Dish
Seco de chivo
Seco de chivo is made by first marinating the goat meat in a mixture of garlic, cumin, and beer. The meat is then browned and cooked with onions, peppers, tomatoes, and cilantro. The stew is thickened with a mixture of peanuts and bread crumbs, which gives it a rich and creamy texture. Seco de chivo is typically served with rice and avocado.
Origins and history
Seco de chivo is a traditional dish from the Andean region of Ecuador. It is believed to have originated in the city of Quito, and is now popular throughout the country.
Dietary considerations
This dish is high in protein and iron, but may not be suitable for those with nut allergies due to the use of peanuts.
Variations
Variations of seco de chivo may include different types of meat, such as beef or lamb, and may also include additional vegetables such as carrots or potatoes.
Presentation and garnishing
Seco de chivo is typically served in a bowl with rice and avocado. Garnish with cilantro and a squeeze of lime juice.
Tips & Tricks
To save time, use a pressure cooker to cook the goat meat quickly and efficiently.
Side-dishes
Rice and avocado are common side dishes for seco de chivo.
Drink pairings
A full-bodied red wine, such as a Malbec or Cabernet Sauvignon, pairs well with seco de chivo.
Delicious Seco de chivo recipes
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