Average: 3.6 (39 votes)


  • 1 kg goat meat, diced
  • opaki-paki spice (looks a little like a dried pod and has a mild, sweetish taste), roasted and pounded 
  • sunyak bah spice (like a tiny gourd - only the seeds are used. They are slightly peppery in flavour), roasted and pounded
  • 2 onions, chopped
  • chicken or beef stock
  • 1 bunch spinach, leaves only
  • 1 ladleful palm oil
  • 1 ladleful dried shrimp

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Marinate the goat meat for at least thirty minutes the opaki-paki (mild and sweet) and hot peppery sunyuk bah which have been pounded in the mortar and pestle after a little roasting.

Fry the meat with the onions and then braise gently in the stock for about an hour or till tender. When tender, you add palm oil and some dried ground prawns and the spinach.

The palm oil has a strong red colour and gives a rich, strong taste to the dish. Simmer for a further 20 - 30 minutes.

Nigerian spices can be found at African International Market in Newtown. While the spices are used across West Africa the names do vary from country to country and so far, we haven't found a standard English name for them!!