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Sopa de cabra (sopa di cabra): recipe illustration
Soups

Sopa de cabra (sopa di cabra)

A slow-simmered soup of goat meat with chili and vegetables, comforting and fragrant. It is served hot, often with rice, in Bissau-Guinean homes.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Cut the meat into 4 to 5 cm pieces, then brown them over high heat in the oil for 5 minutes, turning them over.
  2. Add the sliced onions and crushed garlic, lower the heat and let the onions soften for about 8 minutes.
  3. Stir in the tomato paste, chopped tomatoes, split chili peppers and paprika, then fry for 3 minutes.
  4. Pour in the stock, add the bouquet garni, cover and simmer for 1 hour over low heat.
  5. Add the sliced carrots and diced potatoes, then continue cooking for 20 minutes until the vegetables are tender.
  6. Adjust the seasoning, remove the chili peppers and bouquet garni, then serve piping hot with the rice.

Variations and tips

Okra version. Add the okra sliced into rounds in the last 15 minutes to thicken the soup slightly.

Making do with what's available. Replace the goat with lamb or free-range chicken, with a slightly shorter cooking time.

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Original Ecomely recipe.