Country: Dominican Republic Servings: Serves 4-6

Ingredients

• goat meat – 2 lbs / 900 g
• lime juice – 1/4 cup / 60 ml
• olive oil – 2 tbsp / 30 ml
• white vinegar – 2 tbsp / 30 ml
• salt – 1 tsp
• black pepper – 1/2 tsp
• oregano – 1 tbsp / 15 g
• garlic cloves – 4 cloves, minced
• green bell pepper – 1, diced
• red onion – 1 large, chopped
• tomato paste – 2 tbsp / 30 g
• bay leaf – 1
• water – 3 cups / 720 ml
• cilantro – 1/4 cup / 15 g, chopped
• scotch bonnet pepper – 1, whole

Instructions

1. Clean the goat meat with lime juice and vinegar to remove any gamey flavor.
2. Marinate the meat with salt, black pepper, oregano, and minced garlic for at least 1 hour.
3. In a large pot, heat olive oil over medium heat. Add goat meat and sear until browned on all sides.
4. Add the chopped red onion and diced green bell pepper to the pot. Cook until the vegetables are soft.
5. Stir in the tomato paste and water, then add the bay leaf and the whole scotch bonnet pepper.
6. Bring to a simmer, cover, and let it cook on low heat for about 1.5 to 2 hours, or until the meat is tender.
7. Remove scotch bonnet pepper before serving. Stir in chopped cilantro and serve hot.

Substitutions

• goat meat -> lamb or beef
• lime juice -> lemon juice
• scotch bonnet pepper -> habanero or jalapeño pepper

Enhancements in the Next Evolution

• Add a splash of red wine for depth of flavor.
• Include potatoes or carrots for added texture.
• Let the goat marinate overnight for enhanced flavor.