A Delicious weekend!

My mommy cooked for me!!!!!
She made one of my favorite dishes for me this weekend. I absolutely love this dish so I thought I’d share.

Goat meat and Okra
What you will need.
4lbs of fresh goat meat
2 packages of fresh okra
1 bunch of water cress
Maggi (chicken flavored)
1 Packet of Goya sazon
2 Sour oranges
2 Limes
Haitian marinade (epise) – a blended mixture of garlic, goya sazon, maggi, flat leaf parsley, green onion
Tomato paste
Olive oil

1. Remove any excess fat from the goat meat.
2. Peel the sour oranges in a circular pattern around the middle. Squeeze out the Juice from the sour oranges and store for later.
3. Clean the meat with the sour orange followed by the lime. Make sure to do this very well and vigorously as this will help to mask the natural scent of the goat. If you’ve ever cooked goat before you know what I mean
4. In a separate pot, put in 6 cups of water, salt, lime (cut into halves), and sour orange rinds then bring to a boil.
5. After you’ve finished scrubbing/cleaning the meat, rinse with warm water.
6. Once the water has boiled place the meat in the water and let sit for 5 minutes (turn off the stove)
7. Pour out the water from the pot so that you are only left the goat meat (make sure to remove the sour orange rinds and lime.
8. Season the meat with the epise. My mother had some previously frozen seasoned goat meat that she added to this.
9. Allow the meat to boil in it’s own liquid for about 1 1/2 hours. Monitor the meat so that it does not burn. Continue to add small amounts of water when most of the liquid has dried. After the meat has cooked, add 1/2 cup of olive oil and brown for about 5 minutes.
10. After you are done browning the meat, create a whole in the middle so that you can add the Okra
11. Add about two table spoons of tomato paste
12. Now, add the one bunch of watercress
13. Add about 1 cup of water then cover and allow to cook for another 45 minutes. After the Okra has cooked, remove the pot from the stove and gently mix the ingredients together by rocking the pot in a circular motion. If you use a spoon to do this you will break up all of the okra.

You should still be able to see the okras intact.
14. Add the sour orange juice from step 1 and allow to cook for another 20 minutes or until it looks like below. While it’s cooking down make sure to monitor the flavoring of the sauce. I use the Goya sazon or Adobe to spice. Be careful not to allow the okra to over cook.
My mom also made some rice and pigeon peas for us too. It was heavenly.
NOTE: when you are dishing this it’s best to use a wooden spoon. Be gentle so that you don’t smoosh the okra



  1. Sarh said,

    October 11, 2010 at 7:24 am

    I’m so glad to have found this page are you haitian? i’ve been wanting to learn how to make some really good haitian dishes and this really helps merci beaucoup!

  2. Wysie said,

    March 17, 2011 at 3:35 pm

    Hi there. How do you make the rice and pigeon peas. It looks great. Also, do you have recipes for riz et djon djon and Haitian meatballs? Thanks.

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