์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
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.
๐ง ์ฌ๋ฃ
- 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)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 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 180ยฐC (350ยฐF).
- 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.
๐ก ์ ๋ฌธ๊ฐ ํ
- โEnsure the peanut butter is unsweetened for the best flavor.
- โMarinating the goat meat overnight will enhance its tenderness and flavor.
- โAdjust the amount of piri-piri pepper to your desired level of spice.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- 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.