Meat
Boucané goat
Goat pieces marinated in garlic and thyme, then smoked slowly for tender, aromatic meat. An iconic dish of Guyanese cuisine, served on special occasions.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Instructions
- Cut the meat into even-sized pieces and rinse them quickly.
- Blend the garlic, thyme, peppers, onion, lime juice, vinegar, oil and spices.
- Rub the meat with the marinade and let it rest in the fridge for at least 6 hours.
- Prepare a gentle wood or charcoal fire at moderate heat.
- Lay the pieces on the grill and smoke them for about 1 hour 30, turning them often.
- Baste from time to time with a little marinade and serve when the meat comes away easily.
Variations and tips
Dutch oven version. Brown the meat, then cook it covered for 1 hour 30 over very low heat.
More ideas
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French Guiana
French Guiana
French Guiana
French Guiana
French Guiana
French Guiana
French Guiana
French Guiana
Original Ecomely recipe.