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Holidays & Special Occasions

Christmas Goat with Black Mushroom Rice (Kabrit Nwèl ak Diri Djon Djon)

The Quirky Foodster Team

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Ingredients

  • 1 kg (2.2 lb) goat meat, bone-in, cut into pieces
  • 2 limes, juiced (for cleaning meat)
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 sprig fresh thyme
  • 1 tbsp Worcestershire sauce
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp vegetable oil
  • 2 tbsp tomato paste
  • 500 ml (2 cups) water or beef stock
  • 1 whole Scotch bonnet pepper
  • 2 tbsp chopped fresh parsley
  • 1 batch Diri Djon Djon (Black Mushroom Rice, recipe HTI-03), for serving

Method

  1. Rub the goat meat with lime juice, rinse, and pat dry.
  2. Marinate the goat with onion, garlic, thyme, Worcestershire sauce, salt and pepper for at least 2 hours, or overnight in the fridge.
  3. Heat oil in a heavy pot over medium-high heat and brown the goat pieces on all sides, about 10 minutes.
  4. Stir in tomato paste and cook 2 minutes, then add the water or stock and the whole Scotch bonnet.
  5. Cover and simmer 1.5-2 hours, checking occasionally and topping up liquid as needed, until the goat is very tender.
  6. Remove the lid for the final 15 minutes to reduce and thicken the sauce.
  7. Remove the Scotch bonnet, stir in parsley, and serve hot alongside a generous portion of black mushroom rice (diri djon djon).

Introduction: A festive centrepiece for Christmas and other major celebrations, tender braised goat served alongside the prized black mushroom rice reflects the importance of goat meat in Haitian celebratory cooking, reserved for special gatherings rather than everyday meals.

Cultural Background: A festive centrepiece for Christmas and other major celebrations, tender braised goat served alongside the prized black mushroom rice reflects the importance of goat meat in Haitian celebratory cooking, reserved for special gatherings rather than everyday meals.

Tips: Goat meat benefits from long, slow braising; resist the urge to rush the simmering time, as this is what yields tender, fall-off-the-bone meat.

Variations: Lamb can be substituted where goat is unavailable, though the flavour will be milder. Some families add a splash of dark rum to the braising liquid for a festive touch.

Storage: Refrigerate in an airtight container for up to 4 days; freezes well for up to 2 months.

Reheating: Reheat gently on the stovetop over low heat, covered, adding a splash of water or stock if needed.

Nutrition: Approx. 410 kcal, 34 g protein, 22 g fat, 8 g carbohydrate, 1 g fibre per serving (goat only, rice served separately).

FAQs:

Q: Why is goat meat reserved for special occasions?

A: Goats are less commonly raised at the same scale as chickens or pigs in Haiti, making goat meat a relatively special and celebratory choice.

Q: Can this be made with a slow cooker?

A: Yes, after browning the meat and vegetables on the stovetop, transfer everything to a slow cooker and cook on low for 6-7 hours.

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