Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, goat stew served with ugali and spinach. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Jamaican Food!! 🇯🇲 KING OF CURRY GOAT + Oxtail and Ackee in Montego Bay, Jamaica! Okro, spinach & fresh prawn stew with trevally/cole cole fish and ugali. Hallo everyone, today i will be eating the famous kenyan food Nyama choma with ugali, kachumbari and spinach.

Goat stew served with ugali and spinach is one of the most well liked of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Goat stew served with ugali and spinach is something that I have loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have goat stew served with ugali and spinach using 7 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Goat stew served with ugali and spinach:

1. Take 500 g goat meat
2. Make ready cooking oil
3. Make ready 1 ginger strip crushed
4. Get 3 garlic cloves crushed
5. Make ready 1 onion chopped
6. Make ready 2 tomatoes sliced
7. Take Black pepper

Slow-cooked goat and tripe are key to the savory, earthy intensity of this traditional Ghanaian stew. Fry the Chicken pieces with chopped Onion and a tablespoon of gravy browning. Season the goat meat with salt and freshly ground black pepper. Heat the oil and butter in a deep, heavy-based pan.

Instructions to make Goat stew served with ugali and spinach:

1. Add your meat to the sufuria add a little water and let it simmer untill tender.
2. Fry your onion untill golden fry, add your ginger and garlic and stir in together.
3. Add your boiled meat and salt to taste and stir in the ingredients together. Add your chopped tomatoes and black pepper.
4. Add water to cover your meat and let it boil.
5. Once ready enjoy with Ugali and steamed spinach.

Serve with millet - roll the millet into a ball in your hand and dip into the goat stew. This stew was always prepared by my mother and my father's sister (may God rest her soul). After the goat was butchered, we split it into different parts. The offal was used to make a simple pepper soup and the head if not used for Isi ewu, it was added to the pepper soup. Put all but a large handful of the spinach in a large bowl.

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