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Ensopado de Cabrito is a classic Angolan stew showcasing tender young goat simmered in a fragrant wine-and-herb sauce. Chunks of cabrito (young goat meat) are seasoned with salt, pepper, and often garlic and bay leaf, then slowly braised in white wine and stock. This method yields succulent, fall-apart meat and a savory gravy enriched by the wine and aromatics. The dish has Iberian roots (ensopado means “in sauce” in Portuguese) but is adapted to Angolan tastes with the use of cabrito, local spices, and sometimes a dash of palm oil. The wine adds bright acidity, while bay leaf and a squeeze of lemon contribute herbal and citrus notes. Some cooks even stir in coconut milk or a pinch of cinnamon for a subtle exotic twist, reflecting Angola’s blend of African and Portuguese influences.
This hearty stew is often served at family gatherings or weekend meals due to its rich flavor and special-occasion feel. It pairs beautifully with funge (cassava or cornmeal porridge) or soft bread to soak up the savory sauce. Because goat meat is lean, cooking it slowly in liquid is essential to keep it tender. The preparation starts with marinating or simply searing the meat, then building a flavor base with onions, garlic, and wine. The result is a deep, complex dish: each bite delivers wine-infused gravy, tender herb-tinged goat, and just a hint of sweetness. The recipe below outlines the steps for making this stew from scratch.
4
servings15
minutes75
minutes350
kcalEnsopado de Cabrito is a savory Angolan goat stew braised in white wine. First, goat pieces are browned in oil and then simmered with sliced onions, garlic, bay leaf, and white wine. After the wine reduces, broth is added and the stew is covered to cook slowly. The goat is cooked until very tender, then lemon juice and seasonings are added to brighten the sauce. The result is an aromatic, hearty stew. Serve it hot with funge or bread for an authentic Angolan meal.
Goat Meat (Cabrito): 500 g young goat, cut into 1-2 inch pieces. (Tender goat or lamb works best.)
Olive Oil: 2 Tbsp – for browning the meat.
Onion: 1 large, sliced.
Garlic: 4 cloves, crushed.
White Wine: 1 cup – adds acidity and depth. (Substitute: beer or dilute vinegar + water.)
Broth/Water: 2 cups – to simmer the stew. (Use chicken or vegetable broth for extra flavor.)
Bay Leaves: 2 – for herbal aroma.
Seasonings: Salt and freshly ground pepper, to taste.
Lemon Juice: 1 Tbsp (optional) – brightens the sauce at the end.
(Optional) Garnish: Chopped parsley or cilantro. 1 tsp paprika or chili flakes for color and mild heat.
Season the goat meat with salt and pepper. In a heavy pot or Dutch oven, heat the olive oil over medium-high heat. Add the goat pieces and brown them on all sides (about 5–7 minutes). Remove and set aside.
In the same pot, add the sliced onion and crushed garlic. Sauté until soft and fragrant (3–4 minutes), scraping up any browned bits from the bottom.
Return the browned goat to the pot. Pour in the white wine and add the bay leaves. Bring to a gentle boil and let the wine reduce by about half (2–3 minutes).
Add the broth or water to the pot, ensuring the meat is mostly submerged. Reduce heat to low, cover the pot, and simmer the stew for 1 to 1.5 hours, stirring occasionally, until the goat is very tender.
Once the meat is tender, uncover and stir in the lemon juice (if using) and paprika or chili flakes (if using). Simmer for another 5 minutes to incorporate these flavors and slightly thicken the sauce.
Taste and adjust seasoning with salt and pepper as needed. Remove the bay leaves. If the sauce is too thin, simmer uncovered a few more minutes. The goat should pull apart easily with a fork.
Serve the Ensopado de Cabrito hot, garnished with chopped parsley or cilantro. It is traditionally enjoyed with funge (cassava/corn porridge) or crusty bread to soak up the sauce.
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