Chivo Guisado Tripuri Style

Ingredients

In this adaptation of Chivo Guisado, we have incorporated the distinct flavors of Tripuri cuisine. The original Dominican Republic dish has been transformed by using Tripuri spices and cooking techniques. The addition of Tripuri spices such as berma, bay leaves, and black cardamom infuses the dish with a unique aroma and flavor profile. The use of local ingredients like bamboo shoots and mustard oil further enhances the authenticity of the dish. We alse have the original recipe for Chivo guisado, so you can check it out.

• 1 kg (2.2 lbs) goat meat, cut into pieces 1 kg (2.2 lbs) goat meat, cut into pieces
• 2 tablespoons mustard oil 2 tablespoons mustard oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1-inch ginger, grated 1-inch ginger, grated
• 2 tomatoes, chopped 2 tomatoes, chopped
• 2 green chilies, slit 2 green chilies, slit
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon berma powder 1 teaspoon berma powder
• 2 bay leaves 2 bay leaves
• 2 black cardamom pods 2 black cardamom pods
• Salt to taste Salt to taste
• 1 cup bamboo shoots, sliced 1 cup bamboo shoots, sliced
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat mustard oil in a large pot over medium heat.
2. 2.
   Add chopped onions and sauté until golden brown.
3. 3.
   Add minced garlic and grated ginger. Cook for a minute until fragrant.
4. 4.
   Add chopped tomatoes and green chilies. Cook until the tomatoes are soft and mushy.
5. 5.
   Add turmeric powder, cumin powder, coriander powder, berma powder, bay leaves, and black cardamom pods. Stir well to combine.
6. 6.
   Add the goat meat pieces to the pot and season with salt. Cook until the meat is browned on all sides.
7. 7.
   Add sliced bamboo shoots and enough water to cover the meat. Bring to a boil, then reduce the heat to low and cover the pot.
8. 8.
   Simmer for about 2 hours or until the meat is tender and the flavors have melded together.
9. 9.
   Garnish with fresh coriander leaves before serving.

Treat your ingredients with care...

• Bamboo shoots — If using fresh bamboo shoots, make sure to blanch them in boiling water for a few minutes before adding them to the stew. If using canned bamboo shoots, rinse them thoroughly to remove any excess brine.

Tips & Tricks

• For a spicier version, increase the number of green chilies or add a pinch of red chili powder.
• Marinating the goat meat with yogurt and spices overnight can enhance the flavors and tenderize the meat further.
• Adjust the cooking time according to the tenderness of the goat meat. Some cuts may require longer cooking to become tender.

Serving advice

Serve Chivo Guisado Tripuri Style hot with steamed rice or roti. It pairs well with a side of cucumber raita or a fresh green salad.

Presentation advice

Garnish the stew with a sprinkle of freshly chopped coriander leaves to add a pop of color. Serve it in a traditional Tripuri-style bowl or on a bed of steamed rice for an authentic presentation.