The first 40 pages of the book are an explanation of the history and husbandry of goats and while I often skip introductions, I read this one through as it was so interesting. The author also has a generous spirit – he is contributing half of his fee for writing the book and half the royalties to Farm Africa, which is an organization that helps the women and families abandoned by men heading for the cities looking for jobs. It helps them by teaching them goat husbandry and giving them a source of protein and milk.
The recipes themselves are something I intend to try over time. The meat of a goat is different from most meats you are used to as it isn’t marbled, the fat being located in specific spots rather than being distributed throughout the muscle. The meat is lean and fairly healthy as a result.
The recipes, which span from the familiar (curries, Rogan Josh, goat osso buco, goat burgers, goat sausage, goat schnitzel etc.) to the less familiar – goat won ton, Somali Zab, pies, cassoulets, and, yes, goat terrine. I ‘kid’ you not!
Well worth a look.
