2 pounds goat meat with bones, cut in medium to large chunks

6 cloves garlics crushed

1 teaspoon cumin ground

1 teaspoon dry oregano

2 cups chicha

2 tablespoons oils

2 teaspoons achiote ground

1 red onion minced

1 bell peppers minced

3 tomatoes cut into quarters

1 ají or spicy pepper (red jalapeño)

¹/₂ bunch cilantro

2 naranjilla whole, fresh or frozen

2 tablespoons panela grated (or piloncillo)

1 teaspoon allspice

2 tablespoons cilantro finely chopped

salt to taste

rice yellow (already cooked)

maduros fried

avocado slices

Season the goat meat with garlic, cumin, oregano, salt and 1 cup of chicha or beer, let marinate for at least an hour.

Remove the meat from the marinade and save the marinade juice for later.

Heat the oil over high temperature in a large sauté pan and fry the meat until browned on each side.

Lower the heat to medium and add the minced onions, achiote and minced bell peppers, cook until the onions are soft, about 5 minutes.

Meanwhile blend the tomatoes, cilantro and hot peppers with the remaining cup of chicha and the naranjillas or naranjilla juice, strain and add the strained puree to the meat.

Add the saved marinade juices, the grated panela and all spice, bring to boil, lower the temperature and simmer until the meat is very tender and the sauce is thickened, about 2 -2 ½ hours.

Taste and add salt if needed, sprinkle with chopped cilantro and serve warm.

Serve with arroz amarillo or yellow rice, fried ripe plantains and avocado slices.