Guinean Goat and Peanut Stew
A hearty West African-style stew of goat simmered in a savory tomato base and finished with rich peanut paste until smooth and deeply flavorful. It is especially satisfying served with plain rice that soaks up the thick sauce.
Prep
25m
Cook
1h 25m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Stew
- 0.9kgGoat Shoulder (cut into chunks)
- 220gPeanut Paste
- 200gOnion (finely chopped)
- 15gGarlic (crushed)
- 70gTomato Paste
- 50mlPalm Oil
- 10gMaggi Seasoning
- 5gChili Powder
- 8gSalt
- 1.2lWater
Rice
- 450gWhite Rice (rinsed)
- 900mlWater
- 5gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the palm oil in a heavy pot over medium heat.
- 02
Add the onion and cook until soft and lightly golden.
- 03
Stir in the garlic, then cook just until fragrant.
- 04
Add the tomato paste and cook until it darkens slightly and smells sweet and toasted.
- 05
Add the goat shoulder and turn it well in the tomato base.
- 06
Pour in the water, then add the Maggi seasoning, chili powder, and salt.
- 07
Bring the stew to a boil, reduce to a gentle simmer, cover, and cook until the goat shoulder reaches at least 63°C (145°F), rests for 3 minutes, and is tender.
- 08
Loosen the peanut paste with a little hot broth from the pot until smooth, then stir it back into the stew.
- 09
Simmer uncovered until the sauce thickens and the flavors are fully blended.
- 10
Bring the water to a boil in a separate pot and add the salt.
- 11
Stir in the white rice, cover, and cook on low heat until tender.
- 12
Serve the goat peanut stew hot over the rice.
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