

Thanks all of you regarding the sponge gourds.
This evening’s meal is a West African Peanut Curry using goat meat from James Whetlor’s Goat book. The accompaniments are sponge gourds, cauliflower rice, chipatti and a chutney made by Andrea of chow chow, scotch bonnet, carrot all sliced and white vinegar. It was all delicious with left overs for the freezer 😊🌶🏴🍽
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Thanks @john.cheadle and @Mark Harvey 👍🏴🌶
quite a weekend @stripeybag 🌶️🏉🤯
Mmmmmmmm. Goat 🐐
Thanks @tracyross, a great meal. 🍽👍🏴
Great looking spread @stripeybag and a bonus you have some left for another night 👌
Thanks @Jo dunn, @latif and @Hari Ghotra. I did convert the cooking time and used the slow cooker 😊🍽.
Looks superb @stripeybag - I love how you are trying all these different vegetables too!
Lovely meal @stripeybag and very pleased to see that you are trying vegetables like sponge gourd, practically never seen on this app, by the way a favorite in my country. And your Bhapi Doi as dessert is really an eye-catcher! Thumb up!!!
Wow looking amazing @stripeybag 😊🌶💕