Entree: Republic of the Congo – National Cuisine – Ngulu Yako Tumba (Hearty Congolese peanut‑based braised goat stew with leafy greens)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 2 lb (900 g) goat shoulder, cut into 1.5-inch pieces
- 3 tbsp (45 ml) palm oil or vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, crushed
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (30 ml) tomato paste
- 2 large tomatoes, chopped
- 3 tbsp (45 g) natural peanut butter or 3/4 cup (90 g) finely ground roasted peanuts
- 2 cups (475 ml) chicken or beef stock
- 2 cups (200 g) cassava leaves or fresh spinach, chopped
- 1 scotch bonnet or habanero pepper, left whole for mild heat or chopped for more heat
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) lime or lemon juice
- 2 tbsp (30 ml) chopped fresh parsley or cilantro (optional)

Instructions

1. Season the goat pieces with 1 tsp salt and 1/2 tsp pepper. Heat the palm oil in a large heavy pot over medium-high heat and brown the goat in batches until well caramelized; remove and set aside.
2. Reduce heat to medium, add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic and ginger and cook 1 minute until fragrant.
3. Stir in the tomato paste and chopped tomatoes and cook 3–4 minutes until the tomatoes begin to break down. Add the peanut butter or ground peanuts and stir to combine.
4. Return the browned goat to the pot, add the stock and the whole scotch bonnet (or chopped pepper), bring to a simmer, then reduce heat to low. Cover and braise gently for 1 to 1½ hours, or until the goat is tender.
5. Once the meat is tender, stir in the chopped cassava leaves or spinach and simmer, uncovered, for 10–15 minutes until the greens are wilted and the sauce has thickened. Adjust seasoning with salt and pepper.
6. Finish with lime or lemon juice and chopped parsley or cilantro if using. Serve hot with fufu, steamed rice, or boiled plantains.