Caldeirada de Cabrito Angolana
A hearty and flavorful goat stew, Caldeirada de Cabrito Angolana is a traditional dish often prepared for special occasions and celebrations, showcasing a rich blend of Angolan and Portuguese influences. It features tender goat meat slow-cooked with vegetables and a touch of spice.
🧂 Ingredients
- 1.5 kg Goat meat(cut into stewing pieces)
- 2 large Onions(thinly sliced)
- 500 g Tomatoes(ripe, chopped)
- 1 kg Potatoes(peeled and cut into thick rounds)
- 1 medium Green bell pepper(seeded and sliced)
- 3 whole Gindungo (Angolan chili pepper)(or to taste, pierced)
- 10 cloves Garlic(crushed)
- 2 dl Olive oil
- 5 dl White wine
- 1 bunch Salsa (parsley)(chopped)
- to taste Salt
- to taste Black pepper
- 1 leaf Bay leaf
- 4 fac. Cloves
👨🍳 Instructions
- 1
Clean and wash the goat meat, then cut it into stewing pieces. Season with salt and pepper.
- 2
In a large pot, layer the ingredients: start with half the sliced onions, half the chopped tomatoes, half the sliced green bell pepper, and half the goat meat. Add the crushed garlic, bay leaf, cloves, and whole gindungo peppers.
- 3
Arrange the potato rounds over the meat and vegetables. Top with the remaining onions, tomatoes, and green bell pepper.
- 4
Pour the white wine over the ingredients. Ensure the liquid covers most of the ingredients. If needed, add a little water.
- 5
Cover the pot tightly and cook over low heat for about 1 hour and 30 minutes, or until the goat meat is very tender. Shake the pot occasionally to prevent sticking.
- 6
Stir in the chopped parsley just before serving. Adjust salt and pepper to taste.
- 7
Serve hot, traditionally accompanied by rice or funge.
💡 Pro Tips
- ✓For a deeper flavor, marinate the goat meat overnight with garlic, salt, pepper, and a splash of white wine.
- ✓Adjust the amount of gindungo to your preferred level of spiciness.
- ✓Ensure the pot is well-covered to trap steam and cook the meat evenly.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Some recipes include chouriço (Portuguese sausage) for added flavor.
- A splash of aguardente (Portuguese brandy) can be added with the white wine for extra depth.