Goat is not an uncommon food across the globe. Goats are generally thought of as a practical and tasty source of protein, but more so in some counties than others. One problem with assessing goat consumptions is that often the statistics taken for goat consumption are recorded in a broader category of “goat and sheep” consumption, which leads to a skewed view of who is actually consuming goat.

But the United Nations Food and Agricultural Organization Statistic (FOASTAT) does have numbers for goat production and amount, which I’ll just leave here:

The U.S. is not even close to the top of the list. Culturally and dietarily, goat meat is of little importance in the United States. In fact, worldwide, goat meat accounts for only 2% of meat consumed. For many countries and regions goat meat has little to no place in everyday life. But for some countries, it is an integral part od the diet and culture.

Goat Density of the World Source: Gridded Livestock of the World

Nigeria is one of the countries that use goat meat in its cuisine regularly. One breed of goat that originated in West Africa is even called the Nigerian Dwarf Goat, prized for its small size and efficiency and lends itself to meat and dairy production. The first time I ate goat meat, it can be attributed to Nigerian cuisine. Last year my English class read Chinua Achebe’s Things Fall Apart, a novel that is set in Nigeria. For a group project a few of my friends and I were in charge of leading a class discussion on food and holidays and their role in the novel. Knowing that I love goats, my friend Forest requested the permission of my teacher to bring in a Nigerian food dish to share with the class and spark discussion.

Needless to say, he brought in a goat stew that he knew I would be socially obligated to try. I did, and I’ll be the first to admit it was delicious. For although in my head goats are untouchable and adorable, akin to dogs, in reality it is important to recognize their place in the world as an important source of food and a working animal.

Pepper Soup (Ukodo) Source: Dobby’s Signature

In Nigerian cuisine, goats are often used as a stew or soup component or roasted. One famously flavorful dish is pepper soup, which can have goat meat in it and can even make use of the liver and intestine for flavoring.

If you read my blog post here, you’ll find some of the reasons goat meat is on the upward trend in the United States, though it still does not have a big presence. One new source I’ve found analyzing why goat has never been a staple in the U.S. provides an interesting perspective: the best meat comes from kids when they are 6-9 months old. While this meat, often labeled on menus by its Italian translation “capretto”, is delicious, it only yields in inefficient 40 pounds of meat.

For now, if you want to be part of the popularization of goat meat in American cooking you’ll need to seek out goat in specialty, ethnic, or halal grocery store, farmers markets, and butcher shops. I encourage you to go out and find some, cook, and try it!

Sources:

http://www.ansi.okstate.edu/breeds/goats/nigeriandwarf/

http://www.agmrc.org/media/cms/USGoatProductionFinal_E1367962C32D1.pdf

Got goat? A cultural exploration of the other red meat

https://www.washingtonpost.com/lifestyle/food/goat-meat-the-final-frontier/2011/03/28/AF0p2OjC_story.html

http://www.dobbyssignature.com/2016/01/ukodo-recipe-urhobo-yam-plantain-pepper.html#more