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Caldeirada de Cabrito

Name: Caldeirada de Cabrito
Total time: 150 min
Yield: Serves 6
Cuisine: Angola
Ingredients: 800g (bone-in) Lamb; 4 Potato; 2 Onion; 3 Tomato; 2 Green Bell Pepper; 4 cloves Garlic; 200ml White wine; 2 Bay leaf; 2 tsp Paprika; 4 tbsp Olive oil; 1 Chili pepper; 2 tsp Salt; 200ml Water

Main Dish

⏱ 150 min

👥 Serves 6

Difficulty ⭐⭐

Goat, potatoes, and tomatoes layered and stewed — Angola's Independence Day dish.

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📖 The Story Behind This Dish

Caldeirada de cabrito is a goat stew known as the dish eaten on Angola's Independence Day (November 11). Goat is marinated in white wine and garlic, then layered with potatoes, onion, tomatoes, and green peppers and slowly stewed. It's a Portuguese-style stew joined with Angolan ingredients.

🌆 Where it's eaten: On November 11 in an Angolan home, goat and potato stew is ladled from a big pot as the family gathers at the table to celebrate Independence Day.

🥕 Ingredients (serves 6)

Lamb 800g (bone-in)
Potato 4
Onion 2
Tomato 3
Green Bell Pepper 2
Garlic 4 cloves
White wine 200ml
Bay leaf 2
Paprika 2 tsp
Olive oil 4 tbsp
Chili pepper 1
Salt 2 tsp
Water 200ml

👩‍🍳 Instructions

Cut the meat into large pieces and marinate overnight in white wine, garlic, paprika, salt, and bay leaf.
Put olive oil in a heavy pot and layer the sliced onion, meat, potatoes, tomatoes, and green peppers in that order.
Add the marinade, chili, and water.
Cover and stew on very low heat for 2 hours (shake the pot instead of stirring).
Bring the pot to the table.

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