Cabro Barichara

Marinate the goat Mix the scallions, parsley, cilantro, coriander, garlic, vinegar, cumin, pepper and 12 g salt. Coat every piece, cover and refrigerate for 8–12 hours, turning once. Keep the bowl on the lowest refrigerator shelf and away from ready-to-eat food.

Simmer until tender Put the goat and marinade in a heavy pot and add fresh water just to cover. Bring to a boil, skim, cover and lower the heat. Simmer gently for 75–110 minutes, turning the pieces once, until a fork enters the thickest part easily. Check a thick portion reaches at least 63°C; let whole cuts rest 3 minutes. Drain and reserve 150 ml cooking liquid.

Cook the accompaniments Boil the yuca in fresh salted water for 25–35 minutes, until completely tender, then drain. In another pan, simmer the potatoes for 15–20 minutes until a knife passes through. Warm 150 ml goat broth with 15 ml fat and a pinch of salt; spoon it over the potatoes.

Brush, crumb and grill Warm the achiote with the remaining 30 ml fat. Brush the goat lightly and coat it evenly with breadcrumbs. Grill over medium coals for 3–5 minutes per side until browned and crisp, turning carefully. For an oven alternative, place the pieces on a rack under a high broiler and turn once; watch continuously because crumbs brown quickly.

Rest and serve Check the thickest portion with a clean thermometer and allow it to rest at least 3 minutes. Serve immediately with yuca, potatoes and prepared ají. Discard any marinade that touched raw goat; use it as a sauce only after bringing it to a full boil in a separate pan.