Tender goat meat slow-braised with tomatoes, onions, garlic, palm oil, and malagueta pepper until falling-apart tender — a celebratory dish for special occasions.
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
1Season goat with lime juice, garlic, cumin, salt, and pepper. Marinate 1 hour.
2Heat palm oil in a Dutch oven. Brown goat pieces on all sides in batches.
3Add onions and cook until softened, 5 min.
4Add tomatoes, malagueta peppers, and bay leaves. Cook 10 min.
5Add water. Bring to a boil, then cover and reduce to a low simmer.
6Braise for 2-2.5 hours until goat is fork-tender. Adjust seasoning.
7Garnish 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.