Seco de chivo

Seco de chivo is an Ecuadorian goat stew, slow-cooked with vegetables, spices and a fermented drink or fruit juice. Layla Pujol describes versions with maize chicha, beer or naranjilla juice. Her own recipe uses chicha together with naranjilla, garlic, cumin, oregano, onion, sweet and hot peppers, tomato, coriander, achiote, panela and allspice.^[1]

The goat is marinated, browned and cooked with onion, pepper and achiote. A blended, strained mixture of tomato, coriander, chilli, chicha and naranjilla is added with the reserved marinade, panela and allspice. The stew simmers until the meat is tender and is served with yellow rice, fried ripe plantain and avocado.^[1]