Goat Soup Recipe

Origin: Liberia      Period: Traditional

If there is such a thing as a Liberian national dish, then this is it. I had this for my wedding and it's served on all important national and personal occasions. Typically the dish contains a mix of meat, tripe and the animal's feet (this was my introduction to the dish) and I've provided the version with all these here. But you can omit the feet and tripe, if desired.

Ingredients

900g goat meat, cubed
18 hot chilli peppers (eg Sctoch bonnet)
500g goat stomach, cut into 4cm pieces
4 goat's feet, skin and hoof horns removed
2 onions, sliced
6 garlic cloves, sliced
2l water
4 tomatoes, chopped
240g tomato purée
4 Maggi cubes
1 tbsp black pepper
2 tsp baking powder
salt, to taste

Goat Soup Preparation:

Method:

Combine the meat in a bowl with 1 onion, the pepper, salt and 2 Maggi cubes an allow to marinate for 1 hour. In the meantime marinate the tripe with salt and baking powder for 1 hour.

Add the goat feet to a large pan, cover with water and bring to a boil. Cook for about an hour, or until the feet are tender then drain and cover with fresh water, setting them aside until needed.

When the tripe has marinated, add it and the marinade to a large pot, cover with water then bring to a boil, cover and simmer for about 90 minutes or until the tripe is tender (the baking powder will help tenderzie it). Set aside to cool.

Add 4 of the chillies to a pestle and mortar along with 1/2 the remaining onion and pound to a paste. Then add the tomatoes, the remaining Maggi cubes and a little salt and pound to a smooth paste.

Add oil to a pan and fry the remaining onion and garlic until soft (about 6 minutes) then add the chilli and tomato paste along with the marinated meat (and its marinade). Fry for about 6 minutes then drain the tripe and add this to the pot along with the tomato purée and the drained feet.

Add enough water to cover everything then bring to a boil, add the whole chillies and reduce the mixture to a simmer and cook, covered, until the meat is tender (about 90 minutes). Top-up the water if needed and allow the stew to thicken to your desired consistency. Serve ladled into bowls and served with rice. Typically, guests will spoon the meat and sauce over the rice and will mash the whole chillies in to their own desired level of heat.

Read: Recipe Articles and Reviews

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