Jissuma Gounday
Ingrediants:
1/2 cup oil
1 lb (½ kilo) meat
4 cups rice
1 cup dried jisuma1 leaves ½ cup powdered
2-4 dried hot peppers2
4 wakondo pods3
2 bouillon cubes (optional, but definatly use them if you
are trying a no meat version)
salt as desired
Heat
oil in a large pot.
Add cleaned chunked meat
While this is searing, powder the jissuma. Put coarse
powder in a small bowl and add water. Skim off any bits of
stem that float. Swirl the rest of the contents to get
leaves and water well mixed and pour water and leaves into
pot. Add more water and repeat if it all pours out before
the leaves. Be careful about the last bit any sand in the
leaves will have settled in it. Don’t pour the sandy part
in the pot.
Powder hot peppers and salt add to mixture.
Lightly pound wakondo pods to break open. Remove seeds.
Powder pods and add to pot.
Let this cook until meat is tender, apx. 1 hour for though
stew meat no less than 1/2 hour so the jissuma is well
cooked. Add more water if necessary to keep meat from going
dry.
While meat is cooking clean rice. If necessary pick out any
small stones or grains that are still in their hull. If
necessary winnow. When meat is cooked add water in about a
2 to one ration of water to rice and bring to a boil.
Rinse rice pouring off dirty water.
Add clean rice to boiling water.
Add bouillon cubes and salt to taste.
Bring back to a boil and let simmer stirring occasionally
until all the water is gone.
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1 This is the wild hibiscus
plant. You can try import stores to find it or try
substituting other dried greens.
2 small ones like jalapinios ~1”
long or replace this by one med. fresh pepper.
3 I do not know what this small
hard pod comes from or any other name for it. You may have
to leave it out.