|1 lb Boneless goat meat|
|chopped finely Onion|
|1 tsp Thyme|
|1 tsp Fresh Ginger Root|
|1 tsp White Pepper|
|1 cup Water|
|1 tbsp Curry powder|
|1 cup Cooking oil|
|4 large Beefsteak Tomatoes|
|2 clove Garlic|
|2 Red Bell Peppers|
|1 tbsp Fresh Ginger Root|
|2 Chicken Maggi Cubes|
|1 Scotch bonnet pepper|
|1/2 cup Goat stock|
Eating with your hands has never tasted so delicious!
Some people will also add tripe as well to this dish. Personally my favorite way to make it is with boneless goat meat as you see here.
You will notice that I placed this recipe under the “hard” to cook category. The reason for that is because it takes some time and a few steps to make it. But once you try it, you will be able to make it much easily the next time. Besides that it truly is worth the effort and can be served the next day for leftovers. Something I will do every single time, I love it so much.
This stew is so special that it is served as the main dish during the holidays in Nigeria. Yup you heard that right, so instead of our North American Turkey they serve this.
Red Goat Stew has been a favorite recipe of mine since I was a little girl. Yup my mom cooked African food for me along with many other cultural dishes and so this is where I developed my love for spicy foods.
Now some people like this stew to be super spicy, I prefer it mild – spicy and so that is what I’m sharing with you today. The intense “Red” color that you see in this recipe is from the blended mixture.
Some people like there red stew to be somewhat running, I prefer my more thick as you can see above. I find it makes it really easy this way to pick up with the pounded yam and tastes better in my opinion.
However if you prefer it more liquidy, as some people do like to make it. Simply add 1/2 cup of extra stock to the cooking process at the end.
Typically it’s served with ? “Pounded Yam” or “Rice”. I much prefer the pounded yam however if I do not have the instant stuff on hand I will use rice. I will provide the recipe for pounded yam below. And tips on where to find it!
Pounded Yam typically is prepared with a mortar and large pot and is made from scratch, however do to advances in the food industry you can now buy it in a “powdered form” and make the same thing.
Wanting to make Pounded Yam with this? Check out my 5 minute recipe for that here: how-to-make-pounded-yam/
I love eating with my hands, if you have not tried it before your in for a tasty experience.
Notes: The type of curry powder you use here is important, you don’t want a masala type curry which is to mild. Ideally a Jamaican curry will work best here.
Inspired by: Nigerian Lazy Chef
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