Saturday, March 31, 2012

Angola: Caldeirada de Cabrito (Goat/Kid and Potato Casserole)

4 slices bacon
1 pound goat meat, cut into cubes
1 onion, chopped
1/2 tbsp minced garlic
1/2 green bell pepper, diced
2 dashes cayenne pepper
2 plum tomatoes diced
1 1/2 tbsp fresh chopped parsley
1 tbsp fresh chopped cilantro
2 whole cloves
2 bay leaves
1/4 cup sherry
1/4 cup white wine
1/4 cup tomato sauce
2 medium Yukon Gold potatoes, cubed

In a skillet over medium heat, cook the bacon until crisp. Drain on paper towels. Discard all but 1 tbsp bacon fat. Season the meat with salt and brown on all sides in the bacon fat over medium-high heat. Remove the meat to a plate. Add onion, garlic, bell pepper, and cayenne pepper to the skillet and cook until softened. Add tomatoes and cook for five minutes, until most liquid has evaporated. Stir in parsley, cilantro, cloves, bay leaves, sherry, wine, tomato sauce, and 250 ml water. Bring to a boil, add meat, cover, and simmer for 1 hour. Season to taste with salt and pepper, add the potatoes, and simmer for 30-45 minutes or until the potatoes are soft. (Add more water if the stew gets too dry.)

(adapted from: "Recipes: African Cooking" from Time Life's Foods of the World Series)

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