Djiboutian Goat and Tomato Soup

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A traditional hearty goat soup from Djibouti, slow-simmered with tomatoes, potatoes, carrots, and warm spices like cumin and cardamom. The bone-in goat creates a rich, savory broth that anchors this beloved everyday dish, typically served with rice or flatbread.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 15 gFat
• 5 gSaturated Fat
• 26 gCarbs
• 4 gFiber
• 7 gSugar
• 32 gProtein
• 680 mgSodium
• 920 mgPotassium
• 85 mgCalcium
• 4.2 mgIron
• 32 mgVitamin C
• 540 mcgVitamin A

Ingredients

For the goat broth

• 2 lbs bone-in goat meat (shoulder or shank), cut into 2-inch pieces
• 8 cups cold water
• 1 large yellow onion, quartered
• 4 cloves garlic, smashed
• 1 inch fresh ginger, sliced
• 2 green cardamom pods
• 1 tsp whole black peppercorns
• 1 tbsp kosher salt

For the spiced tomato base

• 2 tbsp vegetable oil
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tbsp tomato paste
• 4 ripe tomatoes, finely chopped (or 1 14-oz can crushed tomatoes)
• 1 1/2 tsp ground cumin
• 1 tsp ground coriander

For the vegetables and finishing

• 2 medium Yukon gold potatoes, peeled and cubed
• 2 carrots, peeled and sliced into rounds
• 1 green bell pepper, chopped
• 1 cup fresh okra, trimmed (optional)
• 1/2 cup chopped fresh cilantro, divided
• 1 lemon, cut into wedges, for serving
• Salt and freshly ground black pepper, to taste

Directions

1. Make the broth: combine the goat meat, water, quartered onion, smashed garlic, sliced ginger, cardamom pods, peppercorns, and salt in a large heavy pot. Bring to a boil over high heat, then reduce to a gentle simmer and skim off any foam that rises. Simmer uncovered for 70-80 minutes until the meat is fork-tender and the broth has reduced slightly.
2. Strain the broth into a clean pot, reserving the goat meat. Pick the meat from the bones in bite-sized chunks and set aside; discard the bones, aromatics, and peppercorns. You should have about 6 cups of rich broth.
3. Build the base: heat the oil in a large pot over medium heat. Add the chopped onion and cook 6-8 minutes until deeply golden. Stir in the minced garlic and grated ginger and cook 1 minute until fragrant.
4. Add the tomato paste, chopped tomatoes, cumin, coriander, and a pinch of black pepper. Cook 8-10 minutes, stirring often, until the tomatoes break down into a thick sauce and the oil begins to pool at the edges.
5. Pour the strained goat broth into the pot, scraping the bottom to release any browned bits. Bring to a simmer, then add the potatoes, carrots, and bell pepper. Cook uncovered for 20-25 minutes until the vegetables are fork-tender.
6. Return the reserved goat meat to the pot and add the okra if using. Simmer 6-8 minutes more until the okra is tender and the meat is heated through. Taste and adjust salt.
7. Stir in half the cilantro just before serving. Ladle into warm bowls, garnish with the remaining cilantro, and serve with lemon wedges for squeezing over the top.
8. Serve hot with steamed basmati rice or warm flatbread to soak up the flavorful broth.

Cook’s Notes

• Choose bone-in goat shoulder or shank for the richest, most gelatinous broth; the marrow and connective tissue add depth you cannot get from boneless cuts.
• Skim the broth carefully during the first 10 minutes of simmering to keep it clear and clean-tasting; a cloudy broth will dull the final soup.
• For a thicker, stew-like consistency, mash a few of the cooked potato cubes against the side of the pot before adding the goat meat back in.
• The soup tastes even better the next day once the spices have fully melded, so consider making it a day ahead and reheating gently.
• Add a pinch of saffron threads or a dried red chile to the broth for a more aromatic or spicier version, depending on your preference.

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