Entree: French Guiana – Southern Culinary Region – Ragoût de Cabri (Creole-style goat stew braised with vegetables and warm spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 40 min

Total 1 hr 50 min

Ingredients

- 2 lb (900 g) goat shoulder, cut into 1–1.5 inch pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced, approx. 8 oz (225 g)
- 4 cloves garlic, minced, approx. 12 g
- 1 green bell pepper, diced, approx. 6 oz (170 g)
- 2 stalks celery, diced, approx. 3 oz (85 g)
- 2 tbsp (30 ml) tomato paste
- 14 oz (400 g) canned diced tomatoes
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) beef or chicken stock
- 1 tbsp (15 ml) lime juice
- 2 bay leaves
- 2 sprigs fresh thyme
- 1 tsp (5 g) ground allspice
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) cayenne pepper (adjust to taste)
- 1 whole scotch bonnet pepper (optional for heat)
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped fresh parsley
- 1 tbsp (15 ml) butter (optional, for finishing)
- 3 cups (600 g) cooked white rice, for serving

Instructions

1. Pat the goat pieces dry and season with salt and pepper. In a large heavy pot or Dutch oven over medium-high heat, warm the vegetable oil and brown the goat in batches until deeply caramelized, about 6–8 minutes per batch; transfer browned pieces to a plate.
2. Reduce heat to medium, add the sliced onion, garlic, bell pepper, and celery to the pot and sauté until softened, about 6–8 minutes. Stir in tomato paste and cook 1–2 minutes to deepen flavor.
3. Return the browned goat to the pot, add the diced tomatoes, white wine, and stock. Stir in allspice, smoked paprika, cayenne, bay leaves, thyme, and the whole scotch bonnet if using.
4. Bring to a gentle boil, then reduce heat to low, cover partially, and simmer gently until goat is very tender, 1.5–2 hours, stirring occasionally and adding more stock or water if needed.
5. When the goat is tender, remove the scotch bonnet (if used) and bay leaves. Stir in lime juice, butter (if using), and chopped parsley; adjust salt and pepper to taste.
6. Serve the ragoût hot over cooked white rice, spooning plenty of sauce over each portion.