Braised Goat Leg in Obe Ata

By Yewande Komolafe

Total Time: 5 to 6 hours
Rating: 4(223)
Notes: Read community notes

Obe ata is my versatile, back-pocket Nigerian recipe. A bright purée of red bell peppers, onions, tomatoes and habaneros, this stew is the base of several dishes, such as jollof rice and stewed amaranth greens, and accompanies starchy mains as a sauce. This tangy recipe, enhanced by the lingering heat of habanero chiles, uses goat, but you can substitute lamb, beef or pork cuts of a similar size. Any large bone-in cut of meat will do, and will be coaxed into tenderness after a slow braise. The best way to serve this is right in the pot or on a large platter for guests to share, garnished with a mess of fresh herbs and citrus zest and served alongside steamed rice, jollof rice, fried plantains or crispy yam fries.

Featured in: Yewande Komolafe’s 10 Essential Nigerian Recipes

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Ingredients

Yield:8 to 10 servings

2tablespoons canola oil, plus more as needed
1(4- to 5-pound) bone-in goat leg, cut in half or thirds to fit your pot (or use similarly sized lamb, beef or pork cuts)
Kosher salt
1garlic bulb, halved crosswise
3large carrots, scrubbed, trimmed and cut into 2-inch pieces
2large red onions, peeled and chopped into large dice
1(14-ounce) can whole peeled tomatoes with their juices
10fresh thyme sprigs
2fresh bay leaves
1red habanero chile, stemmed
4cups beef or chicken stock

For the Obe Ata

1(28-ounce) can whole peeled tomatoes with their juices
2medium red bell peppers, stemmed, seeded and roughly chopped
1medium red onion, peeled and roughly chopped
8garlic cloves, peeled
1(2-inch) piece fresh ginger, peeled and finely chopped
2red habanero chiles, stemmed
¼cup canola or other neutral oil

For the Garnish

1lemon, zest removed in strips, then julienned lengthwise
¼cup fresh cilantro leaves and tender stems
¼cup fresh parsley leaves and tender stems
¼cup torn fresh mint leaves
¼cup sliced scallions

Ingredient Substitution Guide

Preparation

Step 1
Heat 2 tablespoons canola oil in a large Dutch oven or heavy-bottomed, ovenproof pot over medium-high. Season the goat leg generously all over with salt, then sear, turning frequently, until browned, 10 to 20 minutes, depending on how many pieces. Transfer to a large bowl using tongs.
Step 2
Heat the oven to 350 degrees. Sear the garlic bulb halves in the rendered fat, cut-side down, until golden brown, 1 to 2 minutes. Transfer to the bowl with the goat. Cook the carrots and onions with a pinch of salt, stirring occasionally, until vegetables are just beginning to soften and brown at the edges, about 8 minutes. Add the tomatoes and their juices, tearing the whole tomatoes into large chunks with your hands as you add them. Add the thyme, bay leaves and habanero.
Step 3
Stir in the stock and bring to a simmer over medium-high. Return the goat and garlic to the Dutch oven, cover and transfer to the oven. Braise until meat is tender but doesn’t fall apart, 2½ to 3 hours.
Step 4
Meanwhile, prepare the obe ata: Combine all the obe ata ingredients except the oil in a blender and purée on high until smooth, working in batches, if needed. The liquid from the can of tomatoes should suffice, but you can add up to ¼ cup of water if necessary to get the purée going. (You should have about 6 cups of purée.)
Step 5
Heat the ¼ cup canola oil in a large pot over medium-high. Add the purée and bring to a simmer. Reduce heat to medium, cover and simmer until the sauce is slightly reduced by about a third of its original volume, 40 to 45 minutes. (You should have about 4 cups of obe ata. It can be cooled and stored refrigerated for up to 2 weeks, or stored frozen for up to a month.)
Step 6
Remove the Dutch oven from the oven and increase the oven temperature to 375 degrees. Transfer the goat to a large bowl using tongs. Strain the broth, discarding the solids, and return the broth to the Dutch oven. (You should have 2 to 3 cups.)
Step 7
Add the obe ata to the Dutch oven and bring the sauce up to a simmer over medium-high. Cook, stirring occasionally, until flavors meld and sauce thickens slightly, about 20 minutes. Season with salt and place the goat leg back in, ladling sauce over the top of the goat if it is not completely submerged. Cover with lid and return to the oven. Braise until the goat is tender enough to pull with a fork and just beginning to fall off the bone, about 45 minutes.
Step 8
To serve, place the goat in a deep serving platter with the meat on the bone, or off the bone in large chunks with the obe ata spooned generously over the meat. Scatter the top with the lemon zest, fresh herbs and scallions.

Ratings

4 out of 5

223 user ratings

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Cooking Notes

Prakash Nadkarni5 years ago

The recipe is delicious, but 3 habaneros for an 8-10-serving recipe would make it insanely hot for most NYT readers' palates. I'm a heat-tolerant habanero addict who keeps homemade sauce around, but I'd find this heat level inedible. For the chili-naive, I'd omit the habanero altogether, or substitute smoked paprika (habaneros have a natural smokiness due to their guaiacol content) and serve with a bottled/homemade sauce on the side for the adventurous.

Carolyn4 years ago

To achieve Nigerian “flavor” you have to add red palm oil. Just a tablespoon or two as a seasoning will do it. I find that using half red palm oil and half canola reproduces a healthier version of the Sunday stews I ate in Lagos and Enugu

Aaron4 years ago

Please don't use chipotles as a substitute. Nor omit the habaneros altogether. For the authentic Nigerian taste you will need at least some habanero (we call them scotch bonnets in Britain). For those seeking to minimise heat but maintain flavour, add around half a deseeded habanero. The flavour of it really is necessary.

Jessica K.4 years ago

I replaced the goat leg (which I can’t find in any local places near me) with a 3 pound beef chuck roast and thought it was delicious. I did not find the habaneros to be too spicy and might even add another next time.

buds3 years ago

I made this for the first time and it was fantastic. I accompanied it with the Jollof Rice. I read all the reviews and decided to only use 2 habanero peppers. Then I tasted the obe ata and freaked out. It was so hot!! Guests were coming and I was nervous. Yet when served, everyone raved about it. The heat was moderate and I wished I had added the third pepper. I am a novice cook and this challenged me but it came out perfectly. Yewande Komolafe is a god send. Try her baked tofu!

Rotimi5 years ago

Customize to your palate as a American born but Nigerian raised woman 3 habanero isn't too much but for my American born and raised children half a habanero is too much at times so customize to your palete

megzymadeit3 years ago

This recipe is amazing. It really blew my mind and I had a few bites left and I got up to start washing my Dutch oven. I heard sounds coming from behind me and saw that my dog had started to gingerly eat what was left in my bowl. I yelled “hey” at him but the sound that came out of my mouth was a psychotic high pitched squeal that I’ve never made before. My body panicked at the sight of my delicious meal being stolen from me and I made a warning cry I didn’t know I was capable of.

Mike4 years ago

I think canned chipotle in adobo would be a good substitute: less hot and lots of smoke to compliment the sauce. I think smoked paprika would get lost in this sauce or you’d need so much that it would taste bitter

Mike4 years ago

Try a Halal butcher or Caribbean grocer. Brooklyn of Queens would be my go to

Susan in Seattle1 year ago

Goat is hard to find depending on where you are - agree that the beef or lamb substitutes will work. My favorite part of this recipe is the Obe Ata recipe because you can use this sauce in multiple dishes! I've just made another batch of this today and will freeze part of it. I took the seeds out of the habaneros and there's still a kick. I think that's what's throwing folks off with the entire recipe. As with any high heat chili, remove the seeds - there will still be heat but it will be less

Sam1 year ago

So many comments from people who didn't make this. Just make it. We used 3lb beef chuck since the halal butcher is far away. 3 home-grown scotch bonnets. Subbing the goat, everything can be purchased at a pretty basic grocery store. And the cooking techniques are super easy. (of course, a powerful blender was very helpful.) Served steaming mound of white rice and a shower of herbs / zest. So good. Takes a while but most hands-off. Excellent effort to reward ratio.

Rose Thomas1 year ago

Guys. I made this recipe. I loved it. I made it just about exactly as written except for a little less goat leg by weight. And the spiciness? It was amazing for me, but I’m crazy. My husband said it was “blindingly hot.” Listen, he ate it. It was delicious. The meat fell off the bone quicker than advertised, but overall, the recipe was correct. I’d be sad to eliminate habanero entirely. It just wouldn’t be the right flavor. But.l: 1 vs 2 peps in the purée for non Nigerians? Yeah. Do it. Love it.

Nicole1 year ago

This recipe was fantastic. Used stale scotch bonnets instead of habanero so it was perfectly piquant without killing the flavors. Just stocked up on the new peppers so next time I’ll be very cautious! But I loved this goat recipe so will definitely do this again. We also cooked everything at a much lower heat - 300/325- so the liquid wouldn’t evaporate so fast.

Patsy2 years ago

I can buy goat meat at our local farmers market so tried this recipe with a goat leg. I have to admit all those habaneros scared me a bit but I followed the recipe to the letter. Terrific! Yes, it was hot but not so hot that it overshadowed the marvelous flavors.

Mike2 years ago

This has to be the most ambitious dish I've ever prepared, but it worked out great--for my wife's birthday, attended by two sons and their girlfriends. Had to buy the whole goat leg (our butcher said getting goat was a first for them). Made the Jollof rice dish to go with. Everyone was going for seconds and thirds--even the typically more finicky among us. I used two habaneros--one in the stew, the other in the one ata. Not the least overpowering, but very present heat. Again, great dish!

Christina2 years ago

This recipe was fantastic. A lot of work, but worth every minute. I used lamb shanks instead of goat and all three habanero peppers. The first is kept whole and just flavors the braising liquid without adding much heat. When making the obe ata, I only added one to the blender to begin with. It wasn't overly hot, so I added the second and am very glad I did. In a weekend of spectacular food, this was the clear winner.

Tara3 years ago

This was absolutely fantastic. Didn't have habaneros so I used Thai chilies in a pinch. Did this with lamb shanks and they didn't need quite as long to braise for falling off the bone (2 hours for the first roast, and about 30 min for the second).

sfwom13 years ago

Scotch bonnets is the pepper. Use only one for sauce. This recipe was tasty.

megzymadeit3 years ago

Sidrah3 years ago

This was DELICIOUS. Also, didn't get to have it as intended as I couldn't lay my hands on goat.... so I used beef short ribs and lamb to up the flavor. Outstanding... and I can't wait to get some goat so I can actually taste it as it is written.

Ben3 years ago

Don’t discard the carrots etc. They make a delicious side (or snack for the chef) if you remove the thyme stems and bay leaves.

buds3 years ago

Jessica K.4 years ago

Nicholas4 years ago

Question, so I made this and it tastes really good, but the sauce. I don't think I got the consistency right. Looking at the picture, the sauce looks pretty thick. Mine's more like a broth (still good, honestly didn't think about it until I noticed the picture before I closed the browser tab). How did your sauces turn out? Did you braise the meat for the recommended time (~2.5hr + 45min)?

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