West African goat stew

I spent six months in West Africa for my honeymoon, and many aspects of life there left a lasting impression, not least the food. The combination of Palmnut cream and okra is a typical one, and creates a rich, earthy stew that sits very comfortably in the stomach. Palmnut cream is made from the crushed fruit of an Afican oil palm, and is available in tropical/African shops and markets. If you can't find goat meat, don't worry, this is great with any meat or fish!

- vegetable oil
- 1 onion, coarsely chopped
- 1 kg (2.2 lbs) goat meat, cubed (On the bone will give the dish more flavour)
- 1 can chopped tomatoes
- 300g (11 oz) okra, coarsely chopped
- a few aubergines and/or courgettes (eggplants/zucchini), coarsely chopped
- 1 can Palmnut Cream Concentrate (known in French as Sauce Graine)
- a couple of chillies, chopped (remove seeds if you don't like chilli heat)
- 1 cup stock
- salt, pepper, ground ginger
- smoked paprika (optional)
- juice of 1 lemon

1. Heat some oil in a large pot and gently fry the onion till it softens
2. Turn up the heat and add the goat, stirring now and then till coloured all over
3. Add the tomatoes and cook till reduced somewhat
4. Add the rest of the ingredients (except the lemon juice) and stir well
5. Add water to just cover and simmer gently for 2 hours with the lid off, stirring occasionally. Add more water if it starts to stick.
6. Stir in the lemon juice after removing from the heat
7. Serve with rice or pounded yam

Folder: Recipes

Uploaded: Jul 25, 2016

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Likes: 29

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Tags: NormanDar, recipe, food, goat, stew, Africa, African, palmnut, West African food, African food

published 1 year ago