Stews
Seco de Cabrito
Peru
Northern Peruvian goat stew cooked with cilantro, ají, peas, and carrots until the sauce is thick. Served with rice, beans, and cassava.
Original eatfuls sticker artwork
What it is
A closer look at Seco de Cabrito.
Northern Peruvian goat stew cooked with cilantro, ají, peas, and carrots until the sauce is thick. Served with rice, beans, and cassava.
What to look for
Know it when you find it.
Tender goat meat in a rich, herbaceous cilantro sauce. A festive dish often prepared for family celebrations.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Seco de Cabrito.
Peru
Country-wide tradition
Names around the table
One food, more than one name.
Same family
Related foods and regional cousins.
Keep exploring
If this caught your eye…
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Philippines
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Antigua and Barbuda
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Antigua and Barbuda
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Rwanda
Agatogo
Comforting stew of plantains, beans, and vegetables simmered with goat or chicken; water is added during cooking to give a thick, saucy texture; eaten with rice or fried bread across Rwanda.
Rwanda
Agatogo na Samaki
Fish version of agatogo — plantains and vegetables stewed with fish instead of goat or chicken; a variation found near Lake Kivu and in fishing communities, where fish replaces meat in the classic stew.