Book of Days Tales

Today is the feast of St Nicholas of Myra (aka Santa Claus), so if you want to go in that direction, have at it.  I am going to supply an alternate celebration for those who want a change.  On this date in 1534, Quito, current capital of Ecuador, was moved to its present location and re-founded by 204 Spanish settlers led by Sebastián de Benalcázar. If that sounds complicated, it is. Let me explain.

Quito’s origins are reputed to date back to the first millennium CE, when the indigenous Quitu occupied the area and eventually formed a commercial center. According to Juan de Velasco in Historia del Reino de Quito (1767) the Quitu were conquered by the Caras, who founded the Kingdom of Quito about 980 CE. For more than four centuries, Quito was ruled by kings (shyris).

The Caras and their allies were narrowly defeated in the epic battles of Tiocajas and Tixán in 1462, by an army of 250,000 led by Túpac Inca, the son of the Inca emperor. After several decades of consolidation, the Kingdom of Quito became integrated into the Incan Empire. In 1534, the Caras/Quitu people were conquered by the Spanish.

Indigenous resistance to the Spanish invasion continued during 1534, with the conquistador Diego de Almagro founding Santiago de Quito (in present-day Colta, near Riobamba) on August 15, 1534, later to be renamed San Francisco de Quito on August 28, 1534. The city was later moved to its present location and was re-founded on 6 December 1534 by 204 settlers led by Sebastián de Benalcázar. Satisfied?

Ecuadorian cuisine has many variations because of the extreme range in geographical zones, especially as concerns altitude, which dramatically affects farming conditions. Goat is popular in the mountainous regions, and seco de chivo (goat stew) is a common festival dish. The poaching liquid was traditionally chicha, a mildly alcoholic, fermented corn drink, and tart fruit juices were added as well. Naranjilla, guanábana, and granadilla, are indigenous, but any tart juice will make an adequate substitute. Locals now often use beer in place of the chicha. Piloncillo (or panela) is unrefined brown sugar in a hard block.

Ingredients

2 lb goat meat, with bones
3 tbsp olive oil
2 tsp achiote powder
1 red onion, finely chopped
1 green bell pepper, finely chopped
2 cups seeded and chopped tomatoes
2 cups chicha de jora (or beer)
2 cups tart fruit juice
2 tbsp grated piloncillo (or brown sugar)
salt and pepper
small bunch fresh cilantro, chopped

Instructions

Wash the goat meat in cool water, drain and pat dry. Heat the oil in a large pot over medium-high heat. Working in batches, brown the meat on all sides in the hot oil. Remove to a plate and set aside.

Add more oil to the pot if needed and stir the achoite powder (or paprika) to color the oil. Stir in the onion and bell pepper and sauté  for 3 or 4 minutes, or until the onions are cooked down and translucent. Stir in the tomatoes and cook for another 3 or 4 minutes.

Add back the reserved goat and stir in the chicha (or beer), fruit juice, piloncillo (or brown sugar) and salt and pepper to taste. Bring to a boil, then reduce heat to medium-low and simmer, partially covered for 2 or more hours, or until the meat is tender and falling off the bone. Add water as necessary to keep the seco from drying out.

Remove from the heat and stir in the chopped cilantro. Serve hot with a side of arroz amarillo (rice colored yellow with turmeric or achiote), platanos fritos (fried plantains) and slices of avocado.