Recipes for Change: Caldeirada De Cabrito Com Mandioca (Mozambican Curry)

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Recipes for Change: Caldeirada De Cabrito Com Mandioca (Mozambican Curry)

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Climate Risks:

  • Increased flooding destroys rangelands
  • and causes sickness among goats living in unhealthy conditions
  • Droughts are making soils unsuitable for growing vegetables and other crops
  • Droughts negatively affect cassava yields

IFAD Solutions:

  • Raising shelters to protect goats from floods
  • Training people as para veterinarians
  • Diversifying cropping systems and using drought-resistant crops
  • Using stem multiplication techniques to increase cassava yields

The Recipe

Caldeirada De Cabrito Com Mandioca (Mozambican Curry)

Serves 6

Nutritional values per serving:

• Calories: 1,050 • Fat: 28.8g • Carbs: 147.1g • Protein: 47.2g


  • 2kg of cassava cut into slices
  • 1kg of goat meat cut into
  • cubes (alternatively use lamb)
  • 600g ripe tomato, sliced
  • 4 medium onions, sliced 4 garlic cloves, diced
  • 3 red peppers, sliced
  • 2 bay leaves
  • 240ml white wine
  • 150ml oil
  • 240ml water
  • Salt and pepper to taste
  • Parsley to garnish

Cooking Instructions:

  1. Season the goat with salt, wine, pepper, 2 bay leaves and oil.
  2. Put the seasoned meat into a pot and cook in an oven for one hour, then set aside.
  3. In a separate pan add olive oil and place the ingredients in alternating layers, starting with the onions, then the goat, garlic, cassava, tomato, and so on until all ingredients  are used.
  4. On the last layer add the rest of the oil, wine, parsley, salt and water.
  5. Cover the pan and cook for a further 30 minutes, stirring occasionally to keep the food from sticking to the pan.
  6. Ensure the cassava is cooked throughout and then add salt to taste.



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