{"id":4004,"date":"2026-07-22T22:16:57","date_gmt":"2026-07-22T22:16:57","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/angolska-nacionalna-jela\/angolski-ensopado-de-cabrito\/"},"modified":"2026-07-22T22:16:57","modified_gmt":"2026-07-22T22:16:57","slug":"angolski-ensopado-de-cabrito","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/angolska-nacionalna-jela\/angolski-ensopado-de-cabrito\/","title":{"rendered":"Angolski Ensopado de Cabrito"},"content":{"rendered":"\n<style>\n#recipe-sr-angola-ensopado-de-cabrito{\n  --gj-bg:#F6F5F1;--gj-card:#FFFFFF;--gj-ink:#181A1B;--gj-ink-2:#5C6063;\n  --gj-amber:#B07E2B;--gj-amber-2:#8F6318;--gj-amber-soft:#F1E7D2;\n  --gj-slate:#2B3A42;--gj-slate-deep:#1F2B32;--gj-line:#E5E3DB;--gj-line-2:#D6D3C8;--gj-r:14px;\n  font-family:'Barlow',-apple-system,'Segoe UI',sans-serif;font-weight:400;color:var(--gj-ink);background:var(--gj-bg);\n  max-width:1040px;margin:0 auto;padding:52px 24px 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b,#recipe-sr-angola-ensopado-de-cabrito .gj-close .gj-serif{color:#000}#recipe-sr-angola-ensopado-de-cabrito .gj-rail-stop span,#recipe-sr-angola-ensopado-de-cabrito .gj-rail-sum,#recipe-sr-angola-ensopado-de-cabrito .gj-close p{color:#222}#recipe-sr-angola-ensopado-de-cabrito .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000}#recipe-sr-angola-ensopado-de-cabrito .gj-ing-group,#recipe-sr-angola-ensopado-de-cabrito .gj-steps>li,#recipe-sr-angola-ensopado-de-cabrito .gj-rail,#recipe-sr-angola-ensopado-de-cabrito .gj-close,#recipe-sr-angola-ensopado-de-cabrito .gj-nutri-row,#recipe-sr-angola-ensopado-de-cabrito .gj-fact{break-inside:avoid}#recipe-sr-angola-ensopado-de-cabrito .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:12px;font-size:9pt;letter-spacing:.05em;color:#666}}\n<\/style>\n<article id=\"recipe-sr-angola-ensopado-de-cabrito\" lang=\"sr\">\n<p class=\"gj-eyebrow\">Angolska kuhinja <i>\u00b7<\/i> Glavno jelo <i>\u00b7<\/i> Recept<\/p>\n<h2 class=\"gj-h1\"><b>Ensopado de Cabrito<\/b> sa mladom kozletinom i krompirom <span class=\"gj-serif\">uz \u0161argarepu u gustom sosu<\/span><\/h2>\n<p class=\"gj-sub\">Mlada kozletina sa kostima marinira se u belom vinu i aromati\u010dnim za\u010dinima, zatim zapeca i dugo kuva sa paradajzom, paprikama, krompirom i \u0161argarepom.<\/p>\n<div class=\"gj-facts\"><p class=\"gj-facts-top\"><span><i>Kategorija:<\/i> <b>Glavno jelo<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Kuhinja:<\/i> <b>Angolska<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Te\u017eina:<\/i> <b>Srednje zahtevno<\/b><\/span><\/p><div class=\"gj-facts-grid\"><div class=\"gj-fact\"><span class=\"gj-fact-l\">Porcije<\/span><span class=\"gj-fact-v\">6 porcija<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-l\">Priprema<\/span><span class=\"gj-fact-v\">30 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-l\">Kuvanje<\/span><span class=\"gj-fact-v\">2 h 40 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-l\">Ukupno<\/span><span class=\"gj-fact-v\">4 h 10 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-l\">Kalorije<\/span><span class=\"gj-fact-v\">\u2248 550 kcal<\/span><\/div><\/div><\/div>\n<figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Ensopado-de-Cabrito-3.webp\" alt=\"\u0160iroki sto sa varivom od kozletine, krompirom i \u0161argarepom, \u010dinijom belog pirin\u010da i komadima hleba\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><\/figure>\n<p class=\"gj-cap\">Ensopado de Cabrito poslu\u017een sa belim pirin\u010dem i hlebom, uz jasno vidljive komade mesa i povr\u0107a.<\/p>\n<div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Dugo dinstanje mlade kozletine<\/h2><\/div>\n<div class=\"gj-intro\"><p>Ensopado de Cabrito pripada \u0161iroj portugalskojezi\u010dnoj porodici jela \u010diji naziv opisuje bogato varivo sa dovoljno sosa da se zahvata ka\u0161ikom. Angolske ku\u0107ne verzije razlikuju se po povr\u0107u, vinu i prilozima, pa ovaj recept ne tvrdi da je jedina formula. Njegova osnova je mlada kozletina sa kostima, belo vino, beli luk, lovor, paradajz i paprike, uz krompir i \u0161argarepu koji poslednji ulaze u lonac. Cilj je meso koje lako popu\u0161ta pod vilju\u0161kom, ali ostaje dovoljno \u010dvrsto za uredno porcionisanje.<\/p><p class=\"gj-pull\">Krompir ulazi tek kada kozletina ve\u0107 po\u010dne da popu\u0161ta pod vilju\u0161kom.<\/p><p>Jednosatna marinada u fri\u017eideru daje mesu aromu vina, belog luka, bibera, slatke paprike i lovora. Posle ce\u0111enja, komadi moraju biti dobro osu\u0161eni. Vla\u017ena povr\u0161ina bi se kuvala na pari i ostavila sos bez dubokih pe\u010denih tonova. Maslinovo ulje zagreva se sna\u017eno, a kozletina se zapeca u turama. Sa\u010duvana marinada se ne baca: ulazi u lonac, ali mora potpuno da provri po\u0161to je bila u kontaktu sa sirovim mesom.<\/p><p>Luk, paradajz i crvena i zelena paprika grade slatku, blago kiselu osnovu. Kozletina zatim kr\u010dka sedamdeset pet minuta pre nego \u0161to u\u0111u krompir i \u0161argarepa. Taj redosled \u010duva povr\u0107e. Kada bi bilo dodato odmah, raspalo bi se pre nego \u0161to kolagen u mesu omek\u0161a. Mlada kozletina obi\u010dno postaje podatna u predvi\u0111enom vremenu; zrelija koza zahteva dodatnih trideset do \u0161ezdeset minuta pre dodavanja krompira, pa te dve vrste mesa ne mogu slepo da se zamene.<\/p><p>Gotovost se ocenjuje vilju\u0161kom, izgledom sosa i temperaturom. Meso mora pre\u0107i 63 \u00b0C, iako se tokom sporog dinstanja radi meko\u0107e \u010desto penje mnogo vi\u0161e. Krompir je kuvan kada je mekan do centra, a \u0161argarepa kada nema tvrdo jezgro. Sos treba da oblo\u017ei ka\u0161iku. Ako ostane redak, poslednjih deset minuta kuva se bez poklopca. Seckani per\u0161un ulazi tek po uklanjanju lovora, kako bi zadr\u017eao boju i sve\u017e miris.<\/p><p>Kvalitet kozletine menja i ukus i trajanje kuvanja. Mlada \u017eivotinja daje svetlije, ne\u017enije meso sa finijom masno\u0107om, dok zrelija koza ima izra\u017eeniji ukus i \u010dvr\u0161\u0107e vezivno tkivo. Komadi sa kostima od vrata, ple\u0107ke i rebara pogodni su za varivo, ali moraju biti pribli\u017eno ujedna\u010deni. Sitni komadi se osu\u0161e pre velikih, a preveliki ostaju tvrdi u sredini. Mesara treba zamoliti da kost prese\u010de \u010disto, bez sitnih fragmenata koji bi zavr\u0161ili u sosu.<\/p><p>Belo vino doprinosi kiselosti i mirisu, ali nije zami\u0161ljeno kao dominantan ukus. Marinada koja ulazi u lonac mora sna\u017eno da provri pre prelaska na blago kr\u010dkanje. Tokom poslednje faze krompir osloba\u0111a malo skroba i prirodno zgu\u0161njava te\u010dnost. Varivo dobija dodatnu puno\u0107u ako odstoji petnaest minuta van vatre pre serviranja; masno\u0107a se rasporedi, a sos se blago stegne. Per\u0161un se tada jo\u0161 vidi i ne gubi potpuno sve\u017einu.<\/p><p>Pri izboru priloga sos odre\u0111uje koli\u010dinu. Hleb i funje podnose gu\u0161\u0107u zavr\u0161nicu, dok pirina\u010d tra\u017ei malo vi\u0161e te\u010dnosti. Dodatna voda se sipa vru\u0107a i pre poslednje redukcije, ne posle per\u0161una. Ako se varivo priprema dan unapred, krompir se kuva do jedva mekog centra, jer \u0107e omek\u0161ati pri podgrevanju. Meso se hladi u sosu, \u0161to smanjuje isu\u0161ivanje i \u010duva ukus oko kostiju.<\/p><p>Kada vilju\u0161ka ulazi bez otpora, meso se vi\u0161e ne okre\u0107e \u010desto. Ne\u017eno protresanje lonca raspore\u0111uje sos bez skidanja omek\u0161alog mesa sa kostiju i bez lomljenja krompira.<\/p><\/div>\n<div class=\"gj-rail\"><p class=\"gj-rail-t\">Vremenska linija pripreme<\/p><div class=\"gj-rail-track\"><div class=\"gj-rail-stop\"><b>0:00<\/b><span>Kozletina se obla\u017ee vinom, belim lukom i za\u010dinima.<\/span><\/div><div class=\"gj-rail-stop\"><b>1:15<\/b><span>Osu\u0161eni komadi dobijaju duboku boju.<\/span><\/div><div class=\"gj-rail-stop\"><b>1:48<\/b><span>Meso kr\u010dka sa paradajzom, paprikama i marinadom.<\/span><\/div><div class=\"gj-rail-stop\"><b>4:10<\/b><span>Krompir je mekan, a sos obla\u017ee ka\u0161iku.<\/span><\/div><\/div><p class=\"gj-rail-sum\"><b>Recept ukratko.<\/b> Kozletina se jedan sat marinira sa belim vinom, belim lukom, solju, biberom, slatkom paprikom i lovorom. Oce\u0111eni i osu\u0161eni komadi zapeku se u maslinovom ulju. Luk, paradajz i paprike kuvaju se u osnovi, pa se meso vra\u0107a sa marinadom i vodom i kr\u010dka 75 minuta. Tek zatim se dodaju krompir i \u0161argarepa za jo\u0161 35\u201340 minuta. Zavr\u0161na redukcija daje gust sos, a per\u0161un ulazi posle uklanjanja lovora. Ukupno vreme je 4 sata i 10 minuta, uklju\u010duju\u0107i mariniranje. Varivo se odmara 15 minuta van vatre; tada se sos stegne, a per\u0161un ostane vidljiv i sve\u017e. Zavr\u0161na tekstura proverava se posle kratkog odmora van vatre.<\/p><\/div>\n<div class=\"gj-ing-wrap\"><div class=\"gj-sec\"><span class=\"gj-serif\">II.<\/span><h2>Sastojci<\/h2><\/div><div class=\"gj-ing-grid\"><div><div class=\"gj-ing-group\"><h3>Marinada<\/h3><ul><li><b>1.800 g mlade kozletine sa kostima, u komadima od 5\u20137 cm<\/b><\/li><li><b>250 ml suvog belog vina<\/b><\/li><li><b>20 g zgnje\u010denog belog luka<\/b><\/li><li><b>8 g kuhinjske soli<\/b> \u2014 <em>od ukupno 12 g<\/em><\/li><li><b>2 g mlevenog crnog bibera<\/b><\/li><li><b>4 g slatke mlevene paprike<\/b><\/li><li><b>2 g lovorovog lista, oko 3 lista<\/b> \u2014 <em>ukloniti pre serviranja<\/em><\/li><\/ul><\/div><\/div><div class=\"gj-ing-col\"><div class=\"gj-ing-group\"><h3>Za dinstanje<\/h3><ul><li><b>45 ml maslinovog ulja<\/b><\/li><li><b>300 g \u017eutog crnog luka, seckanog<\/b><\/li><li><b>500 g zrelog paradajza, seckanog<\/b><\/li><li><b>250 g crvene i zelene paprike, u trakama<\/b><\/li><li><b>600 ml vode<\/b><\/li><li><b>4 g kuhinjske soli<\/b> \u2014 <em>preostala koli\u010dina<\/em><\/li><li><b>900 g vo\u0161tanog krompira, u komadima od 4 cm<\/b><\/li><li><b>300 g \u0161argarepe, u debelim kolutovima<\/b><\/li><li><b>20 g ravnolisnog per\u0161una, seckanog<\/b><\/li><\/ul><\/div><\/div><\/div><div class=\"gj-ing-note\"><b>Alergeni i bezbednost.<\/b> Sulfiti iz belog vina. Koli\u010dine su namenjene navedenom prinosu; \u010duvanje i temperature navedeni su u koracima i napomenama.<\/div><\/div>\n<div class=\"gj-steps-wrap\"><div class=\"gj-sec\"><span class=\"gj-serif\">III.<\/span><h2>Priprema, korak po korak<\/h2><\/div><p class=\"gj-stage\">Marinada<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Marinirajte kozletinu<\/p><p class=\"gj-step-x\">Pome\u0161ajte meso sa vinom, belim lukom, 8 g soli, biberom, paprikom i lovorom; pokrijte i dr\u017eite u fri\u017eideru 1 sat, uz jedno okretanje. <span class=\"gj-cue\">Svi komadi su oblo\u017eeni, a meso ostaje ispod 5 \u00b0C.<\/span><\/p><\/div><\/li><\/ol><p class=\"gj-stage\">Zape\u010denje i dinstanje<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Osu\u0161ite i zapecite<\/p><p class=\"gj-step-x\">Ocedite meso, sa\u010duvajte marinadu i dobro osu\u0161ite komade. U zagrejanom ulju na oko 190 \u00b0C zapecite ih u turama 12\u201315 minuta. <span class=\"gj-cue\">Na vi\u0161e strana postoje duboke sme\u0111e povr\u0161ine.<\/span><\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Skuvajte povrtnu osnovu<\/p><p class=\"gj-step-x\">Smanjite vatru, kuvajte luk 8 minuta, zatim paradajz i paprike jo\u0161 10 minuta. <span class=\"gj-cue\">Luk je mekan, a paradajz je ka\u0161asta osnova.<\/span><\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Dinstajte meso<\/p><p class=\"gj-step-x\">Vratite kozletinu, dodajte sa\u010duvanu marinadu, vodu i preostalu so. Dovedite do klju\u010danja, delimi\u010dno poklopite i kr\u010dkajte 75 minuta. <span class=\"gj-cue\">Meso po\u010dinje da se odvaja od kostiju, ali jo\u0161 pru\u017ea otpor vilju\u0161ci.<\/span><\/p><\/div><\/li><\/ol><p class=\"gj-stage\">Povr\u0107e i redukcija<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Dodajte krompir i \u0161argarepu<\/p><p class=\"gj-step-x\">Kuvajte delimi\u010dno poklopljeno 35\u201340 minuta. <span class=\"gj-cue\">Krompir je mekan do centra, a meso lako popu\u0161ta pod vilju\u0161kom.<\/span><\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Redukujte i zavr\u0161ite<\/p><p class=\"gj-step-x\">Ako je sos redak, kuvajte nepoklopljeno 10 minuta. Uklonite lovor i ume\u0161ajte per\u0161un. <span class=\"gj-cue\">Sos obla\u017ee ka\u0161iku, a per\u0161un ostaje zelen.<\/span><\/p><\/div><\/li><\/ol><\/div>\n<div class=\"gj-prose\"><div class=\"gj-sec\"><span class=\"gj-serif\">IV.<\/span><h2>Serviranje, \u010duvanje i prakti\u010dne napomene<\/h2><\/div><h3>Serviranje<\/h3><p>Slu\u017eiti u dubokim \u010dinijama sa obi\u010dnim pirin\u010dem, funjeom, kuvanom kasavom ili hlebom. Svaka porcija treba da dobije meso, krompir, \u0161argarepu, papriku i sos.<\/p><h3>\u010cuvanje i podgrevanje<\/h3><p>Ohladiti i staviti u fri\u017eider u roku od 2 sata; \u010duvati 3\u20134 dana. Podgrejati do 74 \u00b0C uz malo vode, me\u0161aju\u0107i pa\u017eljivo oko krompira.<\/p><h3>Varijacije i zamene<\/h3><p>Kod zrelije koze produ\u017eiti kuvanje 30\u201360 minuta pre dodavanja krompira. Za verziju bez alkohola vino zameniti sa 200 ml vode i 50 ml limunovog soka.<\/p><h3>Saveti iz test kuhinje<\/h3><p>Marinirano meso dobro osu\u0161iti. Krompir dodati tek kada meso delimi\u010dno omek\u0161a. Kosti daju puno\u0107u, ali tra\u017ee pa\u017eljivo porcionisanje.<\/p><h3>Potrebna oprema<\/h3><p>Te\u0161ka \u0161erpa od 5\u20136 l dr\u017ei stabilno kr\u010dkanje; hvataljke okre\u0107u nepravilne komade; termometar proverava najdeblje delove.<\/p><\/div>\n<div class=\"gj-nutri\"><div class=\"gj-sec\"><span class=\"gj-serif\">V.<\/span><h2>Nutritivne vrednosti po porciji<\/h2><\/div><dl class=\"gj-nutri-row\"><div><dt>Kalorije<\/dt><dd>\u2248 550 kcal<\/dd><\/div><div><dt>Ugljeni hidrati<\/dt><dd>\u2248 43 g<\/dd><\/div><div><dt>Proteini<\/dt><dd>\u2248 58 g<\/dd><\/div><div><dt>Masti<\/dt><dd>\u2248 13 g<\/dd><\/div><div><dt>Vlakna<\/dt><dd>\u2248 8 g<\/dd><\/div><div><dt>Natrijum<\/dt><dd>\u2248 1000 mg<\/dd><\/div><\/dl><p class=\"gj-nutri-cap\"><b>Veli\u010dina porcije:<\/b> 1 velika \u010dinija, oko 500 g. <b>Klju\u010dni alergeni:<\/b> Sulfiti iz belog vina. Vrednosti su pribli\u017ene procene zasnovane na standardnim referentnim podacima; stvarne vrednosti zavise od proizvo\u0111a\u010da, obrade, zadr\u017eavanja ulja i porcionisanja.<\/p><\/div>\n<div class=\"gj-close\"><p class=\"gj-serif\">Dobro osu\u0161eno meso donosi boju, a kasno dodat krompir zadr\u017eava oblik.<\/p><p>Dugo kuvanje ne tra\u017ei jaku vatru. Stabilno kr\u010dkanje omek\u0161ava kozletinu, dok pa\u017eljivo tempiran krompir i zavr\u0161na redukcija daju varivo koje se mo\u017ee slu\u017eiti ka\u0161ikom bez raspadnutog povr\u0107a.<\/p><\/div>\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-angola-ensopado-de-cabrito\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"Recipe\",\"name\":\"Ensopado de Cabrito sa mladom kozletinom i krompirom uz \u0161argarepu u gustom sosu\",\"description\":\"Mlada kozletina sa kostima marinira se u belom vinu i aromati\u010dnim za\u010dinima, zatim zapeca i dugo kuva sa paradajzom, paprikama, krompirom i \u0161argarepom.\",\"inLanguage\":\"sr\",\"image\":[\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Ensopado-de-Cabrito-2.webp\",\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Ensopado-de-Cabrito-1.webp\",\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Ensopado-de-Cabrito-3.webp\"],\"author\":{\"@type\":\"Organization\",\"@id\":\"https:\/\/travelshelper.com\/#organization\",\"name\":\"Travel S Helper\",\"url\":\"https:\/\/travelshelper.com\"},\"recipeCuisine\":\"Angolska\",\"recipeCategory\":\"Glavno jelo\",\"cookingMethod\":\"Mariniranje, zape\u010denje i sporo dinstanje\",\"keywords\":\"ensopado de cabrito,kozletina,varivo,krompir,belo vino,sporo kuvanje\",\"prepTime\":\"PT30M\",\"cookTime\":\"PT2H40M\",\"totalTime\":\"PT4H10M\",\"recipeYield\":\"6 porcija\",\"nutrition\":{\"@type\":\"NutritionInformation\",\"calories\":\"550 kcal\",\"carbohydrateContent\":\"43 g\",\"proteinContent\":\"58 g\",\"fatContent\":\"13 g\",\"fiberContent\":\"8 g\",\"sodiumContent\":\"1000 mg\",\"servingSize\":\"1 velika \u010dinija, oko 500 g\"},\"recipeIngredient\":[\"1.800 g mlade kozletine sa kostima, u komadima od 5\u20137 cm\",\"250 ml suvog belog vina\",\"20 g zgnje\u010denog belog luka\",\"8 g kuhinjske soli\",\"2 g mlevenog crnog bibera\",\"4 g slatke mlevene paprike\",\"2 g lovorovog lista, oko 3 lista\",\"45 ml maslinovog ulja\",\"300 g \u017eutog crnog luka, seckanog\",\"500 g zrelog paradajza, seckanog\",\"250 g crvene i zelene paprike, u trakama\",\"600 ml vode\",\"4 g kuhinjske soli\",\"900 g vo\u0161tanog krompira, u komadima od 4 cm\",\"300 g \u0161argarepe, u debelim kolutovima\",\"20 g ravnolisnog per\u0161una, seckanog\"],\"recipeInstructions\":[{\"@type\":\"HowToSection\",\"name\":\"Marinada\",\"itemListElement\":[{\"@type\":\"HowToStep\",\"name\":\"Marinirajte kozletinu\",\"text\":\"Pome\u0161ajte meso sa vinom, belim lukom, 8 g soli, biberom, paprikom i lovorom; pokrijte i dr\u017eite u fri\u017eideru 1 sat, uz jedno okretanje. 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