Angolan Goat Stew (Caldeirada de Cabrito)

Caldeirada de Cabrito is a traditional Angolan Goat Stew. Using Portuguese and Angolan ingredients in unison, it combines the wonderful flavors of chourico and goat together in a rich and flavorful stew with a spicy kick coming from some Piri Piri sauce.

*Serves 3-4*
1 pound goat meat
1 8 oz. chourico sausage, chopped
Salt to taste
4 garlic cloves, crushed
1/2 cup white wine
1 pound potatoes, thickly cut
2 onions chopped
2 tomatoes, chopped
4 garlic cloves, whole
1 red bell pepper, sliced
1 teaspoon paprika
1 tablespoon olive oil
1 tablespoon piri piri sauce (you should be able to find this locally, if you not can buy some here on Amazon)

1) Cut the goat into pieces and season with the olive oil, piri piri, and crushed garlic. Let it marinate for 3-4 hours.
2) Saute the goat meat and marinade in a frying pan for 2-3 minutes. Set it aside.
3) Season the potatoes with salt to taste and paprika.
4) In a saucepan, place the ingredients in this order layer by layer. First the onions, peppers, goat, tomatoes, and finally, the chourico and whole garlic cloves.
5) Cover with the white wine.
6) Cover the pan and cook for 30-35 minutes on medium heat until it is done. (Stir it well as it cooks and make sure it does not stick to the bottom.)
7) Once done, pour it into bowls. Serve.

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