World Flavors Cookbook

Seco de Chivo

Name: Seco de Chivo
Cook time: 120 min
Cuisine: Ecuador
Ingredients: 1kg goat meat, cut into pieces 2 cups beer or chicha de jora 1 cup naranjilla juice 1 block of panela (or 1/4 cup brown sugar) 2 large onions, finely chopped 2 bell peppers, chopped 1 tsp achiote, cumin, and oregano Salt and cilantro

A slow-braised goat stew flavored with naranjilla, beer, and a touch of sweetness.

Cuisine: Ecuador

Ingredients

1kg goat meat, cut into pieces 2 cups beer or chicha de jora 1 cup naranjilla juice 1 block of panela (or 1/4 cup brown sugar) 2 large onions, finely chopped 2 bell peppers, chopped 1 tsp achiote, cumin, and oregano Salt and cilantro

Instructions

Sauté the onions, peppers, and garlic in achiote oil. Add the goat meat and brown. Pour in the beer, naranjilla juice, and panela. Add spices and simmer on low heat for 1.5 to 2 hours until the meat is very tender and the sauce has thickened. Stir in fresh cilantro before serving. Usually served with yellow rice and sweet plantains.