Pili-Pili Ho-Ho marinated goat ribs


Often goat is prepared with the African dish of black-eye peas that is mixed in with rice. I discovered that the black-eyed peas are very high in protein. Sukumu wiki, in Swahili means to last through a few days, a collard green that is simmered in a groundnut sauce as peanuts but I always brought my cashews instead.

I went to the local market where the goat was tied up and alive. The local staff at the compound would butcher the goat when I ran off to my room so as to not hear the bleating. Yes, I said a prayer of thanks and the entire goat meat left over went to the Ugandan local staff and their families.

In Uganda, huge chimney like brick furnaces hand built about once a month would fire bricks for their homes. The entire area nearby would bring their chickens, goats and food stuff to cook on the rich high fire- a monthly festival resulted. The process of firing the bricks took days and nights.

1 goat
Pili-Pili Ho-Ho sauce rub
1 large onion
chili peppers
hot peppers

Boil water with onion, chili peppers/hot peppers in a large pot that can hold the goat ribs. Bring to a boil and then simmer. Place the goat ribs on a hot fire or grill to sear about 4 minutes each side. The butchered goat meat cuts can go into the pot if you want. But most important for this recipe is the goat ribs!

In about an hour and half, the ribs will be done. Cool a bit and rub the Pili-Pili Ho-Ho rub. Place in oven at 375 slow cooking and basting with the Roux sauce.

A Hot sauce called Pili-Pili Ho-Ho is the marinade for the goat meat and ribs. I often brought my jalapeño and red pepper flakes since in Northern Uganda the hot peppers in the war torn areas were not available. I found in the large field of grasses wild basil which I would constantly pick and dry in my tent or room. The local Ugandans and refugees would ask why I would be picking these useless weeds. Once I washed the basil and placed them on tomato slices – their home grown tomatoes they were enlightened. One of the Ugandan caretakers of the home I was in, went and harvested the basil, packaged them in little paper wrapped sleeves and sold them to UN and NGO international staff and the restaurants!
I would substitute the juice of limes or pineapple instead of vinegar.

Ripe tomatoes cut in small pieces
salt and pepper
vegetable oil or hot oil if preferred
10 garlic cloves
5 hot peppers
3 cored green peppers
3 tablespoons cumin
fresh basil
2 onions large
juice of one pineapple
1/2 pound of cashews or groundnuts

Prepare garlic cloves- place in mortar and pestle with salt- pound until it is a paste- about a minute.
Add in pepper, pineapple juice to garlic mixture with 3 tablespoons of oil. Pound the cashews into a paste- or use a mixer to make cashew butter. The mixture is a rub for the goat ribs and for the roux mixture.
Coat the goat ribs by rubbing in the garlic mixture. The rest of the rub is set aside.

Slowly simmer the tomatoes first sauté onions, salt, pepper until translucent. Add in pineapple juice, hot peppers and stirring often. Add in the rub to mixture. The tomatoes will reduce. About hour and half if not two hours. When done cut wide portions of basil leaves and chopped garlic to tomato sauce and cover for a few minutes.
In another pot sauté the onions until translucent with salt and the rub mixture.
Add in sorghum or millet flour, about 3-4 table spoons with several spoons of oil. Add in pineapple juices and water until there is a thick sauce. Add in the tomato sauce mixture.

Prepare your black-eyed peas and rice. Take half of the Roux and place over the black-eyed peas and rice.

Serve with goat ribs.