From Lagos to Louisiana, Havana to Seoul—one African recipe at a time.

Exploring all 54 African nations plus the global diaspora through authentic recipes and flavors.

Explore Recipes Here

Taste the Continent

From ancient bread to modern flavors - explore Africa's culinary journey

Ancient Egyptian Aish Baladi bread

The Bread of Builders

Ancient Aish Baladi - the same bread that built the pyramids

Historical
African coleslaw salad

African Coleslaw Salad

Fresh, vibrant salad with African-inspired dressing

Modern
Fried green plantain chips

Fried Plantain Chips

Crispy, addictive snacks that are truly life-changing

Snack
Rooibos tea glazed chicken wings

Rooibos Chicken Wings

African red tea glazed wings with honey sweetness

Fusion

Food with Purpose: Discover how African cuisine connects to timeless wisdom

🍽️ Start Here • Explore the Connection
Photo of Ivy, author of The African Gourmet

About the Author

Ivy is the researcher and writer behind The African Gourmet, blending African food, history, and cultural storytelling. Her work is cited by universities, Wikipedia, major news outlets, and global food writers.

View citations →

Ramen Noodle with Peppered Goat Meat | The African Gourmet

By -
Cite this source:

Hot Pepper Ramen Noodles with Peppered Goat Meat

West African ramen noodles topped with spicy peppered goat meat
West African ramen noodles with peppered goat meat — fiery, rich, and comforting.

Across Africa, ramen noodles have become a beloved pantry staple — quick to cook, endlessly adaptable, and perfect for bold local flavors. This recipe blends peppered goat meat with stir-fried noodles for a dish that’s both street-smart and deeply satisfying.

Goat Meat Facts

  • Female goat meat is often used because it’s more tender.
  • “Cabrito” refers to goat kids (4–8 weeks old); “Chevon” comes from mature goats (6–9 months).
  • Goat meat is lean, flavorful, and lower in fat than beef or lamb.
  • Cook it just like steak — rare, medium, or well-done.

Ramen Noodle Facts

  • Instant noodles originated in Osaka, Japan, in 1958 — invented by Momofuku Ando.
  • Ramen noodles are made from wheat flour, fried, then dried before packaging.
  • They’re affordable and globally popular — even enjoyed daily by millions of students!
Close-up of ramen noodles mixed with peppered goat meat and hot peppers

Ingredients

  • 1 lb goat meat, diced
  • 2 red onions, diced
  • 4 green onions, diced
  • 2 tsp minced garlic
  • 2 tsp minced ginger
  • 2 tsp sea salt
  • 1 Maggi cube
  • 20 ground hot peppers (adjust to taste)
  • Juice of one lemon
  • 3 packages ramen noodles (discard seasoning packets)
  • 2 cups vegetable broth
  • 2 tbsp vegetable oil

Directions

  1. Use a grinder to make chili pepper paste. Marinate goat meat with lemon juice, salt, Maggi, and pepper paste for 20 minutes.
  2. Heat oil in a sauté pan, add garlic and ginger, then half the marinated meat. Cook until nearly done; remove and repeat.
  3. Boil noodles for 2 minutes. Add noodles and broth to the sauté pan; stir-fry for 1 minute.
  4. Serve hot, topped with peppered goat meat.

Explore More African Meals

The African Gourmet logo

Comments

Post a Comment

We appreciate you contacting us here at the African Gourmet African Recipes website.

Popular Posts

The Bread of the Builders: Ancient Aish Baladi of Imhotep’s Egypt

By -
Image
The Bread of the Builders: Ancient Aish Baladi of Imhotep’s Egypt The Bread of the Builders: Ancient Aish Baladi of Imhotep’s Egypt The flatbread that fed farmers, healers, pyramid builders—and perhaps Imhotep himself Aish Baladi—Egypt’s ancient whole-grain flatbread—is one of the oldest continually eaten foods in the world. More than 4,600 years ago, during the life of Imhotep , people throughout the Nile Valley baked this bread daily using ground emmer wheat, water, salt, and natural yeast from the air. This is the bread that nourished farmers, architects, midwives, royalty, and pyramid builders. It is the foundation food of ancient African science: a simple mixture of earth, water, heat, and time transformed into life-sustaining nourishment. To explore Imhotep’s story and how he shaped African science and cosmology, read the companion article on Eternal First Words: Imhotep: The Mind That Built the First Beginning . Fo...
Read full recipe→

10 African Stews Without Meat | Hearty Vegetarian and Vegan Recipes

By -
Image
10 African Stews Without Meat | Hearty Vegetarian and Vegan Recipes 10 African Stews Without Meat (Rich, Hearty, Authentic) Across Africa, plant-based cooking is not a trend—it’s tradition. From Ethiopian chickpea stews to South Sudanese collards and Swahili coconut beans, vegetables and legumes have always been the soul of the table. 1. Ethiopian Shiro Wat (Chickpea Stew) Made from roasted chickpea flour and berbere spices, Shiro Wat is a creamy comfort dish that proves flavor doesn’t need meat. 2. Braised Eggplant and Vegetable Stew Eggplant stew is slow-cooked with tomatoes, peppers, and onions for a silky texture and deep taste. 3. Green Gram and Rice (Mung Beans) This East African favorite— Green Gram and Rice — blends protein-packed beans with lightly seasoned rice for a hearty one-pot meal. 4. Mundiri Bari-Style Collard Greens From South Sudan, co...
Read full recipe→

Authentic Nigerian Jollof Rice Recipe - African Food Recipes

By -
Image
Authentic Nigerian Jollof Rice Recipe - African Food Recipes Authentic Nigerian Jollof Rice The ultimate West African party dish with rich tomato-pepper sauce and aromatic spices Prep: 15 mins Cook: 30 mins Total: 45 mins Servings: 6 Quick Answer: Nigerian Jollof Rice is a one-pot West African dish made with rice, tomatoes, peppers, and spices. It's known for its vibrant red color and smoky flavor, often served at parties and celebrations. Cooking time: 45 minutes. Jollof rice is the ultimate West African party dish that sparks friendly rivalry between Nigeria, Ghana, and Senegal. This authentic Nigerian version delivers perfectly cooked rice infused with a rich tomato-pepper sauce and aromatic spices. Ingredients ...
Read full recipe→

African Coleslaw Salad

By -
Image
Prep time: 20 min Chill time: 4 hours Total time: 4 hours 20 min This simple nouveau African coleslaw side salad is perfect for picnics or backyard braai barbecues. The word braai is a South African Afrikaans language word pronounced BRY rhyming with why. Braai is popular in Southern Africa especially with people who live in South Africa, Namibia, Zimbabwe and Zambia. Braai may have originated with the South African Afrikaner people, but has since been adopted by South Africans of many ethnic backgrounds. An important distinction between a braai and a barbecue is that it is uncommon for a braai to use propane; braai is an open flame cooking method. Braai has been around for centuries and has truly stood the test of time. One simple spice recipe is a basic African coleslaw side salad, enjoy this recipe next time you grill meat on an open fire. African Coleslaw Ingredients and Directions Ingredients 3 cups shredded green cabbage 1 cup shredded red cabbage 1 cup shredded carrots ...
Read full recipe→

The Complete Jollof Party Menu: Sides, Sauces, and Drinks | AfricanFood.recipes

By -
Image
The Complete Jollof Party Menu: Sides, Sauces, and Drinks | AfricanFood.recipes The Complete Jollof Party Menu: Sides, Sauces, and Drinks Jollof rice is more than food—it’s pride, rhythm, and joy served on a plate. From Lagos weddings to Accra birthdays, it anchors the table. But the secret to an unforgettable celebration is the entire menu built around it. 1. Core Dish — Authentic Jollof Rice Start with Authentic Nigerian Jollof Rice —rich in tomatoes, peppers, and smoky flavor. It’s your centerpiece. 2. Proteins Grilled Hen with Spicy Rub – classic, tender, and party-approved. Boerewors Sausage – smoky South African twist. Eggrolls with Shito Sauce – crunchy and bold. 3. Sides Fried Plantains – golden sweetness balancing the spice. African Coleslaw Salad – crunchy, creamy, refreshing. Chapati Bread – soft mop for the sauce...
Read full recipe→

Ugali vs Sadza vs Nshima: Africa’s Staple Foods Compared

By -
Image
Ugali vs Sadza vs Nshima: Africa’s Staple Foods Compared Ugali vs Sadza vs Nshima: What’s the Difference? Across Africa, maize is more than a crop—it’s a cultural cornerstone. Known by many names, Ugali (Kenya and Tanzania), Sadza (Zimbabwe), and Nshima (Zambia) are the heart of daily meals. Yet while they look similar, each has unique origins, textures, and traditions. Origins and Names Ugali thrives in East Africa’s coastal and highland regions. Sadza defines home cooking in Zimbabwe, and Nshima fills plates across Zambia and Malawi. The recipes share maize meal as their base—but their texture and serving customs tell regional stories. Flour Types & Texture Ugali uses finely milled white maize meal, creating a dense, sculptable dough. Sadza’s texture is slightly softer, often stirred longer. Nshima balances the two—smooth, light, and ideal for scooping ...
Read full recipe→

Fufu Fries Recipe | African Gourmet's Plantain Fries with Spicy Ketchup

By -
Image
Fufu Fries Recipe | African Gourmet's Plantain Fries with Spicy Ketchup Fufu Fries with Spicy African Ketchup A fun, kid-friendly twist on traditional West African fufu that turns plantains into crispy, golden fries Prep Time 1 hour 30 min Cook Time 20 minutes Servings 4 people Difficulty Easy Golden Fufu Fries - a delicious twist on traditional African fufu From The African Gourmet: "Getting our children excited about their culinary heritage is one of my greatest joys. After 25 years of cooking, I've learned that the path to a child's heart often comes through fun, familiar shapes. These Fufu Fries are my playful twist on a West African staple." Ingredients For the Fufu Fries 3 green or yellow plantains ½ cup all-purpose flour 1 tea...
Read full recipe→