Ngulu ya Mayi — Print Recipe — The Culinary Codex

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.

Ingredients

1kg goat meat, cut into pieces
3 large tomatoes, chopped
2 large onions, chopped
4 cloves garlic, minced
2 tbsp vegetable oil
2 scotch bonnet peppers
2 bay leaves
1 tsp salt
1/2 tsp black pepper
4 cups water

Instructions

1 Wash goat meat and place in a large pot with water, salt, and bay leaves. Bring to a boil.
2 Reduce heat and simmer for 45 minutes, skimming any foam that rises.
3 In a separate pan, heat oil and saute onions and garlic until golden.
4 Add chopped tomatoes and cook until they break down into a sauce, about 10 minutes.
5 Add the tomato-onion sauce to the goat pot with scotch bonnet peppers.
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.