Today I am cooking Caldeirada de Cabrito à Angolana, a popular Angolan goat and potato dish.

Please note, the preparation of Caldeirada de Cabrito requires a long marinade period so if you’re cooking along, be aware of this. This hearty goat stew is a marriage of Sub-Saharan African flavors and Portuguese influence. It is occasionally served over rice, I will not be doing this as I feel the potato content is enough, but if you are trying to stretch the stew to feed more people this may be a good approach to take. Just make sure you account for any soaking period you need for unprocessed rice, the cooking period, etc.

For those who wish to skip to the recipe, I have adapted from Kero, an Angolan grocery and recipe site.

You’ll need a large sautéing pan for this cook.


  • 1 pound goat, cut into 1-2″ chunks
  • 1 pound potatoes, cut into large chunks
  • 2 yellow or white onions, cut into large pieces
  • 2 large tomatoes, cut into medium pieces
  • 2 carrots (4-6 baby carrots), cut into buttons
  • 1 red bell pepper, sliced
  • 8 cloves of garlic (4 crushed, 4 whole but pressed with the edge of a knife)
  • 8 ounces chorizo (I am using beef, this is not traditional), chunked
  • 8 ounces black pudding (I am omitting this, not because I wouldn’t eat it but because I couldn’t find it anywhere near me and I don’t have the kitchen tools to make sausage), chunked
  • 1/2 cup plus 1 teaspoon white wine (Alvarinho/Albariño, Sauvignon Blanc, and Chardonnay are your best options, Pinot Grigio will do in a pinch)
  • 1/2 cup beef broth/stock
  • 1 tablespoon olive oil
  • 1 tablespoon peri peri/piri piri or harissa pepper paste
  • 1 teaspoon paprika
  • salt and ground pepper to taste
  • (optional) bay leaf

Total prep time for me was about 45 minutes. Your time may vary.

Here’s what you’ll do:

  • Mix the goat, olive oil, teaspoon of white wine, crushed garlic, and peri peri/harissa and marinate 4 hours to overnight.
  • Sauté the goat and residual marinade (and bay leaf, if you are adding this) for about 5 minutes, long enough to brown on all sides, then remove from the pan.
Also shown, the bell pepper I forgot to prep last night
  • In a bowl season the potatoes with the paprika, salt, and pepper.
  • In the pan, layer ingredients WITHOUT MIXING in this order: onions, peppers, carrots, goat, potato, tomatoes, whole garlic cloves, and chorizo (black pudding as well if you have this).
Clockwise from top left, onions though carrots, goat and potatoes, chorizo, wine/broth and lid
  • Add the 1/2 cup wine and 1/2 cup broth/stock, turn on heat to medium-low and cook covered for 45-65 minutes (you can stir after about 30).
Immediately after stirring

That’s it! Serve in bowls (over rice if that’s your thing). Total time (less the marinade) was about 2 hours, 30 minutes hours (21:00 to 21:45, then 14:00 to 15:45).