My mother grew up on a farm in Gutu. Her father had many goats and it was one of my mother’s chores to look after them. My grandfather was a herbalist who could treat things like asthma, fertility problems and period pains and he did not charge for his services. My mum says he was so good that people would want to give him something to say thank you so they gave him goats. (Unfortunately, he did not pass down all of his knowledge, my mum only knows the one for period pains, tastes awful but works.)
Goats breed like no other animal I know. My grandfather had a big herd of goats. He needed to have someone look after them the whole time so he usually hired someone to do it. Whenever he did not have goat herder then my mother would take up his place and sometimes she would miss school. Goats like to climb and sometimes weird places, so my mum did a lot of climbing too.
They ate a lot of goat meat. The thing about a goat does not have a lot of meat, most of the weight are offals which are my favourite. One goat can be eaten in one or two days by a big family. By big I mean 20 to 30 people. A lot of people don’t like goat meat because of its strong smell, goats naturally smell. I am never hugging your goat pet!
Goat meat usually comes with bones in it and I like to cook the meat until the bones are chewable. Most Shona people like to chew on their bones, you should see how we eat chicken. Nothing is left.
I found the goat meat already cut into cubes. In a saucepan, brown the meat in olive oil.Remove the meat from the pot.
Fry the onions, peppers and garlic for about 5 minutes
Add back the meat and coat with the sauce.
Add vegetable broth and simmer on medium heat for an hour.
Serve with sadza or rice.
Goat Stew
Ingredients
- 1 tablespoon olive oil
- 1 lb goat meat
- 1 chopped onion
- 1 chopped green bell pepper
- 1 chopped yellow bell pepper
- 1 chopped red bell pepper
- 2 cloves garlic chopped
- 1 cup chopped tomatoes
- 2 cups vegetable broth
- salt and pepper
Instructions
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In a saucepan, brown the meat in olive oil.Remove the meat from the pot. Fry the onions, peppers and garlic for about 5 minutes
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Add tomatoes and season with salt and pepper.
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Add back the meat and coat with the sauce.
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Add vegetable broth and simmer on medium heat for an hour.
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Serve with sadza or rice