Hatu kabritu (goat stew with yam)

Instructions

1. Cut the goat into pieces and marinate it for an hour with the lime juice, paprika, salt and pepper.
2. Heat the oil in a large casserole dish and brown the meat in small batches so it colors well, then set it aside.
3. In the same pot, sauté the onion and pepper for five minutes, then add the garlic and thyme.
4. Put the meat back in, add the crushed tomatoes and the whole pepper, then pour in the water. Cover and let it simmer gently for an hour.
5. Add the yam and keep cooking covered for about 30 minutes, until the yam is tender and the sauce has thickened slightly.
6. Adjust the seasoning, remove the pepper, and serve piping hot with white rice.