Cabrité Caseiro

Embark on a culinary journey to Angola and Portugal with this traditional recipe for "Cabrité Caseiro," a deliciously spiced grilled goat dish served with slices of Kikuanga and a vibrant Fúmbua sauce. This rustic dish embodies authentic flavors and textures, making it perfect for a rich, cultural dining experience.

Ingredients

🥩 1-1.5 kg goat meat cut into small pieces
🌾 2 units Kikuanga cassava rolls
🧅 1 large onion peeled and sliced
🧂 2 Maggi seasoning cubes crumbled
🍷 1/4 cup Chateau Thierry "Vinho branco de mesa suave" white cooking wine or vinegar
🧂 A pinch of salt
🫒 1/4 cup Gallo extra virgin olive oil

Instructions

1- Preparation:

• On a wooden cutting board, cut the goat meat into small, bite-sized pieces.
• Transfer the cut meat to a blue plastic bowl and rinse thoroughly with water.

2- Pre-boiling the Meat:

• Place the washed goat meat into a black pot. Add a splash of white cooking wine or vinegar.
• Use a metal spoon to coat the meat evenly.
• Set the pot over medium-high heat on an electric/induction cooktop. Allow the meat to boil in its juices with the wine until most of the liquid evaporates.

3- Preparing the Accompaniments:

• Peel and slice the onion into thin rings.
• Unwrap the Kikuanga and slice into thick discs. Set aside for later serving.

4- Baking/Grilling the Meat:

• Once the meat is pre-boiled to a grayish-brown, remove it from the pot.
• Evenly spread the pre-boiled goat meat onto a dark metal baking tray.
• Scatter sliced onions over the meat.
• Crumble Maggi seasoning cubes over this mixture and add a pinch of salt.
• Drizzle with olive oil and mix all ingredients thoroughly with a wooden spoon.
• Preheat the oven (temperature typically around 180-200°C/350-400°F).
• Place the baking tray in the oven and bake until the goat meat turns golden brown and onions are caramelized.

5- Serving:

• Serve the grilled goat meat and caramelized onions on a plate with sliced Kikuanga. Accompany with a serving of Fúmbua sauce.

Prep Time: 30 minutes
Cook Time: 1.5 hours
Total Time: 2 hours
Servings: 4 servings
Equipment: Standard chef's knife, wooden cutting board, black speckled pot with a silver handle, electric/induction cooktop, blue plastic bowl, metal and wooden spoons, dark metal baking tray, integrated oven, white and red plaid kitchen towel

Cooking Tips

• Ensure the goat meat boils only in its juices and wine for optimal tenderness.
• Substitute wine with vinegar and olive oil with regular cooking oil if needed.

#angolancuisine #goatmeat #kikuanga #grilledmeat #traditionalrecipe #portuguesedishes

Catarina katy: https://www.youtube.com/@catarinakaty4285

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Cabrité Caseiro