African
African - Central African and Forest Cuisine
Chadian Roasted Goat with Hot Pepper Sauce
Chef's Menu Description
Slow-roasted prime joint with a savoury herb crust, served with golden dripping roast potatoes, Yorkshire puddings, and rich pan gravy.
Ingredients
- • 800g farm chicken, beef, smoked dry fish, or whole river fish
- • 1/2 cup red palm oil or palm fruit concentrate (moambé / nyembwe)
- • 2 medium onions, finely chopped
- • 4 garlic cloves and 1 thumb ginger, grated
- • 2 scotch bonnet chillies, pierced whole
- • 2 cups rich broth or warm water
- • Pounded cassava leaves (saka saka), wild forest greens, or okra
- • 1/2 cup smooth peanut butter or ground pumpkin seeds (mbika)
- • 1 tsp sea salt and crushed seasoning cubes
Preparation Steps
1
Phase 1
Season protein with garlic, ginger, and salt; brown in hot palm oil until golden.
2
Phase 2
Add chopped onions and pounded greens or okra, sautéing until fragrant and reduced.
3
Phase 3
Stir in rich palm fruit concentrate and peanut butter or melon seeds with hot broth.
4
Phase 4
Cover and simmer gently for 40-50 minutes, stirring occasionally until greens are tender and oil separates at the top.
5
Phase 5
Serve steaming hot with kwanga cassava batons, boiled plantains, or fufu.