Nigerian Goat Stew is one of those slow-burning comforts in our home. This stew is slow, bold, and unapologetic and rooted in Nigerian kitchens where red pepper stews simmer patiently and flavor is built layer by layer. Bone-in goat cooks until tender, bathing in a deep crimson pepper base that’s been fried down the traditional way until glossy, rich, and irresistible. The smell of this dish always has my husband asking “is it ready yet?” Serve these with a side of my healthier air-fried plantains.

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Total Goat: ~6 lbs
Servings: 8–10
Cook Time: 2–3 hours (goat needs time)

🧄 INGREDIENTS (6-lb Version)

Pepper Mix (roasted):

• 5 red bell peppers
• 3 vine ripened tomatoes (or Roma Tomatoes)
• 2 medium onions
• 4 garlic cloves
• 1–2 scotch bonnets (seeded for mild heat)

Goat Seasoning:

• 6 lbs bone-in goat pieces
• 2 tbsp curry powder (I like blue mountain)
• 1 tbsp dried thyme
• 1 tsp ginger powder or 2 tsp fresh grated (or even the tube!)
• 2 -3 tsp salt (you will adjust later)
• Black pepper
• 2 tbsp lemon juice or white vinegar (helps tenderize)
• 1 chicken maggi cube (or 1 tsp loose maggi powder)

Parboil

• A large pinch salt
• 1 onion sliced
• 1 bay leaf
• 2–3 cups of water (or enough to just cover the goat pieces) DO NOT use broth at this stage.

Stew Base:

• 2 medium onions, sliced
• 4 bay leaves
• 2 seasoning cubes (optional but traditional)
• 2–3 tbsp avocado or olive oil
• 2–3 cups of chicken stock, chicken broth
• Optional Finish with a cup of chopped fresh spinach for some green and added nutrition

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🥘 STEP-BY-STEP (6 LBS)

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1. Season the Goat Generously

Mix goat with:

• Curry
• Thyme
• Ginger
• Salt + pepper
• Lemon/vinegar

Let sit 30 minutes.

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2. (Optional but Recommended) Parboil

Parboil method:

• Add goat
• Add 1 sliced onion + large pinch of salt + 1 bay leaf
• Add enough water to barely cover
• Simmer 10–12 minutes
• Drain

This removes excess goat aroma and starts tenderizing.

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3. Air Fry in Batches

You may need to air fry in 3–4 batches depending on the size of your airfryer.

• Sprinkle a chicken maggi cube over the goat before adding to the airfryer.
• Set airfryer to 400°F
• 10–14 minutes depending on piece size
• Flip halfway
• Light spray of oil

Goal: Brown edges, not fully cooked.

This replaces traditional pan-frying step.

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4. Make the ROASTED Pepper Mix (Scaled Up)

Roast at 400°F for 20–25 minutes:

• 5 red bell peppers
• 3 tomatoes
• 2 onions
• 4 garlic cloves
• Scotch bonnet(s) – (Seeded if you can’t take the heat!)

Blend smooth with a splash of water if needed. (If you have vine ripened tomatoes cut them in half and remove a the watery seed center. This will prevent the stew from being too watery.)

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5. Build the Stew (Large Pot Needed)

In a big stew pot (or Dutch oven):

1. Heat 2–3 tbsp oil.
2. Add 2 sliced onions + 4 bay leaves → sauté 3 min.
3. Pour in the entire roasted pepper blend.
4. Add all your air-fried goat pieces.
5. Add 1-2 seasoning cubes (optional).
6. Pour in 2–3 cups of water or broth.

It should look very full — goat will shrink as it cooks.

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6. Simmer Low & Slow

Goat takes longer in large batches.

Cook Time for 6 lbs:

2.5–3 hours on low heat, covered most of the time.

Stir about every 20–30 minutes to prevent sticking.

Add water optional ½ cup at a time only if getting too thick too fast.

It’s done when:

• Stew is thick and deep red
• Oil has separated slightly
• Goat is tender and pulls from the bone
• Serve with brown jasmine rice or basmati rice

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7. Final Seasoning

Taste and adjust salt. When adjusting you can also opt for a light touch of Morton’s Seasoning Salt in lieu of regular salt.

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