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Goat Stew with Morninga Fruit Pods and Soumbala - Print
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+ servings

Goat Stew with Morninga Fruit Pods and Soumbala

A stew of goat or lamb meat with moringa fruit pods and locust bean seasoning.
Course: Main Course, Soup
Cuisine: African
Keyword: Goat, Lamb, Moringa, Soumbala
Servings: 4


Meat (Choose One)


  • 1    onion
  • 2    cloves of garlic
  • 4    to matoes
  • 2    large  eggplants or 4 small
  • 1/2 cup soumbala
  • 2    cups moringa fruit substitute string beans or asparagus
  • Salt & black pepper


  • Peel the garlic and onion. Do not cut the tomatoes.
  • Using a mortar and pestle pound the black pepper into the tiniest form. Option use pepper as whole.
  • Cut moringa fruits into 2-inch pieces.
  • In a cooking pot put the onion, garlic, tomatoes, and goat meat. Add water. Bring to a boil. Simmer until tomatoes are tender enough to crush.
  • Transfer the tomatoes to a separate bowl. Crush the tomatoes until they turn into sauce. Return the tomatoes to the pot.
  • Add soumbala balls to the pot. Let the pot's contents percolate on a very low flame until the goat meat is tender.
  • Throw in the moringa fruits and the eggplants. Season with salt and pepper.
  • Simmer, covered, until the eggplants are tender. Double check the seasoning, then serve immediately.


Think of the recipe here as a basic template that you can use and make your own.