Goat Stew

Ingredients
(Serves 4 - 6)

For the Stew Base:

• 4 large plum tomatoes (or 1 can whole tomatoes, drained)

• 2 red bell peppers (tatashe), halved and seeded

• 2 scotch bonnet peppers, whole or halved

• 1 large red onion, quartered

• 3 cloves garlic (optional)

• 1–2 tbsp oil

• Salt, to taste

For the Goat Meat:

• 2 lbs goat meat, cut into pieces

• 1 large onion, chopped

• 3 cloves garlic, minced

• 1-inch piece ginger, grated

• 1 tsp thyme

• 1 tsp curry powder

• 1 seasoning cube

• Salt, to taste

• Water, enough to cover the meat

For Cooking the Stew:

• ¼ cup oil

• Additional thyme, curry powder, seasoning cubes, and salt to taste

• Reserved goat broth

Instructions

1. Boil the Goat Meat

   1. Season goat meat with onion, garlic, ginger, thyme, curry powder, seasoning cube, and salt.

   2. Add enough water to cover the meat.

   3. Cover and simmer on medium heat for 45–60 minutes, until meat is tender and the broth is rich.

   4. Reserve the broth for later use.

2. Prepare the Roasted Stew Base

   1. Preheat oven to 425°F (220°C).

   2. Arrange tomatoes, bell peppers, scotch bonnets, onion, and garlic on a baking tray.

   3. Drizzle with oil and lightly sprinkle with salt.

   4. Roast for 25–30 minutes, turning once, until vegetables are blistered, soft, and slightly charred.

   5. Let cool slightly, then blend until smooth. Add a splash of reserved goat broth if needed for easier blending.

3. Cook the Stew

   1. Heat ¼ cup oil in a pot over medium heat.

   2. Add the blended roasted pepper mixture and fry for 10–15 minutes until thickened and oil begins to float, stirring often to prevent burning.

   3. Add thyme, curry powder, seasoning cubes, and salt to taste.

   4. Stir in the boiled goat meat and some reserved broth.

   5. Simmer uncovered for 10–15 minutes, allowing flavors to meld.

4. Serve

   • Enjoy with rice, fufu, or your preferred side.