Ingredients
- 1.5 kg goat, cut (with bone)
- 2 onions, sliced
- 3 tomatoes, crushed
- 4 garlic cloves
- 2 cm ginger
- 3 tbsp oil
- 400 ml water
- Salt, pepper, pili-pili
Method
- 01 Season the goat (salt, pepper, crushed garlic, ginger). Rest 20 minutes.
- 02 Brown the pieces in oil. Set aside.
- 03 Sweat the onions; add tomatoes 8 minutes.
- 04 Return the meat, pour in the water. Cover and simmer gently 1–1¼ hours.
- 05 Adjust seasoning. The meat should come off the bone easily.
- 06 Serve with bidia / bukari, rice or chikwangue.
In Kasai, **simmered goat** sits beside [chicken with lumba-lumba](/en/recettes/soso-lumba-lumba/). In Kinshasa the grill gesture is more often [ntaba](/en/recettes/ntaba/); Western [ntaba in sauce](/en/recettes/ntaba-sauce/) is another page. Here: patience, tomato, bidia.
In the same spirit
Other recipes close by territory or by gesture.
-
Ntaba (grilled goat)
Ntaba recipe: goat marinated with aromatics then grilled over coals—Congolese grill food from Kinshasa and Kongo-Central.
25 min + 2 h marinating prep · 50 min cook
-
Ntaba in sauce
Goat simmered slowly in a tomato and onion sauce — the stewed version of ntaba, distinct from the grilled one.
25 min prep · 1 h 45 cook
-
Bukari
Bukari recipe: hot-worked maize flour dough until smooth and dense—the central starch of Greater Katanga (Lubumbashi).
5 min prep · 20 min cook