Goat Ojakhuri


I’ve been thinking a lot about “cabrit boucane” or Haitian, twice cooked goat.  Why?  because I had a package of goat cubes in the freezer.  Cabrit boucane is traditionally made by first boiling a cut up whole goat with spices, and then grilling it over a charcoal fire.  A pound and a half of goat cubes wouldn’t exactly serve.  Still, the goat was starting to or had aged.


Also in the freezer was one of my husband’s 1 lb thick cut pork chops and an odd, thin pork steak.   I don’t know why but somehow I thought of making Georgian “ojakhuri“, traditionally made by boiling pork cubes and then frying them.  I’ve made ojakhuri before and it’s delicious.  I love the mixture of spices and herbs.  Of course this rendition was a bit different from my first, but who cares, it was good too 🙂


And then my brain, that has started to or has aged, said make roasted, Indian spiced cauliflower because it is good and easy.


So I did.  This cauliflower can also be eaten as a snack at room temperature.  If you don’t like the taste of whole coriander, just substitute with ground.


I ate mine with a spoonful of Vietnamese garlic chilli.  Haitian “ti malice” sauce would be good too.

Spiced and Roasted Cauliflower

1 head of cauliflower, separated into florets

1 tsp cumin seeds

1 tsp coriander seeds

1 tsp tumeric

1 tsp curry powder

2 tbsp olive oil

Mix all ingredients together, then roast in a 450 F oven for 15-20 minutes, stirring once.


Goat Ojakhuri

1 1/2 lbs goat, cut into cubes

1 1/2 lbs fat pork, cut into cubes

1 large red onion, thickly sliced

4 large garlic cloves, thinly sliced

1 tsp sumac

3 tbsp sour cream

3 tbsp white wine vinegar

2 tbsp tomato paste

1 tsp coriander

1 tbsp dried cilantro

4 bay leaves

1 tsp salt

1/2 tsp pepper

1/4 cup white wine

1/4 cup water

2 tbsp olive oil

Mix everything together, put into a cooking pot with cover and refrigerate overnight. Remove the pot from the refrigerator, add the wine and water, bring to a boil, then simmer for 1 1/2 hours, stirring occasionally.

With a slotted spoon, remove the meat from the pot.  Heat the olive oil in a non-stick large skillet, add the meat, then fry and brown until crusty.

About cookinginsens

An American living in Burgundy, France
This entry was posted in Cooking, Food and Wine, Georgian, Haitian, Indian, Main dishes, Recipes, side dish and tagged , , , , , , , , , . Bookmark the permalink.

14 Responses to Goat Ojakhuri

  1. memadtwo says:

    You made me both chuckle and marvel at your sophistication. N.

  2. Mad Dog says:

    I’m sold – the whole meal looks fantastic 🙂

  3. Nadia says:

    Love the sound of the cauliflower however I am not a big fan of goat, so might give that a miss.

  4. Gorgeous. … I really miss goat when I’m not in Spain. What a lovely meal!

  5. Nandini says:

    Looks delicious 🙂

  6. Conor Bofin says:

    Very imaginative cooking Rosemary. Can’t get goat here.

Leave a Reply