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 😊🌶🏴󠁧󠁢󠁷󠁬󠁳󠁿🍽

9 comments,0 shares,4 likes
stripeybag
6 months

Thanks @john.cheadle and @Mark Harvey 👍🏴󠁧󠁢󠁷󠁬󠁳󠁿🌶

Mark Harvey
6 months

quite a weekend @stripeybag 🌶️🏉🤯

john.cheadle
6 months

Mmmmmmmm. Goat 🐐

stripeybag
6 months

Thanks @tracyross, a great meal. 🍽👍🏴󠁧󠁢󠁷󠁬󠁳󠁿

traceyross
6 months

Great looking spread @stripeybag and a bonus you have some left for another night 👌

stripeybag
6 months

Thanks @Jo dunn, @latif and @Hari Ghotra. I did convert the cooking time and used the slow cooker 😊🍽.

Hari Ghotra
6 months

Looks superb @stripeybag - I love how you are trying all these different vegetables too!

latif
6 months

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!!!

Jo dunn
6 months

Wow looking amazing @stripeybag 😊🌶💕