PITTSBURGH (KDKA) — KDKA-TV Assignment Editor Olga George just took first place in the GoodTaste! Pittsburgh cookoff last weekend. So now, she is stopping by the Pittsburgh Today Live kitchen to show us how she whips up one of her tasty recipes!

Curried Goat & Fungi

Ingredients:
Curry Goat
2 pounds of goat
2 whole garlic cloves
1 onion
1 green pepper
2 springs of thyme
Salt
Pepper
Paprika
Parsley (dry)
Curry
Vinegar
Oil
Water

Fungi
2 cups of cornmeal
Okra (fresh or frozen AND optional)
Salt
Two sticks of butter

Directions:

Curry Goat
Wash the goat in vinegar, then rise with water. Combine all the dry seasons onto the goat. Heat up a deep pot with enough oil to cover the bottom. Place the seasoned goat into the pot, turning the goat over in the pot to ensure all the meat is nicely browned. When you no longer see any blood place the finely chopped garlic, green pepper and thyme into the pot. When you can smell the onion and garlic, it’s time to add your hot water and additional curry. Cover and let cook for at least two hours.

Fungi
If you’re cooking the fungi with okra (fresh or frozen) you need to cook this first in a boiling pot of water. When the okra has separated and you can see the seeds separate the okra with some of the water into a bowl and set aside. In the remaining hot water add four pats of butter and the dry cornmeal. Stir the cornmeal in slowly until it thickens and become smooth. If you’re using the okra you start adding the additional water and okra during the stirring and cooking process. You’ll see the cornmeal bubbling – do not be alarm, this is part of the process. When you no longer see any dry cornmeal, take a spoonful and place it into a bowl that has butter spread inside it. Roll the cooked cornmeal around the bowl into a ball.

Place the fungi and curry goat into a bowl and there you have a beautiful and hearty dish. Enjoy.