Pan-fried goat meat Ghana/Nigeria style

Ingredients

• 500 g Boneless goat meat (cut into bite-sized pieces)
• 1 Medium onion (peeled and coarsely chopped)
• 4 Garlic cloves (peeled)
• 2 cm Fresh ginger (peeled and chopped)
• 1 African chili (e.g., Scotch bonnet) (seeded if you prefer less heat)
• 1 c. à soupe Chili powder (Kia soul de piment)
• 2 c. à soupe Beef bouillon paste (beef cubes) (crushed)
• 2 c. à soupe Water (to aid blending)
• 2 c. à soupe Vegetable oil (for frying)
• 5-6 Black peppercorns (whole)
• 2-3 c. à soupe Soy sauce (low-sodium preferably)
• ¼ onion Onion rings (for garnish) (raw)

Instructions

1. Prepare the spice paste

   Place the onion, garlic, ginger and African chili in the blender with 2 tbsp water. Blend until a smooth paste forms.

   Time: PT5M

2. Clean and cut the meat

   Rinse the goat meat under cold water, pat dry, then cut into bite-sized pieces.

   Time: PT5M

3. Marinate and pre-cook the meat

   In a bowl, combine the meat with the spice paste, chili powder and bouillon paste. Cover and let cook over medium heat for 10 minutes.

   Time: PT10M

   Temperature: medium

4. Gentle cooking until tender

   Reduce heat to low and continue cooking for 12 minutes, stirring occasionally, until the meat is tender.

   Time: PT12M

   Temperature: low

5. Drain the meat

   Remove the meat from the liquid, place on a plate and set aside.

   Time: PT2M

6. Heat the oil

   Heat 2 tbsp oil in the pan over medium‑high heat until very hot.

   Time: PT3M

   Temperature: medium-high

7. Fry the meat

   Add the meat to the hot pan. Fry about 4 minutes on one side until browned, add the peppercorns, flip and fry the other side for an additional 4 minutes.

   Time: PT8M

   Temperature: medium-high

8. Add soy sauce

   Pour 2‑3 tbsp soy sauce over the meat, stir quickly and cook for an additional 3 minutes.

   Time: PT3M

   Temperature: medium

9. Serve

   Arrange the meat on a serving platter, sprinkle with raw onion rings and serve immediately with rice or fufu.

   Time: PT2M

Nutrition Facts

Calories

300

Protein

20 g

Carbohydrates

5 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of Boneless goat meat: beef, lamb
• Instead of Medium onion: shallot
• Instead of Garlic cloves: garlic powder (1 tsp)
• Instead of Fresh ginger: ground ginger (½ tsp)
• Instead of African chili (e.g., Scotch bonnet): habanero, bird's eye chili
• Instead of Chili powder (Kia soul de piment): paprika + cayenne
• Instead of Beef bouillon paste (beef cubes): vegetable bouillon cube
• Instead of Vegetable oil: peanut oil, canola oil
• Instead of Black peppercorns: ground black pepper (¼ tsp)
• Instead of Soy sauce: tamari, coconut aminos
• Instead of Onion rings (for garnish): chives

Equipment Needed

• Blender
• Chef's knife
• Cutting board
• Mixing bowl
• Measuring spoons
• Heavy-bottomed skillet
• Spatula or kitchen tongs
• Pan‑fit lid
• Serving plate

Critical Steps — Do Not Skip

• Prepare the spice paste
• Gentle cooking until tender
• Heat the oil to proper temperature
• Fry the meat without burning it

Chef Tips from the Video

• Use fresh African chili for authentic heat.
• Deglaze the pan with a splash of water if the fond sticks too much.
• Serve with white rice or couscous to soak up the spicy sauce.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Can be frozen up to 2 months; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the spice paste the day before and keep it refrigerated.
• Marinate the meat with the paste for 2‑4 hours for deeper flavor.