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Beninese Goat Stew

Beninese Goat Stew is a traditional Beninese recipe for a classic curried stew of goat meat with onions and sweet potatoes in a coconut milk sauce thickened with peanut butter and okra and flavoured with chillies. The full recipe is presented here and I hope you enjoy this classic Beninese version of: Beninese Goat Stew.

prep time

15 minutes

cook time

120 minutes

Total Time:

135 minutes

Serves:

4–6

Rating: 4.5 star rating

Tags : CurryChilli RecipesVegetable RecipesBenin Recipes



Ingredients:

1kg goat meat (any stewing cut), cubed
300g chopped onions
3 tbsp West African Curry Powder
2 tsp salt
ground cayenne pepper, to taste
360ml coconut milk
8–10 deep-fried sweet potato chunks
4 tbsp margarine or butter
1 tbsp flour
60ml smooth, unsweetened, peanut butter
5 garlic cloves, minced or pounded to a paste
3 whole hot red chillies
250ml water
several whole okra, with tops removed

Method:

Add the margarine (or butter) to a pan, heat and use this to brown the goat meat. Remove the goat meat pieces and reserve then use the remaining oil in the pan to fry the onions and garlic until they are golden brown. At this point add the flour, curry powder, salt, cayenne pepper and the peanut butter. Heat for a minute then slowly add the coconut milk (so it does not split) and then add the water. Continue cooking (stirring all the while) until the sauce thickens. Then add the meat and chillies and simmer, covered, until the goat meat is tender (this can take up to 2 hours, depending on the cut of meat).

About 20 minutes before the dish is ready add the okra and fried sweet potatoes. Serve immediately on a bed of rice.