Goat stew with African Basil

If you were raised in Africa, you would have come across several types of protein and vegetable stews. In the region that I grew up in D.R. Congo, goat stew with African basil is one of the staple dishes for special occasions. I have so many fond memories of different stews that I got to eat at home or on vacation in my extended family.

People would eat everything from the goat, nothing was wasted: from the head to the feet  (organs included). Intestines, liver, and stomach are delicacies amongst locals. I personally enjoyed eating the liver with a light sauce and fufu. YUMMM!

I remember watching the process of the stew from when the goat was skinned to the dish on the table. It made me appreciate the food and learn the notion of no food wasted. 

The entire process takes at least 3 to 4 hours, depending on the size of the goat. I was astonished by the process.

Depending on where you live, you can get goat meat from specialty butchers, local farmers or from an international market.

What part of the goat is best for stews?

I like to use the shoulder and neck for my stews. Bones on my meat is my secret for a flavorful stew. You can also use the legs and shanks but you might have to boil them a little longer since the meat is tougher. 

How to mitigate the smell of the meat?

Let’s be real, it has a strong smell. LOL. Yes, but you can mitigate the smell easily.

-If your meat is fresh (meaning not frozen at room temperature), you can rub the meat with lemon. 

-If it is frozen, you can make the broth  with spices like celery, onions, bay leaves and most importantly GARLIC. Use 3-4 garlic cloves. 

More recipes that you might also enjoy:

Mbinzo with avocado and spinach sauce

Dried anchovies with charred peppers sauce

Savory cake with chorizo and peppers

What is African basil?

African basil or clove basil is found almost everywhere in sub saharan Africa and Asia. It has a very strong and pleasant scent that makes the food even more delicious. In Congo, we would mostly use this herb with protein stews like beef or chicken. 

Where can I find African basil?

Depending on your location, you might find fresh or frozen African basil at your local African market. One of my goals this year is to grow my own so I don’t have to drive for miles in order to get it. Luckily, I know a farmer who can get me some of those seeds.

You will most likely find them in the frozen section of your African store. Since Africa is so rich in languages, it might be under a different name; So you might have to do a little research on this. Please be patient. 🙂

But I can guarantee you that this herb DOES elevate your dish to new heights! In the meantime, you can do this recipe without the basil and get a stew just as delicious!

How to make goat stew with African basil?

1. In a bowl put warm  water with lemon juice. Wash the meat  in that water.

2. Put the meat in a medium pot with cold water with 1 onion, garlic clove, 1 tsp of salt, and celery.

Boil for 50 min. You want to make sure that your meat gets tender. Otherwise, you will get bits of meat stuck in between your teeth. (which is not pleasant at all…especially while eating in public).

3. Remove the bouillon from the meat and put the meat back on the stove with some oil. You can follow the same bouillon technique as shown in THIS recipe. Make sure to skim well to remove the fat that comes on to the surface, while keeping just enough to help you thicken the sauce. With that said, depending on the cut of meat you get you might have more or less fat on it. This can also contribute to the thickening of your sauce. Should you have more fat, then I would skim the bouillon thoroughly. If you like your fat, then leave it all!

4. Stir while browning your meat for 5-10 min.

5. Add the onions, cilantro and sauté them until they get translucid.

6. Add tomatoes, stir. Let it simmer for 5 min to allow your tomatoes to release their water. If it starts sticking at the bottom of your pan, please turn down the heat.

7. Add tomato paste and stir for 3 min.

8. Add water, scotch bonnet,  African basil, salt and stir.

9. Let the water reduce until the sauce thickens. 

10.Serve warm

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