Putting The Spotlight On Haitian BBQ Goat

By Minna LaFortune

News Americas, NEW YORK, NY, Fri. Aug. 19, 2016: As a food lover, I am always looking for the interesting and the unfamiliar dishes and one I was recently introduced to is Haitian BBQ Goat.

To many Jamaicans, this may seem sacrilegious, but they would be missing out big time if they simply dismiss this method of cooking. Under the Haitian BBQ method, the flavor of the goat meat is enhanced through the grilling process that other method of cooking does not compare.

Today I will share with you my version of Haitian BBQ Goat meat.

INGREDIENTS

1 pound bone-in goat meat, cut into large chunks

1/4 cup vinegar

1/4 cup soy sauce

4 cloves garlic, crushed

1 tablespoon vegetable oil

2 onion, chopped

2 red bell pepper, cut in 1-inch square

1 cup tomato sauce

2 cups beef stock

1 Irish potato, peeled and cut into large chunks

4 small carrots, peeled and cut into large chunks

2 large Choyote cut in squares

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 tsp scotch bonnet pepper

2 sprig thyme

Wooden skewers

METHOD

Mix goat meat with vinegar, soy sauce, and garlic in a large bowl; cover and refrigerate from 1 to 8 hours. For best flavor, marinate at least 6 hours. Remove meat from marinade and pat dry with paper towels; reserve marinade and garlic cloves.

Soak skewers overnight  in plain water.

Heat vegetable oil in a large pot over medium-high heat.

Brown the goat meat, working in batches if necessary, 10 to 15 minutes.

Set goat meat aside.

Saute and stir onion, red bell pepper and garlic cloves from the marinade over medium heat until onion is translucent, about 5 minutes. Then pour in tomato sauce and bring mixture to a simmer.

Allow to cook down slightly, about 5 minutes.

Return goat meat to the sauce and pour in reserved marinade and beef stock.

Bring to a boil, reduce heat to low, and simmer covered until goat meat is partially tender – 30 to 40 minutes.

Stir in potato, carrots and Choyote season with salt, black pepper, and cayenne pepper.

Simmer until goat meat is very tender and potato and carrots are cooked through – 20 to 30 more minutes.

Light your Charcoal BBQ grill and allow coals to start burning.

Remove the vegetables from the stew goat meat and put in a bowl to serve as a side dish.

Remove Stewed Goat meat and put in a bowl.

Remove the meat from the bones.

Put goat meat on wooden skewers.

Pack the cooked goat meat tightly

Put the skewers with cooked goat meat over burning coals.

Allow 10 mins. on each side for each skewer. Do not Burn.

Brush with original BBQ sauce – on each side.

Serve with a Haitian Black Rice and stewed vegetables, or fresh vegetables or grilled vegetables.

Bon Appetite

EDITOR’S NOTE: Minna LaFortune is a trained Caribbean caterer and also president, Society for the Advancement of the Caribbean Diaspora (SACD). Check out her food group on Facebook at www.facebook.com/groups/bestfoodscaribbean/