Cabri aux Gombos et Patates Douces (Goat with Okra and Sweet Potatoes)

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Cabri aux Gombos et Patates Douces (Goat with Okra and Sweet Potatoes)

Cabri aux Gombos et Patates Douces (Goat with Okra and Sweet Potatoes) is a traditional Senegalese recipe for a classic stew of goat meat in a red palm oil base with okra and sweet potatoes flavoured with hot chillies. The full recipe is presented here and I hope you enjoy this classic Senegalese version of: Goat with Okra and Sweet Potatoes (Cabri aux Gombos et Patates Douces).

prep time

20 minutes

cook time

80 minutes

Total Time:

100 minutes

Serves:

Rating:

Tags : Chilli Recipes Vegetable Recipes Senegal Recipes

Goat with Okra and Sweet Potatoes: Senegalese recipe for a stew of goat meat in red palm oil with tomatoes and okra.

Ingredients

1kg goat meat (or use lamb or mutton), cubed
200g fresh okra
6 fresh tomatoes, cubed
4 onions, peeled and chopped
4 garlic cloves, peeled and chopped
4 bayleaves
150ml red palm oil
2 bouillon cubes
1/2 lemon
2 to 4 hot chillies (Scotch bonnets or habaneros, stems removed)
4 sweet potatoes, peeled and drizzled with lemon juice to stop them from browning

Method:

Heat the red palm oil in the base of a large pot. Add the meat and fry until coloured all over. Remove the meat with a slotted spoon and set aside. Add the onion and fry for about 5 minutes, or until lightly browned.

Now add the garlic, bayleaves and the crumbled bouillon cubes. Stir in 500ml boiling water then add the tomatoes and the fried meat. Season lightly with salt then bring to a boil. Reduce to a simmer, cover with a tight-fitting lid and cook for about 45 minutes or until the meat is tender.

Trim the stem ends of the okra and cut the pods into 5mm thick slices. Also slice the sweet potatoes 1cm thick.

Add the okra, the sweet potatoes and the whole chillies to the pot. Stir in enough water to just cover the ingredients then bring to a boil. Reduce to a simmer, cover the pot and cook for about 25 minutes, or until the sweet potatoes are tender.

Serve hot, accompanied by basmati or Thai jasmine rice. Allow your guests to pick a whole chilli and mash it into their stew if they like their food hot.