Here is the recipe Chef Greg Roach adapted from several sources to create his yummy stew.
2–3 pounds diced goat meat
3 tablespoons vegetable oil
1 large yellow or white onion, sliced
6–8 cloves garlic, chopped roughly
1 (3-inch) piece ginger, peeled and minced
2 hot chili peppers, to taste, diced, with the seeds left in
2–3 pounds sweet potatoes, peeled and cut into chunks
1 (15-ounce) can crushed tomatoes
1 quart stock made from roasted goat bones
1 cup peanut butter
1 cup roasted peanuts
1 tablespoon ground coriander
Salt and black pepper
Brown the meat in a hot pan with a little salt, pepper and oil. Add the onions and sauté until lightly browned. Then add the garlic, ginger and chilies.
Add the rest of the ingredients, stirring over low heat until combined. Cover and simmer for at least 2 hours, stirring to keep the bottom from burning. Add more stock if the stew gets too thick.
Adjust the seasoning and garnish with a few more peanuts. Serve.