100 gms dried cassava cut into triangle pieces (makopa)
2 tbsp red wine vinegar
1 tsp Zanzibar fresh ginger, finely shredded
1/2 tbsp olive oil
Boil the mung beans in lightly salted water until soft, approximately 30 minutes.
Boil the dried cassava in slightly salted water until it is soft.
Scrub the parsnips and carrots clean, trim and peel if necessary. Place them whole with cashew nuts in a greased ovenproof dish. Roast them approximately 45 minutes at 175 degrees centigrade. Season with salt and pepper.
Mix the ingredients for the vinaigrette. Turn the hot roasted vegetables, mung beans and boiled cassava into the vinaigrette.
Cut a hole in the middle of the goat meat with a long thin, sharp knife, stuff it with half riped mangoes. Sear the meat with butter and roast in the oven at 100 degrees centigrade until ready about 45 minutes. Allow the meat to cool for 15 minutes before slicing and serving. Reduce the veal stock to 400 ml. and salt and pepper to taste.
Arrange the sliced goat meat on the roasted vegetables and mung beans.
Spoon over the mango vinaigrette. Serve with good spicy pilau rice.