1teaspoonhabanero pepperor more to taste, seeds removed, diced small
1teaspoonkosher saltplus more to taste
1tablespoonminced garlic
1tablespoondried uziza leavescrumbled (1 tablespoon of additional ginger can be substituted)
1tablespoonminced ginger
½cupflavorless oil
1large white sweet potatoor yam (about 8 oz)
1teaspoonmild paprika
5cupsmeat stockor water
Fresh torn basilfor serving.
Instructions
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. Skim the fat from the soup as you see it.
Double check the seasoning for salt, adjust as needed, then cool to room temperature and refrigerate if not serving right away.
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.