Chef note
Goat can turn stubborn if it is rushed. Give the meat enough sear, enough rest, and enough contrast from the chips.
Back to recipes
Fire and crunch
Yaaji-Spiced Goat Chops with Crispy Plantain Chips
Grills BBQ & SuyaFire and crunchServes 2 to 46 ingredients7 steps
Ingredients
300g goat chops
1 unripe plantain
2 tablespoons yaaji or suya spice
1 tablespoon olive oil
1 teaspoon Chef Stone's Secret Spice™️
Salt and freshly ground black pepper to taste
Method
1
Pat the goat chops dry and season them generously with salt, black pepper, and Chef Stone's Secret Spice.
2
Coat the chops evenly with the yaaji spice and leave them to marinate for at least 15 minutes.
3
Peel the plantain and slice it into thin rounds. Soak briefly in cold water, then drain and pat dry.
4
Heat the olive oil in a skillet over medium-high heat and sear the goat chops for 5 to 6 minutes per side until deeply coloured.
5
Transfer the chops to a preheated 170°C oven and roast for about 20 minutes, or until cooked through.
6
Fry the plantain slices until golden and crisp, then drain and season lightly with salt.
7
Arrange the chops with the plantain chips and finish with a touch of spicy sauce or a final dusting of yaaji.
Plating direction
Arrange two goat chops on the plate, slightly overlapping, with the bones pointing upwards. Create a neat pile of the plantain chips next to the chops, and artfully drizzle a small amount of spicy tomato sauce around the plate. Garnish with micro-greens for a touch of freshness and color.
Related recipes
Back to all recipes
Refined main
Meat & PoultryPan-African Blackened Beef Fillet with Beetroot Potato Purée
Experience a masterful fusion of spice and tenderness with this Pan-African blackened beef fillet, perfectly complemented by a vibrant, earthy beetroot and potato purée.
center-cut beef tenderloinvegetable oil
Full recipe
Serves 4
See the recipe
Modern starter
Soups & StewsWest African Egusi Dumplings in a Scent Leaf & Beef Consommé
Experience a refined taste of West Africa with delicate egusi dumplings and giwan ruwa fish, gently poached in a richly aromatic scent leaf and beef consommé.
Extra large egg whitestomato paste
Full recipe
Serves 4 as a starter
See the recipe
Signature fusion
Rice & GrainsPan-African Seafood Jollof Risotto with Tiger Prawns and Plantain
Experience a masterful fusion of Italian technique and iconic West African flavors in this creamy jollof risotto, crowned with succulent tiger prawns and sweet plantain.
Arborio ricechicken stock
Full recipe
Serves 4
See the recipe