| Prep: 30 mins | Cook: 45 mins – 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 420 | 20g | 6g | 23g |
| sugars | fibre | protein | salt |
| 3g | 5g | 25g | 0.7g |
Why I Love Nigerian Goat Meat Soup with Yam Porridge
One of my absolute favorites, Goat Meat Soup with Yam Porridge, is an outstanding gem from the vibrant cuisine of Nigeria. A hearty and flavorful meal, there’s little that can rival the comfort it offers in every bite. Inspired by my love for nourishing meals with bold flavors, this recipe’s fusion of robust ingredients and traditional techniques truly sets it apart. Enjoying a warm bowl of this soup and porridge pairing, one can’t help but appreciate the special touch Nigerian cuisine lends to our shared culinary table.
Rooted in Heritage, Ripe with Flavor
This recipe is a delightful burst of all things aromatic – the searing scent of onions and garlic, the warming whiff of ginger, and the gentle rustle of spinach leaves. Enhanced by the distinct piquancy of Scotch Bonnet peppers, each spoonful brings a unique symphony of flavors. This delicious dish is somewhat reminiscent of the rich stews I often bake, though with a soupier base and the comforting chunkiness of yam.
Largely influenced by the cooking styles and flavor palette of chef Chef Fregz – an internationally acclaimed Nigerian Chef – this recipe is much more than a marriage of aromatics; it’s the celebration of an age-old cultural heritage that you can taste.
The Wonderful World of West African Gastronomy
Paired excellently with a side of rustic flatbread or even as a standalone dish, Goat Meat Soup with Yam Porridge is the perfect gateway to deeper exploration of African cuisine. Its ingredients, while bold and varied, are straightforward and accessible, taking you on a global gastronomic adventure from the comfort of your kitchen.
So, if you share a penchant for hearty, full-bodied meals that tell a story beyond the plate, our Goat Meat Soup with Yam Porridge is sure to be a favorite. Appealing to both culinary explorers and those favored with a comfort-food disposition, it’s a signature dish that captures both health-conscious elements and the essence of warm familiarity.
Allow your tastebuds to take a flavorful sojourn to the uniquely delicious Nigerian culinary landscapes. And remember, the secret lies in turning simple ingredients into a canvas of flavors and smells, partnered with a generous sway of culinary cheer!
What You’ll Need
- 2 lbs of Goat Meat, cut into chunks
- 2 cups of Yam, peeled and cubed
- 1 large Onion, chopped
- 4 cloves Garlic, minced
- 1 tablespoon of Ginger, grated
- 2 Scotch Bonnet Peppers, deseeded and chopped
- 1 cup of Palm Oil
- 1 tablespoon of Crayfish Powder
- 1 teaspoon of Thyme
- 1 teaspoon of Curry Powder
- 3 cups of Vegetable Stock
- 2 cups of Spinach, chopped
- 1 cup of sliced Okra
- Salt to taste
- 1 bunch of Fresh Basil, chopped
- 2 Maggi Cubes (Optional)
Method
Step One
Prepare all your ingredients. Cut the goat meat into chunks. Peel and cut your yam into cubes. Chop your large onion. Mince your garlic cloves. Grate your ginger. Deseed and chop your scotch bonnet peppers.
Step Two
Heat palm oil in a large pot over medium heat. Add the chopped onion, minced garlic, grated ginger, and chopped Scotch Bonnet peppers. Sauté these ingredients until the onions become translucent.
Step Three
Add the goat meat chunks to the pot. Season with salt, thyme, and curry powder. Brown the meat on all sides, allowing it to soak up all the flavors.
Step Four
When the goat meat is browned, add in the crayfish powder and stir. Then pour in the vegetable stock. Lower the heat, cover the pot and let it simmer for about 45 to 60 minutes, or until the goat meat becomes tender.
Step Five
In a separate pot, add the cubed yams and enough water to cover them. Boil the yams until they’re tender, for about 15-20 minutes.
Step Six
After the yams have boiled, drain the water and mash them into a porridge consistency using a potato masher. Set this aside.
Step Seven
Once the goat meat is tender, add the mashed yam porridge into the pot. Stir it thoroughly, making sure that it combines well with the soup.
Step Eight
Add the chopped spinach and sliced okra to the pot. Stir, then allow it to cook for another 10 to 15 minutes until the okra is tender.
Step Nine
Taste the soup and adjust the seasoning if needed. You can add in the Maggi cubes at this point if you’re using them. Simply crush them and stir them into the soup until dissolved.
Step Ten
To finish off, sprinkle the fresh, chopped basil over the soup. Stir once more and serve your delicious Goat Meat Soup with Yam Porridge hot.
