Entree: Democratic Republic of the Congo – National Cuisine – Ngulu Yako Tumba (Slow-cooked goat stew in palm oil and peanut sauce with leafy greens)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 15 min

Total 2 hrs 35 min

Ingredients

- 2 lb (900 g) goat shoulder, bone-in, cut into 2-inch pieces
- 1 tsp (5 ml) kosher salt, plus more to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil or neutral oil (if needed)
- 4 tbsp (60 ml) red palm oil
- 1 large (8 oz / 225 g) onion, chopped
- 4 cloves (about 12 g) garlic, minced
- 1 tbsp (15 ml) fresh ginger, grated
- 1 small scotch bonnet or serrano pepper, whole or chopped (adjust for heat)
- 2 medium (8 oz / 225 g) tomatoes, chopped, or 1 cup (240 ml) canned crushed tomatoes
- 1/2 cup (125 g) smooth peanut butter or ground peanuts
- 2 cups (480 ml) chicken or beef stock, more as needed
- 10 oz (280 g) cassava leaves or substitute with chopped collard greens or spinach if unavailable
- 4 oz (115 g) smoked fish or smoked dried fish, flaked (optional but traditional)
- 1 tbsp (15 ml) tomato paste (optional, for deeper color)
- 1 tsp (5 ml) smoked paprika (optional)
- 2 tbsp (30 ml) fresh lemon or lime juice
- Cooked white rice or fufu, for serving (approx. 4 cups / 960 ml cooked rice)

Instructions

1. Season the goat pieces with 1 tsp (5 ml) salt and 1/2 tsp (2.5 ml) pepper. Heat a large heavy pot or Dutch oven over medium-high heat and brown the goat in batches in 2 tbsp (30 ml) oil until well caramelized on all sides. Remove and set aside.
2. In the same pot reduce heat to medium, add 4 tbsp (60 ml) red palm oil. Sauté the chopped onion until soft and translucent, about 5–7 minutes. Add garlic, ginger and the whole or chopped chili and cook 1–2 minutes until fragrant.
3. Stir in the chopped tomatoes and tomato paste if using; cook until tomato breaks down, about 5 minutes. Return the browned goat pieces to the pot. Add the stock and bring to a simmer, scraping up any browned bits from the bottom.
4. Cover and simmer gently for 1.5–2 hours, or until goat is tender, adding more stock or water if the stew becomes too thick or the meat is not yet tender.
5. In a small bowl whisk the peanut butter with 1/2 cup (120 ml) warm stock or cooking liquid until smooth. Stir the peanut mixture into the pot along with smoked paprika if using and the flaked smoked fish. Continue simmering uncovered 10–15 minutes to meld flavors and thicken slightly.
6. Add the chopped cassava leaves (or greens) and simmer 8–10 minutes more until the leaves are tender and the stew is cohesive. Stir in lemon or lime juice and adjust seasoning with salt and pepper.
7. Serve hot over cooked white rice or with fufu, spooning plenty of sauce and greens over each portion.