Caldeirada de Cabrito (Angolan Goat Stew)

Ingredients

• 2 lbs (900g) goat meat, cut into chunks
• 1 tablespoon piri-piri sauce (or more to taste)
• 4 garlic cloves, crushed
• 2 tablespoons olive oil
• Salt to taste
• 8 oz (225g) chouriço sausage, sliced
• 2 onions, chopped
• 1 red bell pepper, sliced
• 2 tomatoes, chopped
• 1 cup (240ml) dry white wine
• 1 lb (450g) potatoes, peeled and thickly cut
• 1 teaspoon paprika

Before you cook

• Cut the goat meat into chunks.
• Crush the garlic cloves.
• Slice the chouriço and pepper, and chop the onions and tomatoes.

Steps

1. Toss the goat meat with the piri-piri sauce, 2 of the crushed garlic cloves, olive oil and a pinch of salt.
2. Cover and marinate in the refrigerator for at least 1 hour.
3. Layer the chopped onions in the bottom of a heavy pot.
4. Add the sliced red pepper on top of the onions.
5. Add the marinated goat meat in an even layer.
6. Scatter the chopped tomatoes and remaining garlic over the meat.
7. Add the sliced chouriço on top.
8. Sprinkle the paprika over everything.
9. Pour the white wine over the layered ingredients.
10. Cover the pot and cook over medium heat for 35 minutes without stirring.
11. Add the potatoes and enough water to just cover the ingredients.
12. Cover and simmer for 40 minutes until the goat and potatoes are tender.
13. Season with salt to taste.
14. Serve hot with steamed rice.