Angolan Cabrito Goat Meat Stew Recipeor Caldeirada de Cabrito as locals call it, sits right at the heart of Angolan cuisine. This slow-cooked goat stew, marinated in red wine and simmered with spices, olives, and peppers, really captures that unique mix of African and Portuguese flavors. People in Angola—especially in Luanda—often serve it at celebrations, but honestly, it’s just as good any night of the week. The goat turns out super tender and the whole thing feels like a warm, comforting hug from the country’s culinary traditions.
You need to be patient with this one. Marinating the goat for hours is non-negotiable if you want to mellow that wild flavor and get all those spices working together. In our travels, we’ve found that the care and history behind this dish make it totally worth the effort in any kitchen.
If you’re even a little bit curious about Angolan food or just want to try a goat stew that’s actually authentic, you’re in the right place. We’ll walk you through it, step by step. Whether you’re feeding a crowd or just want something different for dinner, Angolan Cabrito Goat Meat Stew Recipe a little Angolan spirit straight to your table.
Angolan Cabrito Goat Meat Stew Recipe Key Takeways
- Goat meat gets marinated in red wine and slow-cooked with a bunch of spices.
- It’s got both African and Portuguese roots—best of both worlds.
- Don’t rush it. The best flavors come from taking your time.
Angolan Cabrito Goat Meat Stew Recipe Ingredients
Servings: About 6
Prep Time: 25 minutes
Cooking Time: 2 hours 15 minutes
Ingredients:
3 lbs goat, or cabrito (young goat)
2 tbsp olive oil, or palm oil
1 large onion, chopped
4 cloves garlic, minced
2 bell peppers, red diced
3 tomatoes, chopped
2 potatoes, peeled and cubed
2 sweet potatoes, peeled and cubed
1 cup dry white wine
1 cup water, or stock
1/4 cup piri piri sauce, (or more if you like it spicy)
1 tbsp paprika
1 chourico, or Portuguese sausage sliced
1/4 tsp salt, to taste
1/4 tsp pepper, to taste
We usually serve this with funge (cassava flour porridge) or just plain rice—either one soaks up the sauce and balances the spicy, meaty flavors.
This recipe pulls in Portuguese ingredients like chourico and piri piri, plus Angolan favorites like palm oil, so you get that real-deal taste.
Angolan Cabrito Goat Meat Stew Recipe Cooking Instructions
Start by cutting the goat meat into big chunks. Toss it with olive oil, crushed garlic, and piri piri sauce. Let that hang out in the fridge for 3–4 hours. Trust me, it’s worth it—it takes the edge off that strong goat flavor.
Sauté the marinated meat (with all the garlic and oil) in a frying pan for a couple of minutes, just until it gets some color. Set it aside.
Toss the potatoes with salt and paprika. In a big saucepan, layer everything up: onions and bell peppers go in first, then the browned goat, then tomatoes, chourico, and a few whole garlic cloves if you’re feeling bold.
Pour in half a cup of white wine—this helps tenderize the meat and adds a nice depth.
Cover and let it cook over medium heat for about 30–35 minutes. Stir every so often so nothing sticks or burns.
When it’s done, you’ll have a thick, hearty stew with melt-in-your-mouth goat and veggies that are just right. Serve it up warm, maybe with some rice or funge on the side.
Angolan Cabrito Goat Meat Stew Recipe
Ingredients
- 3 lbs goat or cabrito (young goat)
- 2 tbsp olive oil or palm oil
- 1 large onion chopped
- 4 cloves garlic minced
- 2 bell peppers red diced
- 3 tomatoes chopped
- 2 potatoes peeled and cubed
- 2 sweet potatoes peeled and cubed
- 1 cup dry white wine
- 1 cup water or stock
- 1/4 cup piri piri sauce (or more if you like it spicy)
- 1 tbsp paprika
- 1 chourico or Portuguese sausage sliced
- 1/4 tsp salt to taste
- 1/4 tsp pepper to taste
Instructions
- Start by cutting the goat meat into big chunks. Toss it with olive oil, crushed garlic, and piri piri sauce. Let that hang out in the fridge for 3–4 hours. Trust me, it’s worth it—it takes the edge off that strong goat flavor.
- Sauté the marinated meat (with all the garlic and oil) in a frying pan for a couple of minutes, just until it gets some color. Set it aside.
- Toss the potatoes with salt and paprika. In a big saucepan, layer everything up: onions and bell peppers go in first, then the browned goat, then tomatoes, chourico, and a few whole garlic cloves if you’re feeling bold.
- Pour in half a cup of white wine—this helps tenderize the meat and adds a nice depth.
- Cover and let it cook over medium heat for about 30–35 minutes. Stir every so often so nothing sticks or burns.
- When it’s done, you’ll have a thick, hearty stew with melt-in-your-mouth goat and veggies that are just right. Serve it up warm, maybe with some rice or funge on the side.
Nutrition
Cooking Tips
Marinating the goat in red wine for a few hours really does make a difference. It cuts down on that strong, gamey taste.
Boil the meat before you stew it if you want it extra tender. Save that water—it’s packed with flavor and you can pour it back in later.
Start the stew by sautéing garlic and onions in olive oil. It gives the sauce a good base.
Go heavy on the paprika, black pepper, and salt. Throw in olives and bell peppers toward the end for more texture and a pop of flavor.
If you need to thicken the sauce, breadcrumbs and a little grated cheese do the trick. They make it rich without overpowering everything else.
A splash of brandy or sherry near the end? Not traditional, but it adds a little something special.
Keep the heat low while it simmers. If you rush it, the meat gets tough and the flavors don’t have time to come together.
If the sauce gets too thick, just add a bit of stock or more wine. No big deal.
Angolan Cabrito Goat Meat Stew Recipe Frequently Asked Questions
We’ve found that getting the balance of spices and the slow-cooked texture right is key for Angolan Cabrito. Marinate, boil, then simmer—it’s a process, but it pays off. Simple sides work best, and there are a few tricks for tenderizing goat meat. You might need to swap some ingredients, depending on what’s available near you.
What are the traditional spices used in an Angolan Cabrito Goat Meat Stew recipe?
You’ll usually find paprika, garlic, and black pepper. Red wine, brandy, and sherry sometimes get tossed in for extra flavor. Olives and bell peppers add a gentle heat and aroma, too.
Can you suggest a step-by-step method to prepare Angolan Cabrito Goat Meat Stew Recipe?
Marinate the goat in red wine for a few hours. Boil it until it’s almost tender. Sauté garlic and onions in olive oil, brown the meat, add tomato paste, olives, and peppers, then let it all simmer. Finish with a splash of brandy or sherry, and thicken with breadcrumbs and cheese if you want.
What are some common side dishes to serve with Angolan Cabrito Goat Meat Stew Recipe?
Rice, potatoes (boiled or roasted), or steamed veggies all work great. They soak up the sauce and balance out the richness.
How long does it typically take to cook Angolan Cabrito Goat Meat Stew Recipe?
Marinating takes around 12 hours if you’re patient. Cooking (boiling and simmering) needs about 1.5 to 2 hours for that fall-apart texture and full flavor.
Are there any special techniques for tenderizing the goat meat used in the Angolan Cabrito Goat Meat Stew Recipe?
Red wine is your friend for mellowing the flavor. Boiling until nearly tender before stewing helps a lot. A splash of vinegar or a few black peppercorns can also soften things up.
What are some suitable substitutions for ingredients that might be difficult to find outside of Angola?
If you can’t find green olives, just grab regular black olives—they’ll do the trick. Sherry and brandy aren’t always in the pantry, so dry white wine covers both bases. Edam cheese can be a pain to track down, but honestly, a mild, hard cheese like mozzarella or gouda fits right in.