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KFB Foodie Talk! Look what wonder you can perform with ‘Goat Meat’

Nigerian food blog - grilled goat meat

Oh wow, look what wonder you can perform with ‘Goat Meat’. This piece was referred to us by a kfber and we just had to share it courtesy of food blogger ‘My Belle Don Full“. 

The reader wrote “Dear Kemi, Dobby is amazing, ever since i tried her Asaro method, my family members who used to dislike it now love it and I now stalk her blog like crazy, but I found another food blog last week while looking for a recipe on mashed potatoes and something caught my eye, the blogger tried something different with goat meat and it would be really nice of you to share it with kfbers too, please
So guys enjoy the recipe below:
So, this was a quickie. I was hungry, oga was out so what could a
girl whip up quickly that was both healthy, but required little effort
on my part? After poking around the fridge to see what my options were I
came up with this dish. Now, I have not eaten goat meat in ages. 
In
fact I’ve been avoiding it completely. Partly because when you buy it
from the market it has the skin on it and the bone in. Now although bone
in meat is much tastier than boneless, the bones on goat meat tend to
be quite brittle. So I never really enjoy eating it for the bones.
Besides, Nigerian goats are quite lean and so spending more time
fighting the bones versus savouring the meat is hardly my first choice.
Any hoot! 
I went to a local supermarket in Victoria Island Lagos with an
in-store butcher and here it was, a nice lean cut of boneless goat meat.
Mind you I bought this a couple of weeks ago and it’s been in the
freezer. Finally it made it on to my chopping board.  
So my next dilemma
was what to make with it. Definitely was not in the mood for any highly
elaborate cooking given it was a Sunday evening. So what did I end up
doing?  Thinly slicing the meat, seasoning and grilling it and popped it
on a bed of sautéed efo (aka African spinach). Needless to say this was
a. YUM! b. genius (if I may say so myself) and c. so easy to make!
 Hope you try it out.

Nigerian food blog - grilled goat meat

Thinly sliced goat meat seasoned with spices, drizzled with EVOO, covered in onions and ready for in the oven.

Started to sweat (yes sweat!) some red bell peppers (tatashe), onions
and spices in a pan with a table spoon of palm oil. You can use any oil
you like or sweat these in water. I like the taste that palm oil gives
to Nigerian dishes so I added in just a bit to capture the flavour.

I threw in chopped efo leaves. Love rich green vegetables don’t  you?!

Nigerian food blog - efo

Done in 45 mins! And that includes prep time.

Nigerian food blog - efo and goat meat

Grilled Goat Meat Ingredients
500g cut of skinless, boneless goat meat (note: I had enough for left overs)
2 medium red onions
1 tspn salt
1 tspn black pepper (you can use dried chilli pepper if you wish)
2 tbsn olive oil

Sautéed Efo Ingredients
150g of efo leaves (can substitute with spinach, bok choy)
1 large red bell pepper
1 medium red onion
1 tbsn palm oil
1 tspn salt
1 tspn dried chilli pepper
1/4 cup of basil leaves

Preparation

  1. Thinly slice the goat meat in to strips. Place in a bowl.
  2. Mix the dry spices together and pour into the bowl of sliced meat. Make sure the meat is covered with the spices.
  3. Lay the meat out on a baking pan.  Drizzle with olive oil.  You can
    leave these to marinade in fridge until you are ready to cook them or
    you can put  them in the oven right away
  4. Stick them in the oven at 170C and cook for 20 minutes
  5. Julinne (or thinly slice) the onion and red bell peppers
  6. Wash and chop the efo leaves and the basil
  7. Heat a medium pan on the stove and add the palm oil. Let it heat up for 2-3 minutes
  8. Add the chopped peppers and onions the oil and sweat them (till the
    onions become translucent and the peppers should be al dente)
  9. Add in the efo leaves and basil. Stir ingredients until the greens are well mixed in. Remove from the heat.
  10. Plate the veggies, top off with baked goat meat and garlic and serve!
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