Instructions

• Heat 2 tablespoons of oil in a large pot over medium high heat. Add the goat meat and cook for a few minutes, stirring occasionally.
• Add the garlic, ginger and chopped onion, followed by the salt. Stir well to combine.
• Pour in 2–3 cups of water, cover and let the goat simmer for about 45 minutes or until tender. Add a little more water if needed during cooking.
• While the goat cooks, wash and finely chop the sukuma wiki. Set aside.
• Once the goat is tender, remove the meat from the pot and reserve cooking broth. Don't throw it away, it adds incredible flavor to the stew.
• Return the same pot to the stove and add 2 tablespoons of oil. Add the chopped onion and sauté unless golden brown.
• Return the cooked goat to the pot. Stir and let it cook uncovered until the meat begins to brown and caramelize. This step gives the goat a beautiful depth of flavor.
• Sprinkle in the paprika and chili, if using. Stir for about 30 seconds.
• Pour it in tomatoes (blended) and red bell pepper. Stir, cover and let the sauce simmer until it has reduced significantly and most of the excess liquid has cooked away.
• Pour the reserved goat broth back into the pot. Stir, cover and allow the stew to simmer again until the sauce thickens and the flavors come together.
• Prepare the sukuma wiki Bring a pot of water to a boil. Pour the hot water over the chopped sukuma wiki and let it sit for 2–3 minutes. Drain immediately and run the greens under cold water to stop the cooking. Drain and gently squeeze out extra water.
• Add the prepared sukuma wiki to the goat stew. Stir to combine and let everything to simmer for 3–5 minutes.
• Taste and adjust the salt as needed.