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Cabrito Assado no Molho de Ginguba
A flavorful roasted goat dish, marinated and served with a rich peanut sauce, showcasing a popular combination of flavors in Angolan cuisine.
ð§ ææ
- 1.5 kg Goat meat(cut into large pieces)
- 2 large Onions(chopped)
- 6 cloves Garlic cloves(minced)
- 400 g Tomatoes(crushed)
- 1 medium Red bell pepper(chopped)
- 100 ml Palm oil
- 200 g Peanut butter(unsweetened)
- 500 ml Water
- 2 Bay leaves
- to taste Salt
- to taste Black pepper
- 1 Piri-piri pepper(optional, for heat)
ðšâð³ äœãæ¹
- 1
Marinate the goat meat with salt, pepper, minced garlic, and chopped onions for at least 2 hours, or preferably overnight.
- 2
Preheat oven to 180°C (350°F).
- 3
In a large oven-safe pot or Dutch oven, heat the palm oil over medium-high heat. Sear the marinated goat meat on all sides until browned.
- 4
Add the crushed tomatoes and chopped red bell pepper to the pot. Cook for 5 minutes, stirring occasionally.
- 5
In a separate bowl, whisk together the peanut butter and water until smooth. Add this mixture to the pot along with the bay leaves and piri-piri pepper (if using).
- 6
Bring the sauce to a simmer, then cover the pot and transfer it to the preheated oven. Cook for 2 to 2.5 hours, or until the goat meat is tender.
- 7
Remove the lid for the last 30 minutes of cooking to allow the sauce to thicken. Adjust seasoning with salt and pepper as needed.
- 8
Serve hot, traditionally with Funje or rice.
ð¡ ããã®ã³ã
- âEnsure the peanut butter is unsweetened for the best flavor.
- âMarinating the goat meat overnight will enhance its tenderness and flavor.
- âAdjust the amount of piri-piri pepper to your desired level of spice.
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- Add diced sweet potatoes or carrots to the stew during the last hour of cooking.
- For a richer sauce, a splash of red wine can be added before the peanut butter mixture.