Seco de Chivo

Seco de chivo is an Ecuadorian goat stew made with browned pieces of goat or sheep meat, garlic, onions, peppers, tomatoes, panela (unrefined whole cane sugar), herbs, and spices. After that, a fermented liquid is added to the pot and simmered until it reduces and thickens.

This traditional dish can be made in a variety of ways, all of which revolve around the type of fermented liquid used to make the stew. It can be made with chicha (fermented corn beverage), beer, or naranjilla juice, which is a tart, tomato-like fruit native to Ecuador and Colombia. This liquid is largely responsible for how the dish will eventually taste.

Ecuadorians have different opinions on which liquid is best, but chicha is the most traditional way to make seco de chivo. Whatever it's made of, it's a delicious Ecuadorian dish that's traditionally served with arroz amarillo (yellow rice), fried plantains, and avocado slices.