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Ntaba (goat or lamb in sauce): recipe illustration
Meat

Ntaba (goat or lamb in sauce)

Ntaba is a stew of goat or lamb simmered in a tomato and onion sauce spiced with chili. A festive family dish, it is traditionally served with fufu or chikwangue.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

906 kcal per serving

Protein
49.6 g
Carbohydrates
11 g
of which sugars
8.2 g
Fat
72.7 g
of which saturated fat
42.3 g
Fiber
3.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Brown the pieces of meat in hot oil for 10 minutes, in small batches, turning them.
  2. Remove the meat and fry two sliced onions until they are well browned.
  3. Add the crushed tomatoes, pounded garlic and chilies, then let it reduce for 10 minutes.
  4. Return the meat, season with salt and pepper, add the turmeric and cover with hot water.
  5. Simmer covered over low heat for about 1 hour 30, until the meat is very tender.
  6. Add the two remaining onions, sliced into rings, near the end of cooking and serve with the fufu.

Variations and tips

Lamb version. Lamb gives a fattier, more fragrant meat; extend the cooking by 15 minutes if the meat is in large pieces.

More ideas

Bitekuteku (beef skewers)35 min · 4 serv.Beef in peanut sauce (Congolese nyama ya nkanda)1 h 50 · 4 serv.Kanga na makayabu (bitter leaves with salted fish)1 h 10 · 4 serv.Mbulu (snails in sauce)1 h 10 · 4 serv.Ngulu (pork in tomato sauce)1 h 35 · 4 serv.Pili-pili de poulet (pili-pili ya kuku)1 h 05 · 4 serv.Chicken in peanut sauce (Congolese nsusu ya kuku)1 h 05 · 4 serv.Liboke de viande (viande en papillote)1 h 50 · 4 serv.

Original Ecomely recipe.