Parboil the rice, wash and set aside

Wash the goat meat, put in a clean pot, season with 2 stock cubes, half a spoon of Mimosasplace garlic-ginger purée and 1 sliced onion. Set on the burner and cook till done. Add water when necessary.

Chop some atarodo peppers and onions and set aside.

When the goat meat cooks, fry and set aside.

In a clean pot, add 2 spoons of the oil used in frying the goat meat, then fry the onions with the remaining garlic-ginger purée. The whole kitchen will become very fragrant. Once the onions soften, add the chopped atarodo pepper, stir to fry then pour in a little of the goat meat stock. Add the coconut milk and half of the ground crayfish, seasoning cubes, pinch of salt, cover the pot and allow to cook.

Once it boils, pour in the parboiled rice, the remaining crayfish and taste for seasoning. Adjust as required and allow to cook on low heat.

Once cooked, sprinkle some chopped green onions, stir it into the rice and set off the heat.