Entree: Equatorial Guinea – Southern Culinary Region – Goat Stew (Hearty Equatoguinean-style braised goat stew with tomatoes, palm oil, peanuts, and starchy vegetables)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 2 hrs

Total 2 hrs 15 min

Ingredients

- 2 lb (900 g) goat meat, bone-in, cut into 1–1.5 inch pieces
- 2 tbsp (30 ml) red palm oil (or extra vegetable oil if unavailable)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tbsp (15 g) grated fresh ginger
- 2 medium tomatoes, chopped
- 2 tbsp (30 g) tomato paste
- 1–2 hot peppers (scotch bonnet or similar), seeded and chopped, optional
- 1/4 cup (60 g) ground roasted peanuts (finely ground)
- 2 cups (480 ml) beef or water-based stock
- 2 medium green plantains, peeled and cut into 1-inch chunks
- 8 oz (225 g) cassava (yuca), peeled and cut into chunks
- 1 bay leaf
- Salt and black pepper to taste
- Fresh parsley or cilantro for garnish

Instructions

1. Pat the goat pieces dry and season with salt and pepper. In a heavy-bottomed pot or Dutch oven, heat the red palm oil over medium-high heat and brown the goat in batches to develop color, about 6–8 minutes per batch. Remove and set aside.
2. Reduce heat to medium, add the chopped onion, garlic, and grated ginger; sauté until fragrant and softened, about 4–5 minutes.
3. Stir in the tomato paste and chopped tomatoes and cook until the tomatoes break down, about 6 minutes. Add the chopped hot pepper if using.
4. Return the browned goat to the pot. Add the ground peanuts, bay leaf, and stock. Bring to a gentle boil, then reduce heat to low, cover partially, and simmer until the goat is tender, about 1.5–2 hours, stirring occasionally and skimming any excess fat.
5. About 30–40 minutes before the stew is done, add the cassava chunks. Add the plantain chunks about 20–25 minutes before the end so they become tender but not disintegrated.
6. Once the goat, cassava, and plantains are tender and the sauce is thickened, taste and adjust seasoning with salt and pepper. Remove the bay leaf.
7. Serve hot, garnished with fresh parsley or cilantro. This stew pairs well with boiled yams, rice, or thick slices of cassava.