Entree: Republic of the Congo – Northern Culinary Region – Ntaba (Braised goat stew in a rich tomato and palm oil sauce with local aromatics)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 2.5 lb (1.1 kg) goat shoulder or leg, bone-in, cut into 2-inch pieces
- 2 tbsp (30 ml) red palm oil
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped (about 6–8 oz / 170–225 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (30 g) tomato paste
- 2 cups (480 ml) chopped fresh tomatoes or canned diced tomatoes
- 1 whole Scotch bonnet pepper, slit (or 1 tsp / 5 g red pepper flakes for less heat)
- 2 cups (480 ml) beef or chicken stock, plus more as needed
- 2 Maggi or bouillon cubes (or 2 tsp / 8 g bouillon powder)
- 2 bay leaves
- 1 tsp (5 g) ground black pepper
- 1 tsp (5 g) smoked paprika (optional)
- 1 tbsp (15 g) brown sugar or 1 tbsp (15 ml) palm sugar (optional, to balance acidity)
- Salt to taste (start with 1 tsp / 5 g)
- 2 tbsp (8 g) chopped fresh parsley or cilantro for garnish

Instructions

1. Pat the goat pieces dry and season with salt and half the black pepper. Heat vegetable oil in a large heavy pot over medium-high heat and brown the goat in batches until well seared on all sides; remove and set aside.
2. Reduce heat to medium, add red palm oil to the pot, then add the chopped onion and sauté until soft and beginning to caramelize, about 6–8 minutes. Add garlic and ginger and cook 1 minute more.
3. Stir in tomato paste and cook 2–3 minutes to deepen flavor, then add the chopped tomatoes and the slit Scotch bonnet pepper; simmer until tomatoes break down, about 5 minutes.
4. Return the browned goat to the pot, add the stock, bouillon cubes, bay leaves, smoked paprika, and brown sugar if using. Bring to a gentle boil, then reduce to a low simmer.
5. Cover and braise for 1½ to 2 hours, or until goat is fork-tender. Check occasionally and add additional stock or water if the sauce reduces too much.
6. When meat is tender, remove lid, increase heat and simmer uncovered 10–15 minutes to thicken the sauce to desired consistency. Adjust salt and pepper to taste; remove bay leaves and Scotch bonnet if you prefer milder heat.
7. Garnish with chopped parsley or cilantro and serve hot with fufu, cassava, plantain, or steamed rice.
8. Leftovers keep well refrigerated for 2–3 days and flavors deepen overnight.