nd goat was saved and taken directly to Harrod’s to shop?

  • joeCanuck

    I worked with a guy from Bangladesh a few years ago and he had some wonderful yarns.
    He had worked for a while in Lebanon and he told me that one day he went to a restaurant for lunch.
    The soup was listed as chicken/camel soup. He asked the waiter about it and the waiter said it was 50% chicken and 50% camel. So he decided to try it. The meat in the soup, he said, was the toughest he had even eaten and there didn’t seem to be much chicken. So, he challenged the waiter – “I thought you said it was 50% chicken and 50% camel?”. Yes, replied the waiter, “One chicken, one camel”.

  • Curious

    With cultural diversity – should this even have been newsworthy? Can a person not express their culture in the privacy of their own home? My Dad butchered a pig in our garden about 30 yrs ago. It was bled and chopped up in the bath. Hell of a job getting it up there. We feasted on hairy bacon for weeks.

  • Kevin

    “many of the Africans I know are that keen on the way Europeans cook”

    Why don’t they **** off back to Africa then?

  • Moochin photoman

    I had a spatch cooked goat near Dundrum a few years back…it was tough as old boots. Cooked over an open fire probablty wasnt the way to cook it…stewing it and then disguising the taste is the way forward on that particular culinary delight for sure.
    As for the depatch of the goat the less said the better.