Recipes by James Whetlor from Cabrito Goat Meat



This is Nigerian and Cameroonian street food, sold by vendors on the side of the road. Suya is the word for skewer, hence the name…


- 1 kilo diced goat leg or shoulder
- 80 grams roasted peanuts
- 1 tablespoon cayenne
- ½ a Maggi stock cube
- 2 teaspoons smoked paprika
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1 tablespoon white pepper
- 1 tablespoon black pepper
- 1 tablespoon water or ground nut oil
- Olive oil
- Salt


Soak the skewers in water for 30 minutes before you start, that way they won’t burn.

In a bowl, mix all the paprika, garlic powder, onion powder, white pepper, black pepper and cayenne pepper. Crumble in the Maggi stock cube.

Add the water or oil until you have a paste. Season with the salt.

Crush the peanuts with a pestle and mortar, or food blender. You want them crushed but still a bit chunky, not in a fine paste.

Mix the peanuts with the spices then add the meat.

Thread the meat onto the skewers and drizzle with the oil.

Grill or roast or barbeque for around 12 minutes.

Eat right off the grill!



This is a Somali dish often served at weddings or parties known as Zab, so the dish has taken the name. It works well as a slow cooked dish too, cooked for a few hours with a little water added to the pot, but for me it’s best grilled or barbequed.


- 1kg of boned goat shoulder or leg
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- I teaspoon cardamom powder
- 5 black peppercorns, ground
- I large piece of fresh ginger finely chopped
- 1 large garlic clove finely chopped.
- Salt
- I large green and one red pepper sliced
- 2 large onions sliced


You have options when it comes to cooking this. You can roast it or grill it.

Slash the meat so it lies out as flat as possible.

Rub the meat with the mix and leave it to marinade for at least one hour. Season with salt.

If you are roasting it, place the meat in a preheated roasting tray in an oven, pre-heated to 200°C and cook for 25 minutes.

Remove from the oven and place the meat on a plate and allow it to rest.

While the meat is resting put the onion and peppers into the roasting tray and put them back in the oven. Roast for 10 minutes.

Slice the meat, mix it with the roasted onions and peppers. Serve with rice.

If you are grilling or barbequing, cook the meat at a medium heat for 15 to 20 minutes.

Once the meat is cooked through, remove and place it on a plate to rest. While the meat is resting grill the peppers and the onions.

Slice the meat, mix it with the roasted onions and peppers. Serve with rice.