West Africa · Main

Modje de São Nicolau (Goat and Root Vegetable Stew)

Name: Modje de São Nicolau (Goat and Root Vegetable Stew)
Prep time: 40 min
Cook time: 110 min
Total time: 150 min
Yield: 6 servings
Cuisine: Cabo Verde
Ingredients: 1200 g bone-in young goat meat (cabrito) or mutton, cut into small 3cm pieces; 45 ml rendered pork lard or extra-virgin olive oil; 250 g yellow onions, finely chopped; 25 g garlic cloves, pounded to a paste with salt; 200 g ripe tomatoes, skinned and finely diced; 300 g cassava (manioc), peeled and cut into 1.5cm dice; 250 g green bananas (cooking bananas), peeled and sliced into 1.5cm thick rounds; 250 g calabaza squash or kabocha squash, peeled and cut into 1.5cm dice; 200 g sweet potato, peeled and cut into 1.5cm dice; 1200 ml water or light bone broth; 2 pieces dried bay leaves; 1 piece whole malagueta chili; 3 g ground allspice (pimenta da Jamaica); 15 ml cane vinegar (or white wine vinegar); coarse sea salt, to taste; cracked black pepper, to taste

A fragrant São Nicolau festival stew of tender goat meat, green bananas, manioc, and squash simmered in an aromatic broth.

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The story

Hailing from the rugged volcanic slopes of São Nicolau, Modje is the undisputed crown of island patron saint festivities (festas de romaria) and communal wedding tables. Distinct from mainland Portuguese stews, the authentic São Nicolau technique demands that both bone-in goat meat and hearty root starches are cut into precise, uniform small dice rather than large chunks. Local cooks achieve the dish's signature velvety body by allowing starchy green bananas and calabaza squash to partially break down into the simmering broth.

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