Berbere Goat – DELICIOUS!

Nonna tried a new flavor and LOVED it! She modified the original recipe to accommodate an afternoon of skydiving. Using the crockpot ensures you can have a great afternoon and still come home to a delicious home cooked meal. Take a look at Nonna’s video and enjoy!

Click here to subscribe to Nonna’s You.Tube Channel. Remember Nonna donates 50% of all proceeds to Jump for The Rose.

Click here to learn how to subscribe to Nonna’s You.Tube Channel.

Check out Oya Come Chop for the original recipe.

Goat Berbere


    • 2-3 pounds Goat Meat (Nonna used ribs)
    • 1 large onion (quartered)
    • 1 large orange bell pepper (sliced)
    • 1 large yellow bell pepper (sliced)
    • 1 large red bell pepper (sliced)
    • 1 large chili pepper (sliced)
    • 3 tablespoons Berbere seasoning
    • Jacobsen Garlic Salt
    • 1 clove garlic (peeled)
    • 3 Cherry Tomato packages
    • Ginger root
    • 1-2 cups Beef or Pork or Goat Broth. (See Note 2)
    • 1 jar Goya Sofrotio tomato cooking base
    • See Note 1 for all ingredients



  1. Slice the bell peppers, onion, and chili pepper.
  2. Peel the garlic. No need to mince.
  3. Chop the onion and ginger root.
  4. Place tin foil on a baking pan and spray with non stick canola oil.
  5. Place all the veggies (cheery tomatoes included) on to the pan and spread out.
  6. Bake at 375° for 45ish minutes. The veggies should look a tad charred. (Even the original recipe says that!)
  7. Remove from oven and let cool.
  8. Once cool, put in a blender or food process and blend until the veggies are somewhat liquified. It will make a thick paste. You do not want veggie chunks.

Goat Meat:

  1. Place goat meat in a crockpot.
  2. Add 3 tbsp Berbere seasonings over the goat meat.
  3. Add some garlic salt
  4. Add broth.
  5. Add veggie mix (paste) (Ideally the paste makes 3ish cups)
  6. Mix the broth and veggie mix. (Ideally the sauce will cover the goat meat – mostly)
  7. At this point what you do depends on what you have done. Nonna (who didn’t have enough tomatoes) added Goya tomato base. By adding this she used a total of 3 cups veggie mix & tomato base. As the sauce was very thick she added about 1/2 cup more broth for a total of 1.5ish cups. Bottom line is that you want a thick veggie (tomato flavored) sauce covering the meat or mostly covering the meat.
  8. After you’ve mixed the sauce, cover the crockpot and set on low. Let cook 8ish hours.
  9. Check the meat to ensure it is cooked through. It should flake apart when done. Nonna could shred it with a wooden spoon!

Note 1: You can use any combination of colorful bell peppers you desire. You can even add a few more if you like. Also, Nonna only used 1 package of cherry tomatoes, but she really needed 3 or more total. How many tomatoes you use is up to you. Nonna added Goya Tomato base to make up for the tomato shortage. This substitute worked great!

Note 2: Nonna used leftover pork broth from her tamale video. The original recipe called for goat broth, but it also directed you to boil the goat. Beef broth should work just fine. Heck even water would work, but it wouldn’t have the flavor. Bottom line – when you boil meat save the broth to use later!

Leave a Reply

%d bloggers like this: