Food family · 8 dishes · 5 regions
The goat meat dish
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3 dishes from Indonesia
nasi kebuli
An Indonesian pilaf of rice cooked in goat-meat broth, goat milk, and clarified butter. It is favored by Indonesia’s Arab community and reflects Yemeni Arabian, Indian, and Afghan culinary influences.
Goat Meat DishExplore →sate kambing
Indonesian satay made by grilling goat meat mixed with seasoning, also known as mutton satay, lamb satay, or goat satay.
Goat Meat DishExplore →tongseng
An Indonesian stew of goat meat, mutton, or beef in curry-like soup with vegetables and kecap manis, common in Central Java from Surakarta to Yogyakarta and believed to have begun in Klego, Boyolali.
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2 dishes from Nigeria
goat meat pepper soup
A Nigerian light soup made with goat meat and a blend of spices, sometimes crayfish and boiled yams, potatoes, or plantains. Served hot, often without oil, it may accompany agidi or white rice.
Goat Meat DishExplore →Isi ewu
An Igbo soup made from a goat’s head, with calabash nutmeg, onion, potash, palm oil, utazi leaves, and ụgba. Some cooks prepare the whole head, while others cut it into pieces and use less water.
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1 dish from Italy
1 dish from India
1 dish from Colombia
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