Goat meat marinated in garlic, lemon, and scotch bonnet, then grilled over charcoal until charred on the outside and succulent within, a Congolese celebration essential.
Instructions
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1
Combine garlic, lemon juice, scotch bonnet, oil, salt, pepper, and grated onion in a bowl.
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2
Coat goat meat thoroughly with the marinade. Refrigerate for at least 2 hours, preferably overnight.
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3
Prepare a charcoal grill with medium-hot coals.
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4
Grill goat pieces for 15-20 minutes per side, basting with remaining marinade.
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5
The meat should be charred on the outside and cooked through but still juicy.
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6
Rest for 5 minutes before serving with chili sauce and cold drinks.
Did You Know?
In Kinshasa, ntaba grillades are the centerpiece of terrasse culture — open-air bars where friends gather on weekends to eat grilled goat and debate football.
The Story Behind Ntaba
Charcoal grilling of goat is deeply embedded in Congolese culture, tied to celebrations and communal gatherings. The terrasse culture of Kinshasa transformed this traditional technique into a vibrant social institution.
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