Flavorful: Haitian BBQ Goat Meat On The Grill

Author:  Minna La Fortune
I was recently introduced to Haitian barbequed goat. Under the Haitian barbeque method, the flavor of the goat meat is enhanced through the grilling process that other method of cooking does not compare. Here’s my version of Haitian barbequed goat meat.

Haitian BBQ goatIngredients

  • 1 pound bone-in goat meat, cut into large chunks
  • 1/4 cup vinegar
  • 1/4 cup soy sauce
  • 4 cloves garlic, crushed
  • 1 tbsp. vegetable oil
  • 2 onions, chopped
  • 2 red bell peppers, cut in one-inch squares
  • 1 cup tomato sauce
  • 2 cups beef stock
  • 1 Irish potato, peeled and cut into large chunks
  • 4 small carrots, peeled and cut into large chunks
  • 2 large choyotes cut in squares
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/2 tsp. Scotch Bonnet pepper
  • 2 sprigs thyme
  • Wooden skewers


  • Mix goat meat with vinegar, soy sauce, and garlic in a large bowl. Cover and refrigerate from one to eight hours. For best flavor, marinate at least six hours. Remove meat from marinade and pat dry with paper towels; reserve marinade and garlic cloves.
  • Soak skewers overnight in plain water.
  • Heat vegetable oil in a large pot over medium-high heat.
  • Brown the goat meat, working in batches if necessary - 10 to 15 minutes. Set goat meat aside.
  • Saute and stir onion, red bell peppers and garlic cloves from the marinade over medium heat until onion is translucent - about five minutes. Then pour in tomato sauce and bring mixture to a simmer.
  • Allow to cook slightly - about five minutes.
  • Return goat meat to the sauce and pour in reserved marinade and beef stock.
  • Bring to a boil, reduce heat to low, and simmer covered until goat meat is partially tender – 30 to 40 minutes.
  • Stir in potato, carrots and choyote season with salt, black pepper, and cayenne pepper. Simmer until goat meat is very tender and potato and carrots are cooked through – 20 to 30 more minutes.
  • Light charcoal barbeque grill and allow coals to start burning. Remove the vegetables from the stewed goat meat and put in a bowl to serve as a side dish.
  • Remove stewed goat meat and put in a bowl. Remove the meat from the bones. Put goat meat on wooden skewers.
  • Pack the cooked goat meat tightly. Put the skewers with cooked goat meat over burning coals.
  • Allow 10 minutes on each side for each skewer. Do not burn.
  • Brush with original barbeque sauce – on each side. Serve with Haitian black rice and stewed vegetables, fresh vegetables or grilled vegetables.

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