Entree: Democratic Republic of the Congo – Central Culinary Region – Ntaba (Slow-braised goat stew flavored with tomatoes, palm oil, and spicy peppers)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) goat meat, bone-in, cut into 1–2 inch (2–5 cm) chunks
- 2 tsp (10 g) salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) palm oil (substitute vegetable oil if unavailable)
- 1 large onion, sliced, approx. 7 oz (200 g)
- 4 cloves garlic, minced, approx. 0.7 oz (20 g)
- 1 tbsp (6 g) fresh ginger, finely grated
- 1 scotch bonnet or habanero pepper, whole or chopped for heat preference
- 2 tbsp (30 g) tomato paste
- 3 medium ripe tomatoes, chopped, approx. 14 oz (400 g)
- 2 cups (480 ml) beef or water-based stock
- 1 tsp (1 g) dried thyme
- 2 bay leaves
- 1 tbsp (15 ml) soy sauce or 1 beef bouillon cube dissolved in stock
- 1 cup (30 g) chopped spinach or cassava leaves (optional)
- 2 tbsp (30 ml) peanut butter (optional, for a slightly nutty variation)
- 2 tbsp (30 ml) vegetable oil (for finishing, optional)
- 2 cups (370 g) long-grain white rice, rinsed, for serving

Instructions

1. Season and brown the meat: rub the goat chunks with salt and pepper. Heat the palm oil in a heavy pot over medium-high heat and brown the meat in batches until well colored on all sides, about 6–8 minutes per batch; remove and set aside.
2. Build the stew and braise: in the same pot, reduce heat to medium and add the sliced onion, garlic, and grated ginger; sauté until softened, about 5–7 minutes. Stir in the tomato paste and cook 2 minutes, then add the chopped tomatoes and cook until they break down. Return the browned goat to the pot, pour in the stock, add the scotch bonnet (whole for milder heat or chopped for more), thyme, bay leaves, and soy sauce or bouillon. Bring to a simmer, cover, and braise gently for 1.5–2 hours until the meat is tender, adding water if necessary.
3. Finish and serve: if using, stir in the spinach or cassava leaves and peanut butter in the last 10 minutes of cooking and simmer until incorporated. Taste and adjust seasoning. Cook the rice according to package instructions and serve the Ntaba over rice, with fried plantains or fufu on the side.