Entree: Cape Verde – Central Culinary Region – Guisado de Cabrito (Slow-braised Cape Verdean goat stew flavored with tomatoes, wine, and island spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) goat shoulder, bone-in, cut into 1½-inch pieces
- 2 tbsp (30 ml) olive oil
- 1 large onion, thinly sliced (approx. 8 oz / 225 g)
- 4 garlic cloves, minced (approx. 12 g)
- 1 red bell pepper, diced (approx. 6 oz / 170 g)
- 1 green bell pepper, diced (approx. 6 oz / 170 g)
- 2 medium tomatoes, chopped (approx. 10 oz / 280 g) or 14 oz (400 g) canned diced tomatoes
- 1/2 cup (120 ml) dry white wine
- 1 tbsp (15 ml) white vinegar
- 2 cups (480 ml) chicken or beef stock
- 2 bay leaves
- 1 tsp (2 g) smoked paprika
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried thyme
- 1 fresh hot pepper (malagueta or piri-piri), whole or halved, optional (approx. 5 g)
- 1 tbsp (15 ml) tomato paste
- 1 tbsp (15 ml) lemon juice
- 1/4 cup (15 g) chopped fresh cilantro
- Salt to taste (start with 1 tsp / 5 g)
- Freshly ground black pepper to taste (start with 1/2 tsp / 1 g)

Instructions

1. Pat the goat pieces dry and season with salt and pepper. Heat the olive oil in a large heavy pot over medium-high heat and brown the goat in batches until well-seared on all sides, about 6–8 minutes per batch; remove and set aside.
2. Reduce heat to medium, add the sliced onion and sauté until soft and translucent, about 6 minutes. Add the garlic and diced bell peppers and cook 2–3 minutes until fragrant.
3. Stir in the tomato paste and chopped tomatoes and cook 3–4 minutes to concentrate the flavors. Add the white wine and vinegar to deglaze the pan, scraping up any browned bits.
4. Return the browned goat to the pot. Add the stock, bay leaves, smoked paprika, cumin, thyme, and the whole hot pepper if using. Bring to a simmer, then reduce heat to low, cover partially, and braise gently until the goat is tender, about 1½–2 hours.
5. When the meat is tender, remove the lid and increase heat to medium; simmer uncovered 10–15 minutes to thicken the sauce. Stir in lemon juice and chopped cilantro, adjust salt and pepper to taste, and discard the bay leaves and whole hot pepper if used.
6. Serve hot with steamed rice, corn fufu, or boiled potatoes. Leftovers taste even better the next day after flavors meld.