GOAT: Cooking and Eating raises funds for African farmers

Goat by James Whetlor
Sales of Goat by James Whetlor are helping support the work of Farm Africa.

James Whetlor, author of the recently published book GOAT: Cooking and Eating, is donating 50% of his royalties to Farm Africa.

Thanks to James’ efforts, goat is seeing a renaissance on British restaurant menus and in homes nationwide.

James set up his company, Cabrito Goat, after taking an uncompromising look at a controversial problem within the food and farming system: the wholesale slaughter of the male offspring of dairy goats. Using his experience of working in London restaurant kitchens and through his time at River Cottage, James not only founded the opportunity to rear the billies that would previously have been destroyed, creating a market for an important food source in the process, but also offer a new way of eating for a generation interested in the ethics and politics of food.

In GOAT: Cooking and Eating, James looks at the story of this remarkably versatile ingredient and offers more than 90 recipes that will answer the most common question he is asked: ‘How do I cook goat?’

With dishes arranged by cooking technique – slow, fast, over fire, roast and baked – James showcases a variety of ways to barbecue, braise, curry and grill this tender meat, as well as make sausages, burgers, and kebabs, delicious seasonings, spice blends and marinades.

From Kid Shanks with Chickpeas and Chorizo to Goat Tacos, Steamed Dumplings to Schnitzel, GOAT: Cooking and Eating will encourage people to broaden their cooking repertoire as well as use more goat meat in their everyday meals. Plus there are original recipes from renowned chefs including Yotam Ottolenghi, Olia Hercules, Gill Meller and Jeremy Lee.

Alongside advice on sourcing goat meat, James also highlights issues within modern farming and writes about Farm Africa’s work in eastern Africa helping farming families to increase their incomes through raising goats. A chapter on Farm Africa focuses on our work helping women in Tigray, northern Ethiopia to earn money from breeding goats.

Goats Farm Africa
TIGRAY REGION, Ethiopia: Mebrehit Mebrahtoa, a mother of eight, was given three goats by Farm Africa in 2013. She has since transferred three goats to another woman, sold nine and increased her herd to 17 goats.
Farm Africa works to to help women and young people increase their incomes and improve their nutrition standards through goat rearing.
In the Tigray region of Ethiopia many women and increasing numbers of young people have no access to land. Farm Africa works in the central zone of the Tigray region where 80% of the population live in rural areas and levels of poverty and malnutrition are very high. The majority of the population produce less than half their annual minimal food requirements and 89% of the population earn less than £2 per day. (Nichole Sobecki for Farm Africa)

Nicolas Mounard, Chief Executive of Farm Africa, commented: “For more than 30 years, Farm Africa has helped vulnerable farmers across eastern Africa, especially women, escape poverty by keeping goats. Livestock is the most valuable asset of many households in rural Africa, providing families with the ability to earn money from the sales of meat, milk and hides. This source of income can be especially vital when drought hits and crop harvests fail.

“We’re delighted that James is generously donating half of his royalties and fee to Farm Africa to help us scale up our work helping farmers in eastern Africa thrive, while protecting the environment for generations to come.”

GOAT: Cooking and Eating is on sale on Amazon now.

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