Goan Recipes & Cooking

A spicy Indo-European Romance...

Cabidela

Cabidela is a Portuguese dish made with pork or rabbit. The meat is cooked with the blood of the animal, which imparts a greyish-brown color to the dish

Servings

makes 6-8 servings

Difficulty

Moderate

Prep Time

45 minutes

Cook Time

1 hour



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Ingredients

  • 2 1/4 lbs Pork, washed, cut into bite size pieces
  • 2 Onions, chopped
  • 2 tbsp Oil
  • 1 tbsp Ginger-garlic paste
  • 1 1/2 tbsp Spice Paste (see below)
  • 1 cup Tamarind juice
  • 1 tsp Sugar
  • 2 Green chilies
  • 1 tsp Salt or to taste
  • 1 tsp Vinegar
  • 1 cup Pork blood mixed fresh into I cup Vinegar
Spice paste:
  • 18 Kashmiri chilies
  • 15 Black peppercorns
  • 1 tsp Cumin seeds
  • 1 stick Cinnamon
  • 8 Cloves
  • 1/2 Turmeric powder
  • 2 tbsp Garlic, minced
  • 1 1/4 tbsp Ginger, minced
  • 8 tbsp Vinegar
  • 4 Onions, medium, chopped
  • 2 tsp Salt
  • 4 Green chillies, slit

Preparation

  • Wash the meat and apply salt
  • Fry the onion with oil brown
  • Add meat pieces with ginger and garlic paste and stir-fry till water begins to appear
  • Mix the next 4 ingredients and allow to boil
  • Add salt and vinegar as required
  • Finally add the pork blood and vinegar mix and stir it evenly into the cabidela
  • Cook till meat is soft

Comments

For traditional version of this dish add heart, liver and kidneys of the meat

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