Nigerian goat meat (ogufe in Yoruba, ewu in Igbo) is a lean, dark red meat with a robust, slightly gamey flavor. It is valued for its firm texture, low fat content, and ability to absorb heavy spices in traditional dishes like pepper soup, stews, and asun.

Characteristics and Selection

• Color and Texture: Deep, dark red color with minimal fat marbling. It has a tighter muscle grain and denser texture than beef or lamb.
• Flavor Profile: Distinctly earthy and gamey, less sweet than lamb, and deeply savory.
• Market Choices: Local clients often distinguish between male and female goats; male goat meat is traditionally preferred because it tends to cook faster and yield a more tender result.

• Goat meat is not available at this time – more to come in 2027