Caldo de Cabrito — Print Recipe

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

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.