For the goat

• 1.5 kg bone-in goat pieces (about 3.3 lb)
• 120 g fresh cilantro, leaves and tender stems (3 cups)
• 200 g chopped red onion (2 medium onions)
• 25 g garlic paste (5 garlic cloves)
• 60 g ají amarillo paste (4 tablespoons)
• 30 g ají panca paste (2 tablespoons)
• 250 ml chicha de jora (1 cup)
• 750 ml hot goat stock or beef stock (3 cups)
• 250 g grated loche squash (2 cups)
• 30 ml vegetable oil (2 tablespoons)
• 5 g ground cumin (1 teaspoon)
• 5 g dried oregano (1 teaspoon)
• 3 g ground black pepper (½ teaspoon)
• 10 g salt (2 teaspoons)

For the beans and rice

• 300 g dried canary beans (1½ cups)
• 1.5 liters water (6 cups)
• 100 g chopped red onion (1 medium onion)
• 15 g garlic paste (3 garlic cloves)
• 30 ml vegetable oil (2 tablespoons)
• 3 g ground cumin (½ teaspoon)
• 6 g salt (1 teaspoon)
• 1 bay leaf
• 400 g cooked white rice (4 cups)
• 500 g boiled cassava, cut into large pieces (1 medium cassava root)