Tender goat meat slow-simmered in a tomato and onion broth with aromatic spices, creating a hearty, flavorful stew that is the centerpiece of celebrations.
Instructions
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1
Wash goat meat and place in a large pot with water, salt, and bay leaves. Bring to a boil.
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2
Reduce heat and simmer for 45 minutes, skimming any foam that rises.
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3
In a separate pan, heat oil and saute onions and garlic until golden.
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4
Add chopped tomatoes and cook until they break down into a sauce, about 10 minutes.
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5
Add the tomato-onion sauce to the goat pot with scotch bonnet peppers.
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6
Continue simmering for 30-40 minutes until meat is very tender and sauce is thick. Serve with fufu or rice.
Did You Know?
In the DRC, goat meat is considered far superior to beef for celebrations, and a family's status can be measured by how many goats they prepare for a wedding.
The Story Behind Ngulu ya Mayi
Goat husbandry has been part of Congolese life for centuries. Ngulu ya mayi reflects the traditional slow-cooking methods of the interior regions, where goat is the prestige protein served at weddings, funerals, and important gatherings.
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