Eating with your hands has never tasted so delicious!
To be more specific I have called it “African Red Stew” which hails from Nigeria and can be made with either goat, chicken meat or dried catfish.
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 Red Stew.
I have also shared on this blog a few other African recipes. Two of them are very similar to this dish, however they are made slightly different.
Both those recipes can be found below, along with recipes to make pounded yam and fufu = cassava.
This stew can easily be made in your pressure cooker or slow cooker, so follow along. It really is not hard to make.
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.
This dish is a bit spicy but mellows out well when served alongside a bed of rice or pounded yam.
If you do not like a lot of spice, then you can always omit the minced scotch bonnet pepper if you’d like.
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.
The intense “Red” color that you see in this recipe is from a blended mixture of red peppers, onions, tomatoes and spices.
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 in less the time an effort.
Wanting to make Pounded Yam with this? Check out my 5 minute recipe for that here: how-to-make-pounded-yam/
Pounded yam is typically eating with your hands, no fork needed.
And I love doing that, 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
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!
Serve with pounded yam or rice.
These calculations are based off Nutritionix