Nothing brings that feeling more than cooking the food I grew up with—flavors that carry the stories of my culture and my roots. One of my all-time favorite dishes to make, especially when I need to reconnect and slow down, is sautéed goat meat with rice and beans. This isn’t fast food. It’s food that takes its time. And maybe that’s the point.
The Rhythm of Cooking and the Memories It Holds
Goat meat isn’t just an ingredient—it’s a part of my childhood. The memories aren’t always fond, but that soothing repetition of cooking, the smell of sautéed meat, the comfort of a full belly – these moments made me feel safe.
When I cook it now, I feel my inner child with me. I remember that healing isn’t always loud. Sometimes it looks like seasoning a pot of beans just right. Or waiting patiently as rice fluffs on the stove. Or marinating meat the way I learned—no shortcuts, no rushing. There’s something powerful about honoring where we come from through our food. It becomes a quiet form of resistance, a way of preserving joy.
A Recipe From My Childhood: Sautéed Goat Meat, White Rice, and Black Beans
Sautéed Goat Meat
Ingredients
- 2 Limes Halved (can substitute 1 bitter orange)
- 4 lbs Bone-In or Boneless Goat Meat Cut into small Pieces
- 1 Diced Red Onion
- 1 1/2 Tsp Dried Oregano
- 2 tbsp Freshly Chopped Garlic
- one packet of Goya Sazon
- 1½ tsp salt or more to taste
- 3 tbsp olive oil
- 2 Cuban peppers chopped
- 4 diced plum tomatoes
- 1 cup tomato sauce
- 1 cup red wine or ¼ cup rum optional
- 2 habanero peppers finely chopped
- ¼ cup fresh cilantro for garnish
Instructions
- Coat the goat meat in the juice of the limes or bitter orange. Let it rest for 15 minutes. Add enough water to rinse off the meat, discard the water, and pat dry with a paper towel.
- Add oregano, garlic, one packet of Goya Sazon, and 1 tsp salt to the meat. Stir well and cover. Let it marinate in the fridge for at least 1 hour (overnight is best).
- Heat oil in a deep pot over high heat. Add the meat and marinade juices. Sear until browned and all liquid has evaporated.
- Lower heat to medium-low. Add one cup of water, stir, and cover. Let simmer for 15 minutes or until the water has evaporated. Repeat this process until the meat is tender (between 2 ½ to 3 hours).
- When the meat is tender, bring the heat back up to medium-high. Add the tomato sauce, stir for one minute, then add your wine or rum if using.
- Bring it back to medium-low heat, cover, and let simmer for 1-2 minutes. Add your onions, Cuban peppers, and a little splash of water, then cover and simmer for 1-2 more minutes.
- Remove from the heat, stir in Cilantro, and let it rest before serving.
Rice and Beans
Ingredients
For the Beans:
- 1 tbsp olive oil
- 2 tbsp homemade sofrito see below
- ¼ cup tomato sauce
- 1 tbsp olives
- ½ Goya cube chicken or vegetable bouillon
- 1 tsp oregano
- ½ tsp ground black pepper
- 2 cups Boiled black beans with a little reserved boiled water
- 1½ cups water
- 1 tbsp fresh cilantro roughly chopped
For the Rice:
- 2 cups water
- ½ tsp salt
- 1 tbsp butter or olive oil
- 1 cup long-grain white rice
Instructions
For the Beans
- Heat oil in a medium pot.
- Sauté the sofrito, tomato sauce, olives, bouillon, oregano, and black pepper for 2 minutes.
- Add black beans and water.
- Bring to a boil, then simmer for 15–20 minutes or until reduced.
- Finish with cilantro.
For the Rice
- Bring water to a boil with salt and butter/oil.
- Stir in rice, cover, and simmer on low until tender (17–25 minutes).
- Fluff with a fork and let sit uncovered for a few minutes before serving
Homemade Sofrito Recipe
Ingredients
- 2 medium red onions
- 2 medium green bell peppers
- 1 chopped red Cuban pepper
- 1 head garlic minced
- 1 tbsp apple cider vinegar
- ½ tsp oregano
- ½ tsp thyme
Instructions
- Chop and blend all ingredients in a food processor or blender until finely chopped. Blend all ingredients into a fine mixture. Store in a glass jar, refrigerated for up to one week.
Assemble and Serve with Intention
To plate your creation, serve the sautéed goat meat over a bed of white rice, ladle the beans on the side, and sprinkle fresh cilantro on top. What you have is more than a meal—it’s a story told in three parts.
Slowing Down and Enjoying The Simple Things in Life
Cooking goat meat may seem like a small act, but for me, it’s sacred. It’s the therapy I never knew I needed. It’s where I reconnect with my culture and myself. If you’re going through something or simply need to slow down, I invite you to try this dish. Let your hands move with intention. Let the scents fill your home. And let it remind you that healing doesn’t have to be loud—it can start with a simmer. For more delicious recipes, check out my blog!
