Peri peri goat served with rice (Photo: Courtesy)

As the new week begins let’s usher it in with some peri peri goat recipe and bask in the glory of good food

1 kg goat meat, cut into chunks

1 teaspoon garlic ginger paste

Salt to taste

1/2 teaspoon turmeric powder

Juice of 1 lime


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1/2 teaspoon black pepper

1 litre vegetable oil for frying

Marinate the goat chunks with lime juice, black pepper, garlic ginger paste and salt.

Mix well and set aside for one to two hours, to allow the flavours to infuse.

In a deep pan with vegetable oil over medium heat fry the meat until brown and crisp on the outside. Remove from oil and set aside.

Making the sauce

250 grammes margarine (salted)

50g paprika (sweet red pepper powder)

1 teaspoon cayenne pepper

2 tablespoons vinegar

Juice of 2 limes

1 teaspoon garlic ginger paste


In a pan over medium heat melt the margarine.

Reduce the heat to low then add the garlic ginger paste, vinegar and lime juice. Mix thoroughly.

Cook for two minutes, then remove from the stove.

Now add the paprika and cayenne pepper and stir.

Do not return the pan to the fire because the paprika will burn.

Put the goat chunks in the sauce.

Stir and let the sauce coat the chunks.

Serve with rice. You can sprinkle raisins on it if you wish, and serve with the remaining extra sauce on the side and mango pickles. Enjoy!