AFRICAN GOAT STEW
Library of Congress American Memory project
Africa, West: Nigerian
This recipe is important to my family because it makes us feel closer to our culture, even though we are all American born. At our church there are a couple of Nigerians and we were invited o go to a party at their house. There we tasted this delicious stew and we automatically fell in love with it. And the family graciously gave us the recipe. My family, usually, prepares it when we all just want to sit down to something warm and nice, no special occasion really.
• 1½ lb of goat (best when market fresh)
• 2 large onions
• 2 carrots
• 1 clove of garlic
• 3 tbs of butter
• 1/2 bay leaf
• 1/8 tsp of cloves
• 1/8 of ginger
• 1 dash of cayenne
• salt and white pepper
• 1 tb freshly squeezed lemon juice (may use vinegar as substitute)
• 2 cups of beef stock
• 1 tb of peanut butter
• 2 tbs of flour
Peel and dice the onions, and slice the carrots.
Finely dice the meat and crush the grarlic.
Heat up the peanut butter to medium heat and saute the meat and vegetables for a few minutes ( till onions are translucent).
Then add tomato puree, spices, lemon juice, and the stock.
Bring to a boil, reduce heat, cover and let it simmer until meat is tender to your liking.
After that, mix peanut butter and flour and stir it into the stew.
Let the stew simmer for a few more minutes and check for seasoning.
The recipe is as it was submitted to the Library of Congress 'American Experience' project, with no amount given for the tomato puree. Looking at the remaining ingredients, the casual mention in the preparation instructions, a couple of tablespoons or so would be most likely called for. It should not be difficult to add it 'to taste'. Chef James