With foods in Nigeria, the mixing of meat and fish is very common, and so is meat assortment, commonly known as assorted meat. This fragrant goat meat and chicken stew is deliciously tender and sweet, yet spicy with all the right seasonings. Searing the chunks of goat meat and chicken before cooking adds extra flavour. Stew is a major part of African dishes and cuisines. A family recipe for a chicken stew that everyone will enjoy, made special with goat meat to give additional delicious flavour. This is one of great West African dishes, to be paired with freshly plain cooked rice – to mop up all the lovely juices from this hearty deeply flavoured chicken stew. Read on and follow the steps below on how to make this classic homemade chicken stew, with goat meat to add more taste.
- Whole chicken, cut to desired bits
- 1 kg goat meat
- 3 medium onions, sliced
- 1 kg fresh tomatoes
- Scotch bonnet/Habanero Pepper, to taste
- Tomato paste, 350g
- 3 seasoning cubes; Maggi/Knorr
- 1 piece fresh ginger, crushed
- 3 garlic cloves, minced
- 2 teaspoons thyme
- Curry powder
- Vegetable oil
- Salt to taste
- Wash, clean and cut up the chicken and goat meat. Season and cook with half of the chopped onions, ginger, seasoning cubes, thyme and garlic. Cook with water up to the level of the goat meat and chicken contents of the pot. When the meat is fine, then add salt, allow to simmer for about 5 minutes. Transfer to a sieve to drain. *Optional: Want your meat extra tasty? Then you can grill or fry the chicken and goat meat.
- Wash and blend the fresh tomatoes together with the scotch bonnet. Pour the blended into a pot and cook at high heat till almost all the water has dried. Add tomato paste/puree and cook together till the water have dried.
- Place a large pot on medium heat and heat up the vegetable oil. Add the sliced onions and the thick cooked tomato mixture (or the puree or fresh tomatoes if that’s only thing you are using). Stir very well.
- Add in seasonings and fry at very low heat and stir occasionally – allow to cook till the oil has completely separated from the tomato puree and the raw tomato taste is gone.
- Now add the meat stock (water from cooking the goat meat and chicken). Then stir-in the goat meat and chicken. Stir very well and add salt if necessary. Add whatever other ingredient and seasoning you think isn’t sufficient, and adjust to taste.
- Cover the pot and allow to cook on low heat for about 30 minutes. And it’s ready.
- Serve hot with white rice and fried plantains. Feel free to add extra sides of choice.
Tip: Always better to use whole chicken because each of the different parts of the chicken add a unique taste – all makes the stew taste better than using only one part of a chicken (breast, wings, or drumsticks).
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