Chivo en Coco - Goat Meat in Coconut Sauce

Chivo en Coco – Goat meat in Coconut Sauce

Goat is traditionally a source of food in the Venezuelan regions with an arid climate, where goats tend to live in their natural habitat in Venezuela. Goat in coconut sauce is a traditional dish from the west, although it is also popular in other parts of the country. This dish from Latin America is served with white rice and fried plantains.

Ingredients:
(4 servings)

• 1 lb. Ground goat meat
• ¼ cup olive oil, divided in half
• 1 large onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 jalapeño, seeded and diced
• 2 tomatoes, diced  
• 2 cloves garlic, minced
• 1 ½ cup canned coconut milk
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 2 tablespoons Worcestershire sauce
• Salt & pepper to taste
• Optional: Cilantro for garnishing

Methods

You will need two medium frying pans.

Cooking the goat meat: over medium heat, add half of the olive oil in a frying pan, add the ground goat meat and break down with the back of a wooden spoon. Season with salt and pepper. Cook stirring occasionally until brown. Add coconut milk, cover the pan, and reduce the heat to medium low. Cook, stirring occasionally until the goat is cooked through and the milk starts to reduce, about 10 minutes.

Making a sofrito: While the goat meat is browning, start heating remaining olive oil over medium heat on the second frying pan. Sauté diced onion until brown on the edges, about 2 minutes. Add diced peppers and garlic, season with ground spices, salt and pepper. Cook stirring occasionally for 3 minutes. Add diced tomatoes and stir to combine. Cook until the tomato melds in the sauce about 5 minutes. 

When the coconut milk has thickened, add the sofrito and stir to combine well. Turn the heat off and let it rest about 5 minutes. Before serving, sprinkle with chopped cilantro if using.

Suggested serving: White rice and fried plantains are the traditional sides in Venezuela. It can be served with potato pure or boiled potatoes. It would also make a great filling for baked zucchini boats.

Recipe created by Sujhey Beisser, 5 Senses Palate