äžçäžããéãã5件ã®çŸå³ããgoat stewã¬ã·ã
Ruhurura na Ibitoke is a hearty and flavorful dish from Burundi, featuring tender pieces of goat meat stewed with plantains and a medley of aromatic spices. It's a comforting meal that highlights the use of local ingredients and traditional cooking methods.
A rich and flavorful goat stew, traditionally served on Angola's Independence Day, featuring tender goat meat slow-cooked in a spicy marinade with a blend of vegetables and the distinctive warmth of palm oil.
A rich and hearty stew originating from the island of São Nicolau, traditionally made with goat meat and a variety of root vegetables. Variations can include lamb, beef, or chicken.
Tuo Zaafi is a popular staple in Northern Ghana, made from a corn and cassava flour mixture, resulting in a dense, dough-like consistency. It is traditionally served with Ayoyo (jute leaf) soup and a rich goat meat stew, offering a hearty and flavorful meal.
A hearty and flavorful goat stew, Caldeirada de Cabrito is a traditional Angolan dish often prepared for special occasions. It combines tender goat meat with aromatic spices, vegetables, and sometimes Portuguese influences like chouriço, simmered in a rich broth.
