And now, it’s in my kitchen rotation for good.. Mac Superior Santoku Knife.
As the spheres absorb the flour and water they will turn into tiny couscous "beads" more or less the same size..Shake or lightly press the couscous "beads" through a tamis or sieve in order to standardize their size.
Place in a finer sieve to shake and remove excess flour.. Bring plenty of water to a boil in the bottom of a deep kettle or couscous cooker.Pile the freshly rolled couscous into a lightly oiled colander or top container.Fit top onto bottom checking for a tight seal.
Partially cover and steam 15 minutes..Dump couscous onto a tray, sprinkle with 1/2 cup cold water and rake the grains to keep them separate.
Gradually add another 1/2 cup water while raking the couscous.
When the couscous has absorbed all the water repeat the steaming for 15 minutes..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.
(Editor: Silent Clocks)