Goat stew served with ugali (locally known as posho) is a Kenyan delicacy and an ideal meal and perfect combination for anyone who loves posho and goat meat. In Uganda, some people also serve the stew with millet bread (kalo). I borrowed this particular idea from a friend’s blog post.
The stew is a cozy and tasty meal with tender meat that is prepared with basic kitchen ingredients like tomatoes, onions, Irish potatoes, garlic and ginger.
Ensure to cook the meat until it is ready and tender and let it rest ahead of preparations. If you wish to try0000 out the recipe, here is how to go about it.
- ½ kg of goat meat
- Cooking oil
- I ginger strip crushed or chopped
- 3 garlic cloves diced
- 2 onions diced
- Three tomatoes chopped
- 1 table spoon seasoning
- Salt to taste
- Bell pepper (red and yellow for colour)
- 3-2 Irish potatoes (chopped in bite size pieces)
- Coriander for garnishing (optional)
Chop the meat in bite size pieces and put in a saucepan. Add a little water to the meat and put on fire. Let it cook until tender and let it rest.
Set another saucepan on fire and add oil. When it is ready, put onions and fry until golden fry. This should take you about 2-3 minutes. Add the chopped ginger and garlic and cook for another 3 minutes.
Add tomatoes and cook for another 2 minutes or until they are soft before throwing in seasoning and salt.
Throw in the boiled meat and stir to ensure the ingredients are properly mixed together with the meat. Let the mixture cook for a few minutes before adding some little water. You can use the broth from the boiled meat if you had any left.
Cover the stew and let it boil for about 15 minutes or until ready.
Serve with ugali (posho) or kalo.