Ecuadorian goat stew
Ragout and stew
This stew is one of my favorite Ecuadorian dishes, particularly because it's so versatile. Personally, I love the tenderness and distinct flavor of goat meat, but you can substitute it for just about any other protein (though I highly recommend using cuts that include the bone). Now, don't be intimidated by the unfamiliar ingredients. You should be able to find the annatto seeds (also known as achiote) and panela in the latin or ethnic section of your local supermarket. Certainly in a latin grocery store if you have one near by. As for naranjillas, if you can't find them fresh, you might find naranjilla concentrate in the frozen section of your supermarket, which will do just fine. However, if you're having a hard time finding said ingredients, I suggest substituting paprika for annatto, dark brown sugar for panela, and pinneaple juice for naranjilla juice. <br />To keep it traditional, serve with a hearty portion of yellow rice, sliced avocados and fried plantains. Buen Provecho!
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