Seco de chivo

This is one of the national dishes in Ecuador and quickly became one of our favourites. This  goat meat stew is traditionally served with rice, avocado and sweet fried plantain.  Seco de chivo is common in regions of Ecuador and Peru

Traditionally, seco de chivo was made with chicha, a fermented corn beverage favored by the Incas. Nowadays, beer is more common. Tart fruit juices are often added as well for added flavor and to offset any gaminess.

Goat meat needs to be cooked low and slow to make it tender given its gaminess and tough tendons. You can also use a pressure cooker on occasions to cut down on the cooking time.

There are various ways to prepare seco de chivo in terms of the sauce for the stew. The most common one is using naranjillas (Solarum quitoense). Naranjillas, also known as lulos in Colombia, are small, tart, citrusy fruits, original to Ecuador. Other versions include bitter orange juice, pineapple juice, tamarind juice and beer.