ZEBRA STAMPOT

ZEBRA STAMPOT
[Or, if you don't have access to bush meats, use some other animal. Goat is good.]

Originally posted here:
http://atthebackofthehill.blogspot.com/2007/03/how-to-cook-zebra.html


Two pounds of zebra, cut into chunks.
Two onions, chopped.
Two tomatoes, peeled, seeded, and chopped.
Two green plantain, peeled and chunked.
Two sweet potatoes, chunked.
Two large regular potatoes, chunked.
Two or three chilies, minced.
One can (one and half cup) coconut milk (santen).
One or two cups browned bone stock.
Minced garlic, ginger.
Salt, pepper, plus pinches of ground clove and nutmeg.


Rub the garlic, ginger, chilies, salt, and pepper into the meat, and let it rest for one or two hours in the refrigerator.
Then brown it in a heavy casserole with a little oil. When it is well gilded, add the stock and spices, simmer for an hour.
Then add the vegetables and scant water to cover. Simmer until the vegetables are tender, then mash everything with a potato masher. If using meat on the bone from an odd cut, it would be a good idea to remove it from the bones before mashing. Mix in the coconut milk before serving.