Goat meat is the celebration meat of West Africa. Leaner than beef and far more flavourful, it stands up to pepper, palm oil and long cooking without losing its character, which is why it turns up at every party, naming ceremony and Sunday pot from Lagos to Kigali.
Take a portion alongside rice, add it to soup or peppersoup, or eat it with swallow. The flavour is rich and pleasantly gamey, and it holds seasoning right through rather than only on the surface.
If you are new to it, start with it in a broth, where the meat softens and gives everything around it depth.
Order a portion for pickup or delivery in Kigali, or enjoy it at the table at Jollof Bistro — The Best Nigerian Food in Kigali.
