-1 k goat's meat (cut into chunk cubes)
-pinch of salt & pepper
-1 cup vinegar
-1 cup rum
-1 large head of garlic (minced)
-1/2 cup oil
-1 small head of garlic (minced)
-3 onions (minced)
-12 pcs red tomatoes (diced)
-5 tbsp tomato paste
-6 pcs hot chili pepper (minced)
-8 cups stock
-1/2 k beef liver (minced)
-1/4 tsp Spanish paprika
-2 red bell pepper (quartered)
-2 green bell pepper (quartered)
-1/2 cup pitted green olives
-1/2 cup cooked chickpeas
-1 cup grated cheese

In a bowl, marinate meat in salt, pepper, vinegar, rum, and garlic for 2 to 4 hours (more if desired). In a casserole, brown meat and set aside. Saute garlic, onion, tomatoes, and add in tomato paste, stirring well. Add hot chili pepper and stock. Add the browned meat and bring to a boil. Allow simmering until meat is cooked and tender. Add minced liver and Spanish paprika. Add bell peppers, olives, chickpeas, and grated cheese last. Serve hot.

—Recipe of the day courtesy of Lolo Kitong Recipe Collection