Bolitas de friche (Wayuu-style goat and shrimp balls)

Cook the goat filling Heat 15 ml neutral oil in a heavy covered pan over medium heat. Add the diced goat, onion, garlic, thyme, rosemary, black pepper and 2 g salt. Brown the goat for 5–7 minutes, turning the pieces. Add the port and 100 ml water. Cover and simmer gently for 25–35 minutes, adding more water a little at a time if the pan dries, until the goat is tender and reaches at least 71°C. Add the diced offal during the final 10–15 minutes, stirring so it cooks evenly and also reaches 71°C. Transfer the cooked filling to a shallow tray and cool promptly. Once cool, chop it finely and mix the pieces together. Measure 8 portions of about 40 g each; keep refrigerated while you prepare the other components.

Make the tomato sauce Heat 15 ml neutral oil and 30 ml achiote oil in a saucepan over medium-low heat. Add the red onion and cook for 5 minutes until soft. Stir in the garlic and sweet ají; cook for 1 minute. Add the tomatoes, balsamic vinegar, sugar, salt and optional hot pepper. Simmer gently for 10–12 minutes, stirring often, until thick and glossy. Blend and strain for a smooth sauce, or leave it lightly textured. Keep warm, or cool and refrigerate in a covered container.

Make and chill the shrimp paste Pat the cooked shrimp dry so excess moisture does not loosen the paste. Pulse the shrimp with 60 ml olive oil and 2 g salt in a food processor until it forms a cohesive, slightly textured paste; stop before it becomes watery. Cover and chill for at least 30 minutes so it firms up. Divide into 8 portions.

Wrap the friche balls Place one portion of shrimp paste between two sheets of food-safe plastic wrap and press it into a thin circle. Remove the top sheet. Put one 40 g goat filling portion in the center and use the plastic to bring the shrimp paste around it, sealing any gaps. Shape into a ball with clean hands. Repeat to make 8 balls. Keep them chilled until breading; if the paste softens, return the tray to the refrigerator for 10 minutes.

Bread the balls and heat the oil Set out three shallow bowls: flour in the first, pasteurized egg whites in the second, and cracker crumbs in the third. Roll each chilled ball in flour, dip it in egg white, then coat it thoroughly in cracker crumbs. Arrange on a tray. Pour 1.5 L sunflower oil into a deep, heavy pot, filling it no more than halfway. Heat to 175°C and monitor with a clip-on thermometer. Keep the pot dry and attended; do not let water drip into the oil.

Fry until crisp and hot through Fry the balls in small batches so the oil temperature does not fall sharply. Turn them gently until the crust is crisp and orange-gold, about 3–4 minutes per batch depending on pot size. Lift onto a clean rack or paper-lined tray. Check a sample ball at the center with a clean thermometer; it should reach 74°C. If it is below that temperature, return the balls to the oil briefly and check again. Never use the source's 300°C setting.

Poach the yolks and plate Bring 750 ml water and 15 ml white vinegar to a gentle simmer in a small saucepan; do not let it boil vigorously. Carefully slide in the 8 pasteurized yolks, one at a time, and poach for about 2 minutes for a soft center. Use a slotted spoon to lift them out. If pasteurized eggs are unavailable, poach until the yolks are firm. Spoon warm tomato sauce onto 8 plates, add one crisp ball to each, and set one yolk beside or on top. Serve immediately.