Season the goat meat with the teaspoon of salt, then set aside while you prepare the rest of the ingredients.
Toast the spices, then grind to a powder in a coffee of spice grinder and reserve.
Heat a ¼ cup of the oil in a dutch oven or casserole, then brown the goat pieces. Remove the goat pieces, discard the oil, then add the remaining oil, garlic, diced peppers and ginger and cook for a few minutes. Add the onion, paprika and spices and cook for a few minutes more, stirring here and there.
Add the goat meat back to the pan with the stock and crumbled uziza leaves, then bring to a simmer and cook for 1.5-2 hours, or until the meat is fork tender, but not overcooked and falling apart.
Peel the sweet potatoes and cut into large 1 inch pieces, then add to the soup and cook until tender, about 5 minutes.
Double check the seasoning for salt, adjust as needed, then cool to room temperature and refrigerate.
When the soup is chilled, all of the fat from the goat will have risen to the top, use a spoon to remove and discard, or you can skim the fat from the soup while it’s cooking if you want to serve it right when it’s done.
Garnish each bowl of goat meat stew with a few shreds of basil, then serve.