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Caldeirada de Cabrito (Spiced Goat and Tomato Stew)
A robust, fragrant Cape Verdean stew of tender goat meat simmered with cassava, sweet potatoes, tomatoes, and local malagueta chili.
The story
Hailing from the arid, mountainous terrains of Boa Vista and Santo Antão where hardy goats thrive, Caldeirada de Cabrito is traditionally prepared in massive cast-iron cauldrons over open wood fires for annual communal patron saint festivities (Festas de Romaria). Island communities slaughter local free-ranging cabrito and marinate it with sour citrus juice and grogue or dry wine to mellow the gamey notes while preserving its earthy character. A technical hallmark of this stew is layering the starchy tubers directly over the braised meat in the final stage, allowing them to steam gently in the spiced tomato-allium vapour without breaking down into mush.
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