Entree: Chad – Central Culinary Region – Karkanji (Savory Central Chadian hibiscus and peanut braised goat stew)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 15 min

Additional 15 min

Total 2 hrs 50 min

Ingredients

- 3 lb (1.36 kg) goat shoulder or lamb shoulder, cut into 1.5–2 in (3–5 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 2 large onions, finely chopped (about 10 oz / 300 g)
- 4 garlic cloves, minced (approx. 1 oz / 30 g)
- 1 tbsp (15 g) fresh ginger, grated
- 1 cup (90 g) dried hibiscus calyces (karkadi)
- 4 cups (960 ml) boiling water for soaking hibiscus
- 1 can (14 oz / 400 g) diced tomatoes
- 3 tbsp (45 g) tomato paste
- 1/2 cup (120 g) smooth peanut butter or ground peanuts
- 2 cups (480 ml) beef or chicken stock, or water
- 1–2 tsp (5–10 g) smoked paprika or local paprika
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1–2 dried or fresh chiles (such as bird's eye), chopped, to taste
- 2 tsp (10 g) salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) lemon or lime juice
- 2 cups (140 g) chopped leafy greens such as spinach or moringa (optional)
- 2 tbsp (30 g) chopped fresh cilantro or parsley for garnish
- Cooked millet, sorghum, or rice for serving

Instructions

1. Place dried hibiscus calyces in a heatproof bowl and pour 4 cups (960 ml) boiling water over them. Cover and steep 10–15 minutes, then strain, reserving the steeped liquid and discarding any tough stems; set liquid aside.
2. Season goat pieces with 1 tsp (5 g) salt and 1/4 tsp (1.25 g) pepper. Heat vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Brown the goat in batches until well colored on all sides, transferring browned pieces to a plate.
3. Reduce heat to medium. Add chopped onions and sauté 6–8 minutes until soft and beginning to brown. Add garlic, ginger, paprika, cumin, coriander, and chiles; cook 1–2 minutes until fragrant.
4. Stir in tomato paste and diced tomatoes, cooking 2–3 minutes. Return browned goat to the pot. Pour in 2 cups (480 ml) of the reserved hibiscus liquid and 2 cups (480 ml) stock (or water) so the meat is mostly covered.
5. Bring to a simmer, cover, and braise gently for 1.5–2 hours until goat is tender, stirring occasionally and adding more liquid if needed.
6. In a bowl, whisk peanut butter with 1/2 cup (120 ml) warm braising liquid until smooth, then stir the peanut mixture into the stew. Add remaining hibiscus liquid to taste to reach a pleasant tartness—start with 1/2 cup (120 ml) and increase if desired.
7. Simmer uncovered 10–15 minutes to meld flavors and thicken slightly. Stir in lemon or lime juice, adjust salt and pepper, and fold in chopped leafy greens if using; cook 3–5 minutes until wilted.
8. Serve Karkanji hot over cooked millet, sorghum, or rice, garnished with chopped cilantro or parsley.