Kanda ti Ntaba
Serves 4
Ingredients
Method
1 kg. Goat Meat, Cut into Chunks
1 Onion, Chopped
2 Garlic, Minced
2 Scotch Bonnet Peppers, Finely Chopped
2 tbsp. Palm Oil
1½ l. Water
Salt and Pepper to Taste
Heat the palm oil in a large pot. Add the onion, garlic, and peppers, and sauté until softened.
Add the goat meat to the pot and brown on all sides.
Pour in the water and season with salt and pepper.
Bring to a boil, then reduce heat to low and let simmer for about 2 hours, or until the meat is tender.
Serve with rice or fufu.