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you have to remove it from the heat at
exactly the right moment to hit that
wonderful caramel note. If it heats too
much, the butter becomes bitter. Fresh
sage is essential for this dish.
Soup in the Air
If you catch an appealing aroma on
Person Street, the holidays are here.
Follow your nose to Taste of West
Africa where you will see Isabella Effon
taking her time to make a goat soup rec-
ipe that has been passed down her fam-
ily tree. Light goat soup is a traditional
Ghanaian holiday delicacy.
"We look forward to the holidays and
can't wait to slaughter a goat that we fat-
tened for the month prior," Effon said.
"e slaughtering is usually done by
men in the family and the fur is burnt
on fire wood, giving the goat a unique
and delicious taste."
e goat is not skinned, but cleaned
and cut into chunks with bones adding
flavor.
"My sister Bridget Benton's recipe
has always been unique because she
adds fresh sweet basil to the meat and
other spices. You can smell it cooking
for miles.
e restaurant pairs a soup with
nearly every meal and its new appetizer
is an apricot-cinnamon butter delight
known as Sawawa, which is served with
pie chips.
Tripadvisor.com rates Taste of West
Africa as its number three restaurant
in Fayetteville. Vegan diners will love
the selection. It brings in a refreshing
breeze to the city's restaurant scene.
CV
taste of West africa goat Soup
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W hen i t r a ins ,
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