History of Puerto Rican Goat Fricassee

The well-known fricassee originated in 16th-century England and was perfected with the influence of the French, who named this stew "fricasée."

 

The origin of the word "fricasée" is not entirely clear; it is presumed to be of French origin, derived from a compound of "frite" (meaning fry) and "casser" (meaning break into pieces), referring to the chunks of meat. The cooking method of fricasée arrived in the Caribbean thanks to French and Spanish colonists. The French prepared it differently, making it in a tomato-based sauce to which they added a little wine.

 

The meat traditionally used in Puerto Rico to prepare fricasée is goat meat. Its consumption is attributed to the colonizer Vicente Yáñez Pinzón, to whom the Spanish government assigned the task of releasing a herd of goats and pigs near the Aguada wells. From that moment, goat meat became popular, becoming part of the country's gastronomic tradition. The Puerto Rican fricasée subsequently adopted cooking techniques learned from the colonizers.

 

The fricasée dish can be enjoyed in various countries. What differs is the type of meat used and perhaps some ingredients, as the dish adapts to local ingredients. In 1734, when fricasée arrived in the United States, goat meat was substituted with chicken.