Caldo de Cabrito

Name: Caldo de Cabrito
Prep time: 25 min
Cook time: 85 min
Total time: 110 min
Yield: 6 servings
Cuisine: Guinea-Bissauan
Ingredients: 1kg goat meat, cut into chunks; 300g cassava, peeled and cubed; 100ml red palm oil; 3 large onions, diced; 4 medium tomatoes, chopped; 4 cloves garlic, crushed; 2 scotch bonnet peppers; 2 bay leaves; 1 tsp black pepper; 2 bouillon cubes; Salt to taste; 1L water

Caldo de Cabrito (KAHL-doh deh kah-BREE-toh)

Goat Meat Stew

⏱ Prep Time 2 hours

📈 Difficulty Hard

👥 Servings

🔥 Calories 480 kcal

A hearty slow-cooked goat stew with cassava, tomatoes, and palm oil — a celebratory dish served at Guinea-Bissauan festivals and family gatherings.

Nutrition & Info

Protein 36.0g

Carbs 30.0g

Fat 24.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

large heavy pot mortar and pestle wooden spoon

Presentation Guide

Vessel: large communal pot

Garnishes: fresh parsley, palm oil drizzle

Accompaniments: steamed rice, fried plantain

Ingredients

1kg goat meat, cut into chunks
300g cassava, peeled and cubed
100ml red palm oil
3 large onions, diced
4 medium tomatoes, chopped
4 cloves garlic, crushed
2 scotch bonnet peppers
2 bay leaves
1 tsp black pepper
2 bouillon cubes
Salt to taste
1L water

Instructions

1
Season goat meat with salt, pepper, and crushed garlic. Let rest for 20 minutes.
2
Heat palm oil in a heavy pot. Brown goat meat in batches until deep golden. Remove and set aside.
3
Sauté onions in the same pot until caramelized, about 12 minutes.
4
Add tomatoes, bay leaves, and scotch bonnet. Cook until thick.
5
Return meat to pot. Add water and bouillon cubes. Bring to a boil.
6
Reduce heat, cover, and simmer for 1 hour until meat is nearly tender.
7
Add cassava cubes. Cook for 25 more minutes until cassava is soft. Serve with rice.

💡

Did You Know?

In Guinea-Bissau, goat is the meat of celebration — no tabanka (village) festival is complete without a pot of caldo de cabrito large enough to feed the entire community.

Chef's Notes

Equipment Tips

large heavy pot
mortar and pestle
wooden spoon

Garnishing

fresh parsley, palm oil drizzle

Accompaniments

steamed rice, fried plantain

The Story Behind Caldo de Cabrito

Goat rearing has been central to Guinea-Bissauan rural life for centuries, with the Balanta and Fula communities keeping herds as both wealth and food source. Caldo de Cabrito is the festive dish that marks important events — harvest celebrations, weddings, and religious holidays. The slow cooking over wood fire gives the meat a distinctive smoky tenderness.

🕐 Traditionally enjoyed celebrations, festivals, sunday lunch 📜 Origins: Traditional pastoral cuisine

Comments (0)

No comments yet. Be the first to share your thoughts!