Kissuto Rombo com Ginguba
Kissuto Rombo is a traditional Angolan roasted goat dish marinated in a flavorful blend of garlic, lemon juice, and spices. This variation incorporates 'ginguba' (peanuts) for added richness and a nutty depth, creating a truly unique and savory experience.
🧂 Ingredients
- 1.5 kg Young goat(cut into large pieces)
- 10 cloves Garlic(minced)
- 0.5 cup Lemon juice
- 0.5 cup Ginguba (peanuts)(roasted and ground)
- 0.25 cup Olive oil
- 1 cup White wine
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Gindungo (chili pepper)(or to taste, finely chopped)
- 2 medium Bay leaves
👨🍳 Instructions
- 1
In a mortar or food processor, combine minced garlic, salt, black pepper, and chopped gindungo to form a paste.
- 2
In a large bowl, combine the goat pieces with the garlic-gindungo paste, lemon juice, ground ginguba, and olive oil. Mix well to coat the meat. Marinate overnight in the refrigerator.
- 3
Preheat oven to 180°C (350°F).
- 4
Arrange the marinated goat pieces in a roasting pan. Add the bay leaves and pour the white wine over the meat.
- 5
Cover the roasting pan tightly with foil or a lid. Roast for 1.5 hours, basting with the pan juices occasionally.
- 6
Remove the foil or lid and continue roasting for another 30 minutes, or until the goat is tender and browned.
- 7
Let the meat rest for 10 minutes before serving. Serve with rice, batata doce (sweet potato), or funge.
💡 Tip: Ensure the goat meat is young and tender for the best results.
💡 Pro Tips
- ✓Roasting the ginguba before grinding enhances its flavor.
- ✓Adjust the amount of gindungo for desired spice level.
- ✓If goat meat is tough, you can marinate it for up to 24 hours.
🔄 Variations
- Add other root vegetables like cassava or yams to the roasting pan.
- A touch of honey can be added to the marinade for a hint of sweetness.