Sate kambing is a traditional dish and a type of satay prepared with goat or mutton as the main ingredient. The meat is cut into chunks or cubes and it's marinated in a combination of ingredients such as kecap manis (sweet soy sauce), galangal, ground shallots, pineapple juice, and (often) chili peppers.
After it's been marinated, the meat is placed on skewers that are larger and thicker than the ones used for chicken satay as the texture and thickness of mutton or goat is tougher than chicken. The skewers for sate kambing are usually made from bamboo.
MOST ICONIC Sate kambing
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Seco de cabrito is a traditional dish that was originally prepared in the north of the country, but nowadays it's also popular in coastal areas. It consists of goat meat that's cooked with hot peppers, peas, carrots, and cilantro sauce. The list of ingredients also includes onions, cumin, garlic, oregano, oil, and seasonings.
The meat is fried, then cooked with the other ingredients until the sauce becomes thick. Once done, seco de cabrito is traditionally served with rice, beans, and boiled cassava as a one-dish meal. This dish is often prepared for festive events such as family celebrations, and it can also be reheated and served the next day.
MOST ICONIC Seco de cabrito
Tassot is a traditional dish made with goat meat or beef as the main ingredient. Cubed meat is usually marinated in a combination of onions, orange juice, and lemon juice. It is then fried until it develops a crispy, brownish exterior. The dish is typically served with fried plantains, rice and beans or mushroom rice, and a spicy sauce known as ti malice on the side.
Curried goat and pigeon peas is a Trini dish consisting of cubed goat meat, onions, hot peppers, garlic, curry powder, pigeon peas, and various spices. The stew is slowly cooked until the meat becomes tender and the pigeon peas are fully cooked.
It is recommended to serve curried goat and pigeon peas hot over white rice.
MAIN INGREDIENTS
Birria is a traditional, slow-cooked goat (although it can also be made with beef, lamb, mutton, or chicken) stew originating from the Mexican state of Jalisco. Colloquially, birria means mess, used in context to refer to anything of inferior quality, indicating the working-class origins of this humble dish.
The slow-cooking method ensures that the meat is extremely tender. Other ingredients in the stew include roasted chili peppers, garlic, cumin, bay leaves, and thyme. On street stands, known as birrierias, birria is served only in the mornings, since it has a reputation of being a great hangover cure.
MOST ICONIC Birria
View moreCabrito is roasted goat kid, a specialty of the Mexican city of Monterrey. Apart from Mexico, the dish is also popular in Brazil, Argentina, Spain, and Portugal. Traditionally, goat kid should be no more than three weeks of age and it should never have been fed anything other than mother's milk.
Those predispositions are crucial for developing good flavors in the dish. There are numerous styles of cooking cabrito, such as cabrito al pastor (spit-roasted, no seasonings), cabrito al horno (oven-roasted), cabrito en sangre (braised in blood with offal and seasonings), and cabrito en salsa (braised in tomatoes with garlic, onions, and chilis).
MOST ICONIC Cabrito
View moreChanfana is a hearty goat (or lamb) stew that is assembled and baked in clay pots. The meat is generously seasoned with paprika, garlic, bay leaves, and piri-piri. The combination is then doused in copious amounts of red wine. Chanfana is cooked for hours until the meat is tender and the sauce thickens.
There are several different theories about the origin of chanfana, but they remain mostly unconfirmed. The most common version claims that the dish appeared during the French invasion of Portugal at the beginning of the 19th century. It most likely originated in central Portugal (Beira), but is now mostly assoicated with Coimbra.
MOST ICONIC Chanfana
Seco de chivo is a variety of chivo, a thick Ecuadorian stew that is traditionally served with fried plantains or yellow rice. This version uses goat meat, and the dish is almost always made for special occasions. Originally, seco de chivo was made with chicha, a type of corn beverage, but today, it is more commonly prepared with beer and fruit juices in order to give more flavors to the stew.
Chivo guisado is a Dominican goat stew. It is usually prepared with pieces of goat meat, onions, bitter oranges, garlic, and tomatoes, while the secrets to this delicacy are wild oregano and Scotch bonnet peppers. Local goats feed on wild oregano, which is the reason for great flavors of chivo guisado.
It is recommended to serve this tender and flavorful stew with chenchén (cracked corn pilaf), which is another delicacy from this country.
MOST ICONIC Chivo guisado
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This Indonesian goat stew originated in Surakarta, Java. It is believed that the dish appeared during the Dutch rule when the best goat cuts were usually distributed among the rich, and what was left for the poor were goat bones which still had some meat attached to them.
The bones are cooked in a thin, coconut-milk-based broth that is enriched with various herbs and spices such as turmeric, galangal, lemongrass, cumin, coriander, garlic, and onions, while some establishments also may include the addition of goat innards.
MOST ICONIC Tengkleng
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