I live in the US. I am attrmpting to make Bonairian Goat stew. My recipe calls for the meat to marinate in Ve-Tsin, what is this? Can I get this in the states? Is it some kind of asian fish concentrate? Help


James

I found this on the internet:
Ve-tsin is the Chinese version of MSG, monosodium glutamate, a flavor enhancer. Ajinomoto is the Japanese brand name for MSG, and Ac'cent is the primary U.S. brand name.

The recipe I have calls for rubbing the goatmeat with lemon or lime juice with no MSG in the recipe at all.

Thank you Linda...I believe we will go with your recipe and use the lemons & limes. Any other tips?
Margarite and I were in Bonaire last September 4-11 and stayed at the Plaza resort very nice. We are returning to Bonaire this December 3 -11, we are hooked on Bonaire. This time we will be staying at Divers Paradise, I believe this is across the street from your house and in the same bulding(s) as your art studio. I hope to meet both you and Jake..the kids, Grendel, Biljke et al...

Kindest Regards


James & Margarite

James, could you share the recipe??

James & Margarite,

Preparing a good Goat Stew takes a bit of time. So, patience is a good thing to have. But afterwards it's finger lickin' good ;-)

Oh, and indeed use those lemons or (preferably) limes as Linda says. MSG, how in the world did anyone come up with that idea? I have never seen that. Are you sure it's an Antillean Goat Stew recipe? Still, there are a lot of people who make Goat Stew in a different way so that might be the reason of the MSG...

Martin, you can find the different recipes at:
Amigoe Recepten (Dutch)
or
Bonaire Dining Rose Inn (English)
and
Cultuur Pagina (Dutch)

You'll see that they're all different... Just try and see what you like... If you can't get goat you should be able to use lamb. It won't taste the same though... the good thing is: lamb will be ready faster

Geez, you guys are making me yearn for Goat Stew... I didn't get to eat it when I was on Bonaire

Thanx Kitty.

The recipe that we have is from the Bonaire Dininig Guide that we found while we were on the island. Recipe for Lamb or Goat Stew:
Marinate for 2 hours 2lbs diced meat in Ve-Tsin, salt, pepper, paprika, curry & garlic. Brown meat in oil, add sliced vegetables ( 2 each of potatoes, tomates, green peppers & onions) & 2 Tbsp. tomato paste. Add 1/2 cup water, Ketjap or Soya sauce & 3 Tbsp butter. Stew on low till tender, adding water if needed. Serve with rice and fried plantain. (serves 4)

Thank you all for you help and enthusiasm !


Jimmy & Margarite

38 days and we will once again be on the island..

The Antilleans do use MSG in lots of recipes, however I always leave it out when I cook. The recipe in the Bonaire Dining guide is from an Antillean kitchen. For a variation, check out Gibi's Papaya Stoba. You can leave out the papaya and it still tastes pretty good. One ingredient that we do not list as a rule is "pia stinki". It is goats foot that has been buried and allowed to "ferment" a while. Lots of old recipes have it.....ugh

Wow! Pia Stinki......Okey,Dokey...As a follow up, our goat stew was a hit with all our family and friends. Thanks Linda and all of you for your interest in our project.

For anybody that wants to try to find goat meat, check out Carnicerias (Hispanic meat market) or halal (Islamic version of kosher) meat markets in your area. Make sure to ask for the goat, as some of the markets that carry it, keep it on the freezer and not out on display.

I make a kind of Mexican version of goat stew of my own, and am going to try one of the Antillean recipes next time.