Santiago kid goat stew (Guiso de cabrito de Santiago) from Andina: The Heart of Peruvian Food: Recipes and Stories from the Andes (page 142) by Martin Morales

  • garlic
  • onions
  • Show all ingredients...

  • EYB Comments

    The book's "Panca chilli paste" called for in this recipe requires 2 hours to prepare. Requires marinating for at least 3 hours. Can substitute guiñapo corn or sweetcorn for jora corn; palm sugar, jaggery, or light brown sugar for panela sugar; red chillies and yellow peppers for amarillo chillies; and dry cider for the book's "Corn brew (Chicha)" specified in this recipe, which requires 9 days to prepare.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The book's "Panca chilli paste" called for in this recipe requires 2 hours to prepare. Requires marinating for at least 3 hours. Can substitute guiñapo corn or sweetcorn for jora corn; palm sugar, jaggery, or light brown sugar for panela sugar; red chillies and yellow peppers for amarillo chillies; and dry cider for the book's "Corn brew (Chicha)" specified in this recipe, which requires 9 days to prepare.

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