Madesu na Ntaba
Madesu na Ntaba is a hearty and flavorful stew combining tender goat meat (ntaba) with slow-cooked red beans (madesu) in a rich tomato-based sauce. This dish is a comforting staple, often served with rice or cassava.
🧂 Ingredients
- 500 g Goat meat(cut into cubes)
- 400 g Dried red beans(soaked overnight)
- 3 tbsp Vegetable oil
- 2 medium Onion(chopped)
- 1 tsp Garlic paste
- 2 tbsp Tomato puree
- 400 g Chopped tinned tomatoes
- 1 liter Chicken stock
- 2 Bay leaves
- 0.5 Whole nutmeg(grated or whole)
- 2 Seasoning cubes
- Salt(to taste)
- Black pepper(to taste)
- 2 tbsp Palm oil(optional, for richness)
👨🍳 Instructions
- 1
Rinse the soaked red beans and place them in a large pot with enough water to cover. Bring to a boil, then reduce heat and simmer for about 40-50 minutes, or until the beans are tender but not mushy. Drain and set aside.
💡 Tip: Soaking beans overnight significantly reduces cooking time and improves digestibility. - 2
In a separate pot, combine the goat meat with chicken stock, bay leaves, and whole nutmeg. Add seasoning cubes, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for about 1 hour and 30 minutes, or until the goat meat is tender.
💡 Tip: Using chicken stock adds depth of flavor to the goat meat. - 3
While the goat meat is cooking, heat vegetable oil in a large skillet or pot over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
💡 Tip: Don't brown the onions too much at this stage. - 4
Add the garlic paste and tomato puree to the skillet. Cook for another 2-3 minutes, stirring constantly, until fragrant.
💡 Tip: Cooking the tomato puree helps to develop its flavor. - 5
Stir in the chopped tinned tomatoes. If using palm oil, add it now. Bring to a simmer and cook for about 10-15 minutes, allowing the sauce to thicken slightly.
💡 Tip: The sauce should be thick enough to coat the back of a spoon. - 6
Once the goat meat is tender, remove it from the stock (reserve the stock). Add the cooked goat meat to the tomato sauce. Stir to combine.
💡 Tip: Ensure all the goat meat is well coated with the sauce. - 7
Add the pre-cooked red beans to the pot with the goat meat and sauce. Stir gently to combine.
💡 Tip: Be careful not to mash the beans. - 8
Pour in about 1-2 cups of the reserved goat meat stock (or water if needed) to achieve your desired stew consistency. Bring the stew to a simmer.
💡 Tip: Start with less liquid and add more as needed to reach the desired thickness. - 9
Cover the pot and let the stew simmer gently for another 30-45 minutes, allowing the flavors to meld together.
💡 Tip: Stir occasionally to prevent sticking. - 10
Taste and adjust seasoning with salt and pepper if necessary. Remove bay leaves and whole nutmeg before serving.
💡 Tip: The stew should be rich, flavorful, and slightly thick. - 11
Serve hot, typically with steamed rice or fufu.
💡 Tip: This stew is even better the next day as the flavors continue to develop.
💡 Pro Tips
- ✓For a deeper flavor, marinate the goat meat overnight with some of the spices before cooking.
- ✓If you can't find goat meat, lamb or beef can be used as substitutes, though the flavor will differ.
- ✓Adjust the amount of chili or pepper to your spice preference.
🔄 Variations
- Add other vegetables like diced carrots or potatoes towards the end of cooking.
- For a vegetarian version, omit the goat meat and use vegetable broth.