Carne de Cabrito

Name: Carne de Cabrito
Prep time: 20 min
Cook time: 160 min
Total time: 180 min
Yield: 6 servings
Cuisine: Sao Tomean
Ingredients: 1.5kg goat meat, bone-in, cubed; 4 tomatoes, chopped; 2 large onions, sliced; 6 cloves garlic, minced; 3 tbsp palm oil; 2 malagueta peppers; 2 bay leaves; 1 tsp cumin; Juice of 2 limes; Salt and pepper; 500ml water; Cilantro for garnish

Carne de Cabrito (KAR-neh deh kah-BREE-toh)

Braised Goat Stew

⏱ Prep Time 20 min

📈 Difficulty Hard

👥 Servings

🔥 Calories 416 kcal

Tender goat meat slow-braised with tomatoes, onions, garlic, palm oil, and malagueta pepper until falling-apart tender — a celebratory dish for special occasions.

Nutrition & Info

Protein 38.0g

Carbs 12.0g

Fat 24.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

large Dutch oven or heavy pot wooden spoon

Presentation Guide

Vessel: large clay pot

Garnishes: cilantro

Accompaniments: coconut rice, pirao, banana frita

Ingredients

1.5kg goat meat, bone-in, cubed
4 tomatoes, chopped
2 large onions, sliced
6 cloves garlic, minced
3 tbsp palm oil
2 malagueta peppers
2 bay leaves
1 tsp cumin
Juice of 2 limes
Salt and pepper
500ml water
Cilantro for garnish

Instructions

1
Season goat with lime juice, garlic, cumin, salt, and pepper. Marinate 1 hour.
2
Heat palm oil in a Dutch oven. Brown goat pieces on all sides in batches.
3
Add onions and cook until softened, 5 min.
4
Add tomatoes, malagueta peppers, and bay leaves. Cook 10 min.
5
Add water. Bring to a boil, then cover and reduce to a low simmer.
6
Braise for 2-2.5 hours until goat is fork-tender. Adjust seasoning.
7
Garnish with cilantro. Serve with coconut rice or pirao.

💡

Did You Know?

Goat stew is the centerpiece of Sao Tomean Independence Day celebrations on July 12th — families start preparations the night before.

Chef's Notes

Equipment Tips

large Dutch oven or heavy pot
wooden spoon

Garnishing

cilantro

Accompaniments

coconut rice, pirao, banana frita

The Story Behind Carne de Cabrito

Goat rearing has been a part of Sao Tomean life since the Portuguese introduced the animals in the 15th century. The goats thrived on the islands' hilly terrain where cattle could not graze, making goat meat a more accessible protein than beef. Carne de cabrito became the dish that marks celebrations, from weddings to national holidays.

🕐 Traditionally enjoyed celebrations and weekends 📜 Origins: African pastoral tradition

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