Goat Stew at the Fufu Jamdown

5 Feb

What happens when a Cameroonian, a South African, a Haitian, some folks with Chinese heritage, and a couple of white people get together for a meal?

Glad you asked. The First Annual Fufu Jamdown. THAT’S what happens.

Buoyed by his success with the crock pot, BFKef endeavored to exact one of his favorite dishes for this showcase showdown of homeland cuisine.  A recipe search, a trip to the Caribbean butcher, and a few hours in a pot later, BFKef was the proud chef of goat stew!

We'll work on the pictures, okay?

We’ll work on the pictures, okay?

Several reliable sources said this was a delicious dish. BFKef says it’s “spicy (but not an overwhelming spice), the meat is tender, and it’s filling, especially if you eat it with rice.” There you have it.

Goat Stew


  • 2 lbs goat meat, washed and cut into bite-sized pieces
  • 1 tsp salt
  • 1 tsp  freshly-ground black pepper
  • 3 TBS curry powder
  • 2 garlic cloves, minced
  • 1 onion, diced
  • 2 scallions, diced
  • 2 bay leaves
  • 2 scotch bonnet peppers, minced
  • 2 fresh thyme sprigs
  • 3 cups vegetable stock


1. Combine all ingredients except stock and rub into meat. COver and marinate for at least 6 hours.

2. Bring stock to a simmer in large sauce pan with heavy bottom.  Add the meat and all the juices. Cover pot and cook over medium heat, stirring occasionally. Simmer for at least 2 hours, or until the meat is tender.

3. Remove bay leaves before serving.

One Response to “Goat Stew at the Fufu Jamdown”


  1. Mr Kef’s Crowning Achievement: Sourmilk Donuts | Cooking Up Kefi - November 2, 2016

    […] It’s no secret that MrKef is happier as the breadwinner than the breadmaker in this family. He doesn’t venture into the strange room with the oven and dishwasher often, but when he does, it usually makes for a good story. For some of his previous shenanigans, check out the hilarious crime scene I woke up to last time he cooked, and his Jamdown-wowing  goat stew. […]

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