Still got leftover goat or ram meat from the Sallah celebration? Don’t let it go to waste—or worse, go slimy in the fridge. Instead of tossing it back into another pot of stew or jollof, give your leftovers a glow-up with this quick, flavour-packed goat meat wrap. It’s easy, fresh, and delivers all the bold flavour of Ileya with none of the stress.

Ingredients

Leftover goat or ram meat
1 small onion, sliced
1 bell pepper, sliced (any colour you like)
1–2 cloves garlic, minced
A handful of fresh spinach (optional)
1 tablespoon of smoked paprika or chili powder (optional)
Salt and pepper, to taste
A squeeze of lime juice or splash of vinegar
Groundnut oil
Shawarma bread or flatbread

Instructions

Bring your goat meat to room temperature. If it’s in large chunks, chop or shred it into bite-sized pieces. Slice your onion and bell pepper while you wait.

Heat a little oil in a pan over medium heat. Add the onions and peppers and cook until softened. Add the garlic last and let it fry for a minute.

Toss in your goat or ram meat, sprinkle with paprika or chili powder (if using), and season with salt and pepper. Stir until the meat is warmed through.

You can sprinkle vegetable, like spinach, in and let it cook until it wilts.

Add a squeeze of lime juice or a dash of vinegar to wake up the dish.

Heat your shawarma bread or flatbread in a dry pan until soft and pliable.

Spoon the meat filling into your wraps, add extras like avocado slices or a dollop of yoghurt, and roll it up.
Enjoy!

How to store leftover Sallah meat

Cool quickly

Don’t let meat sit out too long. Cool to room temperature within 2 hours, then refrigerate or freeze.

Portion before storing

Divide meat into smaller portions before storing. It cools faster, and you’ll only defrost what you need later.

Respect your freezer

Overloading your freezer can slow cooling and affect the quality of the meat. Space things out and don’t block the air vents.

Use clean, airtight containers

Store meat in tightly covered containers or wrap in foil/plastic wrap before refrigerating or freezing. This keeps out air, moisture, and bacteria that cause spoilage.

Avoid repeated reheating

Only warm what you’ll eat at that time. Reheating the same pot of meat over and over invites bacteria and affects the taste.

Freeze early

If you know you won’t finish it in 2–3 days, freeze the meat immediately. Don’t wait for it to start smelling funny before acting.