Northern-Style Kid Goat Stew (Cabrito a la Norteña)
Cabrito a la norteña Say it: kah-BREE-toh ah lah nor-TEH-nyah
Cabrito a la norteña is a hearty kid goat stew from Peru's northern coast, especially Piura and Tumbes. The meat is marinated in chicha de jora — fermented corn beer — then slowly braised with red onion, garlic, cumin, ají amarillo and ají panca until it is fork-tender and the sauce is dark and glossy. It is a Sunday and festival dish, served with rice, creamy beans and yuca. The flavour is rich and gently spicy, with a subtle sweetness from the chicha and a deep, roasted chilli aroma.
Northern-Style Kid Goat Stew (Cabrito a la Norteña)
Cabrito a la norteña
Pronounced kah-BREE-toh ah lah nor-TEH-nyah
- Serves
- 4
- Prep
- 25 min
- Cook
- 1 hr 50 min
- Total
- 2 hr 15 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the marinade
For the stew
Method
In a large bowl, combine the goat with 1/2 cup (120 ml) chicha, the vinegar, 4 minced garlic cloves, 1 tsp salt, pepper, 1 tsp cumin and the oregano. Rub the seasoning into the meat, cover, and refrigerate for at least 2 hours or overnight.
Lift the goat from the marinade, reserving the marinade, and pat the pieces dry with paper towels so they brown rather than steam.
Heat the oil in a heavy clay pot or Dutch oven over medium-high. Brown the goat in batches for 4–5 minutes per side, until deep golden on all sides, then transfer to a plate.
Lower the heat to medium and cook the onions, stirring, for 8–10 minutes, until soft and golden. Add the 3 remaining garlic cloves, the ají amarillo paste, ají panca paste and 1 tsp cumin; cook, stirring, for about 5 minutes, until the paste darkens and smells nutty.
Return the goat and its juices to the pot, pour in the reserved marinade and the 1/2 cup (120 ml) chicha, and scrape up the browned bits. Add the stock and bring to a gentle simmer.
Cover and cook gently, turning the meat occasionally, for about 1 hour 45 minutes, until the meat is fork-tender and the sauce has thickened and turned dark reddish-brown. Add a splash of water if it reduces too much.
Taste and adjust the salt, then stir in the cilantro. Serve hot with rice, beans and yuca.
Regional variants
Some cooks swap the chicha de jora for a dark beer or porter when corn beer is unavailable, and a spoonful of extra ají panca deepens the colour. In Piura the stew is often cooked wide and slow over a wood fire, which leaves a faint smoky note.
Cook's notes
- A heavy clay pot (olla de barro) gives the sauce a deeper, earthier flavour and gentle, even heat if you have one.
- Kid goat is lean and can dry out, so keep the heat low, the pot covered, and let the stew rest off the heat for 10 minutes before serving.
- Ají amarillo and ají panca pastes are worth seeking out in Latin American shops — they give the dish its true colour and fruitiness.
Serve with
Steamed white rice, creamy frijoles (beans), boiled yuca, and a glass of chicha de jora or lemonade.
Make ahead and storage
The stew tastes even better the next day; cool it, refrigerate for up to 3 days, and reheat gently with a splash of water. It freezes well for up to 2 months.
