Failure & Success – Goat Confit to Dambun Akuya
The idea for a goat confit came after a discussion with a friend, B. I don’t remember the exacts but I know I was at a store one Saturday evening determined to make it my weekend project.
I’d confit’ed Duck before, so I wasn’t afraid. What I forgot was how easily and salty it could get. Perhaps it was time – so long ago that I had forgotten the process. Perhaps it was over confidence – I’m a good cook, I ‘gat’ this. Perhaps I was in a hurry and so didn’t leave myself enough time to research. In the end, I made this confit.
Lesson #1: Do your homework especially if you’ve experienced it before
Lesson #2: Watch yourself when you have to make a decision in a hurry
I salted, then I poached, then slow-cooked in a cast iron pot full of oil and green chilies.
And when it was ready – meat fall off the bone tender, I tasted. And recoiled. In salt shock.
I didn’t dwell too much on it. For one, I knew I wasn’t going to throw it away. So I began to think of what else I could do to salvage things.
Lesson #3: There might not be a solution to every problem, but there are solutions to most.
Lesson #4: If you give it some time and thought, the solution will come.
The solution came in poaching…I decided that I would poach the oversalted leg in water. This came to me because we normally soak our bacon in hot water to desalt…
Lesson #5: Old ideas can be extended to create new ones.
The poaching in water basically extracted a lot of the salt – yayyyy and left me with a tender meat product.
Which I proceeded to shred and convert to Dambu Akuya – essentially shredded goat meat floss.
Spiced with a blend of chilies and yaji
And fried to finish….
It ended up super tasty, not as salty and the perfect accompaniment/ toppings to salads.
So…next time, I’ll do my homework and salt less. And if I do make a mistake, I’ll think through and not give up.
Failure can be a good avenue for learning and eventual success.
Don’t give up!