The goat meat is simmered until tender, allowing the seasoning to seep into every fibre, then fried, to seal in flavour. Rich, juicy, and deeply flavoured, it carries the rustic edge of goat meat, adding weight and substance to the meal. The native rice is cooked in palm oil and blended with stockfish, tomatoes, and local spices, giving it an earthy and smoky character. Each spoonful is hearty, with layers of traditional flavour that speak of home-style kitchens and heritage cooking. When paired with the goat meat, the dish becomes robust and complete, fiery, soulful, and deeply satisfying.