African goat stew is a popular lip-smacking delicacy in many Nigerian homes. This delicious recipe combines excellent taste and nutritious goodness in a meal that would improve whatever it is paired with!
If you love goat meat, this is one recipe you've got to try! It boasts complex flavors and goes so great with many dishes. You only have to taste it once to understand what's so special about goat stew. You won't be able to stop licking your fingers!
Jump to:
What is goat stew?
Goat stew is a tasty African dish made with tomatoes, pepper, spices and of course goat meat, which is the star of this dish. The meat gives it a unique flavor that is slightly different from other Nigerian stews.
Goat stew is a staple food in Nigeria and is just as popular as our beef or chicken stews.
What does goat taste like?
Goat meat tastes deliciously gamey. Goat meat has been compared to lamb, but it's not quite the same. Instead, it has a unique flavor that is all its own.
Goat meat is considered lean meat and is way healthier than beef, pork, or chicken. It also has zero carbs and is a fantastic source of protein.
Is goat stew healthy?
This goat stew is very healthy, gluten-free, and keto-friendly. Goat meat is one of the healthiest meats around.
Unknown to many, it has lower calories and more protein and iron than beef, pork, lamb, and chicken. This delicious, nutrition-filled meat is well-sought and for a good reason.
Goat meat is so versatile! It can be used in a stew, curry, soup, grilled, or baked in an oven. It is one of my favorite meats!
Ingredients Used
- Fresh goat meat: I use either goat shoulder or goat leg, but you can use any cut.
- Spices: Bouillon powder, black pepper, thyme, curry, cayenne pepper (optional), and salt.
- Vegetables: Tomatoes, red bell pepper, habanero pepper, onions. The original Nigerian recipe is made with scotch bonnet pepper, but habanero pepper will make a great substitute.
- Other ingredients: Beef stock and olive oil.
How To Make Goat Stew
To boil the goat meat
- Wash and cut the goat meat (if not already cut). I usually buy mine from a nearby butcher, and he chops it into the size I want.
- Put them in a pot and add just enough water to cover the meat. Add salt and black pepper.
- Bring to a boil and simmer for 40-45 minutes till the goat meat is tender. Use a fork to make sure it's soft enough for you to chew easily.
- Take the meat out of the pot and leave it in a colander to drain the excess stock. Reserve the meat water or broth for the stew.
To make the stew
- Blend the tomatoes, red bell pepper, and habanero pepper in a food processor, with just a little water.
- Chop the onions and saute in olive oil on medium heat.
- Add the pepper and tomato purée, curry, thyme, bouillon, and some cayenne pepper(if you want more heat), and let it simmer for 10 minutes.
- Add the goat meat, stock, and stir together. You can add a little more broth if needed till it has enough of a stew-like consistency.
- Taste for salt before adding any since the stock already contains some salt.
- Cover and let simmer for 10 minutes on medium-low heat.
Storing and Reheating
This delicious stew can be stored in the fridge for up to 5 days or frozen for 2-3 months. If frozen, thaw overnight in the refrigerator and reheat on the stove the next day, with just a little water.
What can I eat this recipe with?
Your whole family can enjoy this finger-licking delicacy with rice or any meal that calls for a stew. On my keto diet, I enjoy it with cauliflower rice or shirataki noodles.
Tips and variations
- Only add cayenne pepper if you want it spicier. Also, use half habanero pepper to cut down on the heat.
- Use an instant pot to cook the goat meat faster before making the stew. Goat meat can be a bit tough, so the instant pot would cook it a lot faster.
- You can slightly fry or air fry your meat for those who love fried goat meat before cooking it in the stew.
- If your blended tomato purée is too watery, pour it into an empty pot and simmer for a few minutes to eliminate the excess water.
- Shorten your cook time by boiling the goat meat in advance, either earlier in the day or the night before.
Frequently asked questions
You can get goat meat directly from a local farm or a butcher. You can also have the goat meat cut just how you want. Another option is the meat section in African, Asian, or Hispanic grocery stores.
If your goat meat is tough, chances are it was cut from a male goat as female goat meat is a bit more tender. Also, the older the goat is, the tougher the meat would be. So if you're buying goat meat from a local farm, ask for young female goat meat. It is also possible you didn't cook the meat long enough. Cook it till it's tender when you pierce it with a fork.
Due to its somewhat tough nature, goat meat should be cooked as long as it takes to get soft. This is usually 40 - 45 minutes on high to medium heat. For best results, check the softness of the goat meat by occasionally sticking it with a fork. Once it gets tender enough to eat, it's ready.
Check out these other African stews!
More delicious recipes!
Crispy Baked Chicken Drumsticks
📖 Recipe
African Goat Stew
Ingredients
For the goat meat
- 1.5 lbs goat meat
- 1 teaspoon bouillon powder
- 1 teaspoon black pepper
- ½ teaspoon salt
For the stew
- 3 plum tomatoes
- 1 red bell pepper
- 1 habanero pepper
- ½ onions
- 1 teaspoon bouillon powder
- ½ teaspoon thyme
- ½ teaspoon curry
- ½ teaspoon salt or taste
- ½ cup beef stock
- ½ teaspoon cayenne pepper optional
- ¼ cup olive oil
Instructions
To boil the goat meat
- Wash and cut the goat meat (if not already cut).
- Put them in a pot and add water, salt, and black pepper.
- Bring to a boil and simmer for 40-45 minutes till the goat meat is tender.
- Take the meat out of the pot and reserve the stock for the stew.
To make the stew
- Blend the tomatoes, bell pepper, habanero pepper with just a little water.
- Chop the onion and set aside.
- Saute onion in olive oil on medium heat.
- Add the blended tomato and pepper mixture and add the curry, thyme and bouillon.
- Add cayenne pepper if you want more heat.
- Simmer for 10 minutes on medium heat.
- Add the goat meat, stock and stir together.
- Add a little more broth if needed, till it has enough of a stew-like consistency.
- Taste for salt before adding any.
- Cover and let simmer for 10 minutes on medium-low heat.
Notes
- Only add cayenne pepper if you want it spicier. Also, use half habanero pepper to cut down on the heat.
- Use an instant pot to cook the goat meat faster before making the stew.
- You can slightly fry or air fry your meat for those who love fried goat meat before cooking it in the stew.
- If your blended tomato purée is too watery, pour it into an empty pot and simmer for a few minutes to eliminate the excess water.
- Shorten your cook time by boiling the goat meat in advance, either earlier in the day or the night before.
- For an infusion of flavor, try making this turkey stew with fire-roasted tomatoes!
Can this be made in a slow cooker? If so how would you go about it. I love your recipes BTW!
Thanks Mimi! I think it can be made in a slow cooker though I haven't tried it yet.
I made this two nights ago. It was super! I thought it would be too hot, but it was just pleasantly so. I had to cook my old goat quite a bit longer, but it turned out tender and just lovely. It was even better the second night. Thanks so much.
I'm so glad you enjoyed the goat stew, Wendy!
How much water do you use to boil the meat for the stock?
I put enough water to cover the goat meat and add a little more, if needed, after a few minutes of cooking.
your recipe sounds delicious, I like goat meat, will try it for sure, thanks for your recipes.
You're welcome, Marcy!
Can I add at vegetables to this stew? If so, which would be best suited?
I'm feeding a larger group and want it to stretch a bit further.
This stew is usually served as is without vegetables but I have a spinach stew you can try. https://lowcarbafrica.com/efo-riro-nigerian-spinach-stew/
Goin to try this tonight and make my cauliflower fufu to go with it. I do have a question. Why do almost all West African recipes call for stock cubes? There is so much sodium and preservatives, not to mention MSG, sugar, and the bad kind of palm oil
Stock cubes are a staple in most West African cooking and give our foods a traditional flavor. Some might be high in MSG but there are other versions out there that are healthy and only require a very small quantity for a whole pot of food. I hope you enjoy the goat stew recipe!
This recipe was great. I add some additional seasonings to it like ground ginger, garlic, all spice, and nutmeg…it was excellent.
I'm so glad you enjoyed it, Sarah!
I cannot believe how delicious this is! I added two small sweet potatoes for a little more body, and made the entire thing in the instantpot at 17 minutes to ensure that the meat was super tender (it was!), then added a handful of spinach at the end for a bit of green - I am going to make this again and again! Than you so much!
I'm so glad you enjoyed the stew, Rachel! I'm sure the addition of potatoes and spinach made it a really filling dinner!