1 kid, skinned, cleaned and cut into portions

4 tomatoes

2 green peppers

2 heads garlic

1 leek


bay leaf


2 or 3 black peppercorns

glass oil (from previous fry)

2 glasses wine

1 small glass vinegar



Place the portions of kid in an oven dish. Dress with the following mixture: pound together in a mortar the garlic and peppercorns, adding oregano, thyme, bay leaf, and vinegar. (If the meat is marinated in this for twenty-four hours it will be less fatty upon cooking.)

When about to roast, drain off the vinegar, add the salt, peeled and seeded tomatoes, diced green peppers, bay leaf, thyme, chopped parsley and finely chopped leek, some wine and oil, and roast in a moderate oven until tender, basting occasionally.


Serves 4.


country : Canary Islands

course : meat dish


source : The Best of Canary Island Cookery : Selected Recipes from the Canary Islands Including Desserts and Liqueurs / Felisa Vera, Remedios Sosa, Ana Leal, Yurena Daz