Mains
Kpengo (Grilled Goat with Peanut Sauce)
Ingredients
- - 800 g (1.75 lb) goat meat, cut into chunks
- - 2 tbsp lime juice
- - 3 garlic cloves, minced
- - 1 tbsp ginger, grated
- - 1 tsp salt
- - 150 g (1/2 cup plus 2 tbsp) natural peanut butter
- - 300 ml (1.25 cups) water
- - 1 onion, finely chopped
- - 1 tomato, chopped
- - 1/2 tsp chilli powder
Method
- Marinate the goat meat in lime juice, half the garlic, half the ginger and the salt for at least 1 hour, or overnight in the refrigerator.
- Thread the marinated meat onto skewers or place directly on a grill rack.
- Grill over medium-high heat for 15-18 minutes, turning occasionally, until charred outside and cooked through.
- Meanwhile, make the sauce: whisk the peanut butter into the water until smooth in a saucepan.
- Add the onion, tomato, remaining garlic, remaining ginger and chilli powder, and simmer over low heat for 12-15 minutes, stirring occasionally, until thickened.
- Serve the grilled goat hot with the warm peanut sauce spooned over or alongside for dipping.
Introduction: Kpengo showcases the pairing of grilled goat meat with a warm peanut sauce, a combination that reflects both the pastoral tradition of goat rearing and the near-universal use of groundnuts across Central African cooking, often served at gatherings and family celebrations.
Cultural Background: Kpengo showcases the pairing of grilled goat meat with a warm peanut sauce, a combination that reflects both the pastoral tradition of goat rearing and the near-universal use of groundnuts across Central African cooking, often served at gatherings and family celebrations.
Tips: Marinating overnight tenderises the goat meat considerably and deepens the flavour before grilling.
Variations: Chicken thighs can replace goat meat for a milder, more widely available version. Not easily veganised due to the central role of grilled goat meat.
Storage: Refrigerate grilled meat and sauce separately in airtight containers for up to 3 days.
Reheating: Reheat the meat under a grill or in a hot pan; warm the sauce gently on the stovetop, adding a splash of water if needed.
Nutrition: Per serving (approx.): 460 kcal, 34g protein, 9g carbohydrate, 32g fat, 3g fibre.
FAQs:
Q: Can I cook this in the oven instead of grilling?
A: Yes, roast the marinated meat at 220°C (425°F) for 20-25 minutes, turning once, as a good alternative to grilling.
Q: Is goat meat difficult to find?
A: Goat meat is available at halal butchers and many international grocers; lamb is a reasonable substitute if unavailable.