4 Serves
94 Mins
53 g
8 g
13 g
Prepare the goat meat by cleaning it thoroughly and cutting it into bite-sized chunks.
Ingredients, vitamins, and health benefits
Goat meat chunks
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SenegaleseVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
24 µg / 400 µgCalcium
58 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
12 mg / 420 mgPhosphorus
481 mg / 1,250 mgPotassium
1177 mg / 4,700 mgSodium
868 mg / 2,300 mgZinc
10 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
23 µg / 55 µgFiber
2 g / 28 gSugar
4 g / 50 gSaturated Fat
3 g / 20 gCholesterol
143 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Heat the olive oil in a large heavy-bottomed pot over medium heat.
Add the chopped onions and minced garlic to the pot, sautéing until fragrant and translucent.
Add the goat meat chunks to the pot and brown them on all sides.
Stir in the vegetable broth and simmer the stew, covered, until the meat is tender.
Season the stew with salt and black pepper to taste before serving hot.
Tomato Paste
Olive Oil
Onion
Garlic
Vegetable Broth
Salt
Black Pepper
Scotch Bonnet Pepper
Vitamin A
25 µg / 900 µgVitamin C
16 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
24 µg / 400 µgCalcium
58 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
12 mg / 420 mgPhosphorus
481 mg / 1,250 mgPotassium
1177 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
4 g / 50 gSaturated Fat
3 g / 20 gCholesterol
143 mg / 300 mgCaffeine
0 mgNet Carbs
48
g105
g16
g
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ArmenianZinc
10 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
23 µg / 55 µgAlcohol
0 g