Cabri aux Gombos et Patates Douces (Goat with Okra and Sweet Potatoes) is a traditional Senegalese recipe for a classic stew of goat meat in a red palm oil base with okra and sweet potatoes flavoured with hot chillies. The full recipe is presented here and I hope you enjoy this classic Senegalese version of: Goat with Okra and Sweet Potatoes (Cabri aux Gombos et Patates Douces).
I've been to Senégal many times and always enjoyed the street food there. This is my interpretation of a traditional stew of goat meat with okra and sweet potatoes that is typical street food in Darkar. Indeed, there are vendors for this that sell it to shops as lunchtime food.
This recipe calls for red plam oil. There is no substitute in terms of flavour and texture. You can get this at good West African markets and stores. However, if it's not available at all use a blend of 1/4 cup vegetable oil and 1/2 cup butter with 2 tsp paprika (for colour).
200g (1/2 lb) fresh okra
6 fresh tomatoes, cubed
4 onions, peeled and chopped
4 garlic cloves, peeled and chopped
4 bayleaves
150ml (3/5 cup) red palm oil
2 bouillon cubes
1/2 lemon
2 to 4 hot chillies (Scotch bonnets or habaneros, stems removed)
4 sweet potatoes, peeled and drizzled with lemon juice to stop them from browning
Now add the garlic, bayleaves and the crumbled bouillon cubes. Stir in 500ml boiling water then add the tomatoes and the fried meat. Season lightly with salt then bring to a boil. Reduce to a simmer, cover with a tight-fitting lid and cook for about 45 minutes or until the meat is tender.
Trim the stem ends of the okra and cut the pods into 5mm thick slices. Also slice the sweet potatoes 1cm thick.
Add the okra, the sweet potatoes and the whole chillies to the pot. Stir in enough water to just cover the ingredients then bring to a boil. Reduce to a simmer, cover the pot and cook for about 25 minutes, or until the sweet potatoes are tender.
Serve hot, accompanied by basmati or Thai jasmine rice. Allow your guests to pick a whole chilli and mash it into their stew if they like their food hot.
Note that I state basmati or Thai jasmine rice. Thai jasmine rice is common in West Africa, where it is typically preferred over the hard West African glaberrima rices because of its fragrance and it's lower cooking time. However, for long, slow, cooking West African native rices are still used in preference (and I bet that many of you did not know West Africa had its own species of rice).
I've been to Senégal many times and always enjoyed the street food there. This is my interpretation of a traditional stew of goat meat with okra and sweet potatoes that is typical street food in Darkar. Indeed, there are vendors for this that sell it to shops as lunchtime food.
This recipe calls for red plam oil. There is no substitute in terms of flavour and texture. You can get this at good West African markets and stores. However, if it's not available at all use a blend of 1/4 cup vegetable oil and 1/2 cup butter with 2 tsp paprika (for colour).
Cabri aux Gombos et Patates Douces (Goat with Okra and Sweet Potatoes)
Ingredients:
1kg (2 lbs) goat meat (or use lamb or mutton), cubed200g (1/2 lb) fresh okra
6 fresh tomatoes, cubed
4 onions, peeled and chopped
4 garlic cloves, peeled and chopped
4 bayleaves
150ml (3/5 cup) red palm oil
2 bouillon cubes
1/2 lemon
2 to 4 hot chillies (Scotch bonnets or habaneros, stems removed)
4 sweet potatoes, peeled and drizzled with lemon juice to stop them from browning
Method:
Heat the red palm oil in the base of a large pot. Add the meat and fry until coloured all over. Remove the meat with a slotted spoon and set aside. Add the onion and fry for about 5 minutes, or until lightly browned.Now add the garlic, bayleaves and the crumbled bouillon cubes. Stir in 500ml boiling water then add the tomatoes and the fried meat. Season lightly with salt then bring to a boil. Reduce to a simmer, cover with a tight-fitting lid and cook for about 45 minutes or until the meat is tender.
Trim the stem ends of the okra and cut the pods into 5mm thick slices. Also slice the sweet potatoes 1cm thick.
Add the okra, the sweet potatoes and the whole chillies to the pot. Stir in enough water to just cover the ingredients then bring to a boil. Reduce to a simmer, cover the pot and cook for about 25 minutes, or until the sweet potatoes are tender.
Serve hot, accompanied by basmati or Thai jasmine rice. Allow your guests to pick a whole chilli and mash it into their stew if they like their food hot.
easter, cakes, baking, cream cheese, pastry, sponge
Meat
Senegal
Cabri aux Gombos et Patates Douces (Goat with Okra and Sweet Potatoes)
https://fabulousfusionfood.blogspot.com/2019/04/cabri-aux-gombos-et-patates-douces-goat.html
Cabri aux Gombos et Patates Douces (Goat with Okra and Sweet Potatoes). This is a traditional Senegalese recipe for a stew of goat meat and sweet potato slices in a spicy okra, tomato and onion sauce that is a lunchtime speciality.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0iEoHYz6gURwZU9NypZvuwu_gewSoYRtDQyFjm66eMGlpEyzR2OhT4F8wX9eeq4cu_4bC514w5AlbgGmKEkqq_w3ulIJzQo8eKSGiiZYJGrDehCTYv0TPoclJZMoKlCOzc37QAdvrJuE/s1600/cabri-aux-gombos-et-patates-douces.png
2019-04-06
Yield: 6
Cabri aux Gombos et Patates Douces (Goat with Okra and Sweet Potatoes)
Cabri aux Gombos et Patates Douces (Goat with Okra and Sweet Potatoes). This is a traditional Senegalese recipe for a stew of goat meat and sweet potato slices in a spicy okra, tomato and onion sauce that is a lunchtime speciality.
prep time: 10 mins
cook time: 75 mins
total time: 85 mins
Ingredients:
- 1kg (2 lbs) goat meat (or use lamb or mutton), cubed
- 200g (1/2 lb) fresh okra
- 6 fresh tomatoes, cubed
- 4 onions, peeled and chopped
- 4 garlic cloves, peeled and chopped
- 4 bayleaves
- 150ml (3/5 cup) red palm oil
- 2 bouillon cubes
- 1/2 lemon
- 2 to 4 hot chillies (Scotch bonnets or habaneros, stems removed)
- 4 sweet potatoes, peeled and drizzled with lemon juice to stop them from browning
Method:
- Heat the red palm oil in the base of a large pot. Add the meat and fry until coloured all over. Remove the meat with a slotted spoon and set aside. Add the onion and fry for about 5 minutes, or until lightly browned.
- Now add the garlic, bayleaves and the crumbled bouillon cubes. Stir in 500ml boiling water then add the tomatoes and the fried meat. Season lightly with salt then bring to a boil. Reduce to a simmer, cover with a tight-fitting lid and cook for about 45 minutes or until the meat is tender.
- Trim the stem ends of the okra and cut the pods into 5mm thick slices. Also slice the sweet potatoes 1cm thick.
- Add the okra, the sweet potatoes and the whole chillies to the pot. Stir in enough water to just cover the ingredients then bring to a boil. Reduce to a simmer, cover the pot and cook for about 25 minutes, or until the sweet potatoes are tender.
- Serve hot, accompanied by basmati or Thai jasmine rice. Allow your guests to pick a whole chilli and mash it into their stew if they like their food hot.
© Dyfed Lloyd Evans
Note that I state basmati or Thai jasmine rice. Thai jasmine rice is common in West Africa, where it is typically preferred over the hard West African glaberrima rices because of its fragrance and it's lower cooking time. However, for long, slow, cooking West African native rices are still used in preference (and I bet that many of you did not know West Africa had its own species of rice).
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