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Yétissé de Chèvre (Yétissé of Goat)
Yétissé de Chèvre (Yétissé of Goat) is a traditional Guinean recipe for a classic dish of goat meat, auberbines, carrots, cassava and okra in a spiced tomato and onion base. The full recipe is presented here and I hope you enjoy this classic Guinean version of: Yétissé of Goat (Yétissé de Chèvre).
prep time
20 minutes
cook time
90 minutes
Total Time:
110 minutes
Serves:
6
Rating: 
Tags : Spice RecipesGame RecipesVegetable RecipesGuinea Recipes
A yétissé is a classic Guinean stew that can be prepared with meat, fish or, as here, goat.
Ingredients:
1kg goat meat, cubed
1 aubergine (eggplant), washed and halved lengthways
6 tomatoes, chopped
5 onions, peeled and sliced
2 carrots, scraped
500g okra
1 piece of cassava, peeled and chopped
1 garlic clove, finely chopped
2cm length of fresh ginger, grated
1 hot chilli, very finely chopped
250ml oil
1 Maggi cube (or meat stock)
Method:
Heat the oil in a large flame-proof casserole. Add the onion rings and the aubergine halves. Fry gently until the flesh of the aubergine is tender then add the garlic, ginger and chilli.
In the meantime, add a little oil to a frying pan. Use this to brown the goat meat cubes then remove from the pan and set aside to keep warm.
Remove the aubergine from the casserole (stir in 150ml of water in its place). Allow to cool until it can be handled then scoop out and mash the flesh. Add the Maggi cube, tomatoes, aubergine pulp, cassava and whole carrots. Stir to combine and season with salt. Now stir in the goat meat, cover the pan and simmer gently for 80 minutes, or until the sauce is thick and the goat meat is very tender.
In the meantime, bring a pan of water to a boil, add the okra and boil for 5 minutes, until soft. Drain them and mash in a bowl.
Boil enough rice for your guests. When the rice is cooked mix it with the mashed okra. Arrange the rice on a large serving dish. Set the fish goat meat cubes in the centre and pour over the tomato sauce.
Serve hot.
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