Entree: Burkina Faso – Central Culinary Region – Dolo (Goat stew braised in traditional sorghum beer with peanut sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 50 min

Total 2 hrs 5 min

Ingredients

- 2 lb (907 g) goat shoulder or goat leg, cut into 1½-inch pieces
- 2 tbsp (30 ml) vegetable oil
- 2 medium (approx. 10 oz / 280 g) onions, chopped
- 4 cloves (approx. 12 g) garlic, minced
- 1 tbsp (6 g) fresh ginger, minced
- 2 medium (approx. 10 oz / 280 g) tomatoes, chopped
- 2 tbsp (33 g) tomato paste
- 1–2 scotch bonnet or habanero peppers, minced (adjust to heat preference)
- 2 cups (480 ml) dolo (traditional sorghum beer) or substitute mild lager
- 1½ cups (360 ml) water or stock
- 1 cup (250 g) natural peanut butter or ground peanut paste
- 1 bouillon cube (or 1 tsp / 5 g bouillon powder) chicken or beef
- 1 tsp (6 g) smoked paprika
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) salt, or to taste
- ¼ tsp (1 g) black pepper
- 2 tbsp (30 g) chopped fresh parsley or cilantro for garnish

Instructions

1. Pat the goat pieces dry and season lightly with salt and pepper.
2. Heat the vegetable oil in a heavy-bottomed pot over medium-high heat; brown the goat in batches until well caramelized, about 6–8 minutes per batch, then remove and set aside.
3. Reduce heat to medium and add the chopped onions; sauté until translucent, about 6 minutes, then add garlic and ginger and cook 1 minute until fragrant.
4. Stir in the chopped tomatoes, tomato paste, and minced scotch bonnet; cook 4–5 minutes until the tomatoes soften and the paste darkens.
5. Return the browned goat to the pot, add smoked paprika and ground coriander, then pour in the dolo and water or stock to nearly cover the meat; crumble in the bouillon cube.
6. Bring to a gentle boil, then reduce heat to low, cover, and simmer until the goat is tender, about 1½ to 2 hours (check periodically and add a splash of water if too thick).
7. In a bowl, thin the peanut butter with ½ cup (120 ml) warm cooking liquid from the pot until smooth, then stir the peanut mixture into the stew; simmer uncovered 15–20 minutes to meld flavors and thicken.
8. Taste and adjust seasoning with salt and pepper; finish with chopped parsley or cilantro and a drizzle of dolo if extra beer flavor is desired.
9. Serve hot with steamed rice, millet fufu, or plain boiled yams.