Caldeirada de Cabrito
Angolan Goat Casserole/Stew

This African dish reflects a Portuguese heritage of the city of Sa da Bandeira. Goat meat is difficult to find, but can be purchased in some Jamaican grocery stores, or stores that sell Halal meat. (Yes, I know this is not a Halal recipe, because it also uses bacon. It's an African recipe.)

Although this recipe has no known connection to any witchcraft or Wiccan tradition, stews are traditional for Samhain and I have cooked it for my husband and me in my iron Dutch oven cooking pot--almost as good as a cauldron.

4 slices of bacon, cut crosswise into 1/2 inch wide strips
2 pounds of kosher goat meat, cut into chunks
1 tablespoon of olive oil, if necessary
1 teaspoon of powdered kelp or salt
1-1/2 cups finely chopped onions
1 tablespoon finely chopped fresh garlic
1 large green bell pepper, seeded, deribbed, coursely chopped
Hot chili powder, to taste
1-1/2 cups chopped canned tomatoes
3 tablespoons chopped parsely
1/2 teaspoon ground cloves
4 medium sized boiling potatoes, sliced into 1/2 inch thick rounds
2 medium sized bay leaves
1/2 cup cognac or brandy
1/4 cup dry white wine
1 to 3 cups water
Kelp or salt
  1. In a skillet, cook the bacon over moderate heat until lightly browned, but not crisp. With a slotted spoon, transfer the bacon to paper towels to drain.
  2. Pat the goat completely dry with paper towels and sprinkle the pieces on all sides with either powdered kelp (low sodium method) or salt. If necessary, add olive oil to the bacon fat in the pan. Brown the goat chunks. Turn the meat frequently and regulate the heat so that the pieces color evenly without burning. Transfer the browned pieces to a plate.
  3. Pour off all but a thin film of fat from the skillet and drop in the onions, bell pepper, and chili powder. Stir frequently and cook until vegetables are soft--about five minutes. Add the tomatoes and, still stirring, cook briskly until most of the liquid in the pan is evaporated and the mixture is "thick and slab" and can hold its shape with a slotted spoon. Remove the pan from the heat and stir in the parsley, cloves, and reserved bacon. Taste for seasoning.
  4. Ladle about one cup of the tomato mixture into a heavy 2-3 quarter cast-iron casserole or stew pot. Spread about half of the potatoes on top. Add half of the meat and cover it with another cup or so of the tomato mixture. Spread the remaining potatoes evenly in the casserole or stew pot. Add the rest of the meat and any liquid that has accumulated around it. Then, ladle the remaining tomato mixture across the top. Tuck the bay leaves down inside the casserole or stew pot.
  5. Pour either the cognac or brandy, as well as the wine and water, into the casserole or stew pot. Bring the casserole to a boil over moderate heat. Reduce heat to low. Simmer partially covered for about one hour or until the goat and potatoes are tender, but still intact.
  6. If the goat meat you bought is not tender kid meat and therefore, a trifle tough, add more water to make the dish into more of a stew. Plan to simmer it for 2 to 3 hours. Stir frequently and add water as often as necessary.
  7. Just before serving, taste for seasoning again. Remove the bay leaves. Serve directly from the iron casserole or stew pot while hot.
copyright 1990 Myth Woodling (Recipes cannot be copyrighted, however, editorial comments accompanying the recipe can be. I first cooked this for my husband back in 1990 when I got it from a book on African cooking. When I recently found it again, I decided to preserve it on the web. Please enjoy.)

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