Soak your smoked goat in warm water and salt to get rid of dirt. Soak for about 10 to 20 mins and set aside.

Blend habanero pepper and tatashe with locust beans.

Bleach palm oil,and when hot add the pepper mix.fry till it's done then add locust beans.

Add stock cubes and salt to taste. Put some water to create a light gravy

Add your cleaned smoked goat meat and let boil for 10 minutes or more depending on how soft you want it. It practically falls off the bone. And it's ready.

Note that if you want a milder flavour you use less habanero and add some tomatoes for sweetness.