Entree: Nigeria – Kanuri Northeast – Burabisco (Traditional Kanuri spicy goat stew with millet dumplings)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 2 hrs

Additional 20 min

Total 3 hrs

Ingredients

- 2 lb (900 g) goat shoulder, cut into 1–1.5 in pieces
- 2 tsp (10 g) salt
- 1 tsp (5 g) black pepper
- 3 tbsp (45 ml) vegetable oil
- 2 large onions, thinly sliced (about 10 oz / 300 g)
- 4 cloves garlic, minced
- 2 tbsp (30 g) fresh ginger, minced
- 3 fresh Scotch bonnet or habanero peppers, seeded and finely chopped (adjust to taste)
- 2 cups (480 ml) chopped fresh tomatoes or canned crushed tomatoes
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) water or beef/goat stock
- 1/2 cup (120 g) ground roasted peanuts (peanut paste) mixed with 1/2 cup (120 ml) warm water to form a smooth paste
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) smoked paprika
- 2 cubes (approx. 10 g) bouillon or 1 tsp (5 g) bouillon powder (optional)
- 2 tbsp (30 ml) chopped fresh cilantro or parsley for garnish
- 2 cups (240 g) millet flour for dumplings
- 1/2 tsp (3 g) salt for dumplings
- 1 to 1 1/4 cups (240–300 ml) warm water for dumpling dough
- 2 cups (100 g) chopped greens (spinach or bitterleaf) optional, rinsed

Instructions

1. Season the goat pieces with 2 tsp salt and 1 tsp black pepper. Heat 3 tbsp (45 ml) vegetable oil in a large heavy pot over medium-high heat and brown the meat in batches until well-seared on all sides. Remove and set aside.
2. In the same pot reduce heat to medium, add the sliced onions and cook until soft and golden, about 8–10 minutes. Add the garlic, ginger, and chopped peppers and cook 2 more minutes until fragrant.
3. Stir in the chopped tomatoes, tomato paste, turmeric, ground coriander, and smoked paprika. Cook 3–4 minutes to concentrate flavors, then return the browned goat to the pot. Add 1 cup (240 ml) water or stock and the bouillon if using; bring to a gentle simmer.
4. Whisk the ground peanut paste into the stew until smooth. Cover, lower heat to a gentle simmer, and cook until goat is tender, about 1.5–2 hours, adding water a little at a time if the stew reduces too much.
5. While the stew simmers, make the millet dumplings: combine 2 cups (240 g) millet flour and 1/2 tsp (3 g) salt in a bowl. Gradually add 1 to 1 1/4 cups (240–300 ml) warm water, mixing to form a soft but manageable dough. Portion into walnut-sized dumplings.
6. When meat is nearly tender, drop the millet dumplings into the simmering stew, cover, and cook 15–20 minutes until the dumplings are cooked through and have absorbed some of the sauce. If using, stir in 2 cups (100 g) chopped greens in the last 5 minutes to wilt.
7. Adjust seasoning with additional salt or pepper to taste. Sprinkle chopped cilantro or parsley over the stew and serve hot, ensuring each portion has meat, sauce, and dumplings.