Knowing what Professor Dagoberto Tejeda explains about goat and its connection to Creole culinary identity, as well as what he shares about stewed goat, we also want to contribute other ways to prepare this delicious dish. Beyond its deep roots in the Northwest Line, goat is widely enjoyed as an emblematic dish in several provinces in the southern region of the country, such as San Juan and Elias Piña.

Stewed goat is the perfect companion to the flavorful southern chenchén. Likewise, goat is part of the ritual dishes prepared for the mysteries in Dominican popular religiosity.

Among the different ways to prepare it, stuffed baked goat and baked goat with coconut stand out, preparations that include must-have ingredients such as sour orange juice, oregano, onion, garlic, pepper, salt, red wine, peppers, cilantro, and tomatoes.

There are also exquisite recipes, though less common, such as goat with herbs and spices, which includes bell peppers, cilantro, garlic, onion, and soy sauce. The baked version stuffed with moro de habichuelas negras (rice with black beans) is typical in some areas of the Cibao during the Christmas season.

In the case of Provençal-style goat, of French origin, the meat is marinated for twelve hours with wine and herbs, then cooked in the same liquid. This technique, notes Dominican chef Odalís Rodríguez, makes cooking easier thanks to the effect of the marinade.

For stuffed baked goat, a preferably young goat is used, served with moro de habichuelas negras and dried fruits. The meat is seasoned, stuffed, and baked for four or five hours, achieving a tender texture and deep flavor.

The combination of flavors in coconut-baked goat is not very traditional, but it is highly appreciated in the culinary world. It is a simple recipe whose aroma and presentation invite you to keep eating until nothing is left.