Every country and region has its unique food – taste, flavours and presentation. Anumita tells us about her childhood years in Venezuela and the cuisines she tasted there. She shares another Venezuelan recipe, Chivo en Coco (goat-meat in coconut milk) a lip smacking, delicious dish that you might cook at home. Here’s the secret, in the weekly column, exclusively in Different Truths.
Chivo means goat-meat and coco means coconut in Spanish. Two rich ingredients with very different flavor combine to make one of the most mouth watering dish.
Childhood food has a way of staying with you throughout adulthood. Its memories give us comfort and help us relive a part of our childhood.
During my stay in the beautiful country of Venezuela during my childhood, I remember my close friend’s mother cooked Chivo en Coco. It was delicious and rich. I remember asking her mother to pack some in a box to eat at home the next day. She obliged.
Later, my mother learnt the recipe so we enjoyed this rich goat meat dish with white rice. Chivo en Coco is very similar to the Indian goat meat curry but has a very different base flavor. Here is the recipe for all of you to try. Hope you enjoy it as I do.
Civo en Coco
Prep time: 15 mins Cooking time: about 2 1/2 hours
Cuisine: Venezuelan Type: Main course for dinner/lunch
2 lbs of goat meat (mutton)
1 lemon juice
1big onion chopped fine
4 cloves of garlic crushed
Sal to taste
½ tsp of ground pepper
1tsp of Worcestershire sauce
Oil for marinate
2 tbsps vinegar
For the Gravy:
4 cups of coconut milk
1 ¼ cups onion chopped
½ cup red paprika chopped seeded
2 Aji peppers chopped and seeded
1 cup of chopped tomato
½ tsp of curry powder
Oil for cooking
Clean and rub the goat meat pieces with lemon. Then mix all the marinade materials and rub it on the pieces of goat meat. Leave it aside for few hours.
In a pan pour oil and add onion, paprika, sweet pepper, tomato, curry powder, stir it till the raw smell is gone.
In a heavy pot boil the coconut milk and keep whisking for about three minutes.
Pour coconut milk on the gravy mix and then add the marinated goat meat pieces.
Cook it on high flame for about ten minutes. Lower the heat and cover it. Cook for one and half hour till the meat is tender.
Stir it frequently so the milk does not lump in the gravy.
Serve with hot white rice or baked pita bread. Add a side of salad to add fresh crunch.
Enjoy delicious and lip smacking Chivo en Coco!
©Anumita Chatterjee Roy
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