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1
Clean & Marinate the Goat
15 Mins + 2 Hours Rest
No heat
First make the epis: blend the parsley, half the scallions, half the garlic, half the bell pepper, the thyme and half the lime juice into a coarse green paste. Put the goat in a large bowl, cover with water and the juice of 1 lime, and wash it well, then drain and pat dry. Rub the meat all over with the epis, the remaining lime juice, salt, black pepper and cloves, and leave to marinate for at least 2 hours in the fridge — overnight is best.
Washing goat in lime water is the Haitian way of cleaning meat; it freshens the flavour and the acid starts tenderising the meat.
Done when: Every piece coated green with epis, resting in the bowl.
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2
Brown the Goat Hard
15 Mins
High heat, ~200°C (400°F)
Heat the olive oil in a heavy pot over high heat. Brown the goat in batches, 3–4 minutes a side, until deeply browned on all sides. Do not crowd the pot — browned meat makes a brown sauce, crowded meat makes grey soup. Set the meat aside as it browns.
Leave each piece alone until it releases from the pot on its own; that is when the crust has formed.
Done when: Deep brown, crusty pieces with dark, sticky bits left in the pot.
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3
Build the Tomato Sauce
10 Mins
Medium heat, ~175°C (350°F)
Lower the heat, add the onion, the remaining bell pepper, garlic and scallions to the pot, and cook for 5 minutes, scraping up the browned bits. Stir in the tomato paste and cook for 2 minutes until it darkens, then add the chopped tomato and cook for 3 minutes more.
Frying the tomato paste until it darkens cooks out its raw taste and gives the sauce its deep red colour.
Done when: A thick, dark red sauce base that smells warm and savoury.
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4
Braise Low & Slow
100 Mins
Low heat, gentle simmer ~95°C (200°F)
Return the goat to the pot with any juices, add the thyme and the whole Scotch bonnet, and pour in 750 ml of water, just enough to cover the meat. Bring to a gentle simmer, cover, and cook on low heat for 100 minutes, stirring now and then, until the meat is nearly tender and a fork slides in easily.
Keep the simmer lazy — a rolling boil toughens goat and clouds the sauce.
Done when: Meat giving easily to a fork, sauce thickening and darkening.
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5
Add Potato & Finish
20 Mins
Low heat, gentle simmer ~95°C (200°F)
Add the potato chunks and simmer uncovered for 20 minutes more, until the potatoes are tender and the sauce has thickened enough to coat a spoon. Taste and adjust the salt. The goat is done when it slips off the bone with a gentle pull.
Adding the potatoes late keeps them from dissolving completely — they should be soft but still hold their shape.
Done when: Tender meat falling from the bone, soft potato, thick glossy sauce.
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6
Rest & Serve
10 Mins
No heat
Take the pot off the heat, rest for 10 minutes, and skim any fat from the surface. Lift out the Scotch bonnet and serve in deep bowls with white rice and bean sauce, spooning plenty of sauce over each portion.
The rest lets the sauce settle and the flavours come together, so do not skip it.
Done when: A rich, fragrant stew with meat so tender it falls apart.
auto_awesome Finishing Touches & Plating
Rest the pot for 10 minutes off the heat, skim any fat from the surface, and serve in deep bowls with white rice, spooning plenty of sauce over each portion.
Haiti
2h 10m
