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Haitian Fried Goat with Black Rice, Steamed Veggies, and Pikliz
- Level: Intermediate
- Total: 11 hr 10 min (includes marinating time)
- Active: 1 hr 20 min
- Yield: 4-6 servings
- Level: Intermediate
- Total: 11 hr 10 min (includes marinating time)
- Active: 1 hr 20 min
- Yield: 4-6 servings
Ingredients
Citrus Cleaned Goat and Marinade:
Diri Jon Jon (Haitian Black Rice):
Steamed Cabbage:
Pikliz:
Directions
- For the goat: Place the goat meat in a large bowl. Add the white vinegar, lime juice and hot water. Rub and turn the meat until the surface feels clean and slightly firm, 2 to 3 minutes. Drain the meat and rinse lightly with cool water, then drain well.
- To make the marinade, combine the cilantro, parsley, orange juice, vegetable oil, lemon juice, thyme leaves, liquid seasoning, sazón, clove, black pepper, garlic, green onions, celery, habaneros, onion, bell pepper and 1/2 cup water in a blender. Blend until smooth and fragrant, about 1 minute. Remove and reserve 1/3 cup marinade for the rice.
- Place the cleaned goat in a large bowl and pour all but the reserved marinade over the top. Stir until the meat is fully coated and glossy, about 2 minutes. Cover and refrigerate for at least 8 hours or overnight.
- Transfer the marinated goat with its marinade to a large heavy pot set over medium heat. Bring the liquid to a simmer, then reduce the heat to medium-low. Cook the goat, stirring occasionally and adding small splashes of water if needed to prevent sticking, until the meat is fork-tender and pulls easily from the bone, 1 hour 30 minutes to 2 hours.
- For the diri jon jon: Place the djondjon mushrooms and 4 cups water in a saucepan. Bring to a boil, then reduce the heat and simmer until the liquid turns very dark and fragrant, about 10 minutes. Strain the liquid into a bowl and discard the mushrooms.
- Heat the vegetable oil in a large pot over medium heat. Add the yellow onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
- Stir in the reserved 1/3 cup marinade and cook until slightly thickened and aromatic, about 2 minutes. Add the frozen mixed vegetables and cook until heated through, about 2 minutes.
- Pour in the reserved mushroom liquid, then stir in the mushroom bouillon. Add the coconut milk, butter and all-purpose seasoning. Nestle in the cloves, thyme and Scotch bonnet. Bring the mixture to a gentle boil.
- Stir in the rice, then return to a boil. Cook until small craters form on the surface and most of the liquid is absorbed, about 5 minutes. Reduce the heat to low and cover tightly. Cook until the rice is tender and the liquid is fully absorbed, about 20 minutes. Remove the Scotch bonnet and thyme sprigs before serving.
- For the steamed cabbage: Melt the butter in a large skillet over medium heat. Add the frozen mixed vegetables and cook until warmed through, about 3 minutes. Add the yellow onion and cook until slightly softened, about 3 minutes. Stir in the garlic and onion powders and all-purpose seasoning.
- Add the cabbage and 1/2 cup water. Toss until the cabbage begins to wilt, about 2 minutes. Cover and steam until the cabbage is tender but still slightly crisp, 8 to 10 minutes.
- For the pikliz: Combine the Scotch bonnets, onions, vinegar, lemon juice and liquid seasoning in a large bowl. Stir until combined. Add the cabbage and carrots and toss until evenly coated and slightly softened, about 2 minutes. Cover and refrigerate for at least 1 hour before serving.
- Serve the goat with the diri jon jon, cabbage and pikliz.
Cook’s Note
Cleaning the goat with vinegar and citrus is a traditional step that removes any strong flavor and tenderizes the meat before marinating. The pikliz can be made up to three days in advance and stored in the refrigerator. The flavor deepens as it sits, making it a perfect make-ahead condiment for this menu.
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