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Kissuto Rombo
Kissuto Rombo is a traditional Angolan dish featuring roasted goat meat marinated in a flavorful blend of garlic, lemon juice, and spices. It's often prepared for special occasions and served with rice and chips.
๐ง ์ฌ๋ฃ
- 1.2 kg Young goat meat(cut into pieces)
- 10 cloves Garlic(crushed)
- 2 medium lemons Lemon juice
- to taste Gindungo (Angolan chili pepper)(finely chopped or paste)
- 2 dl Olive oil
- 3 dl White wine
- 2 medium sticks Bay leaves
- to taste Salt
- 1 tsp White pepper
- 8 small Potatoes(for serving (optional))
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Clean and wash the goat meat. If using a whole young goat, butterfly it or cut into large pieces.
- 2
In a mortar, pound the garlic cloves with salt and gindungo until a paste forms.
- 3
Mix the olive oil into the garlic paste. Rub this mixture all over the goat meat. Drizzle with lemon juice.
- 4
Place the seasoned meat in a non-reactive bowl or bag. Add the bay leaves. Marinate in the refrigerator overnight, or for at least 12 hours.
- 5
Preheat your oven to 180ยฐC (350ยฐF).
- 6
Place the marinated goat meat in a roasting pan. Add the bay leaves. Pour in the white wine and any remaining marinade.
- 7
Roast for about 1 hour and 30 minutes, basting occasionally with the pan juices and white wine, until the meat is tender and golden brown. If using potatoes, add them to the pan during the last 45 minutes of roasting.
- 8
Remove from oven, let rest for a few minutes, then serve hot with rice and chips (or roasted potatoes).
๐ก ์ ๋ฌธ๊ฐ ํ
- โEnsure the goat meat is well-marinated for maximum flavor.
- โAdjust the amount of gindungo based on your spice preference.
- โBasting is key to keeping the meat moist and flavorful.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Some variations include adding sliced onions or bell peppers to the roasting pan.
- Serve with fried potato chips as is traditional, or with roasted potatoes.