Savory Ram Crepe


Work resumed on Tuesday, here in Nigeria, after having Friday & Monday off for the Islamic holiday-- Eid Al-Adha or as Yoruba people call it 'ileya' which translates to 'time to go home'. Most people go to their hometown for the holiday, kind of like you would for Christmas or Thanksgiving in the States. My maternal grandmother is a Muslim, so my family and I went to my mom's hometown, Epe, for the long weekend.

Sallah meat (ram) during this holiday is a must, and as my grandma's favorite grandchild, lol, I got to take extra pieces of meat home with me. All for me. When I got to work on Tuesday, my colleagues were asking why I didn't bring any meat for them and I told them I wasn't a Muslim so no meat (which as usual, followed a conversation about why my name is Zainab and I am a Christian). Anyways, I wasn't sharing my meat with anyone, at least not this year!

I had so much meat leftover I decided to enjoy the meat a different way-- without rice. Making this recipe reminded of having Turkey left over from Thanksgiving hopping when i was in college and trying to figure out what to do with it. I decided to make something relatively easy and fast packed with flavor... enter a savory ram crepe.


My ram meat was already cooked + fried so it made this recipe so much easier. Also, I made the crepes (low carb) myself prior. It didn't take long at all!

What you'll need 

shredded ram meat*
1 carrot
1 green peppers
1 habanero /scotch bonnet/ ata rodo
1/2 an onion
1/2 cup of shredded pepper jack**
crepes
chili sauce/ buka stew***


* Goat meat would work well in this recipe.
**You don't want a cheese that's too sharp like cheddar, it'll over power the ram flavors
*** My beloved chili sauce was done, and I wanted a Yoruba taste to the crepe so i used a lightly fried spicy palm oil sauce and it was SO GOOD. SO GOOD GUYS.

s e a s o n i n g s
salt
chicken stock
thyme

What you'll do

1. If you haven't shredded your ram, do that first.
My ram was already fried and well-seasoned. If your ram is fried, cook it in chicken stock and add a bit of water in a pan to soften it without loosing the flavor. If it is not fried, add the shredded ram to a pan and stir fry till it's a little crunchy but still soft (pay close attention to it so it doesn't burn). Remove and set aside.

2. Add sliced carrots, green peppers to the leftover sock from the ram and cook for 2-3 minutes so the carrots can soften a little. Then add the sliced onions and scotch bonnet. Season with salt and thyme (or any other seasoning) to taste and sauté for 3 minutes. Remove and set aside.

3. Place a crepe on a new pan and spread the chili/buka stew on it. Follow with the meat and veggies, then top with cheese. Fold over the sides of the crepe and use a spatula to lightly press it down so the cheese can melt and the crepe can hold together.


Remove from pan and ENJOY!




What do you do with holiday meat leftovers? Let me know if you try this out! 

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