Goat meat brings a richness that no other protein on a Nigerian table quite matches. Lean, slightly gamey and full of collagen, it rewards slow cooking with tender meat and a stock that gives the whole pot its body.
This is the 2L size, half of the 4L option and portioned for a household rather than a crowd. Cook it into egusi, ogbono, afang or okro soup, simmer it as pepper soup with uziza and scent leaf, or serve it beside white rice and stew. Prices are in RWF.
Add it to your online order for collection in Remera or delivery across Kigali by Jollof Bistro.
