West African Goat Meat Stew Recipe

West African Goat Meat Stew Recipe. In many West African nations, stew is a staple food that is served for special occasions like weddings, graduations, and Christmas as well as for regular meals. It goes well with many different types of carbohydrates, including as rice, yams, plantains, and beans. The stew’s basis can change based on the nation. My native Ghana uses a mixture of tomato paste and puree for the basis. In contrast, my spouse is a native of Nigeria, where the staple dish is pureed tomatoes and red bell peppers. With the inclusion of garlic, this dish combines the best elements of both varieties. While there are many different types of meat or seafood that can be used to make stew, goat is the preferred option at my family and in some West African countries for its rich and robust flavor.

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Ingredients

• 1 pound bone-in goat meat (preferably leg), cut into 1-inch cubes, rinsed and drained
• 2 medium onions, chopped (about 2 cups)
• 1 1/2 teaspoons kosher salt
• 3 plum tomatoes, chopped
• 3 cloves garlic
• 1 small red bell pepper, chopped
• 1 habanero pepper (optional)
• 5 tablespoons vegetable oil
• 2 tablespoons tomato paste
• 1 teaspoon chicken bouillon powder
• 1 teaspoon Madras curry powder
• 1 teaspoon fresh thyme leaves
• 2 bay leaves, finely torn (see Cook’s Note)
• Cooked rice and/or sweet plantains, for serving

Instructions

1. In a medium pot, combine the goat meat with 1/2 cup onions and 1 teaspoon salt. Fill the meat with water to the brim. Place a lid on it and cook on medium heat for 45 to 50 minutes, or until the food is cooked. The goat meat should be moved with a slotted spoon to a medium bowl. Keep the broth aside.
2. In the meantime, place 1 cup of the remaining onions, the tomatoes, garlic, bell pepper, and habanero, if using, in a food processor or blender. Process until smooth and set aside.
3. In a large, high-sided skillet, heat 1 tablespoon of the oil over medium-high heat. Transfer the goat meat to the skillet with the slotted spoon, and cook for about 3 minutes on each side, or until browned all over. Take out the goat meat and place it in the same bowl.
4. In the same skillet, add the remaining 4 tablespoons of oil and heat over medium heat. Stir in the remaining 1/2 cup onions and simmer for about 1 minute, stirring regularly, until softened. After adding the tomato paste, whisk the oil for about five minutes, or until the paste seems gritty. Stir in the tomato-pepper puree after adding it. Simmer for five minutes with a lid on. Stir in the bay leaves, thyme, curry powder, bouillon powder, and 1/2 teaspoon salt. Cook for 3 minutes. Stir in 2 tablespoons of the leftover broth (keep the remaining portion for another use) and the goat meat. Once a film of oil forms on the surface and the stew has thickened and turned a bright red color, cover and simmer over low heat.