Feijoada de Cabrito Angolana
A hearty and flavorful stew made with tender goat meat and beans, simmered in a rich sauce with aromatic spices. This Angolan take on feijoada is a comforting and deeply satisfying dish.
🧂 Ingredients
- 1 kg Goat meat(cut into 2-inch cubes)
- 300 g Dried black beans(soaked overnight)
- 4 tbsp Palm oil
- 2 large Onion(chopped)
- 6 cloves Garlic(minced)
- 4 medium Tomatoes(diced)
- 1 medium Red bell pepper(diced)
- 3 tbsp Tomato paste
- 6 cups Water or beef broth
- 2 Bay leaves
- 1 tsp Cumin powder
- 1 tsp Smoked paprika
- to taste Salt
- 1 tsp Black pepper
- 3 tbsp Fresh cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
Drain the soaked black beans and set aside.
- 2
In a large heavy-bottomed pot or Dutch oven, heat the palm oil over medium-high heat. Brown the goat meat in batches until golden brown on all sides. Remove the meat and set aside.
- 3
Add the chopped onions to the pot and sauté until softened, about 5-7 minutes.
- 4
Add the minced garlic and cook for another minute until fragrant.
- 5
Stir in the diced tomatoes, red bell pepper, and tomato paste. Cook for about 5 minutes, stirring occasionally, until the tomatoes start to break down.
- 6
Return the browned goat meat to the pot. Add the drained black beans, water or beef broth, bay leaves, cumin powder, and smoked paprika.
- 7
Bring the stew to a boil, then reduce the heat to low, cover, and simmer for at least 2 hours, or until the goat meat is very tender and the beans are cooked through. Stir occasionally, adding more liquid if necessary.
- 8
Season generously with salt and black pepper to taste.
- 9
Remove the bay leaves before serving. Garnish with fresh chopped cilantro.
💡 Pro Tips
- ✓For a richer flavor, you can marinate the goat meat overnight with some garlic, salt, pepper, and a splash of vinegar.
- ✓If you prefer a thicker stew, you can mash some of the beans against the side of the pot towards the end of cooking.
- ✓This dish is excellent served with white rice or funge.
🔄 Variations
- Add chunks of sweet potato or cassava during the last hour of cooking for a more substantial meal.
- For a touch of heat, add a finely chopped chili pepper with the onions.