date:Nov 18, 2015
Middle East, the Caribbean, South Asia and Africa bring their native dishes to America. Goat sits at the center of the plate for many of these cultures.
Haitians make a stew of bone-in goat and potatoes cooked in a slightly tangy sauce with a hint of heat. Mexican cabrito has enjoyed regional popularity in states such as Texas and California, but the dish is moving to the center of the US with sudden gusto. Indian goat curries, too, appear more frequently on menus. Somalian hilib ari, a braised