Traditional Yoruba (Nigerian) Cooking–Part III–Prep The Meats

So, let’s get down to brass tacks, it’s time to prep the meats!

You can use any meat or combination of meats of your choice. I am using 2 Ibs of Chicken thighs and drumsticks, ad 2 Ibs of cubed Goat meat, because I loves me some goat!

Note: I f you are cooking Goat meat I suggest cooking it separate from the chicken.

Here’s why.

Goat has a distinct musky flavor and can be quite fatty. I prefer to let the fat render out during the cooking process, then I discard the broth.  I do not want the extra fat/cholesterol and musk in my stew. That’s just me.


2Ibs of Chicken or 2Ibs of Goat: (The spice mixture is the same for both meats, but double if doing only one kind of meat)
The spice mixture is the same for both meats.
1/2 Medium Onion, sliced thinly.
2 Bouillon cubes (maggi cubes’ target=_blank>Maggi cubes, or any other variety)
1/2 Tbsp Thyme
1 Tbsp Jamaican Curry powder
Salt to taste


1. Prep the Meats by removing and discarding any unwanted parts such as skins and excess fats. Rinse the meats thoroughly. Place the meats a sauce pan and cover with water up to approximately 1 inch over the meats.

2. Add the sliced Onions, spices, bouillion cubes and salt to taste.


3. Cook the meats on medium high heat. Chicken: Boil for 20 mins. Goat: Boil for 40mins.

4. While the meats cook, preheat the oven to 350 degrees F. Remove the meats from the broth and place in a lined cookie sheet. **Reserve the chicken broth for the stew***
The boiled meats should look like this:


The cooked Goat.


The cooked Chicken

4. Time to dry the meat in the oven. This step is what takes your meats to the next level of flavor greatness. Drying further cooks the meats and condenses the flavor. Place the meats in the preheated oven and bake for approximately 30-45mins.


Dried Goat


Dried Chicken

This concludes the Meat Prep. At this point you can bag and freeze the meats for another day.
Sometimes I cook extra so I can skip the meat prep the next time I want to make some stew.

Next stop, we’ll work on the sauce portion of the stew.

Please subscribe to this blog here so you don’t miss a post!

Part 1: Introduction
Part 2: The Ingredients/Shopping List
Part 3: Prepping the meats 
Part 4: Making the Stew/Obe Ata
Part 5: Okra Stew!
Part 6: The Pounded Yam (Iyan)
Part 7: Putting it all together/Conclusion

2 thoughts on “Traditional Yoruba (Nigerian) Cooking–Part III–Prep The Meats

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s