A traditional Lambayeque stew of kid goat offal, chicha de jora, and loche squash. A deeply cooked chili base gives it body, while cilantro and mint brighten the finish. Served hot with boiled cassava, it is bold, distinctly northern, and rooted in picantería cooking.
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Rinse the kid goat offal thoroughly and place it in a pot with 70% of the water, 25% of the salt, and 40% of the mint. Bring to a gentle boil, skim off any foam, and cook for 40 to 45 minutes, until the firmer pieces are tender. If the liver comes separately, add it only for the final 8 to 10 minutes. Reserve about 150 ml of the broth, drain, and cut the offal into small dice.
While the offal cooks, finely chop the red onion and cilantro. Grate the loche squash so it will dissolve easily into the stew. Measure the yellow chili paste, ají mirasol paste, ground garlic, cumin, and black pepper before starting the flavor base.
Heat the vegetable oil in a large pot. Add the red onion and cook over medium heat for 5 to 6 minutes, until soft. Add the ground garlic, yellow chili paste, ají mirasol paste, cumin, black pepper, and 45% of the salt. Cook for another 4 minutes, stirring, until the flavor base is thick, glossy, and free of raw chili flavor.
Add the precooked offal, loche squash, chicha de jora, reserved broth, and 70% of the cilantro. Stir well and cook over medium-low heat, partially covered, for 18 to 20 minutes. Stir every few minutes until the squash breaks down and the sauce becomes thick and clings to the pieces of offal, rather than remaining brothy.
While the stew finishes, peel the cassava, remove the thick central fiber if present, and cut it into large pieces. Cook it in a pot with the remaining 30% of the water and 15% of the salt for 18 to 22 minutes, until soft and just beginning to split at the edges without falling apart. Drain well.
Add the remaining cilantro, remaining mint, and final 15% of the salt to the chirimpico. Cook over low heat for 2 minutes, taste, and turn off the heat. It should be thick, moist, and glossy, with the fermented chicha flavor fully integrated and the herbs still fresh. Serve hot with the boiled cassava alongside.
