Goat meat is one of the preferred type of protein in the West African region and often cooked by stewing. For this recipe, we are using the term "West African Stew" to broadly refer to the Red Tomato Stew common across the West African region. It is known by different names among different tribes and ethnicities across region. However in english culinary terms, it will be referred to as a Red Tomato Stew.
The concept of this Red West African Stew is to simmer down a blend of tomatoes, onions, spices, herbs and other vegetables in oil, till it reduces, becomes thick and the oil settles at top. The way it is cooked across the region varies. For instance, in Ghana, fresh tomatoes and tomato paste/purée is used for that rich red color while in Nigeria, fresh tomatoes, Romano chiles and red bell peppers give the rich red color.
For this goat meat stew, we seared the goat in a cast onion pan, pressure cooked the meat and the vegetables needed for the stew, to save some time in the cooking process.
The result? A rich, savory and spicy red tomato sauce with fall-off-the-bone pieces of lean goat meat, ready to be sloped off with your choice of rice, spaghetti or flatbread. Cheers as you Discover FlavorFULL Goodness.
- Goat Meat (Cubes
- 4 Vine Tomatoes (Chopped)
- 3 Tbsp Tomato Paste
- 2 Cups Stock
- 2 Small Onions (Chopped)
- Olive Oil
- 1 - 2 Tbsp POKS Red Chili West African Seasoning
- Salt (To Taste)
- Generously season the goat meat cuts with POKS Red Chili Seasoning.
- Add the seared meat into a pressure cooker with stock, and cook for 30 minutes.
- Remove the goat meat from the pressure cooker after 30 minutes, and add in the chopped tomatoes, chopped onion, tomato paste and some more POKS Red Chili West African Seasoning.
- Cook on high pressure for 15 minutes, and blend the cooked veggies with an immersion blender into a puree.
- Transfer the puree to a pot, along with the goat meat, and 2 Tbsp of oil.
- Simmer on low to medium heat, until the sauce is reduced to your desired consistency and serve.