Seco de Cabrito

Sibarita’s seco de cabrito presents goat pieces marinated overnight in chicha de jora and its own named seasoning products. The producer’s northern-style Peruvian recipe includes a separate preparation of Canary beans and serves them with rice, yuca and salsa criolla.

The cleaned goat pieces marinate under a cover in the refrigerator with chicha de jora, part of the Culantrito Sibarita, Panquita, Ajo Siba, pepper product and salt. Half the red onion is diced and half cut into julienne; the diced portion softens in vegetable oil for the aderezo.

The remaining Culantrito joins the aderezo with the listed garlic, Panquita, Amarillin, cumin and ground-oregano products. Grated zapallo loche is added before the goat, remaining onion, half the ají amarillo strips, the same marinade and water. The covered pot cooks until the goat is done, then the remaining ají strips and whole-oregano product finish it and the salt is checked.

The Canary beans soak overnight, then first boil in the same water with the pork portion before that water is discarded. Fresh hot water is used for the next boil, then strained and reserved. A separate onion, bacon and seasoning aderezo is blended with a ladle of the cooked beans and some reserved cooking liquid, and this purée joins the remaining whole beans.

The goat is served with its separately prepared beans, white rice, cooked yuca and salsa criolla. The bean side has its own vegetable-oil, onion and seasoning portions, while the goat retains its chicha marinade through the covered cooking stage.