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DTPR JULY THROUGH AUGUST 2025 / RARE EXTRAORDINARY HEALTHY RECIPES
GOAT MEAT STEWED WITH CASSAVA
GOAT MEAT STEWED WITH
CASSAVA
Serves: 4–6
Prep time: 20 minutes
Cook time: 2–3 hours (slow-cooked for
tenderness)
INGREDIENTS
FOR THE STEW:
•
2 lbs (900 g) goat meat, bone-in pieces
(shoulder or leg, cut into chunks)
•
1 ½ lbs (700 g) cassava (yuca), peeled and
cut into 2-inch chunks
•
2 large onions, chopped
•
4–5 cloves garlic, minced
•
1 thumb-sized piece of fresh ginger, grated
•
2 large tomatoes, diced (or 1 cup crushed
tomatoes)
•
2 cups (480 ml) beef or goat stock (or water)
•
2 tbsp tomato paste
•
1–2 Scotch bonnet or habanero peppers,
whole (for heat; prick once with a fork)
•
1 red bell pepper, diced
•
2–3 tbsp vegetable oil (e.g., sunflower or
peanut oil)
•
1 tbsp smoked paprika
•
1 tsp ground cumin
•
1 tsp ground coriander
•
1 tsp dried thyme
•
2 bay leaves
•
Salt & freshly ground black pepper to taste
•
Juice of ½ lime (for finishing)
•
Fresh parsley, chopped (for garnish)
Optional (highly recommended):
•
½ cup coconut milk (adds creaminess and
a Caribbean touch)
•
1–2 tbsp fish sauce or soy sauce for extra
umami
INSTRUCTIONS
1-Brown the goat: Pat goat meat dry and
season generously with salt and pepper.
Heat oil in a large heavy pot or Dutch oven over
medium-high heat.
Brown the goat pieces in batches until nicely
colored. Remove to a plate.
2-Build the base: In the same pot, reduce
heat to medium. Add onions, sauté until soft
(about 5–6 minutes).
Stir in garlic, ginger, and bell pepper; then cook
another 2–3 minutes.
Add smoked paprika, cumin, coriander, thyme,
and bay leaves. Stir until fragrant.
3-Deglaze & simmer: Add tomato paste
and cook for 1–2 minutes, then add the diced
tomatoes.
Return browned goat meat to the pot. Pour in
stock (and coconut milk if using).
Add Scotch bonnet pepper(s) whole (remove
later if you want milder heat).
Bring to a boil, then reduce heat to low, cover,
and simmer for about 1.5 hours.
4-Add cassava: After the goat meat has
started to soften, add cassava chunks.
Simmer for another 30–40 minutes until the
cassava is tender but not falling apart and the
goat is meltingly soft.
5-Finish: Remove Scotch bonnet(s): Stir in
lime juice, taste, and adjust seasoning with salt,
pepper, and optional fish sauce or soy sauce.
6️-Serve: Spoon the stew into bowls. Garnish
with chopped fresh cilantro or parsley.
SERVING SUGGESTIONS:
•
Steamed white rice or coconut rice
•
Fried plantains on the side
•
Crusty bread to mop up the sauce
•
Tips for excellence:
•
Use bone-in goat for rich flavor.
•
Browning the meat deeply is key for depth.
•
Cassava must be peeled thoroughly and
cooked until fully tender to remove toxins.
Photography by: Cacio Murilo