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.
Ingredients
1.5kg goat meat on the bone
6 cloves garlic, minced
Juice of 3 lemons
2 scotch bonnet peppers, minced
2 tbsp vegetable oil
1 tsp salt
1 tsp black pepper
1 large onion, grated
Instructions
1Combine garlic, lemon juice, scotch bonnet, oil, salt, pepper, and grated onion in a bowl.
2Coat goat meat thoroughly with the marinade. Refrigerate for at least 2 hours, preferably overnight.
3Prepare a charcoal grill with medium-hot coals.
4Grill goat pieces for 15-20 minutes per side, basting with remaining marinade.
5The meat should be charred on the outside and cooked through but still juicy.
6Rest 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.