When it comes to food, Nigeria has a wide variety of assorted dishes to choose from, it could be some grains today, soup, stew, sauce, or some concoction, and we can not forget the meats, it’s my personal favorite.
You can eat something new every day for a whole year. Well, just kidding, but I’m sure you get the picture.
Growing up was quite the experience; we always ate and learned how to cook something new.
With that being said, we’ll be looking at one recipe out of our numerous options, and that’s the Nigerian goat stew.
What is Goat Stew?
Goat Stew is a delicious Nigerian dish made with goat meat, as well as a host of other ingredients such as pepper, veggies, and other spices.
Goat stew is one of Nigeria’s most loved cuisines. It is a popular dish, and it can be found everywhere in all parts of Nigeria all year round. The goat stew recipe is made all over the country, but for consistency in making the dish, I have put together a recipe that anyone can follow.
The great thing about this dish is that it is very cheap! You may buy your goat meat from a market and make some additions such as okra and tomatoes to spice up the taste of your goat stew. In my opinion, combining tomatoes in the stew is the key to making it taste better.
Is Goat Stew Healthy?
Goat meat is generally better than any other red meat because it contains more iron and vitamins, it is less fat-saturated, and still has the same amount of protein you’d get from lamb, pork, beef, and the like.
And we already know the numerous health benefits of vegetables in general, and the Nigerian Goat meat stew has a good number of them in the mix.
Ingredients Used in Preparation
The ingredients on this list are simple and can be easily acquired at any food market.
Goat meat has its natural flavor, and it doesn’t require too many spices to bring out its rich taste. Just some strong spices will do the trick.
Nigerian Goat Meat Stew
For Goat Meat Preparation:
- 2.2 lbs Goat Meat
- 1 count Onion
- 3 counts Chilli Peppers (Optional)
- 1 count Garlic Clove
- 3 tbsp Thyme
- 3 tbsp Curry Powder
- 2 tbsp Salt
- 3 tbsp Bouillon Powder to Taste
For Stew Preparation:
- 6 counts Tomatoes
- 2.2 lbs Meat Stock
- 2 counts Onion
- 4 counts Bell Peppers
- 1 count Garlic Clove
- 1½ cup Cooking Oil (Vegetable / Olive oil)
- 3 tbsp Thyme
- 2 tbsp Salt
Method of Preparation
To Prepare The Goat Meat:
- Wash the goat meat properly, and then cut the meat to your preferred size.
- Chop the onions into smaller pieces, and blend your bell pepper and garlic.
- Put the meat into the pot and add enough water, preferably enough to cover the goat meat.
- Add your onions, salt, and other spices (thyme, dry pepper, curry) and stir.
- Allow the meat to cook for about 30-40 minutes until it has become tender; by this time, it should have properly absorbed the spices.
- Take the meat out of the pot and put it in a sieve to let the excess stock drain. Keep this stock for the stew.
To Make The Stew:
- Blend the tomatoes, bell pepper, and onions. Add a little water.
- Pour the cooking oil into a pot and apply medium heat to the oil and add some onions. Give the onions some time to fry properly.
- Pour the tomato mix into the preheated oil and let it cook for a while to remove excess liquid and enable it to achieve a pasty consistency.
- Add your spices (curry, thyme, and pepper) to the mix and let everything simmer for about 10 minutes.
- Add the goat meat and the previously strained stock and stir together. Remember to taste for salt before adding any extra since some salt had already been added to the meat stock.
- Cover the pot and let your stew simmer for about 10 minutes.
What To Serve With Nigerian Goat Stew
Goat meat stew can be taken with a wide range of other meals. If you’re hoping to take it as a light snack, you can’t go wrong with fried yam, plantain, and potato chips.
But if you’re planning to feed all your friends and family and every other person in between, I’d suggest you go for hot white rice or pasta; both options are perfect and very yummy.
Occasionally some people even use it to spice up their soups, especially if you’re making Okro and not adding oil to it, or you can take the stew with Garri (Eba), Semovita, Pounded yam, or any other swallow of your choice.
If you made the stew in large quantities and want to preserve it, you can store it in a fridge for about five days or keep it frozen for up to 3 months. Ensure you leave it out to cool properly before refrigerating the stew.
Use plastic containers if you’re freezing the stew, and don’t cover it completely.
- Sometimes people make the mistake of cooking meat the same way they cook beef and wonder why it ends up tough and hard to chew. Goat meat requires more water to boil. Ensure that the water completely covers your meat to avoid adding extra water when it’s cooking and alter the taste and concentration of your seasoning in the meat stock.
- Add your seasoning at different intervals. Your onions, salt, and pepper should come first, and then you can add your other spices shortly after once the meat has started cooking.
- It is vital to allow your goat meat to cook properly and at moderate heat. Cooking it at a high temperature will only dry the water up fast; meanwhile, your meat is still quite hard.
- Adding enough oil when you’re making your stew helps get rid of the natural sour taste that comes with the fresh tomatoes and will also prevent your stew from burning.
- If you don’t use a blender for your tomatoes, or your blender can’t crush the tomato seeds, please take the seeds out before blending. You don’t want to see them inside your stew, trust me.