Slow-fire Goat
This traditional dish comes from the north-eastern part of Niholia, although it is popular all across the empire and typically served as an evening meal.
The preparation involves dry-rubbing a spice mix over chunks of goat with the bone in. The precise blend of spices is often unique to the household, but can contain pepper, cumin, cardamom, coriander, ginger, cloves or garlic.
As the name might suggest, this dish is not a meal done quickly. To ensure the meat is tender and succulent, the process requires roasting in an earthen oven at a low temperature for 3-6 hours, depending on the size of the goat.
Once cooked, it’s served on a bed of rice, which can also be spiced or plain.
Item type
Consumable, Food / Drink
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