Based on 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 offer other variations for preparing this delicious dish. Beyond its deep roots in the Northwest Line region, goat is widely eaten as an emblematic dish in several provinces in the southern part of the country, such as San Juan and Elias Pina.

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

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

There are 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, Dominican chef Odalis Rodriguez notes, makes cooking easier thanks to the effect of the marinade.

For baked and stuffed goat, a preferably young goat is used, accompanied by moro de habichuelas negras and dried fruits. The meat is seasoned, stuffed, and baked for four or five hours, achieving a tender texture and a 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 have more until there is nothing left.