Braised Goat Leg in Obe Ata Recipe (2024)

The recipe is delicious, but 3 habaneros for an 8-10-serving recipe would make it insanely hot for most NYT readers' palates. I'm a heat-tolerant habanero addict who keeps homemade sauce around, but I'd find this heat level inedible. For the chili-naive, I'd omit the habanero altogether, or substitute smoked paprika (habaneros have a natural smokiness due to their guaiacol content) and serve with a bottled/homemade sauce on the side for the adventurous.

To achieve Nigerian “flavor” you have to add red palm oil. Just a tablespoon or two as a seasoning will do it. I find that using half red palm oil and half canola reproduces a healthier version of the Sunday stews I ate in Lagos and Enugu

Please don't use chipotles as a substitute. Nor omit the habaneros altogether. For the authentic Nigerian taste you will need at least some habanero (we call them scotch bonnets in Britain).For those seeking to minimise heat but maintain flavour, add around half a deseeded habanero. The flavour of it really is necessary.

I replaced the goat leg (which I can’t find in any local places near me) with a 3 pound beef chuck roast and thought it was delicious. I did not find the habaneros to be too spicy and might even add another next time.

I made this for the first time and it was fantastic. I accompanied it with the Jollof Rice. I read all the reviews and decided to only use 2 habanero peppers. Then I tasted the obe ata and freaked out. It was so hot!! Guests were coming and I was nervous. Yet when served, everyone raved about it. The heat was moderate and I wished I had added the third pepper. I am a novice cook and this challenged me but it came out perfectly.Yewande Komolafe is a god send. Try her baked tofu!

Customize to your palate as a American born but Nigerian raised woman 3 habanero isn't too much but for my American born and raised children half a habanero is too much at times so customize to your palete

This recipe is amazing. It really blew my mind and I had a few bites left and I got up to start washing my Dutch oven. I heard sounds coming from behind me and saw that my dog had started to gingerly eat what was left in my bowl. I yelled “hey” at him but the sound that came out of my mouth was a psychotic high pitched squeal that I’ve never made before. My body panicked at the sight of my delicious meal being stolen from me and I made a warning cry I didn’t know I was capable of.

I think canned chipotle in adobo would be a good substitute: less hot and lots of smoke to compliment the sauce. I think smoked paprika would get lost in this sauce or you’d need so much that it would taste bitter

Try a Halal butcher or Caribbean grocer. Brooklyn of Queens would be my go to

Goat is hard to find depending on where you are - agree that the beef or lamb substitutes will work. My favorite part of this recipe is the Obe Ata recipe because you can use this sauce in multiple dishes! I've just made another batch of this today and will freeze part of it. I took the seeds out of the habaneros and there's still a kick. I think that's what's throwing folks off with the entire recipe. As with any high heat chili, remove the seeds - there will still be heat but it will be less

So many comments from people who didn't make this. Just make it. We used 3lb beef chuck since the halal butcher is far away. 3 home-grown scotch bonnets. Subbing the goat, everything can be purchased at a pretty basic grocery store. And the cooking techniques are super easy. (of course, a powerful blender was very helpful.)Served steaming mound of white rice and a shower of herbs / zest. So good. Takes a while but most hands-off. Excellent effort to reward ratio.

Guys. I made this recipe. I loved it. I made it just about exactly as written except for a little less goat leg by weight. And the spiciness? It was amazing for me, but I’m crazy. My husband said it was “blindingly hot.” Listen, he ate it. It was delicious. The meat fell off the bone quicker than advertised, but overall, the recipe was correct. I’d be sad to eliminate habanero entirely. It just wouldn’t be the right flavor. But.l: 1 vs 2 peps in the purée for non Nigerians? Yeah. Do it. Love it.

This recipe was fantastic. Used stale scotch bonnets instead of habanero so it was perfectly piquant without killing the flavors. Just stocked up on the new peppers so next time I’ll be very cautious! But I loved this goat recipe so will definitely do this again. We also cooked everything at a much lower heat - 300/325- so the liquid wouldn’t evaporate so fast.

I can buy goat meat at our local farmers market so tried this recipe with a goat leg. I have to admit all those habaneros scared me a bit but I followed the recipe to the letter. Terrific! Yes, it was hot but not so hot that it overshadowed the marvelous flavors.

This has to be the most ambitious dish I've ever prepared, but it worked out great--for my wife's birthday, attended by two sons and their girlfriends. Had to buy the whole goat leg (our butcher said getting goat was a first for them). Made the Jollof rice dish to go with. Everyone was going for seconds and thirds--even the typically more finicky among us. I used two habaneros--one in the stew, the other in the one ata. Not the least overpowering, but very present heat. Again, great dish!

This recipe was fantastic. A lot of work, but worth every minute. I used lamb shanks instead of goat and all three habanero peppers. The first is kept whole and just flavors the braising liquid without adding much heat. When making the obe ata, I only added one to the blender to begin with. It wasn't overly hot, so I added the second and am very glad I did. In a weekend of spectacular food, this was the clear winner.

This was absolutely fantastic. Didn't have habaneros so I used Thai chilies in a pinch. Did this with lamb shanks and they didn't need quite as long to braise for falling off the bone (2 hours for the first roast, and about 30 min for the second).

Scotch bonnets is the pepper. Use only one for sauce. This recipe was tasty.

This recipe is amazing. It really blew my mind and I had a few bites left and I got up to start washing my Dutch oven. I heard sounds coming from behind me and saw that my dog had started to gingerly eat what was left in my bowl. I yelled “hey” at him but the sound that came out of my mouth was a psychotic high pitched squeal that I’ve never made before. My body panicked at the sight of my delicious meal being stolen from me and I made a warning cry I didn’t know I was capable of.

This was DELICIOUS. Also, didn't get to have it as intended as I couldn't lay my hands on goat.... so I used beef short ribs and lamb to up the flavor. Outstanding... and I can't wait to get some goat so I can actually taste it as it is written.

Don’t discard the carrots etc. They make a delicious side (or snack for the chef) if you remove the thyme stems and bay leaves.

I made this for the first time and it was fantastic. I accompanied it with the Jollof Rice. I read all the reviews and decided to only use 2 habanero peppers. Then I tasted the obe ata and freaked out. It was so hot!! Guests were coming and I was nervous. Yet when served, everyone raved about it. The heat was moderate and I wished I had added the third pepper. I am a novice cook and this challenged me but it came out perfectly.Yewande Komolafe is a god send. Try her baked tofu!

I replaced the goat leg (which I can’t find in any local places near me) with a 3 pound beef chuck roast and thought it was delicious. I did not find the habaneros to be too spicy and might even add another next time.

Question, so I made this and it tastes really good, but the sauce. I don't think I got the consistency right. Looking at the picture, the sauce looks pretty thick. Mine's more like a broth (still good, honestly didn't think about it until I noticed the picture before I closed the browser tab). How did your sauces turn out? Did you braise the meat for the recommended time (~2.5hr + 45min)?