PRI's The World:
Prepping the goat
PRI's The World:
Chef Jody Adams with Haitian earthquake survivors Sanley Jean and Anette LaMontagne
PRI's The World:
Scotch bonnet peppers
PRI's The World:
Host Marco Werman with Anette LaMontagne
PRI's The World:
Anette LaMontagne cutting up the goat
PRI's The World:
Limes for the citrus rub
PRI's The World:
Onions, garlic, plantains
PRI's The World:
A green salad to accompany the goat
PRI's The World:
Goat soup
PRI's The World:
Artichokes grilled on the BBQ
PRI's The World:
Jody Adams with goat's head soup
PRI's The World:
Sanley Jean prepares her beet pasta salad
PRI's The World:
Rice with peas -- and those Scotch bonnet peppers
PRI's The World:
Butterflied goat leg
PRI's The World:
Marco Werman helps with the clean up
PRI's The World:
Goat leg roulade
PRI's The World:
The Chefs celebrate
PRI's The World:
The goat feast is ready
PRI's The World:
Anette's goat stew
PRI's The World:
Jody's goat roulade