Liberian Goat Stew

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Rich and hearty, this Liberian goat stew slow-simmers bone-in goat meat with cassava, okra, smoked fish, and scotch bonnet peppers in a deep red palm oil broth. It is a deeply spiced, savory classic served across Liberia with steamed rice, cassava fufu, or boiled plantains. The long, gentle simmer coaxes the goat fork-tender and lets every layer of flavor melt together.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 32 gFat
• 10 gSaturated Fat
• 28 gCarbs
• 4 gFiber
• 6 gSugar
• 40 gProtein
• 720 mgSodium
• 950 mgPotassium
• 95 mgCalcium
• 5 mgIron
• 45 mgVitamin C
• 150 mcgVitamin A

Ingredients

For the goat and marinade

• 2 lbs bone-in goat meat, trimmed and cut into 2-inch chunks
• 1 large onion, roughly chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 scotch bonnet peppers, seeded and finely chopped
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 tablespoon bouillon powder

For the stew

• 3 tablespoons palm oil, divided
• 1 large onion, sliced
• 4 ripe tomatoes, chopped (or 1 x 14 oz can crushed tomatoes)
• 2 tablespoons tomato paste
• 1 lb cassava (yuca), peeled and cut into 1-inch chunks
• 8 fresh okra pods, trimmed and halved
• 6 oz smoked fish (mackerel or herring), flaked
• 3 cups beef or chicken broth

Directions

1. Combine the goat meat with the chopped onion, garlic, ginger, scotch bonnet, thyme, bay leaves, bouillon, 1 teaspoon salt, and 1/2 teaspoon black pepper in a large bowl; toss well, cover, and marinate 30 minutes at room temperature (or refrigerate overnight for deeper flavor).
2. Heat 2 tablespoons of the palm oil in a large Dutch oven over medium-high heat; add the marinated goat in batches and sear on all sides until deep brown, about 8 minutes total, transferring pieces back to the bowl as they brown.
3. Add the sliced onion to the drippings in the pot and cook until softened and lightly caramelized, about 4 minutes, scraping up the browned bits.
4. Stir in the chopped tomatoes and tomato paste and cook, stirring frequently, until the tomatoes break down into a thick, jammy base, about 6 minutes.
5. Return the goat and any collected juices to the pot, add the cassava and broth, and bring to a boil; reduce heat to low, cover, and simmer gently for 60 minutes, or until the goat is fork-tender.
6. Stir in the okra and smoked fish, partially cover, and simmer 15 to 20 minutes more until the okra is tender and the broth has thickened slightly.
7. Skim off excess oil if desired, taste and adjust salt, pepper, and heat; finish by stirring in the remaining 1 tablespoon of palm oil for a glossy, rich finish, garnish with chopped parsley, and serve hot with steamed white rice or boiled plantains.

Cook’s Notes

• Marinate the goat overnight in the refrigerator for the most authentic, deeply seasoned flavor.
• Brown the meat thoroughly — those caramelized bits form the rich flavor base of the entire stew.
• Bone-in goat shoulder yields the most flavorful broth; lamb shoulder can be substituted if goat is hard to source.
• Smoked fish is traditional and adds umami depth; smoked turkey wings work well for a non-fish alternative.
• For an even thicker stew, mash a few pieces of cooked cassava against the side of the pot before serving.

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