Goat, Haiti, International Cuisine



1.5 kg Goat meat, cut into 4 cm cubes
180 ml Rice Bran Oil
60 gm Tomato paste
140 gm Onions, sliced
2 Limes, halved
80 gm Spanish Onion, sliced thin
6 Garlic cloves, minced
2 sprigs Parsley
1⁄4 cup Pikliz
5 cloves
1 ½, tsp Sea Salt
3gm gnd Black pepper



  1. Rinse Goat meat in cold water and clean with Lime halves.
  2. Cut Goat meat into 4 cm cubes. Rinse again and set aside.
  3. Slice Onions and Spanih Onions. Crush Garlic cloves and smash with side of knife. Slice Parsley.
  4. Combine Onions, Spanish Onion, Garlic, Parsley, Cloves, Pikliz, Salt and Pepper to form a marinate. Pulse a couple of times in a blender.
  5. Marinate Goat meat overnight.
  6. Remove Goat from marinate, reserving marinate.
  7. Heat oil in pan, add Goat. Brown for approximately 25 mins, until dark brown. Add 1 cup of Water, reserved marinate and Tomato paste. Stir well.
  8. Cover and cook for 45 mins over medium-low heat.
  9. While meat is cooking, preheat oven to 180 degrees c.
  10. Place meat and juices in baking dish and cover with lid or aluminum foil.
  11. Bake in preheated oven for 55 mins. Remove cover and cook for another 20 mins uncovered.
  12. Garnish the Stew with sliced green Eshallots