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Ntaba

Name: Ntaba
Total time: 60 min
Yield: Serves 4
Cuisine: DR Congo
Ingredients: 600g (bone-in) Lamb; 2 Onion; 3 cloves Garlic; 2 Chili pepper; 1 piece Ginger; 3 tbsp Vegetable oil; 1 1/2 tsp Salt; A pinch Black Pepper; 1 Lemon

Main Dish

⏱ 60 min

👥 Serves 4

Difficulty ⭐

Goat marinated with onion and spices and grilled over charcoal — a Congolese night-time treat.

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📖 The Story Behind This Dish

Ntaba is Lingala for goat, and charcoal-grilled goat is a favorite treat at Congolese night stalls and bars. The meat is marinated in onion, garlic, chili, and spices and slowly grilled over charcoal. It's eaten with pili-pili (raw onion and chili sauce), kwanga, or fried bananas.

🌆 Where it's eaten: At an open-air bar in Kinshasa at night, goat grills in the charcoal smoke and is plated with raw onion and cassava bread.

🥕 Ingredients (serves 4)

Lamb 600g (bone-in)
Onion 2
Garlic 3 cloves
Chili pepper 2
Ginger 1 piece
Vegetable oil 3 tbsp
Salt 1 1/2 tsp
Black Pepper A pinch
Lemon 1

👩‍🍳 Instructions

Pound 1 onion, the garlic, ginger, and 1 chili and mix with the oil, salt, pepper, and lemon juice.
Cut the meat into bite-size pieces and marinate at least 2 hours.
Grill over charcoal or under a grill for 20 minutes, turning.
Chop the remaining onion and chili and toss with salt to make pili-pili.
Serve with the grilled meat.

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