Description
A fiery and smoky Nigerian street food featuring boiled and roasted goat meat tossed in a spicy pepper sauce.
Ingredients
Scale
- 2 lbs (900g) goat meat, bone-in, skin-on, cut into bite-sized chunks
- 1 onion, half sliced for boiling, half reserved for the sauce
- 2 bouillon cubes, crumbled
- 1 teaspoon salt
- 2 red bell peppers, 1 blended, 1 sliced for garnish
- 2–3 scotch bonnet peppers, adjust for heat
- 1 green bell pepper, sliced, for garnish
- 3 tablespoons vegetable oil
- ½ teaspoon paprika
Instructions
- Boil the goat meat in a pot with half the sliced onion, bouillon cubes, and salt, adding enough water to just cover. Cook over medium heat for 25–30 minutes until tender.
- Roast the boiled meat on a foil-lined baking tray at 425°F (220°C) for 20–25 minutes, flipping halfway until browned and slightly charred.
- Make the pepper sauce by coarsely blending 1 red bell pepper, scotch bonnets, and remaining onion. Heat oil in a pot, add the blended mixture and paprika, frying for 6–8 minutes until thickened.
- Toss the roasted goat meat in the pepper sauce while both are hot, stirring well to coat. Add sliced bell peppers and toss for 1 more minute.
Notes
For a milder version, use one scotch bonnet and increase bell peppers. Leftovers keep refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Nigerian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 80mg