Seco de chivo

Ingredients

Meat

• 1.5 kggoat, on the bone, in chunks
• juice of 3 limes
• salt and black pepper

Marinade

• 6garlic cloves, crushed
• 1 tbspground cumin
• 1 tspdried oregano
• 1 tspachiote powder

Braising liquid

• 400 mlnaranjilla juice, or lulo pulp thinned with water
• 350 mlbeer, or chicha
• 300 mlstock

Refrito base

• 4 tbspoil
• 2onions, finely chopped
• 1red pepper, chopped
• 4tomatoes, chopped
• 4garlic cloves, crushed
• 1 tbspachiote paste
• 2 tspground cumin
• 1 tspdried oregano

To finish

• a large handful of coriander, chopped
• 1 tbsppanela or brown sugar, if needed

To serve

• yellow rice with achiote
• fried ripe plantain
• avocado slices
• aji criollo hot sauce

Directions

1. Trim off any heavy fat, which tastes strong. Rub the meat all over with lime juice and salt. Let it sit there for ten minutes. Rinse it and then pat it fully dry. That takes the edge off the strong flavour of goat.
2. Mix the garlic, cumin, oregano and achiote into a paste. Rub the paste all over the meat. Cover it and refrigerate it for at least two hours. Pat the marinated meat fully dry.
3. Heat the oil in a heavy pot over a high heat. Brown the chunks in small batches. Give each batch four or five minutes a side. Lift the browned meat out and set it aside. Cook them for ten minutes until soft and golden. Add the red pepper and cook for five minutes. Add the garlic and cook for another minute. Stir in the achiote paste, cumin and oregano.
4. Add the chopped tomatoes and cook them down for eight minutes. It should be thick and the oil should be separating. Return the meat with any juices. Pour in all of the naranjilla juice. Add the beer, which brings bitterness and depth.
5. Add the stock and season with salt and pepper. Bring it to a simmer and cover the pot. Cook it gently for two to two and a half hours. Goat is lean and takes longer than lamb.
6. Check it and add hot stock if it dries out. Test it with a fork after two hours. Take the lid off for the last twenty-five minutes. Let the sauce reduce until it clings to the meat. It should coat the meat rather than pool around it.
7. Taste it and adjust the salt at the end. Naranjilla is very sour and may need balancing. Add a little panela if it is too sharp. Stir in the chopped coriander off the heat. Mound yellow rice on one side of the plate. Spoon the goat and its sauce beside it. Add slices of fried ripe plantain. Add avocado slices and a spoonful of aji criollo.

Technique

• Naranjilla is what makes the dish; frozen pulp from a Latin American shop works well.
• Rub the goat with lime and salt first, which takes the edge off its strong flavour.
• Reduce the sauce uncovered at the end until it clings, which is what seco means.

Substitutions

• Lamb in place of goat, cooked for about half an hour less.
• Frozen naranjilla or lulo pulp in place of fresh fruit.

Variations

• Seco de pollo, made with chicken.
• Seco de cordero, made with lamb.
• Made with chicha instead of beer, which is traditional.

History

Goat braised with naranjilla juice and chicha or beer, a dish of Loja served over rice with fried plantain.

Frequently asked questions

What is Seco de chivo?

Seco de chivo is a main from Ecuador: goat braised with naranjilla and beer, yellow rice alongside. Goat braised with naranjilla juice and chicha or beer, a dish of Loja served over rice with fried plantain.

How long does Seco de chivo take to make?

Seco de chivo takes 30 min plus 2 hours marinating of preparation and 2 hours 30 min of cooking. The recipe makes 6 servings. It is rated medium to make.

What can I substitute in Seco de chivo?

Yes, within limits. Lamb in place of goat, cooked for about half an hour less. Frozen naranjilla or lulo pulp in place of fresh fruit.

What is the most important thing to get right in Seco de chivo?

Check it and add hot stock if it dries out. Test it with a fork after two hours. Take the lid off for the last twenty-five minutes. Let the sauce reduce until it clings to the meat. It should coat the meat rather than pool around it.