Goat meat, once largely reserved for traditional ceremonies in many South African cultures, is stepping confidently into the spotlight of modern cuisine.
Traditionally known as inyama yesiko, meaning “ceremonial meat,” the goat has long carried significant cultural weight, especially among the Xhosa, explains Vuyo Mhlontlo from Cofimvaba in the Eastern Cape in an article published on Health For Mzansi.
“For us as Xhosas, a goat is usually slaughtered only for traditional ceremonies. I once tried it spiced, and it was great, I must say, but I still prefer it with only salt,” he says.
Mhlontlo says he is excited about the idea of seeing it on restaurant menus.
Related stories
- Meaty bones & dumplings bring comfort and pack a punch
- Spice up winter with this yummy sausage & bean stew
From village feasts to fine dining
For Asisipho Cakata from Strand in the Western Cape, goat meat offers a unique flavour that doesn’t need heavy seasoning.
“With just salt, you feel like you need nothing more,” she says, adding that mainstreaming goat meat could help diversify red meat offerings and open doors for local farmers.
As South Africa’s food culture evolves, goat meat is now gaining attention for its bold taste and nutritional profile. From humble village kitchens to formal dining spaces, chefs are experimenting with fresh ways to showcase this traditional favourite.
Tshwane-based chef Thole Mathe says, “It takes a bit of butchery skill to eliminate the goat odour… Once that’s done, your meat is ready to be prepared.”
His go-to methods include slow-cooking with coconut milk or red wine, and seasoning with herbs like rosemary and coriander.
Dietitian Cari Erasmus from the Heart and Stroke Foundation South Africa adds, “The way goat meat is prepared can significantly impact its nutritional value and healthiness.”
READ THE FULL ARTICLE AND GET THE RECIPE HERE.
This article was first published on Health For Mzansi and written by Vateka Halile.
