Goat Haneed by Chef Stephen Ochieng, H&S Chef Of The Month
H&S Chef Of The Month
Chef Stephen Ochieng
Nationality: Kenyan
Interview With H&S Magazine
Who Is Stephen Ochieng?
My name is Chef Stephen Ochieng, and I am a chef based in Nairobi, Kenya. From a young age, I developed a deep passion for cooking, which has since become a significant part of my life and career.
Type Of Cuisine?
Italian cuisine is one of my all-time favourites. I have always been drawn to it, especially because of my love for pasta.
What Inspired You To Become A Chef?
My inspiration to become a chef came from my mother, who was an incredible cook known for her delicious street food. I promised her that I would follow in her footsteps and carry on her culinary legacy.
What Is The Biggest Challenge You Have Faced In The Culinary Industry?
In this industry, I have faced many challenges. One that I can mention is that sometimes, when joining a new job, the menu is totally different from what you know, which means it can take you several days to master the new menu.
What’s Your Biggest Achievement In The Culinary Industry?
The most significant achievement I have accomplished is training my fellow colleagues, helping them progress from kitchen assistants to cooks. Another achievement is that I can now prepare at least five different types of cuisines perfectly.
When It comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?
For me, technique is very important, especially when it comes to using pans and knives. I have strong knife skills, and I love cooking with pans. One of my favourite techniques is flambé, which brings me great joy when I see the flames and the excitement it adds to the cooking process.
Recipe Of The Week: Goat Haneed
The Goat Haneed
Ingredients:
• 1 full goat leg (approximately 2-3 kg)
• 2 red onions, peeled and quartered
• ½ handful of cardamoms
• 1 tablespoon of salt
• ½ teaspoon of black pepper (plus extra for seasoning)
• 6–8 cups of water (adjust as needed for boiling)
Preparation: The Goat Haneed
Rinse the goat leg thoroughly under cold water to remove any impurities. Pat it dry with a clean kitchen towel, then place it in a large, deep pot & add enough water to completely submerge the meat. Add the quartered red onions, cardamoms, salt, and black pepper to the pot & bring the water to a rolling boil, then reduce the heat to medium-low and cover the pot with a lid & allow the goat leg to simmer gently for approximately 2 hours, or until the meat is tender and falling off the bone. Check periodically, skimming any impurities from the surface of the water. Once ready, carefully remove the goat leg from the pot and transfer it to a serving dish. Sprinkle some black pepper over the meat for added flavour.
Plating
Serve your Goat Haneed hot with a side of fragrant rice, such as spiced pilau or buttery basmati, and a fresh cucumber salad for a complete meal.
