The meat of the goat is gamey in taste and a very healthy source of protein. It can be cooked by stewing, frying, barbecuing, baking, grilling etc. It can also be minced, made into sausage or used in curries and soups. It's commonly eaten in Africa (Nigeria), Asia, South and Central America and some European countries. It is similar to sheep but has a sweeter, richer, more gamey taste. It is lower in calories than beef, pork, lamb and chicken and has higher levels of iron compared to a similar serving size of beef, pork, lamb and chicken. Goat offals which include the heart, lungs, liver, kidney, stomach, spleen, intestines etc, are all used for culinary purposes eg Goat offal pepper soup (Ngwo ngwo). Goats head, especially the eyes, is a delicacy and is prepared in most regions where the meat is consumed. It is used for a dish called isi ewu in Nigeria. Goat meat is rich in dietary potassium. The potassium content of goat meat is good for maintaining correct blood pressure. Potassium has a role in stabilizing heart rhythms too. Hence, it reduces the risk of developing rhythm disorders of the heart. Goat meat also has micronutrients, such as vitamin B12, selenium, and choline, which are powerful antioxidants that reduce the risk of developing cancers.