Goat meat is the backbone of Nigerian celebration cooking. It is leaner than beef with a deeper, faintly wild savour, and a long simmer turns it tender while leaving plenty of bite on the bone.
This is the 4L size, twice the quantity of the 2L listing, which makes it a sensible buy for a big family pot, an event tray or several days of cooking. It is the natural protein for egusi, ogbono and bitter-leaf soup, the star of a peppery goat pepper soup, and it holds its own next to jollof rice and dodo. Prices are in RWF.
Order online for pickup, or have the 4L delivered anywhere in Kigali by Jollof Bistro.
