Angolan cuisine is known for its love of goat meat. The eastern region of the nation is where goat can be found; it is also sold to adjacent nations. It is frequently consumed during celebrations, graduation parties, and even on notable holidays. People tend to overlook the other meats when there is a goat dish on the table.
Excellent ingredients, starting with red wine and ending with brandy and sherry, are used to make this traditional cabrito, which is cooked slowly.
Because it uses bread crumbs, a method from the Middle Ages, the thickening agent is also historically accurate. Instead of beef, pork, or chicken, goat meat requires an extra step in preparation because the meal will taste gamy if it isn’t.
Common preparation methods include boiling it with water, vinegar, and black peppercorns or marinating it in vinegar. But the gamy flavor is subdued in this goat stew by marinating it in red wine for several hours.
Cabrito (Goat Meat Stew)
Ingredients
- 1 kilo goat meat
- 1 bottle red wine
- 2 tablespoons olive oil
- 1/2 teaspoon chopped garlic
- 1 big onion sliced
- 1/3 cup tomato paste
- 3/4 cup brine of green olives
- 1/2 cup tomato boiled peeled , seeded and chopped finely
- dash of parika picante
- 1 tablespoon grated Edam cheese
- 1 tablespoon breadcrumbs
- 10 green olives
- 2 lightly roasted green and red bell peppers sliced
- salt and pepper to taste
- 2 tablespoons brandy
- 1 tablespoon sherry
Instructions
- Marinate the goat meat in red wine for half a day.
- Boil the meat in water until almost tender. Reserve the stock.
- In olive oil, saute in garlic and onion. Brown the meat.
- Add the tomato paste, olive brine and tomato. Simmer until meat is tender.
- Season with paprika. If the sauce reduces, add goat stock and wine.
- Thicken sauce with cheese and bread crumbs. Add olives and peppers.
- Season with salt and pepper. Add brandy and sherry and continue to simmer until cooked.
