Sauce ti malice

There are many ways to prepare sauce ti malice, but for this purpose  use the broth from the goat  meat. Boil down the broth to reduce to 2 cups of liquid or add water to make 2 cups. Strain

1/2 cup of peeled and sliced shallots
2 tsp  of tomato paste
2 sprigs of parsley
1 sprig of thyme
2 cups of meat broth strained

In a small saucepan place the broth , tomato paste, parsley and thyme , bring to a rolling boil for 5 minutes. Rectify the seasoning to your taste. Add shallots, turn the heat off. Cover and let stand 15 to 20  minutes before serving. Discard parsley and thyme, pour into a nice gravy boat and serve with the meat.

Grilled goat-- Cabri boucane

6-7 lbs of goat meat mixed and cut in different sizes
4 limes or lemons
1 cup of sour orange juice
6 garlic cloves
3 scallions
2 tsp of salt
1 tsp of ground black pepper
1-3 scotch bonnet pepper
1/2 tsp of ground cloves or 8 whole cloves
2 chicken bouillon cubes
2 tbsp vinegar
1/2 cup of rum
1/4 cup of oil
6 sprigs of parsley
4 sprigs of thyme
Put a pot of water to boil enough to cover the meat completely. Take the juice of two limes and save the pulps. Place the meat in a bowl, cut the  other two limes and squeeze the juice  over the meat, rub each piece of meat with the lime pulps, pour the hot water over the meat, and let rest for about 5 minutes. In the meantime,  in a mortar or food processor reduce the spices to a paste. Drain meat, remove as much moisture as possible , pat dry.
Pour rum over meat, sour orange juice, lime juice , add spices, salt, pepper, bouillon cubes, mix well,  add vinegar and oil. Cover meat and let marinate for at least two hours or overnight in the refrigerator.
Place meat in a pot big enough to contain it, add enough water to reach the height of the meat in the pot. Boil over medium high until meat is  partially cooked but not fully .
Drain well, reserve boiling water for sauce ti malice .Grill meat over hot fire..
Serve 8 to 10