Kissuto Rombo (Roasted Goat)
A traditional Angolan dish featuring tender, marinated goat meat roasted to perfection. The marinade, with its blend of lemon, garlic, and chili, infuses the goat with a delightful flavor, making it a celebratory and hearty meal.
🧂 Ingredients
- 1.5 kg Goat meat(cut into large chunks)
- 1/2 cup Lemon juice
- 6 cloves Garlic(minced)
- 2 small Hot peppers (e.g., malagueta or bird's eye)(finely chopped, adjust to taste)
- 3 Bay leaves
- 1/4 cup Olive oil
- 1 tsp Salt(or to taste)
- 1/2 tsp White pepper(freshly ground)
- 1/2 cup White wine(for basting)
👨🍳 Instructions
- 1
In a large bowl, combine the goat meat chunks with lemon juice, minced garlic, chopped hot peppers, bay leaves, olive oil, salt, and white pepper. Rub the marinade well into the meat.
- 2
Cover the bowl and marinate the goat meat in the refrigerator overnight, or for at least 4 hours.
- 3
Preheat your oven to 180°C (350°F).
- 4
Transfer the marinated goat meat and all the marinade ingredients to a roasting pan or Dutch oven. Ensure the meat is in a single layer.
- 5
Pour the white wine over the meat. Cover the roasting pan tightly with foil or a lid.
- 6
Roast in the preheated oven for about 1.5 to 2 hours, or until the goat meat is tender. Baste the meat with the pan juices every 30 minutes.
- 7
Remove the cover for the last 15-20 minutes of cooking to allow the meat to brown slightly.
- 8
Let the roasted goat rest for 10 minutes before serving. Serve hot with rice, fried plantains, or boiled cassava.
💡 Pro Tips
- ✓For a more intense flavor, marinate the goat overnight.
- ✓Ensure the goat meat is tender before serving; cooking time may vary depending on the cut and age of the goat.
- ✓Adjust the amount of chili peppers to control the heat level.
🔄 Variations
- Add root vegetables like potatoes or sweet potatoes to the roasting pan during the last hour of cooking.
- A splash of vinegar can be added to the marinade for extra tang.