To make the perfect fried goat, it needs to be steamed for a long time before frying. Goat is so popular in Ghanaian cuisine and found in soups, stews and rice dishes like jollof or fried rice. It has a distinct smell and a crispy, chewy texture when fried. It is super delicious and one of my favourite ways to cook goat meat.
To steam goat, you add your seasonings and just a bit of water in a saucepan to the goat meat and cover it for over an hour on medium heat. It will come to a boil and steam the meat. The key is to get the meat softer and cooked. Once the meat has been sufficiently steamed, it’s time to fry it until it gets really browned.
This meat is so perfect for jollof rice and perfect for soups and stews.
Ingredients
1kg goat meat
1 tablespoon ground basil
1 tablespoon thyme
2 teaspoons garlic powder
1 tablespoon table salt
1 tablespoon ground black pepper
1/2 cup water to steam
2 cups cooking oil to fry
Instructions
- Combine everything in a saucepan except the oil in a saucepan and cook for 1 hour, covered.
- Heat the oil in a frying pan and fry the steamed meat in batches until deep browned.
- Add to stews or jollof rice.