Salaama HutGoat StewBone-in goat slow-braised until fall-apart tender in a broth seasoned with Somali spices — rich, gelatinous, and best eaten with bariis or canjeeroWhat people saidBe the first to tell people about this dish.A real review, tied to a real visit.Write a reviewCheck in first📝Reviews are tied to a real visit — that’s how we keep them honest.Check in nowNot here right now
