Trying Out A Food Blogger’s Recipe Word-For-Word

Every time I think of a dish I want to make, my mind instantly goes to Kaluhi Kitchen. If you don’t know her, aki you are missing out.

The same applied to this dish that I first made last year – of course using Kaluhi’s recipe. At the time, I didn’t have all the ingredients needed, but it turned out bomb!

This time around, I thought it would be fun to recreate the same recipe, follow her measurements and see what comes out of it.

So let’s do this.

Remember, we are doing exactly what Kaluhi instructs us to do.


Goat Biryani Recipe

You will need:

For the meat

500g of goat meat

50ml plain yogurt

½ a teaspoon of turmeric

1/2 a teaspoon of black pepper

½ a teaspoon of cardamom powder

½ a teaspoon of cinnamon

1 teaspoon of cumin

½ a teaspoon of dried thyme

½ a lemon, juiced

Raw pawpaw, grated (I bought the pieces that are usually sold for 20bob)

1 teaspoon of grated ginger

5 cloves of garlic, minced

2 tablespoons of cooked red onion (Now here, I just used one onion)

For the stew

Red onions, thinly sliced (Again, I used one other onion)

1 tomato, grated (I used two because wueh! One tomato was too small)

1 tablespoon of tomato paste

Salt to taste

What to do

You need to marinate your meat. In a container, put your goat meat, add the plain yogurt (I used two tablespoons), the 5 spices, thyme, garlic, ginger, and lemon juice, cooked onions, and raw grated pawpaw. Mix it all up and once combined, cover and allow to marinate overnight (I marinated mine for about five hours).

Once marination is done, the next step is to cook the meat. Add some onions to your sufuria and cook them until browned. Add your yogurt (I used all the yogurt that remained), tomatoes and tomato paste, and cook until thickened.

Add the marinated goat meat along with all the contents of the marinade + 1 cup of hot water to allow the meat to cook through. As she says, don’t make an ocean of soup. The fact that we haven’t pre-boiled the meat means that the meat will cook in the tomatoes and absorb all the flavors from the marinade. It actually cooks through.

Add some salt, mix it all up and cover, and allow to cook until tender and completely cooked through.

This is how it turned out.

To be honest, this was the simplest recipe to follow through. Also, the fact that the ingredients are readily available makes it the best!

Try it and let me know how it turns out.


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