Goat Meat With Peas and Rice is a traditional Saban recipe for a classic stew of goat meat with onion and tomato in a tomato puree and soy sauce base coloured with ground annatto seeds that's served accompanied by a on-pot accompaniment of pea and rice. The full recipe is presented here and I hope you enjoy this classic Saban version of: Goat Meat With Peas and Rice.
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This is the national dish of Saba, a stew of goat meat served with peas and rice.
Ingredients:
For the goat meat stew:
900g goat meat
juice of 3 large limes
salt, to taste
1 tbsp of vinegar
6 tbsp of butter
1 onion, diced
1 tomato, diced
1 tsp of garlic powder
1 tsp of freshly-grated nutmeg
2 bouillon cubes
3 tbsp tomato purée
2 tbsp soy sauce
1 tbsp ground annatto (achiote) seeds
For the Peas and Rice:
400g long-grain rice washed until the water runs clear and drained
2 tbsp olive oil
175g onions, diced
2 garlic cloves, minced
1 tsp ground cumin
1 tsp dried oregano, crumbled
1 tsp sea salt
1/2 tsp ground black pepper
200g diced tomatoes
200g black beans, drained and rinsed
5g fresh coriander, chopped
Method:
Cut the goat meat into serving-sized pieces, trimming off any excess fat.
Rinse the meat well then transfer the pieces to a bowl and add the lime juice, salt, and vinegar. Let it sit for about 30 minutes. Take the meat out of the marinade and rinse well then set aside to dry.
Place a large saucepan over medium heat. Add the butter and when foaming use to fry the goat meat until seared on all sides. At this point add the diced onion, tomato, garlic, nutmeg, tomato purée and soya sauce. Bring to a simmer and cook for 3 minutes.
In the meantime, bring a kettle of water to the boil. Pour in the boiling water over the meat mixture so that it's about 6cm above the level of the meat.
Crumble over and stir in the bouillon or stock cubes then return to a boil. Reduce to a simmer, cover the pan and cook for about 40 minutes, or until the meat is tender. At this time, uncover the pan, bring to a boil and cook, stirring frequently, until the liquid reduces to a sauce.
In the meantime, prepare the peas and rice: Place a large saucepan over medium heat. Once hot add the onion and garlic and stir-fry for 5 minutes, until the onion is soft and translucent.
Stir in the cumin, oregano, salt, and pepper and cook for 1 minute, until the spices are no longer raw.
Add the rice and stir to combine then stir in the tomatoes and black beans, stirring until they're evenly distributed through the rice.
Add 500ml water then bring the ingredients to a boil. Reduce to a simmer, cover with a tight-fitting lid and cook for about 20 minutes, until the rice is just tender.
Take off the heat and set aside to steam for 10 minutes. Fluff the rice, stir in the coriander and serve to accompany the goat.
