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Ingredients

• 3 to 4 pounds goat meat, cut into 2-inch pieces
• 1/4 cup cooking oil
• 1/2 cup olive oil
• 1 teaspoon white peppercorns, crushed
• 1/2 cup tomato sauce
• 1/2 cup water
• 1 teaspoon sugar
• 3/4 cup white vinegar
• 1/2 cup sliced onion
• 1 small bay leaf
• 6 cloves garlic, crushed
• 2 cups warm water
• 1 cup pimento
• dash of hot sauce
• salt and freshly ground pepper to taste
• 1/4 cup sherry
• 1 sprig parsley, chopped
• 1 hot green pepper
• 1 slice goat liver (about 5 inches square and 1/2 inch thick)
• 1/2 cup grated cheddar cheese
• 1 cup green olives

Instructions

1. Marinate meat in a mixture of vinegar, garlic, salt and pepper for 24 hours. Drain meat and brown several pieces at a time in hot oil. Place meat, onion and sherry in a saucepan. Bring to a boil, then add olive oil and bay leaf. Add parsley, peppercorns, garlic and hot pepper. Then add tomato sauce and water. Simmer until meat is tender.
2. Brown the goat liver and then pound to a paste. Add 1/2 cup water to liver and add to the meat, stirring occasionally, until mixture comes to a boil. Add the pimento and the grated cheese. Season with sugar and hot sauce to taste, then add the olives. Serve hot.

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