Entree: Cape Verde – National Cuisine – Guisado de Capado (Hearty Cape Verdean slow-cooked goat stew braised with tomatoes, wine, and piri-piri)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 50 min

Total 2 hrs 10 min

Ingredients

- 2 lb (900 g) goat shoulder, cut into 1½-inch (4 cm) pieces
- 2 tbsp (30 ml) olive oil
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 4 cloves garlic, minced
- 2 medium tomatoes, diced, about 10 oz (300 g)
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) dry white wine or water
- 2 cups (480 ml) beef or chicken stock
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes, about 12 oz (340 g)
- 1 bay leaf
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) smoked paprika
- 1 small hot chili (Scotch bonnet or bird’s eye), minced, or 1 tbsp (15 ml) piri-piri sauce (adjust to taste)
- 1 tbsp (15 ml) cider vinegar or juice of 1 lemon (about 15 ml)
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped fresh cilantro or parsley for garnish

Instructions

1. Pat goat pieces dry and season with salt and pepper. Heat olive oil in a large heavy pot over medium-high heat and brown the goat in batches until well caramelized; remove and set aside.
2. Reduce heat to medium, add the sliced onion and cook until soft and translucent, about 6–8 minutes. Add minced garlic and cook 30 seconds until fragrant.
3. Stir in tomato paste and cook 1 minute, then add diced tomatoes and cook another 3–4 minutes to break them down.
4. Deglaze the pot with the white wine, scraping up browned bits from the bottom. Let the wine reduce by half, about 2–3 minutes.
5. Return the browned goat to the pot, add stock, bay leaf, cumin, smoked paprika, and the minced hot chili or piri-piri sauce. Bring to a simmer.
6. Cover partially and simmer gently for 1¼–1½ hours, or until the goat is nearly tender, stirring occasionally and skimming any foam.
7. Add the potato cubes, adjust seasoning with salt and pepper, and continue simmering uncovered for another 20–30 minutes until potatoes and meat are tender and sauce has thickened. If sauce reduces too far, add up to ¼ cup (60 ml) stock or water.
8. Stir in cider vinegar or lemon juice, check seasoning, and remove bay leaf. Garnish with chopped cilantro or parsley and serve hot with rice, milho, or cachupa.