Entree: Cape Verde – Northern Culinary Region – Guisado de Cabrito (Slow-braised young goat stew in a garlicky tomato sauce)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 2 1/2 lb (1.1 kg) goat (cabrito) shoulder pieces, bone-in, trimmed
- 2 tbsp (30 ml) olive oil
- 1 large onion (about 8 oz / 225 g), thinly sliced
- 4 cloves garlic (about 1.5 oz / 45 g), minced
- 1 red bell pepper (about 6 oz / 170 g), seeded and sliced
- 1 green bell pepper (about 6 oz / 170 g), seeded and sliced
- 2 cups (480 ml) crushed tomatoes
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) dry white wine or water
- 1 cup (240 ml) chicken or beef stock
- 2 medium potatoes (about 12 oz / 340 g), peeled and quartered
- 2 bay leaves
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) smoked paprika
- 1 small hot chile, sliced, or 1 tsp (5 ml) piri-piri sauce, adjust to taste
- 2 tbsp (30 ml) fresh lime juice
- 1/4 cup (15 g) chopped fresh cilantro or parsley
- Salt and freshly ground black pepper to taste

Instructions

1. Pat the goat pieces dry, season generously with salt and pepper. In a large heavy pot or Dutch oven, heat the olive oil over medium-high heat and brown the goat in batches until well colored on all sides; remove and set aside.
2. Reduce heat to medium, add the sliced onion and bell peppers, and sauté until softened, about 6–8 minutes. Add the minced garlic and cook 1 minute until fragrant.
3. Stir in the tomato paste and cook 1–2 minutes, then add the crushed tomatoes, white wine (or water), and stock. Scrape up any browned bits from the pan.
4. Return the browned goat to the pot. Add bay leaves, cumin, smoked paprika, and sliced chile or piri-piri sauce. Bring to a gentle simmer, cover partially, and reduce heat to low.
5. Simmer gently for 1 1/2 to 2 hours, or until the goat is tender and the sauce has thickened; add the potatoes about 30–40 minutes before the end of cooking so they become tender with the meat.
6. Stir in lime juice and chopped cilantro or parsley, adjust seasoning with salt and pepper, remove bay leaves, and serve hot with rice, corn, or boiled plantains.