and tools collection.
Meanwhile, grind Guinea pepper pods in a mortar and pestle; remove grains and discard any pods.Toast Guinea pepper and grains of paradise in a small skillet over medium, stirring constantly, until fragrant, about 1 minute.
With a mortar and pestle, grind Guinea pepper mixture to a coarse powder.Add 1 cup of the onion and 1 teaspoon of the fresh ginger; grind and smash into smooth juicy paste.Set spice paste aside..
Process red bell peppers, plum tomatoes, Scotch bonnet chile, 1 cup of the onions, 1 teaspoon of the fresh ginger, and remaining 1 teaspoon salt in a blender until smooth, about 45 seconds; set aside.. Heat 2 tablespoons of the peanut oil in a large, heavy-bottomed saucepan or medium Dutch oven over medium.Add goat and sear, turning occasionally, until lightly browned on all sides, about 12 minutes.
While goat cooks, stir together garlic, brown sugar, paprika, corn flour, and turmeric in a small bowl.
Add garlic mixture to goat, and stir to coat goat in garlic mixture.A lunch at the house of photographer Dewandra Djelantik featured 10 sambal made by his mother, including one with green chiles that had been braised in the drippings from chicken grilled over coconut husks.. Once upon a time, Djelantik hadn't even really liked sambal.
But after he got married, his mother-in-law kept feeding him spicy dishes, and his state of mind shifted: "I said to my wife, 'Why haven't we made any spicy food at home yet?''Because you don't like any spicy food!'"
He grew to love it so much that he helped organize a local chile festival starting in 2010, which today features 156 different sambal, some of them semi-mythical, like one from Bali's Payangan district made with grilled eel bones.I searched for it but never found it.. "That kind of sambal is not in the market," Djelantik said.