Siga from Guinea-Bissau

Ingredients

Goat meat (you can also use lamb and hard chicken).
Vegetables: Lady finger, onion, garlic, lemon, tomato, chillies, jacatu (optional) and pepper (red and green).
Seasoning: jumbo cube, vegeta mix, salt, black pepper and vinegar.
Type of oil: Palm oil (you can get this at a African or Asian store.
Sea food: This is completely optional, I added dry prawns, and dry steamed fish. (You can add a variety).
Keep the heat temperature at 3 for the first boil and after adding the lady fingers or okra and water maximise it to 5 or 6.

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