6
Ingredients
- 1.5 kg goat with some pieces on the bone
- 2 onions, one of them grated
- 4 garlic cloves, crushed
- 2 cm fresh ginger, grated
- 2 tbsp lemon juice
- 2 tbsp oil
- 1 small chili, to taste
- Salt and pepper
Method
- 01 Mix the grated onion, garlic, ginger, lemon, oil, chili, salt and pepper. Coat the meat and marinate chilled for 2 hours.
- 02 Place the meat in a pot with the marinade and 200 ml water. Cover and cook 25 to 30 minutes until it begins to soften.
- 03 Drain the pieces, reserving a little cooking liquid. Prepare medium coals and oil the grill lightly.
- 04 Grill the goat 15 to 20 minutes, turning often and brushing with a little cooking liquid.
- 05 Slice the second onion and serve it with the ntaba, alongside chikwangue, plantain or pili-pili.
Depending on the grill stand and the family, ntaba may be pre-cooked for more or less time before it meets the coals.
In the same spirit
Other recipes close by territory or by gesture.
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Ntaba in sauce
Goat simmered slowly in a tomato and onion sauce — the stewed version of ntaba, distinct from the grilled one.
25 min prep · 1 h 45 cook
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Braised pork
Pork pieces marinated with aromatics then braised over coals to a golden crust — pork grilling previously missing from the catalogue.
25 min + 2 h marinating prep · 55 min cook
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Ngai-ngai
Congolese sorrel leaves simmered with onion and a little oil until soft and pleasantly tart.
25 min prep · 40 min cook