Goat Stew, CHIVO GUISADO

I think I am right in saying that, just like the Dominican sancocho, chivo guisado is another favorite stew present in many special celebrations in the Dominican Republic. To prepare this northwestern dish, the chivo liniero is preferred by many for its taste and the quality of meat, but with this recipe it does not matter if the goat is from Monte Cristi or Higuey, I guarantee you will be able to cook a delicious chivo guisado. According to my husband I prepare "the best goat stew ever", and I believe him because 22 + years of marriage is not to be taken lightly, there is a reason why people say love enters through the kitchen, lol.

 Receta de Chivo Guisado en Español.

We buy this kind of meat in the main highway to Santiago like many others in the Cibao area. Goat meat vendors have their ambulatory stands located there, and this has become a popular area where you can get fresh goat meat by the pound or whole.

My goat stew has been a hit with my family members, who have all praised its taste and marveled at how the meat doesn't have the strong, distinctive smell and flavor usually associated with goat. One neighbor even shared a tip with me, suggesting that washing the meat with strong brewed coffee can help eliminate the goat-like taste and smell, a method that has worked for many people. However, I have my own technique that doesn't involve coffee. Instead, I thoroughly clean and wash the meat, as I will explain below, and then let it marinate overnight.

The recipe I use for this traditional dish is a combination of techniques I learned from my mom, who is known for making an incredible goat stew. While I've made some adjustments to better suit my husband's and my own tastes, the recipe is primarily based on the method my mom taught me.

Goat Stew, Chivo Guisado

If you're seeking a recipe for goat stew cooked with wine, or a guide on making spicy Dominican-style goat, you've come to the right place. This recipe is straightforward and easy to follow, making it ideal for first-time cooks who want to successfully prepare this dish.

Ingredients:
4 ½ pounds of goat
Juice of 3 or 4 oranges sour
1 tablespoon onion powder
1 ½ tablespoon oregano
3, whole or ground malaguetas- all spice
2 tablespoons crushed garlic (6 cloves)
1 tablespoon soy sauce
½ teaspoon dried thyme
½ teaspoon salt
1-2 tsp ground black pepper
1 ½ cup red wine for cooking (divided use)
¼ cup olive oil
Pinch of sugar
1 onion
2 hot chili peppers (optional)
½ cup chopped cilantro
3 cup water
2 tablespoons tomato sauce


Instructions:

1. Wash the goat meat under running water and then add a ¼ cup of salt, until each piece is clean; Discard all the water. Squeeze the juice of an orange or two and rub each piece in it. Rinse again with water to remove all the salt and let the meat drain completely.

2. In a container with a lid, mix the goat meat with ½ cup orange juice, onion powder, oregano, allspice, crushed garlic, soy sauce (Chinese), thyme, salt, black pepper, and half of the wine for cooking. With a spoon or your hands stir the meat until well blended with the seasoning. If you already have prepared Dominican seasoning then use a cup of this seasoning and add the remaining spices/ ingredients like thyme, onion powder, soy sauce, allspice, orange juice, and wine. Cover the container and refrigerate overnight to allow the meat to absorb the flavoring and aroma of the herbs and spices. It can be cooked the same day, but for the best flavor, I recommend leaving it until the next day, you will not regret it.

3. When the meat is ready to cook, heat a large pot and add the oil, as soon as the oil begins to heat up, sprinkle a pinch of sugar over it. As the sugar begins to lightly brown, add the meat, and stir fry until nicely browned, Reserving the seasoning liquid for later. Add the brunoise onion and pepper, whole spicy pepper (optional), chopped cilantro, the reserve seasoned liquid, and two cups of water. Cover and leave on medium heat for an hour and a half or until meat is tender. Check constantly to see if more water needs to be added.

4. About 20 minutes before removing from the fire, add the remaining wine, 2 Tablespoons tomato paste, or chopped tomatoes, and check for salt and black pepper. Try to leave with plenty of sauce. Serve with white rice, boiled yuca or plantains, and or fried green plantains. Enjoy a delectable goat stew with an authentic Dominican taste!

Notes:

a) The bitter oranges can be substituted for lemons, but I find the orange give this dish a better and more authentic taste. 

b) For a spicy goat stew add one to two chili peppers. Use with moderation because sometimes these peppers can be very spicy. Try not to make the stew too spicy to allow everyone in the family enjoy it. If you want a more subtle spicy, omit the chili peppers and add a little extra black pepper if you think it is needed after having verified in step four.

In the same way, the women are to be worthy of respect, not malicious talkers but temperate and trustworthy in everything. ~ 1 Timothy 3:11.

Receta en Español: Chivo Guisado.

Post by Mari's Cakes.

Rice with Cod Fish/ Arroz con Bacalao

Today, I'm excited to share a long-awaited recipe: Arroz con bacalao, a delightful rice dish featuring codfish. This particular recipe, a type of "Locrios," has become a cherished favorite for both my husband and me. The key to this dish is finding a quality salted codfish fillet, which I recently discovered at my local supermarket. What sets this fillet apart is its lack of fishy odor during cooking, its exceptional taste, and its ease of preparation.

Receta de Locrio de Bacalao en español, aquí.

Before cooking, I recommend soaking the codfish fillet overnight and changing the water twice. This process effectively hydrates and desalinates the fish, ensuring a milder flavor and eliminating the need for rapid boiling to remove excess salt. By taking this step, we can avoid any overpowering fishy odors that may not be to everyone's liking.

This time I use jasmine rice, but you can use any rice of your choice. I hope you can prepare and enjoy this dish soon.

Arroz con Bacalao (Cod Fish Locrio) 

 Ingredients:
2 pounds cod fish fillet (1 kilo)
2 pounds of jasmine rice or regular rice
¼ cup olive or vegetable oil
2 Tablespoons tomato paste or ½ cup tomato sauce
juice of one bitter orange or 2  Tablespoons vinegar
1 ½ Tablespoon crushed garlic
1 bay leaf
Salt and ground black pepper to taste

For Seasoning:
1 onion
1 green or red pepper
¼ cup chopped cilantro
1 cube of chicken (optional)
1 envelope of seasoning with achiote (annatto) and saffron

Instructions:

1. Rinse cod fish fillets and allow them to soak in water overnight. Change the water twice during this soaking time. Before cooking, drain off the water, and cut the fillet into two-inch pieces.

2. In a food processor or blender mix the seasoning ingredients: onion, pepper, cilantro, chicken bouillon, and seasoning with achiote, process with little water to achieve desired puree consistency.

3. In a pot pour the oil, when hot, add the seasoning, tomato paste, and bitter orange juice. Bring to a boil, add the cod fish, cover, and cook for five minutes over low heat. After the five minutes have gone by, remove fish from the pot leaving as much sauce as possible in the pot. Reserve.

4. In the boiling cod sauce pour the garlic, bay leaf, rice, and enough water to almost cover it, about 6 cups of water, check for salt, and add ground black pepper. Cover and cook over medium-low heat for 10 minutes stirring frequently to avoid rice sticking in the bottom of the pot. Cook until the water has reduced.

5. Add the reserved cod with sauce to rice, mix carefully so as not to disrupt the cod, and leave it as whole chunks if possible. Cover and continue to cook over low heat until the rice is thoroughly cooked, about 15 to 30 minutes, or until the rice is firm but fluffy and soft inside. Serve with a salad and/or fried ripe plantains (yellow ones) or fried plantains (tostones).

Yield: 8 Servings.

Be strong and courageous, do not fear nor be dismayed. - 1 Chronicles 22:13

Cassava Bread, Pan de Yuca

En Español
My aunt makes a delicious cassava (mandioca) bread. I had asked her for the recipe and she gladly sent it to me  with my cousin Ucha. It's been over a year since I had this recipe waiting to be published. Last week I decided to make a couple of coconut desserts with coconuts from our farm, and it was the perfect opportunity to bake this pudding like, cassava bread to photograph and share.

Strangely, when I woke up my baked goody had a big triangle piece missing... Mr. M had served himself a delightful breakfast. This bread has a similar taste to the yuca fritters (arepitas de yuca) with the difference that this is a bit sweeter, has shredded coconut and it's baked. There are many variations of this bread, but this is my Aunt, Elena Paulino's recipe with some adaptations, I added an egg and more sugar.

I can not fail to mention that another loved aunt also made this recipe, Tia Maria Alvarez, who was my father's aunt. I remember when I used to visit her in Santiago, on two occasions she offered me this sweet yuca bread. While making this recipe I was filled with fond memories of her. I hope this recipe will be useful for any of her daughters or granddaughters that may not know how to prepare this bread. I am sure they will enjoy remembering their mother's/grandmother's cooking. God rest her soul.

Stewed Okra, (Molondrones Guisados)

Meatless days... This stewed okra recipe is an excellent alternative for days when we choose to go meatless or for vegetarians. Okra, also known as gumbo or molondrones, is a very healthy vegetable. In addition to its great taste, it is high in fiber, potassium, and calcium. 

Receta de Molondrones Guisados en español: Aqui.

I use barbecue sauce in this dish to add a smoky flavor. My favorite way to enjoy this stew is with boiled batata (boniato). Give it a try!

Stewed Okra 

Ingredients:

1 pound okra 

⅔ juice of 3 lemons

2 Tablespoons oil

3 Tablespoons Dominican Sazon or see notes

1 Tablespoon tomato paste or 2 Tablespoons tomato sauce

1 ½ teaspoon of bitter orange juice or vinegar

2 teaspoons barbecue sauce (optional)

Pinch of ground oregano

¼ cup chopped cilantro

½ -1 cup water 

Salt and pepper to taste

Instructions: 

1. Rinse the okra well, cut off both ends and discard. Proceed to cut the vegetable into ½ inch slices and place in a bowl with enough water to cover, and half of the lemon juice. Set aside for ten minutes, discard the water, and rinse again. Drain well add the remaining lemon juice and more water and let stand while you prepare the other ingredients. This helps remove or minimize the viscous liquid this veggie has.

2. In a skillet heat the oil and cook the seasoning for about three minutes, then add tomato sauce, vinegar, barbecue sauce, and oregano and stir for about one minute. Add ½ cup water or to taste to make the sauce, as soon as it begins to boil, add the okra, and chopped cilantro; stir and cover.

3. Cook for about 20 minutes until okra is tender and forms a sauce to your liking. Remove from heat and serve. Serve with rice, tostones, or boiled plantain, cassava, or batata (sweet potatoes).

Yield: 5 servings.

Notes: 

a) If you do not have natural Dominican seasoning prepared, substitute the 3 tablespoons of seasoning with:

• 1 medium onion, chopped

• 3 mashed cloves garlic

• 1 cubanelle pepper or ½ bell pepper chopped

b) You can also add okra towards the end of cooking time in a pork or chicken stew is a delicious way to incorporate this healthy vegetable into your meal. The okra will absorb the flavors of the stew and add a nice texture to the dish. Plus, it's a great way to increase the nutritional value of your meal without adding any meat. 

 "Do not withhold good from those to whom it is due, when it is in your power to act. Do not say to your neighbor, “Come back tomorrow and I’ll give it to you”— when you already have it with you." ~ Proverbs 3:27-28

Fish Cooked in Coconut Milk, Pescado con Coco

Discover the delicious experience of fish cooked in coconut milk! This culinary gem is a traditional dish from the picturesque province of Samaná, renowned not only for its exquisite cuisine but also as the primary whale-watching tourism destination in the Dominican Republic.

Receta de Pescado con Coco Delicioso en español.

Since my youth, I always heard about this exquisite dish, but it wasn't until I moved to the Dominican Republic that I had the opportunity to try it. Now, this recipe has become very popular in my home as everyone loves its unique and delicious flavor. Last week, I prepared this fish cooked in coconut milk and thought it would be the perfect recipe to share with you, just intime for those who want to surprise their mothers or wives on Mother's Day with an exotic healthy meal.

This recipe is easy to prepare in less than 30 minutes, and I'm sure that if you surprise your loved ones with this dish, they will welcome you with pride and gratitude. You can serve the fish cooked in coconut milk with white rice, moro de guandules con coco, or tostones (fried plantains), creating an unforgettable culinary experience. Don't miss the opportunity to delight your palate and that of your loved ones with this authentic and delicious recipe. Make each bite a celebration of Caribbean flavors!

A variety of fish could be used for this dish: spanish mackerel fish, snapper, gilthead beam, hake or grouper.

Season with oregano and garlic and set aside while you prepare the seasoning in blender and prepare the sofrito with coconut milk. Step #3.

Fish with Coconut Milk, Pescado con Coco

Ingredients:

7 pieces of fish (3 lbs. pounds)
2 cups or 1 can coconut milk (13.5 onz.)
½ teaspoon oregano
1 onion
1 red pepper
1 green or yellow pepper
1 ½ Tablespoon of mashed garlic
1 sachet of saffron seasoning 
2 teaspoons vinegar or juice of ½ bitter orange
1 teaspoon of tomato sauce
½ teaspoon of fresh ground black pepper
salt to taste
2 Tablespoons oil for sofrito

Preparation:

1. Begin by cleaning the fish with cold water and marinating it with oregano and half of the garlic. Set it aside.

2. In a blender, combine the onion, half of each color of bell pepper (I used a slightly larger amount of red pepper), a sachet of saffron or about 1½ teaspoon, and bitter orange juice. If needed, you can add 2 tablespoons of fish or chicken broth or water to facilitate blending; set aside.

3. Heat a skillet with 2 tablespoons of oil. Sauté the processed seasoning and tomato sauce for 2-3 minutes. Then, add the 2 cups of coconut milk and the remaining garlic. Allow it to simmer over moderate heat until it begins to boil.

4. Introduce the fish and cook for 5 minutes on each side.

5. Sprinkle the cut peppers on top of the fish, and season with pepper and salt to taste. Reduce the heat, cover, and let it simmer for 3-5 minutes. Voilà! Serve it with white rice or rice with pigeon peas and tostones.

 If you liked this recipe, you may also be interested in:

Pescado Frito (Dominican Fried Fish)

Guandules Rice (Rice with Pigeon Peas)

Shrimp Asopao (Shrimp Rice Stew/Pottage)

Locrio Mar y Tierra (Surf and Turf Rice Dish)

 

Being successful doesn’t make you great. What makes you great is when you reach back and help somebody else become great. ~ J.O

Dominican Sancocho, SANCOCHO

Sancocho, a traditional and iconic Dominican stew, stands as a culinary masterpiece deeply rooted in the country's rich cultural heritage. This hearty dish, comprised of a medley of meats, root vegetables, and starchy tubers, is a culinary symphony often prepared during special occasions, holidays, or chilly days on the island. Its origins seem to blend the indigenous Taíno ajiaco with Spanish stew influences.

Receta de Sancocho dominicano en español.

Beyond the Dominican Republic, sancocho has found its way into the cuisines of Colombia, Ecuador, and Puerto Rico, each offering their unique spin on this flavorful concoction.

In dedicating this post to my daughters and nieces, my aim is to ensure the continued celebration of the traditional Dominican cuisine within our family. A special shout-out to all Dominicans commemorating Independence Day on February 27th—what better way to mark this occasion than indulging in the essence of our culture through this exquisite dish!

For those readers who have eagerly requested the recipe, your wish is granted! I trust you'll relish the flavors and enjoy replicating this cherished Dominican culinary tradition.

This is my go-to recipe for crafting this delightful dish, albeit in a slightly scaled-down version. Despite my efforts to create a smaller serving of sweet beans or sancocho, I consistently find myself with a generous pot every time. If you feel that this recipe remains too substantial, feel free to halve or quarter the ingredients. Additionally, you have the flexibility to swap out certain vegetables and meats for alternatives or omit some altogether.

Dominican Sancocho Recipe

Ingredients:

Meats:
1 hen or a chicken
2 pounds of beef
2 pounds of pork meat
2 pounds pork chops (can be smoked)
2 pounds of sausage
Sazón for seasoning meats
2-3 bitter oranges or lemon juice to clean and season

Root and tuber vegetables:
5 rulos or 5 green bananas
4 plantains
3 corns on cob chopped in two to three inches wheels
3 medium-sized potatoes
2 medium yuca
2 carrots
2 pounds of malanga (yautias)
2 pounds of auyama (West Indian pumpkin)
2 pounds yams (ñame)
1 Sweet Potato (batata)

Sancocho stock:
2 teaspoons of oregano
2 onions processed in a blender
1 ½ Tablespoons mashed garlic
1 bunch of cilantro

4 culantro leaves (recao)
2 chicken cubes
2 green peppers cut in half
salt and pepper to taste
juice of 1 sour orange
2 tablespoons vinegar
6 liter of water


Preparation:

The meats:
1. Cut and wash the meat with sour orange or lemon juice. Season with oregano, garlic, onion, salt, and pepper to taste or with Dominican seasoning and let marinate for at least 30 minutes.

2. In a pot with a little hot oil add a pinch of sugar and let the sugar turn amber in color, then add the chicken and let sauté until it obtains a golden color. Add a little bit of chopped auyama and 2-3 cups water, preferably hot. Cook until chicken has softened and has enough broth, be careful not to overcook since you will add to the sancocho stock later on and it will continue to cook for a few minutes more. Reserve.

3. Cook the remaining meats separately and in the same way as the chicken, striving to keep each one with enough broth. Reserve. If you use smoked pork chop, season with a bit of bitter orange and ground oregano and fry. There is no need to season the sausage, just chop it into 2–3-inch pieces and also fry. Reserve.

Tubers vegetables:

4. Peel all vegetables and cut them into medium-sized pieces. Note: I cut the plantains and into diagonal pieces and the rulos or green bananas in two to make it easier to identify at the time of serving. Leave the vegetables in water with salt to avoid them from darkening until the stock boils to add them into the pot.

Sancocho broth:

5. In large pot or two medium-sized pots place 5 quarts of water, add salt to taste, and reserve the other liter of water to add later if needed. Once the water begins to boil add the two chicken or beef bouillons, plantains, yautias, corn, and onion blended with a bit of water, green pepper, half of the auyama, cilantro, and culantro. When the plantains, yautias, have tenderized a little, add the remaining vegetables and the meats with its broth, reserving the sausage and the other half of pumpkin (auyama) for later.

6. When it begins to thicken, add the rest of the auyama, the sausage, bitter orange, and garlic, and check for salt and pepper. Let boil until the auyama softens, but don't let it thicken too much as it thickens more as it cools in the pot. Serve with white rice, avocado, and Tabasco sauce.

Yield: Makes approximately 15 servings

Notes:

a) If you like, you can cook the meat the day before and store it in the refrigerator. This will save you time and make preparing this dish a lot easier.

b) If some tuber vegetables become tender too fast, you can remove them from the pot and set aside until the sancocho is almost done. You can then return them to the broth to heat for minutes before removing the pot from the fire.

c) If you have leftover sancocho and you would like to warm it up later or the following day but find that it has thickened a lot, boil some water with a little salt in a separate pot and then add the necessary amount to the pot of stew. Cook until heated completely and has your preferred consistency.

For I know the plans I have for you,” declares the LORD, “plans to prosper you and not to harm you, plans to give you hope and a future. 12 Then you will call on me and come and pray to me, and I will listen to you. 13 You will seek me and find me when you seek me with all your heart. ~ Jeremiah 29:11-13

Yuca Fritters, AREPITAS de YUCA

Due to our farm’s cassava harvest in the past month, I've been enjoying many yuca recipes.  Cassava is also called yuca or manioc. Today I will start with a simple and delicious recipe, Yuca fritters (arepitas de yuca). Yuca fritters, like tostones, are common side dishes in Dominican cuisine. I love these so much, I even eat them cold. With stewed beef, baked chicken, rice and beans or simple alone, these are tasty fritters. There are several ways to make them changing an ingredient here and another there, but always with the same results, delicious fried yuca!

En español: AQUÍ

Our Yuca plantation six months ago. 

Yuca tree ready to harvest.

Cassava / yuca leaf. 

Yuca from our farm. Yuca can be grated or cut in three to four inch chunks, to be eaten, fried or boiled.
  

Arepitas de Yuca

(My Mom’s recipe)

Ingredients:

2 pounds of cassava

2 eggs

2 teaspoons salt

2 Tablespoons of milk

½ teaspoon of garlic mashed

1 Tablespoon sugar

1 teaspoon of anise (optional)

Preparation:

1. Peel and a grate the cassava. Once all cassava is grated squeeze out any starch water, and mix with all the other ingredients.

2. With the help of a Tablespoon form oval shaped fritters, try not to make them too thick and slide into hot oil. Fry  4-6 arepitas at a time until golden brown on both sides. Serve hot.

Yield: 45 arepitas

Notes: 

a) This recipe can be divided in half if you prefer to do less arepitas. 

b) You can prepare this the night before and store it in a zip lock or covered container in the refrigerator and fry the next day. 

c) Any leftover fried arepitas can be stored in the refrigerator and heated in the microwave the next day.

Bon Appetit!

En español: AQUÍ 

You can also find Arepitas deYuca in the following kitchen:

Cassava Fritters

 

Trust in the LORD and do good;dwell in the land and enjoy safe pasture. Take delight in the LORD, and he will give you the desires of your heart. ~ Psalm 37:3-4

eBook by Mari available on Amazon.