Entree: Republic of the Congo – Southern Culinary Region – Ntaba (Hearty braised goat stew cooked in red palm oil with tomatoes, hot pepper, and local greens)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 30 min

Total 1 hr 45 min

Ingredients

- 2 lb (900 g) goat shoulder, cut into 1–1.5 in (2.5–3.5 cm) pieces
- 3 tbsp (45 ml) red palm oil
- 2 medium (10 oz / 280 g) yellow onions, finely chopped
- 4 cloves (12 g) garlic, minced
- 2 tsp (10 g) grated fresh ginger
- 2 tbsp (30 g) tomato paste
- 2 cups (480 g) canned crushed tomatoes or chopped fresh tomatoes
- 2 cups (480 ml) chicken or beef stock
- 1–2 (10–20 g) scotch bonnet or habanero peppers, whole or slit (adjust to heat preference)
- 4 oz (115 g) smoked fish (e.g., smoked mackerel), flaked (optional) or substitute with 6 oz (170 g) smoked salted fish
- 2 cups (150 g) cassava leaves, chopped and blanched (or 6 cups / 180 g spinach as substitute)
- 1 tbsp (15 ml) palm oil (extra, to finish) or 1 tbsp (15 ml) vegetable oil
- 1 tsp (6 g) bouillon powder or 1 beef bouillon cube, crushed
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) lime juice or 1 tbsp (15 ml) vinegar (optional, to brighten)

Instructions

1. Heat 2 tbsp (30 ml) red palm oil in a large heavy-bottomed pot over medium-high heat. Pat goat pieces dry and brown in batches, about 4–5 minutes per side, until well seared. Remove and set aside.
2. Reduce heat to medium, add remaining 1 tbsp (15 ml) palm oil and sauté onions until soft and translucent, about 6–8 minutes. Add garlic and ginger and cook 1 minute until fragrant.
3. Stir in tomato paste and cook 2 minutes to deepen color, then add crushed tomatoes and cook 3–4 minutes to combine.
4. Return browned goat to the pot. Add stock to just cover the meat, add whole or slit scotch bonnet peppers, bouillon, salt, and black pepper. Bring to a simmer, cover partially, and cook gently for 1 to 1 1/2 hours, or until goat is tender, stirring occasionally and skimming foam.
5. When meat is nearly tender, add flaked smoked fish (if using) and chopped cassava leaves or spinach. Simmer uncovered 15–20 minutes until greens are fully cooked and flavors meld. If the sauce is too thin, increase heat to reduce slightly; if too thick, add a splash of stock or water.
6. Adjust seasoning with salt, pepper, and lime juice or vinegar if using. Serve hot with fufu, pounded yam, rice, or fried plantains.