Mi Cushina cu Jeffrey

For the Cabrito:

1. Season the Meat:
   Season the goat meat with salt, black pepper, paprika, garlic powder, and a touch of nutmeg.

2. Brown the Meat:
   In a large pot, heat a mix of butter and olive oil. Brown the goat meat on all sides. Remove and set aside.

3. Sauté the Aromatics:
   In the same pot, add the onions, garlic, and thyme. Cook until fragrant and soft.

4. Add Tomatoes and Spices:
   Stir in the chopped tomatoes, sugar, annatto (rucu), and return the meat to the pot. Mix well.

5. Simmer:
   Add enough water to cover the meat. Cover and simmer over low heat for about 1.5 to 2 hours, or until the meat is tender.

6. Add Potatoes:
   Add the potatoes and cook for an additional 20–25 minutes, until the potatoes are cooked through.

7. Add Bell Peppers and Parsley:
   In the last 10 minutes of cooking, stir in the red and green bell peppers and chopped parsley.

8. Serve:
   Taste and adjust seasoning if needed. Serve hot with funchi, rice, or bread.

For the Funchi:

1. Bring water to a boil with a pinch of salt.

2. Gradually whisk in the cornmeal to avoid lumps.

3. Stir continuously until thickened.

4. Add the canned corn and stir well.

5. Cook for 10–15 minutes on low heat.