Friche (Goat Stew)
“Friche, a stewed goat dish, is common in Wayuu settlements. Goats are easy to breed in the arid region and offer a steady source of protein for the settlements that are further inland. As with many cultures around the world, the Wayuu use nearly all of the animal, rather than waste what is perfectly good and delicious to eat.” (Source: Uncharted Earth)
- 1 pound goat offal (entrails/internal organs)
- 3 pounds goat meat
- 4 limes
- 1.5 cups cooking oil
- 6 cloves garlic chopped
- 3 onions finely chopped
- 1 green pepper
- 2 cups goat blood
- salt and paper to taste
Cut up offal and sauté in water with a little salt.
Wash the goat meat with lime, season with salt & pepper, then set aside for 30 minutes. Cut the meat into pieces and fry in hot oil until golden.
Add the offal, garlic, onion, and bell pepper and sauté for 5 minutes.
Add the blood and simmer gently, stirring constantly for 30 minutes. Add additional salt and pepper to taste, if needed.
Serve with rice and arepas - Stay tuned for an arepas recipe!
Goat ingredients are likely unavailable at supermarkets in North America. Instead, check your local butcher or abattoir for availability.
Adapted from Taste of Colombia accessed via Uncharted Earth