Caldeirada de cabrito

Caldeirada de cabrito is a traditional Angolan dish that is commonly made on November 11 to celebrate Angolan independence. In the dish, piri piri is used to give the dish heat. During Angola’s colonization by the Portuguese in 1575–1975, the Portuguese brought the Malagueta pepper from the Caribbean to its colonies in Africa, where the pepper became piri piri. This ingredient in the dish shows how colonialism affects food in Africa; European powers would trade foods and spices around the globe, which is why in caldeirada de cabrito you can find a pepper with Caribbean origins. Another ingredient that shows the effect of colonialism in this dish is chouriço, a Portuguese sausage, which is made with pork shoulder meat, paprika, garlic, black pepper, and salt. Chouriço came from the Portugal when the first explorers traveled to Angola and over time blended the Portuguese sausage with native Angolan tastes.

1 pound goat meat
1 8 oz. chouriço 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 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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